Easy Three Ingredient Low Sugar Thimbleberry Jam Recipe

It’s been the summer of berries for us. First, black raspberries are in Northern Illinois, and then thimbleberries are in the Upper Peninsula of Michigan. Thimbleberries only grow in a few places and their season is pretty short. We were lucky to be up there when they were ripe! This Low Sugar Thimbleberry Jam Recipe is SO easy but it is different than others I’ve seen. The recipes I’ve seen online are all 1 to 1 ratios of berries and sugar. Holy crap that’s A LOT of sugar. We followed the advice of some family members who have been making jam for a LOONNNGGG time and we were not disappointed by the results. Trust me, whether you’re a veteran thimbleberry jam maker or this is your first time trying it, you’ll love this recipe.

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The Hardest Part is Finding the Thimbleberries!

We kept our eyes open for these red gems during our daily adventures up in the UP. We found some on the last day of our trip along the side of the road. There were people along the road the days before and we suspected they might be picking berries and we were right! We pulled off to the side of the road and spent about an hour collecting what we could. Thimbleberries, unlike black raspberries, don’t have thorns so they were easy to pick and squeeze through. Some of the plants were taller than me! They grow between about 4-8 ft tall!

Low Sugar Thimbleberry Jam Recipe Instructions

The steps to make this low-sugar thimbleberry jam recipe are so easy so make sure to try it if you ever get your hands on thimbleberries. We picked between 4-5 cups of berries and kept them in the fridge, unwashed, overnight. Then, we kept them in a cooler on our way back to IL. Once we were ready to make the jam we rinsed and searched the thimbleberries for any bugs that might have snuck in while we picked them.

Next, prepare the jars by cleaning the jars, lids, and rings. Add thimbleberries, lemon juice, & sugar to a pot and set the heat to medium-low. Stir constantly until the berries let out their juices. Don’t worry about exact measurements here. Because we aren’t using pectin to create the gel, the measurements for sugar to berries don’t have to be right on. This isn’t usually the case.

Once we made it back to IL our thimbleberries were pretty squished and juicy so we only had a little over 3 cups. This recipe is so flexible. I would suggest going less sugar rather than more if you’re on the fence. The jam is SO GOOD without heaps and heaps of sugar.

This recipe doesn’t use pectin so it is going to be a little thinner than other jam recipes you might have tried. We love it this way because it is so spreadable.

When the berries have released their juices, add the lemon juice and turn the heat up a little to medium/medium-high. Bring the mixture to a boil. Stir often so the berries don’t stick to the bottom of the pan. Boil them for about 3 minutes and remove from heat.

Canning the Thimbleberry Jam

Using a funnel, ladle the jam into clean jars, leaving 1/4 inch headspace. Wipe the rims with a clean cloth and put the lids on. Tighten to fingertip tight. Put the jars in the water bath canner and lower the rack. The water should cover the jars by 1-2 inches. Add water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process the jars for 10 minutes.

When the timer goes off, turn the heat off and let them sit for 5 minutes. Remove the lid and remove the jars using a jar lifter. Let sit for 12-24 hours and then check for proper seals. Store in a cool, dry place with the rings off. Learn more about why you should store your jars with the rings off here.

My Must-Have Canning Tools

• Canning Tools: These tools make canning so much easier
• Waterbath Canner– Mine is similar to this one! There are also bundles where you can get your canner and the tools together and save a little bit.

Frequently Asked Questions

Can I make this low sugar thimbleberry jam recipe with pectin?

Yes! You can make this jam with pectin if you want. The benefits of using pectin is the recipes are consistent and fast. If you want to stick with a low-sugar jam you will need to buy a low-sugar pectin and follow the directions on the jar. This will likely result in a thicker jam.

Can I use frozen thimbleberries instead of fresh ones?

Absolutely! When you’re using frozen berries, use them just the same as fresh ones. You can put them in your pot frozen and they will thaw as they cook.

How long will my jam last?

When canned properly, thimbleberry jam will last about 1 year stored in a cool dry place. Once the jar is opened it will be good for 3-4 weeks in the refrigerator. Always check for freshness and signs of spoilage.

Can I double this recipe?

You can double this recipe without much trouble. Generally, you don’t want to make huge batches of jam because sometimes making too much at one time will affect how it thickens.

Can I make this jam and not can it?

If you don’t have a water bath canner, no problem! Freezer jam is just as delicious as canned jam. Leave a little more headspace to allow for some expansion. The jam will last in the refrigerator for about 2-3 weeks and the freezer for about a year.

Can I add other fruits to this jam?

Yes! Adding other fruits to your jam gives it a personal twice. Fruits that would go well with thimbleberries are raspberries, blueberries, and strawberries.

Black Raspberries VS Thimbleberries

Check out my Black Raspberry Jam post to grab my personal FAV jam recipe.

Here’s our comparison of both of the jams that we made this summer. I favor the black raspberry jam but Neil likes the thimbleberry. I think it probably has something to do with me growing up eating black raspberries and him growing up eating thimbleberries. Those memories have a big effect on your taste buds!

When in Doubt Eat Berry Ice Cream!

If you ever have just a few berries that you’ve picked (of any kind really) the best way to eat them is over some really good vanilla ice cream. We got to do that too during our trip and it was delicious!

Berries never disappoint when they’re on ice cream! I’m craving more just typing about it!

Low Sugar Thimbleberry Jam

This easy thimbleberry jam recipe lets the natural sweetness of the berries shine with less sugar, so you can fully enjoy their unique, vibrant flavor. Perfect for anyone looking for a simple and delicious way to preserve thimbleberries!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Canning 10 minutes mins

Servings 2 8 oz jars

Equipment

• jars & lids

Ingredients

  

• 4 cups thimbleberries
• 1 cup sugar
• 1 tbsp lemon juice

Instructions

 

• Rinse and search the thimbleberries for any bugs that might have snuck in while you picked them.
• Put jars and lids in a large pot and cover with water. Bring the water to a boil and let it continue to boil while you cook the berries.
• Add thimbleberries and sugar into a pot and set the heat to medium-low. Stir constantly until the berries let out their juices.
• When the berries have released their juices add lemon juice and turn the heat up a little to medium/medium-high. Bring the mixture to a boil. Stir often so the berries don't stick to the bottom of the pan.
• Boil for about 3 minutes and remove from heat.
• Using a funnel, ladle the jelly into clean jars, leaving 1/4 inch headspace. Wipe the rims with a clean cloth and put the lids on. Tighten to fingertip tight.
• Put the jars in the canner and lower the rack. The water should cover the jars by 1-2 inches. Add water if needed. Put the top on the canner and bring the water to a boil. Once it is boiling, process the jars for 10 minutes.
• When the timer goes off, turn the heat off and let sit for 5 minutes. Remove the lid and remove the jars using a jar lifter. Let sit for 12-24 hours and then check for proper seals. Store in a cool, dry place with the rings off.