Homemade Blueberry Preserves without Pectin


I’ve had quite a few people email asking what the lovely looking blue spread was on my recent grain-free white bread recipe, so I thought I’d share it with you! It’s a very simple recipe for blueberry jam that doesn’t use pectin or processed sugar. Just 4 ingredients!



Homemade Blueberry Preserves without Pectin

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: fills an 8 oz jar


  • 3 cups blueberries (frozen and thawed or fresh)
  • 3/4 cup honey (you can use more or less depending on how tart your berries are)
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest


  1. Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.
  2. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.
  3. Skim off any foam, then ladle the jam into a sterilized jar.
  4. Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.
  • Jen

    I made this with a frozen berry blend – blueberries, strawberries, blackberries, and raspberries. It is AMAZING! I’ve never liked jam or jelly much, but this I’d eat with a spoon! Lol Thank you!

  • Jen

    Oh, I forgot to mention that, as per another commenter, I reduced the honey to 1/2 cup for the berry blend. Perfect! Thanks again!