Here’s a staple for your fridge: sugar free blueberry jam! Spread on low carb bread or use it as a fruity sauce with yoghurt, pancakes or waffles.
If you ask me about the one thing in our freezer that we never run out, I’d say it’s frozen blueberries.We add a few to top a bowl of yoghurt or coconut flour porridge, the kids like to use them in smoothies and they give lovely little bursts of flavour in these grab and go low carb muffins.
My family finish around one bag of blueberries a week, so I have added them to my repeat supermarket delivery order.
Blueberries are high in vitamins, high in antioxidants and have a moderate amount of carbs. 100g of blueberries contain 12g of net carbs, which makes one handful of blueberries – a decent portion – an agreeable 4g net carbs. Here’s a handy article by Diet Doctor if you’d like to find out more about the amount of carbs in fruit.
On top of that, frozen blueberries are rather reasonable in price. And whilst you might want to decorate your showstopper cake with fresh berries, for a normal meal the frozen berries will do nicely.
So. Jam. I stopped eating it when I went sugar free. And I missed it. That glistening dollop of fruity deliciousness on a slice of toast… history. Until I started making my raw raspberry chia jam, that is, and my favourite low carb rolls.
Here is a new addition to your low carb jam repertoire that is so ridiculously easy to make you could get your kids to do it for you: sugar free blueberry jam.
Blueberries are so sweet on their own that this jam does not even require extra sweetener. All you need to do is blueberries, lemon, some water and a couple of pinches of xanthan gum to thicken. That’s it!
This jam tastes great on bread such as my Rustic Paleo Bread or these low carb English muffins (they’re so simple, you make them in the microwave!). It works well as a fruity sauce on almond cream cheese pancakes or these almond butter waffles . I imagine it would also be delicious as a filling for low carb sponge cakes.
Recipe Tip – How sweet your jam is will depend on the natural sweetness of your blueberries. If you find the jam is not sweet enough, feel free to add a teaspoon or two of powdered erythritol or 4 drops of stevia glycerite.
If you do not have xanthan gum, you can also thicken the jam with ground chia seeds. 1 tsp should be enough.
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Sugar Free Blueberry Jam
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Ingredients
- 2 cups / 300g blueberries, frozen or fresh
- 2 tbsp water
- juice of 1/2 lemon
- 2 pinches xanthan gum
- optional: 1 tsp vanilla extract
Instructions
- Put the blueberries, water and lemon juice (and vanilla, if using) in a non stick pan, cover and bring to a boil.
- Remove the lid and cook on a medium heat for ca 15 minutes, stirring regularly. The mixture will reduce by 1/3 and thicken. Smash the berries with a spoon while they cook.
- You can blend the mixture if you wish to have a smooth consistency. I like it the way it is, with a few bits and pieces in it.
- At the end, take a couple of pinches xanthan gum and sprinkle it evenly into the pot, stirring well afterwards. Xanthan gum is a brilliant thickening agent and is also used in gluten free baking, so it does come in handy. You only need a tiny amount - it's quite remarkable.
- Pour the mixture into a clean jar and store in the fridge. This recipe fills a small (200ml) jar.
Notes
Nutrition
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MICHELLE says
This recipe is so easy and delicious! Blueberries are my favourite fruit!
I’ve made this 3 times using frozen blueberries. And now since I know how much sweetener I like, i just added granulated sweetener right in with the berries!. it’s so easy to adjust to your own personal taste!! .
Nyoka P says
Does this thicken as it stands? It’s little thin. I used some fresh blueberries and strawberries. Maybe the extra water from the strawberries?
Katrin Nürnberger says
It will thicken a little as it cools. But I do recommend to cook it down as much as possible.
Rochelle says
Trying this tonight. Plan to use chia seeds, so if I grind them best I can (no spice grinder) will it still be bothersome to teeth as I’ve heard? Also can I sub the sugar for honey if necessary? Thank you in advance.
Katrin Nürnberger says
If you grind the chia seeds, you won’t be able to see or taste them. If you don’t grind them, they will be soft, but you’ll have the little gloopy seeds in your jam. Either way, it won’t be bothersome to your teeth. And yes, you can sub the sweetener for honey if you prefer.
Marcia Perry says
Wonderful jam recipe! I used freeze-dried blueberries and several teaspoons of erythritol (I like my jam sweet LOL) and it came out perfectly. The thickness was fine, so I didn’t even need any xanthan gum. I’m looking forward to summer so I can make it with fresh local blueberries.
mperry says
Can one us guar gum instead of xanthan?
Katrin Nürnberger says
Yes, that should work.
Leslie A Barberie says
Can I make this jam in an instant pot?
Katrin Nürnberger says
I haven’t tried this yet because I don’t have an instant pot. But I think it should work!
Kathy says
I plan to make a larger amount to give away at Christmas. Is this jam safe to water bath process, so it can be kept on the shelf before opening?
Katrin Nürnberger says
I have never tried to can it and would always keep it in the fridge. You’ll definitely need to use lemon juice to preserve it.
Anna M says
Natural and healthy like Nature intended!
Thank you for sharing
Bethany McKinven says
I have just been looking for an answer to this, how did your batch fair?
Katrin Nürnberger says
I find that my jams keep for a few weeks in the fridge. After that, they tend to be finished. I’ve never had a batch go off. I have a batch of sugar free orange marmalade in the fridge right now that I made in the middle of December (over a month ago) and it’s still fine. I think the key is using lemon juice to help preserve it longer.
Audra says
So glad I found this recipe!
I made it without the xanthan gum, used Chi seeds as suggested as an alternative (used a spice grinder to grind them fine). Can’t even tell they’re in the jam!
I also included the vanilla and I used about 1/3 cup confectioners Swerve (my berries were a bit too tart by themselves).
I will definitely make this again! Probably will try blackberry or mixed berry next.
Angie says
I am going to use chia seeds. But question. Did u add the chai seeds while it’s boiling or afterwords?
Katrin Nürnberger says
I added it afterwards, to soak up the remaining liquid.