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Home / Jam / Blueberry Jam Sugar-Free (Ball / Bernardin)

Blueberry Jam Sugar-Free (Ball / Bernardin)

Filed Under: Jam, Seasonal Summer Tagged With: Blueberries

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sugar free blueberry jam 001

Delicious, truly-pure blueberry jam in which the taste of high summer really comes through, unmasked by white refined sugar.

And, without the sugar, it’s so incredibly low in calories that any dieter can basically count a couple tablespoons of this as “free.”

You can use either Ball or Bernardin No Sugar Needed box pectin, or, Ball RealFruit™ Low or No-Sugar Needed Flex Batch Pectin.

Contents hide
  • 1 The recipe
  • 2 Blueberry Jam Sugar-Free (Ball / Bernardin)
    • 2.1 Ingredients
    • 2.2 Instructions
    • 2.3 Recipe Notes
  • 3 Reference information
  • 4 Recipe notes
  • 5 Recipe source
  • 6 How to make the original recipe
  • 7 Nutrition information
    • 7.1 Sugar-free version

The recipe

Jar size choices: Either 125 ml (½ cup / 4 oz) OR quarter-litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 5 x quarter-litre (½ US pint) jars

Headspace: 1 cm (¼ inch)

Processing time: 10 minutes either size jar

5 from 1 vote
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Blueberry Jam Sugar-Free (Ball / Bernardin)

A sugar-free blueberry jam recipe from Ball / Bernardin.

Course Dessert
Cuisine American
Keyword Blueberries, Jam
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 5 x quarter-litre (½ US pint) jars
Calories 17 kcal

Ingredients

  • 1 kg whole blueberries (whole. 7 cups / 2.2 lbs)
  • 250 ml fruit juice (unsweetened, pure. 1 cup / 8 oz)
  • 1 box Ball / Bernardin No-Sugar Needed Pectin (49 g / 57 g / 1.75 oz)
  • 200 g sugar (white. 1 cup / 8 oz) OR 1 ½ teaspoons liquid stevia
Metric - US Customary

Instructions

  1. Wash and stem blueberries.
  2. Mash the blueberries a layer at a time in something like a pie plate using something like a potato masher.
  3. Add to a large pot.
  4. Add fruit juice, stir.
  5. Sprinkle the pectin over, stir until the pectin is dissolved.
  6. Put on burner, add either the liquid stevia OR the sugar, and bring to a boil, stirring constantly.
  7. Then, boil hard for 3 minutes.
  8. Immediately turn burner off and remove pot from heat.
  9. Skim off any foam, if there is any.
  10. Ladle into quarter-litre (½ US pint) jars.
  11. Leave 1 cm (¼ inch) headspace.
  12. Debubble, adjust headspace.
  13. Wipe jar rims.
  14. Put lids on.
  15. Process in a water bath or steam canner.
  16. Process jars for 10 minutes; increase time as needed for your altitude.

Recipe Notes

1 kg (7 cups) of whole blueberries, after mashing, will equal about 1 litre (4 cups) of mashed. A tidge over or under is fine. But if you measured your berries by weight, you won't be too far off that.

If using frozen blueberries, zap from frozen in microwave for 4 to 5 minutes, then mash, retaining any juice that might have come off while thawing.

Don't crush or mash the berries in a machine, it will damage the pectin.

For the fruit juice, you can use cranberry, apple, grape, etc.

How much stevia you need will depend on the tastes of your crowd and how sweet / tart that particular batch of blueberries was.

If you are using the Ball No Sugar Needed pectin from a canister, you'll want 3 level tablespoons.

Ball / Bernardin No Sugar Needed is the same; it's made in the same plant and just labelled with different names on the packaging.

Boil hard means it should bubble for the whole 3 minutes.

You could also use the 125 ml (½ cup) smaller sampler size jars. But this recipe hasn't been tested for larger ½ litre (1 US pint) jars.

crushing fruit for jam 3

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

Information about no-sugar needed pectins.

Recipe notes

  • Ball / Bernardin No Sugar Needed from the small boxes is the same; it’s made in the same plant and just labelled with different brand names on the packaging. Instead of the box, you can use the Ball No Sugar Needed Flex Batch pectin from a canister. You’ll want 3 level tablespoons.

Recipe source

Source: Light Blueberry Jam – No Sugar Needed Pectin. Bernardin web site. Accessed August 2015.

Modifications made:

  • None.

How to make the original recipe

Omit stevia. The original recipe is sugar-free, so use the sweetener of your choice adding according to directions provided with your pectin packaging. You will need to recalculate nutritional values if that matters to you.

Nutrition information

Serving size: 2 tablespoons

Sugar-free version

Per 2 tablespoons: 17 calories, 0 mg sodium

Weight Watchers PointsPlus®: 1 to 2 tablespoons: 0 points; 3 to 6 tablespoons: 1 point

Blueberry Jam Ball Nutrition

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.

sugar free blueberry jam 002

Tagged With: Blueberries

Filed Under: Jam, Seasonal Summer Tagged With: Blueberries

Reader Interactions

Comments

  1. Holly Brooke

    August 26, 2020 at 5:41 pm

    Hi there,
    I’m wanting to make BlackBerry jam using Pamonna (sugar free) pectin and stevia to sweeten. Using your recipe above, how long of a shelf life would you say the jam might have, being sugar free? I will use a water bath to preserve the jam.

    Thanks!

    Reply
    • Healthy Canning

      September 22, 2020 at 12:10 am

      For best quality, especially with sugar-free, use within a year. After that, it will be safe, but will start to darken (though clearly you may not notice with blackberry!) If you store in a cool, dark place, your quality storage life is even longer. See: https://www.healthycanning.com/jar-sizes/

      Reply
  2. Kenneth Mize

    July 19, 2018 at 4:46 pm

    I only have pimt jars , can I use them orbdo I have to have 1/2 pint jarx?

    Reply
    • Healthy Canning

      September 11, 2019 at 7:56 pm

      The only tested size for shelf-stable home canning here is the half-pints. You could put it in the pint jars, and freeze the jam. Be sure to leave about 1 1/2 inches of headspace for expansion when frozen.

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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