Blueberry Jam (Clearjel)

This recipe is an example of how to make jam with Clearjel instead of pectin. Washington State University Extension did some work with this, and released a recipe leaflet.

Course Dessert
Cuisine American
Keyword Blueberries, Jam
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 3 quarter-litre (1/2 US pint) jars
Calories 64 kcal


  • 500 g blueberries (OR berries of your choice. 4 cups. About 1 lb)
  • 4 tablespoons lemon juice (bottled)
  • 7 tablespoons Clearjel
  • 350 g sugar (white. 1 1/2 cups / 12 oz) OR 2 teaspoons of liquid stevia OR 125 ml honey (1/2 cup) OR sweetener of your choice
Metric - US Customary


  1. Crush berries with a potato masher.
  2. Add to a medium-sized pot.
  3. Stir in the lemon juice.
  4. SUGAR: if using a solid granular sweetener such as sugar or splenda, mix the Clearjel with the 1/4 of solid sweetener. Add to berries in pot. Bring to a boil, stir in remaining sweetener.
  5. LIQUID STEVIA OR HONEY: if using a liquid sweetener such as liquid stevia or honey, stir it directly into the berry mixture. Stir in the Clearjel one tablespoon at a time, mixing thoroughly after each addition.
  6. Regardless of sweetener method, now bring the mixture to a boil and boil for 1 minute, stirring non-stop.
  7. Remove from heat.
  8. Ladle into quarter-litre (1/2 US pint / 8 oz) jars.
  9. Leave 2 cm (1/2 inch) headspace.
  10. Debubble, adjust headspace.
  11. Wipe jar rims.
  12. Put lids on.
  13. Process in a water bath or steam canner.
  14. Process either size jars for 10 minutes; increase time as needed for your altitude.