• Hands-on Time

    10 min

  • Total Time

    1 hr

  • Difficulty

    Showing Off

  • Servings

    6 half-pints

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Pectin-Free Honey Blueberry Jam: Kerplink, Kerplank, Kerplunk


Pectin-Free Honey Blueberry Jam

  • 4 pounds of blueberries (about 11 cups)
  • 2 1/2 cups of honey
  • 1 tablespoon fresh squeezed lemon juice


Pectin-Free Honey Blueberry Jam


Wash and pick through the blueberries for any stems, green or moldy berries.

Combine blueberries, honey and lemon juice in a large, non-reactive pot or dutch oven and stir to evenly combine. Place pot on stove over medium-high heat and bring to a boil. Reduce heat to medium and allow mixture to continue to boil, stirring and scraping the sides of the pot occasionally, for about 40 minutes. To check doneness, place a plate in the refrigerator to cool, then dribble small droplets of hot jam on the plate. The droplets will “set up” and have a jammy consistency immediately when fully cooked.

At this point, you can place the jam in freezer-safe jars or airtight storage containers or you can can the jam using traditional methods (see below). If storing the jam in the refridgerator, it will keep for up to a few weeks. In the freezer it will keep for up to one year.

To can: Pour jam into hot canning jars that have been sterilized for 10 minutes in boiling water. Be sure to leave at least a 1/2 inch of space at the top of each jar. Add lids and rings that have also been sterilized in boiling water.

Process sealed jars in boiling water for 10 minutes. Carefully remove each jar from boiling water. Lid will make a “plink” sound about 1 minute after removal indicating the jar has sealed. If you don’t hear a “plink” and/or the lid moves when you press on it, the jar did not seal. Place the jar in the refrigerator and use in the next few weeks.

Properly sealed jars should be left to cool completely. At that point you can remove the rings from the lids and store the jars in your pantry for a year or more (or give as gifts).

Makes apx. 6 half-pints of jam