Sure Jell Low Sugar Blueberry Jam Recipe: Sweet Spread With Long Shelf Life

Making low-sugar blueberry jam with Sure-Jell preserves the fruit’s natural sweetness while ensuring a long shelf life. This method uses a precise balance of berries, pectin, and minimal sugar to create a spread that’s both flavorful and practical.

The process is straightforward: combine fresh blueberries with the pectin and a measured amount of sugar, then cook until thickened. The result is a vibrant, smooth jam that’s perfect for toast, yogurt, or gift-giving.

Ingredients for Sure Jell Low Sugar Blueberry Jam

Six ingredients transform fresh blueberries into a vibrant, low-sugar spread with staying power.

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The pectin is the key here—Sure-Jell Low or No-Sugar Needed is specifically formulated for reduced-sugar recipes and ensures proper setting. Fresh blueberries should be ripe but firm; underripe berries lack sweetness, while overripe ones add too much liquid. Costco and Walmart carry Sure-Jell reliably, but check the baking aisle of any major supermarket. Avoid frozen berries unless thawed completely and drained well (they release excess water).

No bottled lemon juice? Freshly squeezed works at the same ratio—just strain out pulp. If reducing sugar further, use 1.25 cups instead of 1.5, but test set before canning. The vegan butter is optional but helps control foam during boiling. For a sugar-free version, Swerve or Monk Fruit blends can substitute at 1:1, though texture may vary slightly.

Unopened jam keeps 1 year in a cool, dark pantry. Once opened, refrigerate for up to 3 weeks. For gifting, use sterilized jars and process in a water bath for 10 minutes to extend shelf life. Always check seals before storage.

Step-by-Step Instructions for Low Sugar Blueberry Jam

Follow this precise method for a perfectly set jam with vibrant fruit flavor.

Step 1: Prepare the Blueberries and Pectin Mixture

Measure exactly 5 cups Fresh Blueberries and crush them using a potato masher or fork. You want about half crushed and half whole berries for texture. This crushing releases pectin naturally while maintaining some fruit integrity in the final product.

In a separate bowl, whisk together 1 package Sure-Jell Low or No-Sugar Needed Pectin with 0.75 cup Water until fully dissolved. The pectin must be completely incorporated to ensure proper setting—any lumps will affect the jam’s consistency. Set this mixture aside while you prepare the cooking pot.

Step 2: Cook the Blueberry and Lemon Mixture

Combine the crushed blueberries with 0.25 cup Bottled Lemon Juice in a 6-8 quart heavy-bottomed pot. The lemon juice provides necessary acidity for the pectin to activate properly. Bring this mixture to a full rolling boil over high heat, stirring frequently to prevent scorching.

Once boiling, immediately stir in the pectin-water mixture. The combination will foam significantly at first—this is normal. Continue stirring constantly as you return the mixture to a full rolling boil. This step requires your full attention to prevent boil-overs.

Step 3: Add Sugar and Achieve Final Boil

Measure out exactly 1.5 cups Granulated Sugar and have it ready. Once the blueberry-pectin mixture returns to a full rolling boil, add all the sugar at once. Stir vigorously to dissolve the sugar completely. The mixture will foam again as it returns to boiling.

Bring the jam back to a full rolling boil and let it boil hard for exactly 1 minute, stirring constantly. This timing is critical—stopping early may result in runny jam, while overcooking can make it too firm. You’ll notice the foam reduce slightly as the jam thickens.

Step 4: Test Set and Skim Foam

After the 1 minute boil, remove the pot from heat. To test the set, place a small spoonful on a chilled plate and let it sit for 30 seconds. Push the edge with your finger—if it wrinkles, the jam is properly set. If not, return to boiling for another 30-60 seconds and retest.

Stir in 0.5 tsp Unsalted Vegan Butter to reduce foam, if desired. Skim off any remaining foam with a metal spoon. This butter addition is optional but helps create a clearer jam with less surface foam in the jars.

Ladle the hot jam into sterilized jars, leaving ¼-inch headspace. Process according to standard canning procedures for shelf-stable jam, or refrigerate for immediate use.

Dietary Considerations for sure jell low sugar blueberry jam

Sugar Alternatives

For a lower glycemic impact, replace granulated sugar with 1.25 cups erythritol or monk fruit blend. These maintain sweetness with minimal carbs, though the jam may set slightly softer. I’ve had great results with Lakanto Golden. 💪

Vegan-Friendly Notes

This recipe is naturally vegan as written. The Sure-Jell pectin is plant-based, and vegan butter replaces traditional dairy. No animal products are used in the process, making it suitable for all plant-based diets.

Gluten-Free Assurance

The ingredients—blueberries, pectin, sugar, and lemon juice—are all naturally gluten-free. However, always check Sure-Jell packaging for potential cross-contamination warnings if you have celiac disease.

Low-Calorie Option

Cut the sugar to 1 cup and add 1 tsp stevia extract for extra sweetness without calories. The texture may vary slightly, but the blueberry flavor remains vibrant. This reduces calories by about 30% per serving.

Allergen Considerations

This jam is free from common allergens like nuts, dairy, and eggs. The only potential concern is sulfites in bottled lemon juice. For sulfite-free versions, use freshly squeezed and strained lemon juice instead.

Long-Term Storage

Unopened jars last 1 year in a cool, dark pantry. Once opened, refrigerate and use within 3 weeks. For gifting, ensure jars are properly sterilized and sealed to maintain freshness. ❄️

Frequently Asked Questions