Sugar Free Blueberry Jam

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.

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.

Why Blueberries Are Great

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 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 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.

Why You'll Love This Recipe

Homemade blueberry jam is easy and quick to make, and it taste absolutely delicious.

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!

Ingredients

Here are the ingredients you'll need for sugar free blueberry jam:

• Blueberries - fresh or frozen
• Water
• Lemon juice
• Xanthan Gum - This helps to thicken the jam. You only need a tiny amount - it's quite remarkable.
• Vanilla extract - this is optional, but elevates the taste. I recommend adding it.

See the recipe card for full information on ingredients and quantities.

Instructions

Making homemade blueberry jam is very simple. Here are the basic steps:

• 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 medium heat for around 15 minutes, stirring regularly. The mixture will reduce by ⅓ 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.
• Pour the mixture into a clean jar and store in the fridge. This recipe fills a small (200ml) jar.

Serving Suggestion

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 keto waffles.

I imagine it would also be delicious as a filling for low carb sponge cakes. Plus, you can use it as a filling in my Keto Pop Tarts.

Recipe FAQs

Storage

Store this jam in the fridge. It will keep fresh for several weeks as the acid in the lemon preserves it.

If you wish to make a larger batch, I recommend that you freeze the jam for up to 6 months. If you freeze it in ice cube trays, you'll have a steady supply of fresh jam!

More Sugar Free Breakfast Spreads

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Recipe

Sugar Free Blueberry Jam

Katrin Nürnberger

from Sugar Free Londoner

Here's a staple for your fridge: sugar free blueberry jam! It's delicious as a spread on low carb bread or as a fruity sauce with yoghurt, pancakes or waffles.

4.99 from 72 votes

Print Recipe Pin Recipe Rate

Prep Time 1 minute min

Cook Time 20 minutes mins

Total Time 21 minutes mins

Course Breakfast, Condiment

Cuisine British

Servings 14

Calories 11.3 kcal

Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.

Ingredients

  

1x2x3x

• ▢ 2 cups / 300g blueberries, frozen or fresh
• ▢ 2 tablespoon water
• ▢ juice of ½ lemon
• ▢ 2 pinches xanthan gum
• ▢ optional: 1 teaspoon vanilla extract

Cook ModePrevent your screen from going dark

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 ⅓ 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

A this mixture makes 200g jam, I calculated 1 portion=14g=1tbsp.

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 4-8 drops of stevia glycerite. 

Nutrition

Serving: 14gCalories: 11.3kcalTotal Carbohydrates: 2.7gProtein: 0.1gFat: 0.1gPotassium: 12mgFiber: 0.6gSugar: 1.9g

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