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This homemade sugar free blueberry jam recipe with ginger (made without pectin) is a delicious no-added-sugar alternative to sugary store-bought jams. And bonus, it whips up in just 20 minutes!
When berries are in season I tend to load up on them. This is especially true if I go berry picking at a “u pick farm”, but even at the grocery store when pints of blueberries or strawberries are BOGO I can’t resist! And then the question becomes what to do with all those berries?
I flash freeze trays of blueberries and strawberries to use throughout the year, and I also like to make sugar free jam (strawberry jam is another favorite!). Here blueberries are the star of the show, laced with fresh lemon and ginger to wake up the flavor. This easy homemade jam whips up in just 20 minutes with only a handful of ingredients.
Blueberry jam without added sugar is a healthy topping for yogurt, oatmeal, or toast for breakfast. Or serve it on ice cream for dessert. And it makes a next-level grownup peanut butter and jelly sandwich for lunch (especially on sourdough bread!). This jam will last up to 2 weeks in the fridge or 6 months in the freezer, so it works well for meal prep. Next time you have fresh blueberries to use up, give this a try.
How Do You Make Blueberry Jam Without Pectin?
The function of pectin in jam is to thicken it. Pectin is found naturally in fruits. Some fruits are higher in pectin than others; for example, citrus fruits and apples are naturally high in pectin. Blueberries are moderately high in pectin, and to help this easy blueberry jam set even more, we add a little acid (in the form of lemon juice) towards the end of the cooking process.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Blueberries – Frozen blueberries work well without the need to add water. If you want to use fresh blueberries, add 2 tablespoons water.
- Keto sweetener – My preference is granulated monk fruit/allulose blend.
- Sea salt – Just a touch of salt enhances the flavor of the blueberries.
- Fresh lemon juice – The acid in lemon juice wakes up the flavor and also helps this jam set properly.
- Fresh lemon zest – This is optional; it bumps up the lemon flavor and aroma, which pairs beautifully with blueberries.
- Fresh ginger – Adds a punchy, subtly spicy background note that complements the sweetness of blueberries.
Step-by-Step Instructions: How to Make Small Batch Blueberry Jam Without Pectin
- Cook 10 minutes. Combine the blueberries, sweetener, and salt in a medium saucepan. Cover the saucepan and cook (covered) on the stovetop over medium heat for 10 minutes.
- Mash and thicken. Use a fork or potato masher to carefully mash the berries, add the lemon juice, and continue cooking (uncovered) until the sauce is thickened to your desired consistency, about 2 to 5 minutes more, stirring frequently.
- Add the flavorings. Remove from the heat and stir in the lemon zest and ginger.
- Cool and store. Cool to room temperature, and then refrigerate to chill.
Storage
Store in a covered glass jar in the fridge for up to 2 weeks, or in a freezer-safe container in the freezer for up to 6 months.
Sugar Free Blueberry Jam
Sugar performs two functions in jam: 1) sweetness (surprise, lol), and 2) it also helps it set.
It’s possible to make jam without sugar, but I recommend looking for a recipe (like this easy blueberry jam recipe) that has already been tested without sugar. This is because if you just use a sugar substitute instead of sugar in a recipe that has been developed and tested using sugar, it may not set properly.
I developed this recipe using a keto sweetener to replace the sugar. Not only is the sweetness level on-point, but it also gels perfectly.
Frequently Asked Questions
For starters, it’s convenient and lets you make blueberry jam all year. And frozen blueberries work really well in this easy blueberry jam recipe without the need to add more water. If you have access to fresh blueberries when they’re in season and you flash freeze them to use during the year, this is a great way to use them! And even if you’re using store-bought blueberries, they’re usually flash-frozen at the peak of ripeness for the most intense flavor.
Here we cook the frozen berries down with sweetener and a pinch of salt covered on the stovetop for just 10 minutes. After that, we cook the jam uncovered for a couple minutes more to help it thicken. Easy as pie!
If you’re not a fan of the lemon + ginger combo, no worries! The sky is the limit in terms of flavorings for blueberry jam. Feel free to experiment with various herbs, spices, and/or aromatics. A few ideas for flavor variations are cinnamon, black pepper, vanilla, lime zest, rosemary, thyme, etc.
IMPORTANT TIP: Don’t skip the fresh lemon juice; we use it to help set the jam.
More Blueberry Recipes
- Blueberry Pie with Frozen Blueberries
- Small Batch Blueberry Crumb Muffins
- Creamy Vegan Wheat Berry Porridge with Gingered Blueberry Topping
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Homemade Sugar Free Blueberry Jam Recipe Without Pectin (Small Batch)
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Ingredients
- 10 ounces frozen blueberries
- 1/3 cup granulated monk fruit/allulose blend
- 1/16 teaspoon sea salt
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon fresh-grated ginger
Instructions
- Cook 10 minutes. Combine the blueberries, sweetener, and salt in a medium saucepan. Cover the saucepan and cook (covered) on the stovetop over medium heat for 10 minutes.
- Mash and thicken. Use a fork or potato masher to carefully mash the berries, add the lemon juice, and continue cooking (uncovered) until the sauce is thickened to your desired consistency, about 2 to 5 minutes more, stirring frequently.
- Add the flavorings. Remove from the heat and stir in the lemon zest and ginger.
- Cool and store. Cool to room temperature, and then refrigerate to chill.
Notes
- Net Carbs: 4g per serving (2 tablespoons)
- Recipe Yield and Serving Size: This recipe makes about 1 cup of jam, or 8 (2-tablespoon) servings.
- Sweeteners: In the original version of this recipe, I used 1/4 cup granulated erythritol and 10 drops liquid stevia. My preference now is to use 1/3 cup granulated monk fruit/allulose blend. You can use whatever you like or have on hand.
- Storage: Store in a covered glass jar in the fridge for up to 2 weeks, or in a freezer-safe container in the freezer for up to 6 months.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on August 28, 2018 and updated on July 14, 2025.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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