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.
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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Some of these are affiliate links, and I will earn a small commission off the sale of these products, but the price you are charged is not affected. You can see my full disclosure policy here.
While boiling water canning isn’t hard, it does require a few pieces of equipment to make the task much easier:
- A Jam Pan or Maslin Pan
- Jar Lifter
- Magnetic Canning Lid Lifter
- Headspace Gauge
- Ball Jars or Kerr Jars or another suitable canning jar.
- A Wide-Mouth Funnel
- The Ball Complete Book of Home Preserving or The All New Ball Book Of Canning And Preserving.
- A clean surface
- Clean towels
- A large spoon or measuring cup to scoop the jam or preserves into each jar.
- A bowl of white vinegar and a clean dishcloth or paper towels.
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.
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.
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
- 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
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Ball (2 Packs) Wide Mouth Half Pint Mason Pint Jars-8oz-4 Per Box-Total 8, 8 oz Jars, GREEN
The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
Roots & Branches VKP1002 Home Canning Jar Lifter, Securely Grips, Red
NORPRO 591 Canning Bubble Popper/Measurer, Green
New Norpro 606 Magnetic Canning Jar Lid Wand Lifter Removing Tool Sale
Küchenprofi 18/10 Stainless Steel Funnel with Filter
Kitchencraft Home Made Stainless Steel Maslin Pan With Handle, 9 Litre
Ball Complete Book of Home Preserving
Taylors of Harrogate Organic Chamomile Herbal Tea, 20 Teabags
Nutrition Information:Yield: 192 TB Serving Size: 1 TB
Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g
If you loved this No Pectin Blueberry Jam Recipe, we’d love for you to pop back in and let us know!
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.
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.
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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