This blueberry freezer jam without pectin is easy to make and delicious on toast, muffins, pancakes, or waffles. This recipe can be made with any type of berry or fruit you like, so use whatever is fresh and in season.
Ingredients and substitutions
I opted to use fresh blueberries this time, but strawberries, apricots, raspberries, or blackberries work well in this recipe too. Frozen berries are fine too if you prefer.
This no-pectin blueberry jam calls for date paste instead of white sugar. Date paste is a great alternative sweetener for jam because it has a neutral sweetness which doesnโt overpower the flavor of the berries, plus it has just the right consistency to make the jam โjammyโ without having to use pectin, like most traditional jam recipes do. It’s made by soaking dates and then blending them with water. Check out this date paste recipe for exact instructions.
I added some lemon zest to this blueberry jam recipe. You can omit the zest if necessary, but if you have a fresh lemon I recommend including the zest because it adds a bright, fresh flavor to the jam. Lemon zest complements practically all berries and fruits so I always include it in jam recipes.
How to make blueberry freezer jam without pectin
Start by adding the berries, date paste, and lemon zest to a pot on the stove. Then cook, uncovered, on medium heat until the jam thickens. It will thicken even more once it cools.
Storage
Let this jam cool completely before storing it in an airtight container in the fridge for up to seven days or in the freezer for up to three months.
More refined sugar-free recipes to try
- Or use this almond butter icing as a spread on toast, pancakes, or waffles.
- This chocolate sweet potato icing is vegan and paleo diet friendly.
Blueberry Freezer Jam Recipe Without Pectin
Equipment
- Large pot
Ingredients
- 4 cups blueberries (or substitute any other berry or chopped fruit you prefer)
- 1/2 cup date paste (see my date paste recipe for instructions)
- 1 teaspoon lemon zest (optional)
Instructions
- Add the blueberries, date paste, and lemon zest to a large pot and place on the stove set to low-medium heat.
- Cook uncovered on for 30 minutes or until the jam thickens slightly (it will thicken more as it cools).
- Let cool completely before serving.
Notes
- Store the jam in an airtight container in the fridge for up to seven days or in the freezer for up to three months.
- You can substitute any type of berries or chopped fruit in this recipe.