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This yummy Blueberry Jam is easy to make and only takes a few ingredients! I love it on toast, Greek yogurt, cottage cheese, and waffles for an extra burst of flavor and color. The jam freezes and thaws well so you can enjoy summer freshness all year round.
Last year I made Strawberry Freezer Jam that really exceeded my texture expectations, so I used the same trick with this year’s blueberry jam: use a combination of gelatin and glucomannan for a jam that isn’t slimy but still holds together when spread on warm toast. Oh, it’s delightful! This recipe is a jam, not a jelly, so it’s a looser consistency than jelly and includes all the good fiber from the blueberry skins.
I haven’t tried canning this jam, and to be honest, I don’t know if it would work or not. I know there are various things that need to be considered when canning to make sure that you don’t end up growing bad bacteria, but I don’t know what those things are – yet. Maybe some day I’ll get a chance to experiment with it. If any of you canning experts have any notes on the subject, I would love to hear them in the comments below!
This blueberry jelly is nice and flavorful. I don’t like mine to be sickly-sweet, so if you taste it and think it needs to be sweeter, please feel free to add more THM Super Sweet Blend to make your taste buds happy.
Blueberry Jam Vehicles:
- Homemade Bread
- Briana’s Basic Bread
- Budget-Friendly Cornbread
- Strawberry Shortcake Waffle (make it blueberry shortcake!)
- Basic Ice Cream
- Peanut Butter Ice Cream (yep – you guessed it – PB&J!)
- Homemade Greek yogurt
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my blueberry recipes
- Strawberry Freezer Jam
- all my condiment/preserves recipes
- 1 qt. blueberries
- 3 c. water
- 2 T. lemon juice
- -
- 3 T. THM Super Sweet Blend (or more, to taste)
- 4 tsp. Knox gelatin*
- ¼ tsp. THM Pure Stevia Extract Powder
- ⅛ tsp. salt
- -
- 2½ tsp. glucomannan
- Bring the first three ingredients to a boil in a saucepan, then simmer (uncovered) for ten minutes, stirring occasionally.
- Blend the mixture carefully with an immersion blender until smooth. (If you don't have an immersion blender, you can try to do this in a regular blender, but always be very careful when blending hot liquids and vent the blender as necessary to avoid a pressure build-up.)
- Add the second set of ingredients and blend again.
- Add the glucomannan while blending to avoid clumping. Taste and add more Super Sweet Blend if desired.
- Bring the mixture to a boil again and summer for an additional 5 minutes, stirring often. Transfer to storage containers, let cool to room temperature, then freeze for long-term storage. For short-term storage, the refrigerator is fine.
Suggested products:
- THM Super Sweet Blend (THM Store)
- THM Pure Stevia Extract Powder (THM Store)
- Knox plain bulk gelatin (Amazon)
- Great Lakes Beef Gelatin (Amazon)
- Great Lakes Beef Gelatin (iHerb)
- THM Just Gelatin (THM Store)
- Glucomannan (Amazon)
- Immersion Blender (Amazon)
Hey, where’s the mouse?
I’m a THM from up in Alaska, we do a lot of canning. Do you have any jam or jelly recipes that I can use for berries, that do not need to be in the freezer or fridge?
I’ve been working on some, but I’m sorry – they’re not posted yet. Check out Pamona’s Pectin though. You can buy it online and it works for canning sugar free jams. It comes with detailed instructions.
What type of container do you freeze the jam in?
Usually plastic freezer containers.
Thank you so much!
I may try pressuring canning, if the gelatin can hold up to the heat. I do not Think it’s acidic enough to just hot water bath.
I’ve only tried freezing it so I’m not sure how canning will work. I’d love to hear how it turns out!
Hi! My son cannot have citric acid. Could I make this without the lemons? Is there something I should substitute with? Thanks!
I don’t think there would be a problem with omitting the lemon juice. I just liked the flavor it added.
Can I use pyure instead of the THM? Thanks
Yes, that should be fine. 🙂 You can just add it to taste, or you can use this sweetener conversion chart to help you estimate the amount of sweetener you’ll need if you know how Pyure compares in sweetness to sugar >> https://media.trimhealthymama.com/wp-content/uploads/sites/4/2017/05/07222306/THM.Sweetener-Conversion-Chart.pdf
I am relatively new to canning, but have had good success. I would recommend getting the Ball Blue Book Guide to Preserving. The problem with trying to can this recipe lies in whether you want to use Pectin or not. It contains dextrose which is a sugar from corn if I’m not mistaken. (I’m new to THM but that seems like a no go.) If canning a jelly/jam, it would be best to stick to fruits that are naturally high in pectin. They will have a longer cooking time and reduced yield but will thicken (or you’ll have a lovely sugar free syrup!). It just gets tricky because sugar helps things gel. :/ If it ain’t broke, don’t fix it. Since you have a great freezer recipe why mess with canning it? Water bath canning, however, is really great for acidic foods. Can tomatoes, apples, peaches, and pears packed in water, no added sugar, just a little lemon juice. Or make your own sugar free, cinnamon applesauce (which turned out really well!). Let’s not forget the salsa! The water bath heats the contents of the jar long enough to kill mold, bacteria, and yeast as long as you follow recommended times adjusted for your elevation (all included in that blue book). I hope you are able to give canning a try! A blogging, THM, canner would be awesome!!
Thank you so much for the suggestions, Leah! I will definitely have to check out that book. I would love to concoct a bunch of canning recipes sometime in the future, maybe in an ebook with the idea of including them in another cookbook eventually, but unfortunately I don’t have space for a garden right now. 🙁 Maybe in a few years when my husband is done with his residency and we’re able to buy a house and settle down permanently. 🙂 “If it ain’t broke, don’t fix it.” I couldn’t agree more. 😉
Could you use plums instead of blueberries? And would I use the same amounts? Thanks
I’m very sorry but without trying it, I don’t know if that would work or not! It would be worth a try, but it would be experimental. 🙂 I just don’t have much experience with plums.
Hi Briana, Can I just THM “Just Gelatin” instead of Knox?
That should work, but please check out the Notes section of the recipe to details on how you’ll need to adjust the amount.
Lovin your website! Do you freezer your jam in glass jars?
No, I freeze it in plastic freezer containers. 🙂 If I’m just keeping some in the fridge for immediate use, I put it in a jar.
Is there a way I could water bath can this so I dont have to freeze it?
Hi Nikky! As I mentioned in the post, “I haven’t tried canning this jam, and to be honest, I don’t know if it would work or not. I know there are various things that need to be considered when canning to make sure that you don’t end up growing bad bacteria, but I don’t know what those things are – yet. Maybe some day I’ll get a chance to experiment with it. If any of you canning experts have any notes on the subject, I would love to hear them.” I’m sorry – I don’t know if canning this would work or not!
Thank you for this recipe! Wondering if it would also work with Strawberry or peach?
I have a strawberry jam recipe here: https://www.briana-thomas.com/strawberry-freezer-jam/
I haven’t tried it with peach, but if you do I would make a small test batch first to make sure it sets up right. 🙂
Ooooooooh trying this today. I think I might add some lemon zest to make it more lemon blueberry.
new to your site. lovin it so far ! !
Aw, thanks for stopping by, Emily!
Do think frozen blueberries would work in this recipe? I assume they would need to be thawed? Thanks!
Hi Renita! I think frozen blueberries would probably work just fine. Yes, I would thaw them first.
Hey Brianna,
I make this cheese ring with raspberry jelly to go with it. I used your strawberry jam recipe to make raspberry. I even stained it through cheese cloth to be seedless. I did add more sweetener since raspberries are more tart than strawberries. It tasted perfect when it was warm, but when it was cold it didn’t seem near sweet enough. Is it just making it several times to my taste?
Glucomannan tends to mask sweetness, so it’s a good idea to oversweeten it a bit when you’re making it, then after refrigeration it will be perfect. 🙂
Unfortunately, neither the gelatin or Glucci were approved for canning at the time I last checked
Hi Dana! Could you expound a bit?
Can’t wait to try this!
I am so excited about this! Last year my neighbor brought me some homemade blueberry jam she canned And I tried some, which was amazing but full of sugar so I resigned to not having any. I am going to make some of this over the weekend, squeak! Never thought I would geek out over blueberry jam lol. Thank you ❤️❤️
Thanks for sharing this recipe Briana. Last year I made peach jam without any added sweetener and it was so delicious! I was so sad when I used up the last of it. I am wanting to try making some new jams this year. So this will be rally helpful! I can’t wait to try it! Blessings!
Hi. What can I use for glucomannan if don’t have any? Thnx
Hi there! You can generally use xanthan gum in its place in the same amount.
Can I use Xanthan Gum instead of Gluccie?
That should work. 🙂