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No Pectin Blueberry Jam with Chamomile

This No Pectin Blueberry Jam is subtly flavored with mellow and herby Chamomile. Directions for water bath canning this jam, as well as necessary equipment for canning jams are also included. Canning Blueberry Jam is a great recipe for new canners.

Hello friends. I’m coming back to you today with this recipe for No Pectin Blueberry Jam with Chamomile. This jam recipe follows the recipes for these Perfect Blueberry Hand Pies and this delectable Blueberry Syrup we made following our huge fresh blueberry haul.

Kate and I picked 22 pounds of blueberries a few weeks ago and quickly got busy freezing, preserving, and eating these little blue balls of deliciousness. Canning Blueberry Jam is a summer tradition after my family has done its annual blueberry picking foray.  

Blueberry Jam Recipe with Chamomile: spoons on a saucer

We have a favorite little organic blueberry farm a quick 30 minutes from our home and I have the date that the farm opens circled on my calendar. We have been picking blueberries as a family since Rob was a wee tike and we pulled him along behind us in our red Radio Flyer wagon. Rob’s sole focus on those outings was consuming as many fistfuls of blueberries as was allowed…hmmm. ..15 years later and not much has changed.

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While boiling water canning isn’t hard, it does require a few pieces of equipment to make the task much easier:

The Ball Complete Book of Home Preserving is my bible. Even if I think I could make the recipe in my sleep, I double-check myself against the Ball Book…that whole botulism thing. It should be your first purchase if you are new to canning. My cookbook library inventory recently expanded with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes! Another great canning and preserving resource is the National Center for Home Food Preservation at the University of Georgia website.

Blueberry Jam Recipe with Chamomile: infusing the jam with chamomile

I clipped the chamomile tea bags onto the rim of my preserving pan when I added all the ingredients and let the chamomile flavor infuse the blueberry jam for the entire cooking time.

close up of process to infuse chamomile into jam

In the past, I used pectin when canning my blueberry jam, but for the past couple of years, I’ve gone ‘pectin-free’.  I think it’s probably a personal thing, but I think the ‘pectin-free’ preserves taste much cleaner, hence this No Pectin Blueberry Jam.

No Pectin Blueberry Jam Recipe with Chamomile

Jars of jam in front of a window.

No-Pectin Blueberry Jam with Chamomile

A simple, but flavorful blueberry jam recipe infused with chamomile, adapted from
4.50 from 6 votes
Prep Time 10 minutes
Cook Time 30 minutes
Canning Time 1 hour
Total Time 1 hour 40 minutes
Course Canning, Preserving, Jam + Jellies
Cuisine American
Servings 6 pint jars
Calories 12 kcal


  • 2 pounds blueberries
  • 1 pound white sugar
  • 6 ounces freshly squeezed lemon juice
  • 2-3 chamomile Teabags or 1-1.5 ounces of loose leaf chamomile tea in a tea infuser


  • Prepare canner, jars and lids. See The Ball Complete Book of Home Preserving for guidance.
  • Place a saucer with 5 metal spoons on a plate and place in the freezer.
  • Combine blueberries, sugar and lemon in a preserving or jam pan and place pan over medium-high heat and cook, constantly stirring, until berries release their juices.
  • Once the mixture becomes rather soupy and your chamomile tea bags or infuser and increase the heat to high. Continue to cook, stirring frequently, until the mixture boils.
  • One boiling, cook for an additional 10-15 minutes, stirring frequently.
  • Decrease the heat if the jam strats to stick to the sides.
  • Using the spoons in your freezer, test for doneness at the 10 minute mark.

To Test For Doneness

  • Put a small dollop of jam on one of your frozen teaspoons and return it back to the freezer for 3-4 minutes, until bottom of spoon is cool.
  • If when you push it with your finger it wrinkles a bit it is done.
  • If gel state has been reached, skim off any foam.

To Water Bath Process

  • Spoon your jam into hot jars, leaving 1/4 inch headspace.
  • Remove air bubbles and wipe rim.
  • Center lid on jar
  • Screw band down until resistance is met, then increase to fingertip tight.
  • Place jars in canner, making sure they are completely covered with water
  • Cover pot and bring to a boil
  • Boil for 10 minutes
  • Turn heat off, remove lid and let sit for 5 minutes
  • Carefully remove jars with jar lifter and place on a rack where they can be undisturbed for 24 hours.
  • Refrigerate any jars if their lids don't pop down.


This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.
Adapted from The Blue Chair Jam Cookbook


Serving: 1TBCalories: 12kcalCarbohydrates: 3gSugar: 3g
Keyword blueberry, canning, chamomile, jam, preserving
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A recipe for blueberry jam infused with chamomile, preserved by water bath canning. Canning the jams lets you enjoy them for months to come.
Canned jam stacked and open jar

These 6 pints of no-pectin blueberry jam will last us for a couple of months, making our peanut butter & jelly sandwiches and jelly-smeared toast taste of summer. I may gift a few of these jars…it just depends on how greedy I feel. Blueberry jam does seem to disappear quickly in our home.

stacked canning lids

 Terry made me these simple ‘holders’ for my jar rims. These holders keep my pantry neat by containing the rims which heretofore would scatter and roll all over the place.

Wishing you a summer filled with blueberries and assorted blueberry goodies! To refer back to this No Pectin Blueberry Jam Recipe and the Tips for Canning Blueberry Jam, bookmark this page or pin the following image.

A blueberry jam recipe infused with chamomile, preserved by water bath canning. Canning this blueberry jam recipe lets you enjoy them for months to come.

Loved Canning this Blueberry Jam and Looking For More Canning and Preserving Recipes? 

You can see all canning and preserving recipes here.

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  1. Oh I bet your homemade Blueberry jam is delicious. I would of never thought to add chamomile. I drink chamomile at night sometimes to help me sleep.
    I planted a blackberry bush this year so I’m hoping that in a couple years I will be able to can some blackberry jam. Until then I will just drool over your beautiful pictures of jam.
    Great way to store the rims!

    1. You are a lucky lady to have your own berry bushes…we have 2 wee little blueberry bushes that do nothing more than feed our local birds! And I love the flavor of Chamomile and how it really enhances the flavors of other foods.
      Thanks for swinging by today and wishing you a lovely week.
      Hugs, Lynn

    1. Hey Liz…got to be honest…I think I have one more Blueberry Chronicle in me! It’ll be coming soon…but it’s a goodie and worth the wait! Wishing you a lovely week.
      Hugs, Lynn

  2. These are definitely the Blueberry chronicles. I promise that when I come to the states next time I will make this. I really want to do this because as I’ve said before I love blueberries. Btw, I borrowed your naming of the Grill chronicles and used it on HT. Thanks for the name because I’ve had lots of good luck with that one.

    1. So very glad to share the ‘chronicles’…and especially as I have very much enjoyed your grill chronicles. You never cease to amaze me.
      Hope you are enjoying a wonderful day in Greece!
      Hugs, Lynn

  3. What a creative way to make your jam. And I love your spoons and the rim holders. I always store my extras in a drawer which can be inconvenient sometimes. I try to keep them on my clean jars as much as possible along with a washed lid. I like to think it keeps my jars from getting too dusty in between uses. Great recipe, Lynn!

    1. Hi Kathryn, I do like to add just a little something to my jams, without altering the basic taste. This chamomile is just perfect, subtle but still just enough to enhance the blueberries. And that rim holder is perfect…so glad to have that handy thing. When Terry and I were on our trip 2-3 weeks ago, I did pick up some more spoons for keeping and gifting…just really like unique little spoons…they really come in handy.

    1. Zoey…too funny!I still have some blueberries in the freezer from the ‘great pick’…but I won’t let anyone eat them. Not sure what I’m saving them for but they are precious to me!
      Thanks for coming by and wishing you a lovely day.

      Hugs, Lyn

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