Go Back Email Link
–+ servings
Toast with blueberry jam on a plate with jam jar behind.
Print Recipe
5 from 2 votes

Bread Machine Blueberry Jam

Low sugar freezer jam you can make in an hour!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 day 1 hour 20 minutes
Course: Breakfast, Condiments
Cuisine: American
Servings: 3 half pints
Calories: 30kcal
Author: Carolyn Hetke

Equipment

  • 3 sealable jars such as Mason jars

Ingredients

  • 4 cups fruit crushed (thaw and crush if using frozen) See Note 2 below for other fruit recommendations.
  • 1 cup sugar
  • 2 tablespoon lemon juice
  • 1.5 oz powdered pectin see Note 1 below.

Instructions

  • Rinse and remove any stems from blueberries. (Or defrost if using frozen). Crush fruit roughly. I used a potato masher.
  • Add the sugar and lemon juice and allow berries to sit for 10 minutes.
  • Stir in the pectin till evenly mixed.
  • Add berries to bread machine and start jam cycle. (This cycle is basically 15 minutes of stirring berries constantly in high heat. The mixture stews for 50 minutes being stirred occasionally. The heat seems to increase during last 5 minutes or so.) If your bread machine doesn't have a jam cycle you can cook on your stove top, preferably in a non-stick pan.
  • While berries are simmering heat 3 half pint jars (you may want to add an extra in case you fill slightly more than 3) on a silicone lined baking sheet in your oven at 275° for 20 minutes. Use tongs to handle hot jars and covers. Cover jar lids and bands with boiling water 5 minutes before you are ready to fill your jars.
  • Carefully remove the pan fromthe bread machine. Mixture is VERY hot. Ladle jam into jars, clean jar rims and sides. Position the lid and screw the band on finger tight. Dry the jars and lids.
  • Allow jars to sit at room temperature for 24 hours. You will hear the lids pop as they seal.
  • Tighten the bands by hand and refrigerate for up to 30 days or store in freezer if you won't use it in 30 days.

Notes

Note 1:  This jam is fairly loose so after making it a few times I increased the pectin to 1.75 oz.
Note 2:  You can use strawberries or raspberries instead of blueberries as written.  If you want to use rhubarb, peach, pear or pineapple you don't need to add the lemon juice.
Nutrition is per tablespoon.

Nutrition

Calories: 30kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 3mg | Potassium: 18mg | Fiber: 1g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg