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.
Starting out on low carb? Find out all about my top 10 essential low carb kitchen gadgets!
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates.★
Sugar Free Blueberry Jam
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
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Nicole says
Would it work with a different berry? Like strawberries?
Katrin Nürnberger says
It does! I have a strawberry jam recipe on my site
Tamsin says
Can I can this? I know you can’t can the chia seed version because of the ph level.
Katrin Nürnberger says
I have never tried it. I think it’s safer in smaller batches and to keep in the fridge. I’ve had this jam last for weeks without problem (using lemon helps preserve it – the acidity) but I don’t want you make a huge batch and then for it to go off.
Linda French says
Easy to make great taste. Put on low carb muffins and mix into whip cream as a quick sweet fix
Katrin Nürnberger says
I love the idea of your blueberry cream “fluff”!
Sandra says
Just made this and had to add a little Stevia for my taste…love the consistency. How long will it keep in fridge ?
Katrin says
I think it’s fine for about a week, if you use a clean spoon 😉
Julie says
I came across this recipe as I was waiting for the chia/almond flour bread to bake and was so happy I didn’t get rid of the huge bag of frozen blueberries in my freezer; I had *just* enough for this recipe. I followed it exactly but as my berries were a bit tart, I added just a sprinkle of Swerve confectioners and it was enough (though truth be told everything tastes way more sweet than it ever has since going keto). Thanks again for a great recipe. I love your website!
Ed says
I used a soaked chia seeds gel as my thickener instead of xantham gum. I use xantham gum liberally but on this occasion, the chia seeds had the advantage of providing fiber.
Alice says
I used collegen to thicken, good-for-the-skin jam in my house!
Katrin says
I’ve never tried that, thanks for sharing!
keto.n.kettlebelles says
This jam is AMAZING. Blueberries are smaller in West Texas, meaning they are a little more tart here, so I added Swerve Confectioners to taste, and OH MY GOSH. It’s fantastic. Also, to comment on the “how long will it last?” thing, I’m thinking that Erythritol also acts as a preservative like sugar, because I made mine over 3 weeks ago, have kept it in the fridge, used a clean utensil every time, and it was still absolutely delicious on my keto toast this morning! 🙂
Katrin says
It’s possible! I tend to keep my jams for as long as I feel they’re fresh, and sometimes they do las a couple of weeks (though I’ve never timed it exactly). I wouldn’t recommend to can and store them for a year before eating though. Best to make them fresh and keep them in the fridge, just in case. Glad you like the jam!!
Jenny says
Thank you so much for this! I love blueberries and this turned out absolutely delicious! Just started on Keto, so this is my my first time trying to make my own jam. Tastes lovely with Room temperature Brie or Camembert cheese! Your recipes are great!
Katrin says
…and now I want some camenbert with blueberry jam! 🙂