This blueberry mango jam is low in sugar, easy to make, and healthy. Mangoes are naturally sweet and combine well with blueberries to make the best low-sugar blueberry jam.
The easy blueberry jam recipe contains four ingredients: blueberries, mangoes, maple syrup, and chia seeds. It only takes 10 minutes to make and is a great recipe for beginners learning how to make homemade jam.
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The cooking process is super simple. All you have to do is blend the ingredients in a food processor or blender, then simmer on low heat for 10 minutes.
I have wanted to make a homemade jam but have always been intimidated by the whole canning and cooking process. So I decided to make a low-sugar blueberry freezer jam without pectin that doesn’t require special canning equipment.
You only need a pot to simmer the jam and some clean mason jars to store and cool the hot jam. You will need to blend the ingredients in a food processor or blender for a smooth jam. If you prefer a chunkier textured jam, you can use a potato masher to mix the blueberries and mangoes while simmering.
Chia seeds thicken the blueberry jam without pectin as they are excellent at absorbing excess liquid to create a similar texture to jam once it has set and cooled in the fridge.
Tips for making the low sugar blueberry jam
You can use fresh or frozen blueberries and mangoes in this recipe. If you use frozen fruit, run it under hot water before blending and simmering.
Frozen fruit is much more affordable, especially when the fruit is out of season. If you have fresh mango or, better yet, wild blueberries to use up, that is great!
The low-sugar blueberry freezer jam is naturally sweet from the blueberries and mangoes. I added 3 tbsp of Canadian maple syrup for a touch more sweetness. You can use other sweeteners, such as honey as well. Monk fruit and erythritol are great non-nutritive sweeteners for diabetes and anyone watching their weight or blood sugar levels.
It is shocking how much sugar is used in homemade jam recipes and store-bought jams. Frequently sugar is the first or second ingredient in jams.
This low-sugar blueberry jam is not very sweet compared to other jams, but it is still a delicious jam that tastes great on toast or with these banana oat pancakes with plain yogurt. Mmm, one of my favorite breakfast recipes!
Only 3 tbsp of maple syrup is used to provide the perfect subtle sweetness. Feel free to add more sweeteners if desired.
Chia seeds naturally thicken the mango blueberry jam recipe, although it takes time for the chia seeds to absorb the excess liquid. After simmering the jam on low heat for 10 minutes, the jam is still a bit runny. Once it cools and sets in the mason jars, it thickens into the best jam that is easily spreadable.
For extra tang, add some lemon juice or lime juice.
Be sure to wash and clean jars well prior to pouring the jam in for storage. You can give the jars a hot water bath in the sink or run hot water over each jar and set them to dry before using.
Place jars in the fridge for storage and enjoy! You can also freeze any extra jam and pull out as needed. The jam recipe yields a small batch of blueberry jam, which I use quickly as I love it topped on pancakes with plain yogurt. So good. And since it’s low sugar and packed with antioxidants and omega-3 fats for weight loss, enjoy it with zero guilt.
Blueberries are among the top antioxidant-rich fruits and are phenomenal for weight loss and insulin resistance!
Blueberry Mango Jam – Low-Sugar and Easy
Equipment
- 1 pot
- 1 Blender
- 2 500 ml mason jars for storage
Ingredients
- 1 cup blueberries
- 1 cup diced mangoes
- 3 tbsp maple syrup
- 2 tbsp chia seeds
Instructions
- Place all ingredients into a blender and blend until you have a smooth consistency.
- Pour the blended ingredients into a pot and simmer on low to medium heat for ten minutes.
- Transfer the simmered jam into clean mason jars and set in the fridge to chill.
This recipe looks exactly what I was looking for. I want to can it. Does the acidity of the blueberries negate the need for lemon juice? Any special considerations?
Thank you
Oh so glad it is what you are looking for. You may need the lemon juice for canning, but because I used mine up while still fresh and froze others I didn’t need any lemon juice 🙂 I have never done real jam canning so I would love to hear how you go 🙂