Tuesday, July 3, 2012

Low-Sugar Blueberry Jam

I'm baaaaack!  I have no excuse or real reason for my absence, other than life -- fun stuff and not so fun stuff.  I am very happy to share the following recipe and information with you, I've missed you!  My work travels take me all over the state of California, much of it by car.  I recently was taking one of my 'secret' ways to get to the Central Coast from Los Angeles without having to take the 101 (awful traffic), and I passed by a sign that I had never noticed before:  Pick Your Own Blueberries. !!!  Yay!  I never knew there was something like this so close to where I live, so I stopped on my way home and spent an hour picking several small boxes of blueberries (pictured left).  I paid $20.  To buy the same amount at a grocery store, I would've spent about $50.  Of course, I had to take the time to pick, but it gave me time to clear my head prior to getting back into traffic.  I used all of the blueberries to make this epic jam...low sugar because the berries were so beautifully sweet on their own that to add full sugar would've ruined the jam.  So far, this has been a HUGE HIT for all who have tried it, including myself.  I have one jar left...and I'm so nice that I'm giving it away to someone who so sweetly offered to pay for it (I don't sell my jam).
Keep it simple...nothing more needed than toast to enjoy this treat!

Low-Sugar Blueberry Jam
8 cups blueberries
4 cups organic cane sugar
2 pouches liquid pectin
1/4 c. freshly-squeezed lemon juice
12-14 8 oz. canning jars
Sterilize jars, lids, and rings.  Clean berries and remove stems.  Toss any over-ripe (squishy) berries.  This ensures the best tasting jam.  Combine blueberries, sugar, and lemon juice in a large, wide-bottomed pan and cook on medium high heat.  Bring to a boil.  While boiling, add the pectin.  Bring to a rolling boil for two minutes.  Skim foam and ladle into jars.  Attach lids and rings, then boil in a water bath for 10 minutes.  Scroll below the pic for some additional notes and tips!

1.  Use a combination of very ripe and barely ripe berries for the best flavor.
2.  This recipe is low-sugar and untested for safety, so although I canned them, this is to be eaten within a few weeks, not one year like most recipes.  Don't worry, this jam won't last long!
3.  If you're in the Los Angeles or Ventura County areas, you may pick your own blueberries here: 
You can make a day of it with little ones, as there are animals and small playground with picnic tables.  They also allow you to pick raspberries and they have a great variety of produce to buy at their outdoor stand.


  1. My favorite. I usually don't use any sugar when I make Blueberry Jam. I bet it's wonderful with the cane sugar. :)

    1. Thanks, Cindy! I'm looking forward to making this again this Summer. I probably could've done without any sugar as well...perhaps I'll go sugarless this year. ~AB