No-Cook Blueberry Jam - CERTO Crystals

1465 6 (1-cup/250-mL) containers or 96 servings, 1 Tbsp. (15 mL) each
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6 (1-cup/250-mL) containers or 96 servings, 1 Tbsp. (15 mL) each

No-cook, no-fuss! This blueberry no-cook jam recipe is as simple as mash, mix and enjoy. Try making our No-Cook Blueberry Jam made with CERTO Pectin Crystals.

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What You Need

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Make It

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  • Crush blueberries, one layer at a time. Measure exactly 3 cups prepared fruit into large bowl. Add sugar and lemon juice; mix well. Let stand 10 min., stirring occasionally.
  • Combine water and pectin crystals in small saucepan. Bring to boil on high heat; cook 1 min., stirring constantly. Add to fruit mixture; stir 3 min. or until most the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Pour into clean containers, filling up to 1/4 inch from rims. Cover with lids. Let stand at room temperature 24 hours or until set. Refrigerate or freeze until ready to use.

Serving Suggestion

Stir a spoonful of prepared jam into plain or vanilla yogurt.

Food Facts

No-cook jams can be refrigerated up to 3 weeks, or frozen up to 8 months.

How to Accurately Measure the Sugar

To ensure accuracy of the sugar measure when preparing jams or jellies, use a dry measuring cup to measure the sugar, then place all the measured sugar in a separate bowl before adding it to the fruit mixture in bowl.


  • 6 (1-cup/250-mL) containers or 96 servings, 1 Tbsp. (15 mL) each

Nutritional Information

Serving Size 6 (1-cup/250-mL) containers or 96 servings, 1 Tbsp. (15 mL) each
Calories 50
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 13g
Dietary fibre 0g
Sugars 12g
Protein 0.1g
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 0 %DV

* 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.

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