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If you're looking to eat less sugar, this sugar-free jam is a great start! Packed with blueberries and strawberries, this jam is perfect for spreading on toast or inside a sanwich.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary

35 mins
10 mins
45 mins
6 half-pint jars


Ingredient Checklist


Instructions Checklist
  • Place 1 cup of the blueberries in an 8- to 10-quart heavy pot. Use a potato masher to crush the berries. Continue adding blueberries and the strawberries and crushing until you have 6 cups crushed berries. Stir in the water, lemon juice, and cinnamon. Gradually stir in pectin.

  • Bring berry mixture to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam with a metal spoon.

  • Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.


Jams and jellies need some time to set up after processing. Wait about 2 weeks before serving jams, jellies, and preserves.

Nutrition Facts

7 calories; carbohydrates 2g; sugars 1g; vitamin a 5.3IU; vitamin c 5.6mg; niacin equivalents 0.1mg; folate 2.5mcg; potassium 19mg; calcium 2mg; iron 0.1mg.