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Lighter Lemon-Blueberry Jam

By Unknown


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 4 cups blueberries
  • 1 (1 3/4 oz) package powdered low-sugar fruit pectin
  • 1 3/4 cups sugar
  • 1 juiced and zested lemon
  • 1 tablespoon grated and peeled fresh ginger


Prepare four (1/2-pint) jars with lids and bands according to manufacturer’s directions.

Coarsely mash the blueberries with a vegetable masher in a large saucepan. Stir in the pectin and 1/4 cup sugar and bring to a boil. Stir in the remaining sugar, lemon zest, lemon juice and ginger until blended. Return the mixture to a rolling boil and cook, stirring constantly, for 1 minute. Remove from the heat; skim off any foam and cool to room temperature.

Spoon the jam into the prepared jars to within 1/2-inch from the tops. Wipe the jars and rims clean and cover tightly with lids. Let stand at room temperature until set, about 24 hours. Chill up to 3 weeks or freeze in plastic containers for up to 1 year.