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.
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.
Notes
Blueberry jam will thicken as it cools.
Adjust the sweetener to your taste.
Store in an airtight container, not just mason jars.
Wipe the jar rim clean before sealing it.
Splenda can be used as a sugar substitute.
This jam is not suitable for long-term canning; it's a fridge or freezer jam. It can last for up to two weeks in the fridge or 2 months in the freezer before being moved to the fridge for use.