Blueberry jam is such a welcome change from the usual strawberry or grape.
This recipe in particular, with its hint of vanilla and cinnamon, is simply delightful.
Why You Might Prefer Blueberry Jam Without Pectin
Blueberry jam without refined sugar or pectin is a great option for those who want a healthier alternative to traditional jam recipes. Here are some reasons why you might prefer this blueberry jam without pectin:
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Healthier: This blueberry jam without pectin is honey sweetened instead of sugar.
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All-natural: This recipe does not use any artificial ingredients or preservatives, making it an all-natural option for those who prefer to eat clean.
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Thick and sticky: This jam is very thick and sticky due to the low and slow cooking time.
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Easy to make: This recipe is easy to make with simple ingredients. All you need are blueberries, honey, lemon juice, vanilla extract, and cinnamon.
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Delicious and unique: Blueberry vanilla jam is a flavorful jam with a hint of vanilla and cinnamon. It tastes great on toast, muffins, and pancakes.
Ingredients
To make this Blueberry Vanilla Jam, you will need the following ingredients:
- 3 quarts of blueberries
- 1.5 cups of honey
- 2 teaspoons of lemon juice
- 2 tablespoons of vanilla extract
- 1/2 teaspoon of cinnamon (or pumpkin pie spice!)
By the way, this recipe comes from the new Ball Book we highly recommend it!
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The Cooking Process
Mix all of the ingredients together and bring them to a boil. The mixture will be very thick and sticky, but that’s normal.
As it cooks, the blueberries will release some juice, so we’ll get some liquid in there. Once boiling, lower the heat to a high simmer.
Keep it at this stage for about 30 minutes, stirring every few minutes to prevent it from sticking and burning on the bottom of the pot.
After that, check if the jam has set by doing the spoon test and the plate test. If it’s not done yet, cook it for a little bit longer.
Testing Pectin-Free Jam
Here’s how you can test if your jam has “set,” meaning it is thick enough to not turn into syrup during processing:
- Spoon Test: Take a spoonful of the jam and tilt it off the spoon. If it runs straight off, it’s not done yet. When it’s done, the jam should fall slowly off the spoon in clumps.
- Plate Test: Put a plate in the fridge for about 10 minutes. Take a spoonful of the jam and drop it on the cold plate. Let it sit for a second, then run your finger through it. If there’s no resistance and no clumping, it’s not done yet.
Repeat the tests every 5-7 minutes until the jam has set.
Canning Your Blueberry Jam
Once the jam is done, ladle it into half pint jars, leaving a quarter inch headspace.
De-bubble to remove as much air as possible, wipe the rims, and put on clean and new lids and rings to fingertip tight.
Next, place the jars into a canner filled with water, ensuring there is at least an inch of water above the jars. Bring the water to a rolling boil and process the jars for 10 minutes.
Remember to adjust for your elevation if needed.
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Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
When done, take the jars out of the canner, and put them in a place where they can sit undisturbed for 12 to 24 hours.
That’s it! You now have delicious blueberry vanilla jam that is honey sweetened instead of sugar and has a hint of vanilla and cinnamon. Enjoy!
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Blueberry Jam Without Pectin
This simple, pectin-free blueberry jam is from the Ball Book of Canning. Although, I highly recommend swapping the cinnamon for pumpkin pie spice!
- Total Time: 40 minutes
- Yield: 5 pints 1x
Ingredients
- 3 quarts of blueberries
- 1.5 cups of honey
- 2 teaspoons of lemon juice
- 2 tablespoons of vanilla extract
- 1/2 teaspoon of cinnamon or nutmeg
Instructions
- Mix all of the ingredients together and bring them to a boil. The mixture will be very thick and sticky, but that's normal.
- Once boiling, lower the heat to a high simmer. Keep it at this stage for about 30 minutes, stirring every few minutes to prevent it from sticking and burning on the bottom of the pot.
- After that, check if the jam has set by doing the spoon test and the plate test. If it's not done yet, cook it for a little bit longer.
Notes
To Can:
- Ladle jam into half pint jars, leaving a quarter inch headspace.
- De-bubble to remove as much air as possible, wipe the rims, and put on new lids and rings to fingertip tight.
- Next, place the jars into a canner filled with water, ensuring there is at least an inch of water above the jars. Bring the water to a rolling boil and process the jars for 10 minutes.
- Remember to adjust for your elevation if needed.
- Prep Time: 0 hours
- Canner Processing Time: 10 minutes
- Cook Time: 30 minutes
