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.
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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.
Expert Tip
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.
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
If you do not have xanthan gum, you can also thicken the jam with ground chia seeds. 1 teaspoon should be enough.
Yes. You can use raspberries, blackberries or peaches. Depending on the tartness of the fruit, add additional sweetness to taste. Or, try my sugar free strawberry jam.
I have never tried it. I recommend storing it in the fridge instead.
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
- Blueberry Cream Cheese20 Minutes
- Sugar Free Nutella15 Minutes
- Sugar Free Lemon Curd
- Sugar Free Orange Marmalade Recipe (Keto)2 Hours 40 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Sugar Free Blueberry Jam
Ingredients
- 2 cups / 300g blueberries, frozen or fresh
- 2 tablespoon water
- juice of ½ lemon
- 2 pinches xanthan gum
- optional: 1 teaspoon 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 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.
Rachel
Thanks so much for this recipe!
If using chia seeds, do they require pre-soaking? If yes, how long please.
Or can they be added to the boiling mixture? If yes, please let know how long the jam should be cooked for.
Kristie Carlini
I had bunches of blueberries from a neighbor and we've been eating for 5 days but still had so many left. So found your recipe and used the remaining blueberries. I am detoxing from sugar so this recipe was perfect. Now I have blueberry jam for my toast! Love it! Very easy and fast to make!
Heather
A staple in our household. So easy to make and tastes so good! I use it in keto porridge, Greek yogurt or heated up and dolloped on top of cottage cheese with peanut butter!
Michele Wirth
Dank Ihnen, liebe Katrin, kann ich wieder Marmeladenbrötchen essen. Ich liebe Ihre tollen Rezepte und probiere mich durch alles durch 🙂
Katrin Nürnberger
Liebe Michelle, wie schön, dass Ihnen meine Rezepte gefallen! Glad you like the jam.
Elisabeth Ogletree
It is perfect! Thank you for the stellar recipe ❣️
Suzanne
Can this jam be frozen?
Katrin Nürnberger
Yes, of course!
vinussa
This sugar-free blueberry jam is so good! You’d never know it’s sugar-free — it tastes fresh, fruity, and not too sweet. Great on keto bread or waffles!
Vanesa
Hello, I am cooking this as I type…but just realized my xhantham gum has expired, I didn’t want to run the risk in using it so I am soaking some chia seeds as substitue. Fingers crossed they work as I can’t wait to taste it!
Katrin Nürnberger
That will work just as well!
Vanesa
It worked super well! I am making this jam again but switching the fruit as I don't have enough blueberries! Thank you again!
Maggie
So simple! My fresh blueberries were a little bit tart so I added 2 tablespoons xxx sugar (instead of stevia or other sugar replacements). Not sweet but took the tartness away. A perfect recipe.
Barb Cater
Very easy recipe that produces an indulgent and tasty jam. Thank you