With this sugar-free blueberry jam recipe, no pectin is needed. You'll make one jar's worth of delicious fridge-stable jam and only need 4 ingredients to do it. You'll enjoy this healthy fruit spread with your favorite toast or bagels for breakfast.
Chia blueberry jam
We don't need a lot to make this simple jam recipe but we do need some Chia seeds. These are healthy little seeds that when wet will expand in size and work as a binding agent so instead of using pectin, we use chia seeds to give us that jam-like consistency.
Making this jam only takes a few minutes and because this jam is fridge-stable we don't need to dive into a long water bath canning process. This means much less time in the kitchen and way more time planning how to use up this wonderful jam!
Once made, this jam will last about 2 weeks in the fridge so you should have plenty of time to find uses before needing to make a new batch. This no-sugar blueberry jam will quickly become a repeat recipe in your home.
SF blueberry jam ingredients
Blueberries: Use fresh or frozen. If using fresh you may need 1 tablespoon of water to be added during the initial cooking process.
Lemon juice: Adding lemon juice is what helps to extend the shelf-life of this jam. Without it, the jam would only be good for a few days so make sure to not skip this ingredient.
Honey: You can also use agave, powdered sugar, or maple syrup if you don't have or want to use honey.
Chia seeds: As previously stated, this will help to bind the ingredients together into a jam-like consistency.
What you’ll need to make this recipe
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- Medium sized pot
- Spoon
- Clean jar with lid and rim or other airtight container
- Measuring cups
- Measuring spoons
- Potato masher
Tips for making no sugar blueberry jam recipe
This jam recipe will thicken as it cools and chills so if your jam still feels a tad thin while warm, don't worry. Give it a few hours in the fridge and it will be set perfectly.
You can add in a little more sweetener if desired. Some blueberries are much sweeter than others so definitely adjust to your tastes as you may not want a tart jam.
You don't have to store the jam in a mason jar with a lid, you can use any other airtight container. If you do use a mason jar, make sure to wipe the rim well before applying the lid and ring. If you don't the jam will harden and make it troublesome to open the jar later. A warm washcloth along the outside of the jar is perfect for cleaning up any spills after filling.
FAQ's about sugar free blueberry jam
Yes, Splenda is a good sugar substitute option and sweetener for this jam recipe.
No, this recipe is not one that you can safely can for long-term storage. It is a fridge jam (or freezer jam) meant to only last up to two weeks in the fridge or 2 months in the freezer before being moved to the fridge for use.
How to make blueberry jam without sugar
Wash fresh blueberries or use frozen blueberries and add them to a medium-sized pot over medium heat on the stove.
Cook for about 6-8 minutes or until the blueberries are soft and mashable with the back of a spoon.
Remove from heat and use a potato masher to crush the blueberries. You can mash them as much or as little as desired.
Add in the lemon juice, stir, and return to heat. Bring the mixture to a boil. Remove from heat again.
Stir in the chia seeds and honey and allow to cool.
Pour into an airtight container and keep stored in the fridge for up to 2 weeks. Jam should be fully thickened and ready to use after 4 hours in the fridge.
More great blueberry recipes to try
- Old Fashioned Blueberry Muffins
- Blueberry Cream Cheese Babka
- Cake Mix Blueberry Muffins
- Blueberry Buttermilk Muffins
- Blueberry Sour Cream Coffee Cake
- Blueberry Muffin in a Mug
Sugar Free Blueberry Jam
Ingredients
- 3 cups fresh or frozen blueberries
- 3 tablespoon chia seeds
- 1 teaspoon lemon juice
- 1 tablespoon maple syrup or honey
Instructions
- Wash fresh blueberries or use frozen blueberries and add them to a medium sized pot over medium heat on the stove.
- Cook for about 6-8 minutes or until the blueberries are soft and mashable with the back of a spoon.
- Remove from heat and use a potato masher to crush the blueberries. You can mash them as much or as little as desired.
- Add in the lemon juice, stir, and return to heat. Bring the mixture to a boil. Remove from heat again.
- Stir in the chia seeds and honey and allow to cool.
- Pour into an airtight container and keep stored in the fridge for up to 2 weeks. Jam should be fully thickened and ready to use after 4 hours in the fridge.
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