Name: Blueberry Freezer Jam (Lower Sugar Recipe!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 cups Mashed Blueberries ((from about 6 cups fresh or thawed frozen blueberries)); 2 Tablespoons Fresh Lemon Juice; 2 1/2 cups Granulated Sugar ((500 grams)); 1 (1.75 oz) package Sure Jell Fruit Pectin For Less Or No Sugar Needed Recipes** ((PINK box!)); 1 cup Water

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Your toast will never be happier! This easy blueberry freezer jam recipe is the EASIEST blueberry jam around! It’s made with fresh OR frozen blueberries in less than 30 minutes, and tastes like a fresh, juiciest blueberry.

A jar of blueberry freezer jam next to a bowl of blueberries

The Easiest Blueberry Jam Around

Nothing makes you feel more like you can do anything like making your own jam from scratch, and this blueberry freezer jam is the EASIEST kind of jam around. There’s so much to love!

It’s ACTUALLY EASY. Seriously. No fancy equipment, hot water bath, or canning required! It’s just simple ingredients and simple techniques. If you can mash, stir, and measure, you can make this low-sugar jam.
It’s FAST. You can mix up a batch in 30 minutes or less! It only requires 1 actual minute of boiling, so it won’t be a hot, sweaty afternoon in the kitchen. Just a few minutes by the stove!
It’s DELICIOUS. Fresh blueberry flavor, with a subtle tang from a kiss of lemon juice, and just the right amount of sweetness. You’ll want to put it on everything!

Happy baking! xo, Emily

Gather Your Ingredients

If you’ve made our Strawberry Freezer Jam, Blackberry Freezer Jam, or Peach Freezer Jam recipes, you’ll notice a very familiar list of simple ingredients. Here’s what you’ll need for this easy recipe:

Fresh or Frozen Blueberries. You can use fresh blueberries OR frozen blueberries to make homemade blueberry freezer jam. Keep in mind that the quality of your blueberries impacts the quality of your blueberry jam, so use good-quality berries for this! (Fresh fruit or frozen fruit works!)
Fresh Lemon Juice. This is a trick for flavor and set. The brightness and acidity help elevate the sweetness of the blueberries, help preserve the color, AND help the jam set up better. Win-win-win!
Sugar. It’s going to seem like a lot of sugar for a low sugar blueberry jam recipe, but TRUST ME. The sugar is there for flavor, yes, but more importantly, it’s essential to the consistency. You cannot reduce the sugar in this recipe or it will not set up properly. (To put it in perspective, traditional blueberry freezer jam uses 5-6 cups of sugar compared to our 2 1/2 cups.)
Low Sugar Pectin. You MUST use a low-sugar pectin for this jam to set up properly. I use SureJell Low Sugar No Sugar Pectin (PINK box not yellow box!!) and have consistent results every time. I haven’t tested this recipe with liquid pectin.
Water. Then, you’ll need 1 cup of water, to help dissolve the sugar and pectin.
Clean Freezer-Safe Jars. Last, but not least, you’ll need some clean jars! For storing, you’ll need SUPER clean jars, with a tight-fitting lid for each. You’ll get about 6 cups of delicious homemade jam from this recipe, and you can store it in pint jars, 10-ounce jars, half-pint jars, or whatever size you have! Look for freezer-safe glass (tempered glass) or plastic freezer jam jars, but really any freezer-safe container will work!

How To Make Blueberry Freezer Jam, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Making blueberry freezer jam, step by step

Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends on timing, and moves quickly once you get started.
Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (pink box).
Mash & Measure The Blueberries. Next, use a potato masher to mash the blueberries and lemon juice together in a large bowl (You *can* pulse them in a food processor, but I recommend leaving some texture for the best jam). Measure the mashed blueberries to make sure you have EXACTLY 3 cups of mashed fruit. (No more, no less.)
Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a rolling boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
Stir In The Mashed Blueberries. Add the crushed blueberries to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and blueberry mixture. Make sure to mix well, so the jam sets up evenly!
Scoop Into Jars & Set. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of space at the top of the jar for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
Set 24 Hours, Then Chill or Freeze. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set! After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.

Spreading blueberry freezer jam on a slice of buttered toast

Yummy Ways To Use This Jam

The best part of homemade blueberry jam is all the fun ways to eat it! Blueberry jam doesn’t get as much attention as classic strawberry jam or raspberry jam, but it has SO MANY delicious uses!

Bread, Biscuits & Toast. Blueberry jam on a slice of buttered toast is one of the best things around.
On Muffins or Scones. Fluffy blueberry muffins or a hot blueberry scone with a little homemade blueberry jam? Unreal.
Desserts! Try this blueberry freezer jam on mini cheesecakes, spread out as a cake filling, or paired with a fudgy flourless chocolate cake and a dollop of whipped cream!
Sandwiches. Change up a classic PB&J by adding blueberry jam, or add a touch of elegance to a panini with gruyere cheese, some ham or prosciutto, some of this delicious jam, and a little peppery arugula or watercress!
Appetizers. Baked brie, crostini, whipped feta, puff pastry bites, and pinwheels all taste great with blueberry jam!
Ice Cream. Blackberry freezer jam tastes amazing spooned over a scoop of vanilla, lemon, or mixed berry ice cream! You’ll be glad to have all those jars of blueberry jam!

A spoon dipping into a jar of blueberry freezer jam

FAQ + Tricks For The Best Blueberry Freezer Jam

Can I Use a Sugar Substitute? Sugar alternatives, like Swerve or stevia typically need a pectin specifically formulated to work with them, or a modified technique to activate properly. For best results, I don’t recommend sugar substitutes for my recipe.

Make Sure You Have The Right Pectin. This blackberry freezer jam recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less Sugar or No Sugar Needed Recipes (pink box). Be sure to use the full amount of sugar called for, or the pectin won’t set up properly!

How Long Does Blueberry Freezer Jam Last? This easy jam recipe keeps well up to 1 year in the freezer! Once it’s opened, you can keep it in the fridge for up to 3 weeks.

Can You Use Frozen Blueberries For Blueberry Jam? Yes! They’ll work great. Just keep in mind they produce a *slightly* softer set jam than fresh berries, but it’ll still be delicious, set properly, and spreadable!

More Yummy Jams & Spreads To Try

Raspberry Freezer Jam

a jar of peach freezer jam next to fresh peaches

Easy Peach Freezer Jam

Strawberry Freezer Jam

Blackberry Freezer Jam

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Blueberry Freezer Jam (Lower Sugar Recipe!)

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Author: Emily Dixon, Sweets & Thank You

You'd never guess by the fresh berry flavor that this homemade blueberry freezer jam recipe uses less sugar! It's made with about HALF the amount as regular jam, but tastes fresh, bright & perfectly sweet!

Prep Time: 10

Cook Time: 20

Total Time: 30

Print Pin Rate

Servings: cups Jam

Ingredients

3 cups Mashed Blueberries (from about 6 cups fresh or thawed frozen blueberries)
2 Tablespoons Fresh Lemon Juice
2 ½ cups Granulated Sugar (500 grams)
1 (1.75 oz) package Sure Jell Fruit Pectin For Less Or No Sugar Needed Recipes** (PINK box!)
1 cup Water

Instructions

Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends on timing, and moves quickly once you get started.
Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (pink box).
Mash & Measure The Blueberries. Next, use a potato masher to mash the blueberries and lemon juice together in a large bowl (You *can* pulse them in a food processor, but I recommend leaving some texture for the best jam). Measure the mashed blueberries to make sure you have EXACTLY 3 cups of mashed fruit. (No more, no less.)
Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a rolling boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
Stir In The Mashed Blueberries. Add the crushed blueberries to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and blueberry mixture. Make sure to mix well, so the jam sets up evenly!
Scoop Into Jars & Set. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of space at the top of the jar for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
Set 24 Hours, Then Chill or Freeze. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set! After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.

Notes

Make Sure You Have The Right Pectin. This blackberry freezer jam recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less Sugar or No Sugar Needed Recipes (pink box). Be sure to use the full amount of sugar called for, or the pectin won’t set up properly!
Fresh or Frozen Berries Work! You can use either fresh blueberries OR thawed frozen blueberries. Just know that blueberry jam made from thawed berries sets up *slightly* softer.