Blueberry Jam with Vanilla That Doesn't Taste Like Sugar Overload — Finally
This low-sugar blueberry jam with vanilla is intensely fruity and perfectly set. Macerate the berries first to lock in fresh flavor, then boil with low-sugar pectin and a split vanilla bean. Makes 3 half-pint jars. Perfect for toast, cheese boards, or gifting.
Equipment
- Heavy-bottomed pot (6-quart or larger)
- Potato masher or immersion blender
- Candy thermometer or small plate for cold test
- 3 sterilized half-pint jars with new lids
- Wide-mouth funnel (optional)
Ingredients
- 6 cups fresh or frozen blueberries (about 24 oz)
- 1 1/2 cups granulated sugar
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- 3 tablespoons low-sugar pectin (e.g., Sure-Jell for low-sugar)
- 2 tablespoons fresh lemon juice
Instructions
- Macerate: In a heavy pot, combine blueberries, lemon juice, and 1/4 cup sugar. Toss gently and let sit at room temperature for 15 minutes.
- Mash the berries: Use a potato masher to break up about half the berries. Aim for a mix of whole and broken berries for a rustic look.
- Whisk the pectin: In a small bowl, whisk together the remaining 1 1/4 cups sugar with the low-sugar pectin. This prevents clumping.
- Boil: Bring the berry mixture to a rolling boil over medium-high heat. Slowly pour in the sugar-pectin mixture while stirring constantly. Boil hard for exactly 1 minute.
- Add the vanilla: Remove from heat. If using a vanilla bean, scrape seeds into jam and drop the pod in as well. If using extract, stir it in now.
- Test for set: Place a cold plate from the freezer. Drop a small spoonful of jam on it; run your finger through. If it wrinkles and holds a path, it's set. If syrupy, boil another 30 seconds and test again.
- Jar it: Let jam cool in pot for 5 minutes. Remove vanilla pod. Ladle into sterilized jars leaving 1/4 inch headspace. Wipe rims, seal. Process in a water bath for 10 minutes if shelf-stable, or refrigerate immediately.
Notes
Don't skip the maceration – it's the key to fresh flavor. Use low-sugar pectin specifically (regular pectin won't set with less sugar). The cold plate test is more reliable than the timer. Laminate the vanilla pod by letting it infuse in the cooling jam. For runny jam, re-boil with extra pectin and lemon juice. Store in fridge for up to 3 weeks, or water bath process for 12 months shelf-stability.