Blueberry Lemon Jam: Easy Canning Recipe (No Pectin)

Learn how to make delicious homemade blueberry lemon jam from an easy recipe. No pectin needed! Get the simple directions for this flavorful jam as well as tips for having a no-mess, successful canning experience. Read on for the ingredients, step-by-step instructions for this delightful lemon blueberry jam creation.

My Blueberry Lemon Jam Backstory

My family is such a fan of the blueberry lime jam I make, I decided to try making blueberry jam with lemons instead. I am a huge fan of lemon-flavored anything (see my recipes for preserved lemons, lemon garlic roasted chicken, and a whole party with the lemon theme). I also like growing lemon-scented plants. To get an extra boost of lemon flavor, I was inspired by my rhubarb pineapple jam, which calls for strawberry jello as an ingredient instead of commercial boxed pectin.  After some experimenting, I now have the recipe ready to share with you. Let’s get started!

Blueberry Lemon Jam Equipment

When canning, it’s best to have your equipment set out ahead of time because some of the steps are time-sensitive. Here is the equipment you need to assemble beforehand:

8 half-pint canning jars, lids, and bands

A large boiling water bath canner

A round potato masher

A small metal saucepan with a lid (for heating the jar lids)

A large, non-reactive stockpot (for mixing the jam)

1 set of canning tools (optional, but these sure have made canning easier)

A Microplane zester (for grating the lemon zest)

A fine-mesh strainer (for catching pulp and seeds when juicing the lemons)

Large ladle and wooden spoon

Blueberry Lemon Jam Preparation

Set seven canning bands (some call them rings) aside, near where you will be filling the jars.

Place the seven glass jars in the water bath canner. The water should cover the jars by at least an inch. Turn the heat to medium-high.

Place seven jar lids in the small saucepan with enough water to cover the lids. Cover the pan and heat the water on low. Now it’s time to make easy blueberry lemon jam!

Blueberry Lemon Jam Ingredients

6 cups fresh or frozen blueberries

6 1/2 cups granulated sugar

2 tablespoons grated lemon zest (zest from 3 medium lemons)

1/2 cup fresh lemon juice (juice from 3 medium lemons)

1 6-ounce box of powdered lemon jello mix (generic brand is fine, an you can also use 2 3-ounce boxes)

Blueberry Lemon Jam Instructions

Measure out 6 cups of frozen or fresh blueberries. Put the berries into a colander and rinse. Let drain.

While the blueberries are draining, measure out the 6 cups of sugar into a bowl.

Grate the lemon zest into a small bowl.

Cut the lemons in half and squeeze the juice into a measuring cup with a small strainer on top. You should get about 1/2 cup of juice. If it’s a little less or a little more, that’s okay.

Pour the drained blueberries into the large stockpot. Crush the blueberries using a round potato masher. The round potato masher works well because the blueberries don’t get stuck in it. (I received mine years ago from an elderly lady at church and I think of her every time I use it. I love kitchen hand-me-downs!)

Mash the blueberries until you have a bit of blueberry juice flowing. You don’t need to completely pulverize the berries. It’s okay to have some whole berries left in the pot.

Add the sugar, zest, and lemon juice to the pot. Cook and stir the mixture over medium-high heat. Bring to a boil. Boil and stir the hot mixture for 6 minutes. Remove from the heat.

Stir in the lemon jello. Continue to stir for 2 minutes until the jello is dissolved.

Filling the Jars

Using tongs, if you have them, lift hot jars out of hot water. I usually place mine in the sink. Next to the sink, I place my trusty wooden breadboard. You can use a cutting board or something similar to protect your counter.

Bring the pot of hot jam over and place it next to the jars. Ladle hot jam into jars, leaving 1/4 inch headspace.

Once all jars are filled, wipe jar rims. Place lids on jars and place bands on jars. Adjust until they are fingertip tight.

Processing the Filled Jars

Place jars (using a jar-lifter, if you have one) in the hot water bath in the canner. Water should cover the jars by at least one inch.

Bring the water to a boil and process the jars for 10 minutes (15 minutes for altitudes above 1,000 feet). When processing is done, remove the jars (again using a jar-lifter, if you have one) and place on a towel to absorb the drips and to cool.

Checking the Seal

If all has gone as it should, you should hear the jars seal as they cool. When they are cool, press the center of each lid. They should not flex.

Label and store the jars in a cool, dry place. The quality is best if used within 12 months. Refrigerate any jars once opened. Yummy!

Freezer Option for Blueberry Lemon Jam

Can you freeze this lemon blueberry jam? Yes! All you have to do is put the jam in a freezer-safe container. Leave at least 1/4 inch headspace and freeze for up to one year, according to the National Center for Home Food Preservation.

Blueberry Lemon Jam Questions

What does adding lemon to jam do?

Adding lemon to jam helps activate pectin for proper setting, balances sweetness with acidity, aids in preservation, and helps retain the fruit’s color.

Why do lemon and blueberry go together?

Lemon and blueberry complement each other because the tartness of lemon enhances the sweet and slightly tangy flavor of blueberries, creating a balanced and refreshing taste combination.

Can I use lemon juice instead of pectin in jam?

Yes, you can use lemon juice instead of pectin in jam. The acidity in lemon juice helps activate the natural pectin in fruit, allowing the jam to set.

Can you put too much lemon in jam?

Yes, adding too much lemon can make the jam overly tart and acidic, affecting the flavor balance and potentially preventing proper setting. That’s why I tested this recipe multiple times before sharing it with you.

What thickens jam without pectin?

Jam can be thickened without pectin by cooking it longer to evaporate more liquid and by using fruits high in natural pectin, like apples, citrus, raspberries, or quinces.

What happens if I forget to add lemon juice to my jam?

If you forget to add lemon juice to your jam, it may not set properly, and the flavor might be overly sweet without the balance of acidity. Additionally, the shelf-life could be reduced due to higher pH.

Can you boil jam too long? Can you overcook blueberry jam?

Yes, boiling jam too long can cause it to become too thick, caramelized, or even burnt, and it may lose its fresh fruit flavor. That’s why the boiling time in this recipe is only 6 minutes long.

What happens if you use less sugar when making jam?

Using less sugar in jam can result in a looser set, shorter shelf-life, and potentially less sweetness and flavor balance. The 6 cups of sugar in this recipe might seem like a lot, but many jam recipes call for jam and sugar in a 1 to 1 ratio by weight.

Can jam be reboiled if not set? Can unset jam be reboiled?

Yes, jam can be reboiled if it hasn’t set. Reheat it, add additional pectin or lemon juice if needed, and boil until it reaches the desired consistency. You can also add a small packet of unflavored gelatin if you need some extra thickening. Just make sure you dissolve the gelatin in a little bit of water first to prevent clumping.

Can I use bottled lemon juice in jam making?

Yes, bottled lemon juice can be used in jam making, but ensure it has a consistent acidity level for best results. For the best flavor in this blueberry lemon jam recipe, I prefer to use juice from fresh lemons.

What is the fruit to sugar ratio for jam?

As previously noted, the fruit to sugar ratio for jam is typically 1:1, meaning equal parts fruit and sugar by weight.

What makes homemade jam thicker?

Homemade jam becomes thicker through the use of pectin, longer cooking to reduce liquid, and by using fruits high in natural pectin. With this recipe, the box of lemon jello thickens the jam as well.

Other Fabulous Recipes to Make Use of Fresh  or Frozen Garden Produce

If you are looking for other excellent garden fresh produce ideas, three of my favorite recipes are tangy rhubarb orange jam, rhubarb blueberry coffee cake and blueberry rhubarb crisp. You might also like to try Easy Raspberry Blueberry Jam, Easy Blueberry Orange Jam, or Easy Blueberry Syrup. Not a fan of seeds in jam? Try this recipe for seedless raspberry jam. It’s a fabulous way to use fresh or frozen berries!

Are You Now Craving Delicious Lemon Blueberry Jam?

I think I’m going to go have some on a buttery, toasted English muffin. This lemon blueberry jam is also a wonderful topping for ice cream. It’s also a fabulous topping for scones at an afternoon tea party. Make chocolate chip zucchini bread or chocolate chip banana bread even more special with this rhubarb jam spread on top of a slice. If you decide to try this strawberry rhubarb pineapple jam recipe, I’d love to know your favorite way to use rhubarb jam.

Other Canning Ideas

Homemade canned goods make excellent gifts for the holidays or for gift baskets any time of the year. If you are a fan of home canning, in addition to this rhubarb jam with jello and pineapple you might want to try making canned blackberry syrup or canned raspberry syrup. If you like canned jam, you could make some orange rhubarb, seedless raspberry, or raspberry blueberry jam. Looking for a way to use an abundant apple harvest? Make some delicious canned applesauce. There are many possibilities!

More Food Inspiration

It’s always nice to have a plan when it comes to meals. If you’re looking for a way to get more organized with your meal planning efforts, I’ve got something for you. Free, editable meal planners! The templates can be used over and over, as often as you need them. You can make as many duplicates as you like, and you’ll be able to save old meal plans for future reference. I hope it simplifies things for you.

Get my digital, editable, printable templates!

I hope you enjoy making blueberry lemon jam made with lemon jello, and may all of your canning endeavors meet with great success!

 

 

Lisa Mitchell is a wife, mom, and school librarian who likes to create and share recipes, often using fresh ingredients from her family’s small Pacific Northwest farm. To learn more about what this website has to offer, click on over to the Welcome page.

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