Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Stem blueberries. Place in food processor container; cover. Pulse to evenly chop. (Do not puree.) Measure exactly 3 cups chopped blueberries into large bowl.
Mix sugar, water and pectin in large saucepan. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add blueberry mixture; stir 1 min. or until well blended.
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
How to Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with straight-edged knife.
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
Use this low-calorie, fat-free, lower sugar jam in place of a fat-based spread on your toast or bagel.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 (1-cup) containers or 96 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.