Homemade Sugar Free Blueberry Jam Recipe (no pectin added)
There's something incredibly satisfying about spreading a dollop of jam on your morning toast or incorporating it into your favorite dessert. However, store-bought jams often come with an overload of sugar, making it a not-so-healthy addition to your daily routine. But fear not, because I've got a solution that allows you to savor the sweetness without the guilt -A homemade Sugar Free Blueberry Jam recipe, with only 4 ingredients and no pectin added!
Servings: 4 ounce jar
Equipment
- 1 heavy-bottomed pot
Ingredients
- 2 cups fresh blueberries washed and dried
- 1/4 cup apple peeled and shredded
- 1 teaspoon pure vanilla extract
- 3 tablespoons monkfruit sweetener 1:1 ratio with regular sugar
- 1/2 teaspoon lime juice
Instructions
- Place blueberries, monk fruit, vanilla extract, and apple together in a small saucepan, and mix.2 cups (296 g) fresh blueberries, 1/4 cup (31.3 g) apple, 1 teaspoon pure vanilla extract, 3 tablespoons monkfruit sweetener
- Begin by combining all your ingredients in a medium heavy-bottomed pot. Set the heat to low and allow the mixture to simmer for approximately 30 minutes, stirring it constantly. The sugar will start to dissolve, and the blueberries will start to burst and release their juice.
- Whether you prefer to keep your jam with whole blueberries or opt for a smoother texture by mashing them with a potato masher, the choice is yours. As the jam cools, you'll notice it gradually thickening to a spreadable consistency.
- Ladle the jam into a clean jar (or any other clean container). Let the jam cool completely at room temperature before moving it to the fridge. Once cooled, store the mason jar in the refrigerator for up to 2-3 weeks.
Notes
Expert tips
- Although you can use frozen blueberries, I suggest using fresh berries instead. Frozen blueberries contain more water compared to fresh ones, and your jam could end up more liquid than expected.
- Use ripe, fresh blueberries for the best flavor and natural sweetness. The quality of your berries directly impacts the taste of the jam.
- Simmer the jam over low heat to prevent it from burning. Stir regularly to ensure even cooking and to avoid sticking to the bottom of the pot.
- You can adjust the cooking time to achieve your desired jam consistency. Keep in mind that the jam will continue to thicken as it cools in the refrigerator.
- Let the jam cool to room temperature before sealing the jars. This prevents condensation inside the jars, which can affect the quality of the jam.
- If you prefer a completely smooth jam, use a food processor or immersion blender to liquify all of the fruit.
- Label your jars with the date of preparation. Refrigerator jams have a shorter lifespan, and knowing when it was made helps ensure freshness.
