No-Pectin Blueberry Jam with Lemon
There’s nothing quite like the flavor of homemade blueberry jam, and this no-pectin Blueberry Jam with Lemon is about as easy and delicious as it gets! If you’ve ever wondered how to make blueberry jam, then this is the recipe for you! I’ll show you my tried and true hack that makes this the easiest blueberry jam around!
I’ve been making this easy no-pectin Blueberry Jam with Lemon for years, and in fact, it was the very first recipe that I posted on this blog way back in 2010. I’m still making it today, and not only is the jam delicious, but I give jars away to family and friends.
Making jam can be a time-consuming process, but it’s so gosh darn easy AND delicious with my easy hack! The touch of lemon in this recipe makes the blueberry flavor pop, and there are just a handful of ingredients in this blueberry jelly recipe. What’s not to love?
Once local blueberries are available, I get to the farmers’ market to get big, plump, and fresh berries. They really do make the best blueberry jam! Then, some sugar, my secret ingredient, and a quick heat on the stove, and it’s ready to jar!
- Fresh blueberries – You’ll need about 6 cups of blueberries for this recipe.
- Granulated white sugar
- Lemon Jell-o – That’s the secret ingredient, and it totally works!
Jell-O In Jam? What is Pectin?
Pectin is a natural starch found in fruits and some vegetables, and when combined with sugar, it will help preserves thicken and get their jelly-like state. It’s essential in jams and jellies, BUT by using lemon Jell-O, not only will you get the same texture, but the hint of lemon adds SO much flavor.
How To Make Blueberry Jam Without Pectin
- Wash the blueberries and pick out any stem bits.
- Puree 2 cups of blueberries in a food processor.
- Add the pureed blueberries, the remaining whole berries, and sugar into a large pot.
- Bring the pot to a boil then turn off the heat and mix in the boxes of lemon gelatin (Jell-O).
- Mix well and then transfer the blueberry mixture to clean, sterile canning jars and seal the jars.
How To Seal Jam Jars
- Wipe the jar rims clean with a damp cloth, then dry them.
- Use tongs to place sterilized lids on the jars, then add the lid rings, screwing them on tightly with your hands.
- Set a rack (or a cloth) into the bottom of a pot and then bring at least 2-inches of water to a simmer.
- Lower the jars onto the rack and put the lid on the pot, and simmer the jars for about 15 minutes.
- Remove the jars (they’re super hot – be careful!) from the pot and allow them to cool, then store your no-pectin Blueberry Jam with Lemon in a dark, dry spot.
- Pick through the blueberries before pureeing or cooking them, and remove woody stems and any wrinkled or mushy berries.
- Control the sugar – Start with 2 cups of sugar and taste the mixture after the Jell-O has been dissolved in it, and you can add up to 3 cups of sugar.
- Don’t overboil the blueberries!
- Stir constantly so that your blueberries don’t burn.
- Make sure you have a rack or cloth in the bottom of the pot when sealing the jars so that the jars don’t break.
How To Use Blueberry Jam
Sure, you can put blueberry jam on toast, and it’s delicious, but you can use blueberry-lemon jam in so many other tasty ways! Here are some of my favorites:
- Ice cream topping – A spoonful of jam over ice cream is delicious!
- Cottage cheese – Stop paying for those cottage cheese and jam packs at the grocery store and make your own! A spoonful of this easy blueberry jam is perfect with cottage cheese.
- Grilled Cheese sandwich – try it on a grilled cheese sandwich. You could even add a slice of bacon to it too for a sweet & salty element.
- Crepes – Top still warm crepes with this blueberry jam for a delicious brunch.
- Cheeseboard – Blueberry jam goes so well with hard, aged cheeses!
Properly sealed jars will keep in a cool, dry pantry for up to 6 months. Store opened jars in the fridge.
No-Pectin Blueberry Jam with Lemon
- 6 cups fresh blueberries 4 cups left whole & 2 cups pureed
- 3 cups white sugar
- 2 3oz packages of lemon gelatin
- Combine the whole blueberries, pureed blueberries, & sugar in a large saucepan & bring to a boil over medium high heat. Remove from heat & mix in the lemon gelatin. Transfer to clean sterile jars, leaving 1 inch of headspace at the top. Seal in a water bath, and store in a cool place.