Sugar free Blueberry Jam. Delicious, truly-pure blueberry jam in which the taste of high summer really comes through, unmasked by white refined sugar. And, without the sugar, it's so incredibly low in calories that any dieter can basically count a couple tablespoons of this as "free." Homemade sugar-free blueberry jam is a must-have staple for your fridge if you're on a low carb or keto diet. Follow these simple steps on how to make your own batch from scratch.
I cannot begin to express to you guys, just how much my husband, myself and my kids LOVE blueberry season! Bring to a boil over Medium heat. This Blueberry Jam is easy to make and keeps well in the freezer! You can cook Sugar free Blueberry Jam using 4 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Sugar free Blueberry Jam
- You need of ripen blueberries.
- You need of chia seeds.
- You need of water.
- Prepare of vanilla extract.
This sugar-free blueberry jam is shelf-stable for up to a year if stored in a cool dark place. It's a perfect jam to go with a low carb scone or biscuit, or as fruit topping for, well, for any dessert. Delicious blueberry and lime taste with the lovely illicitness of a bit of tequila slipped in right at the end. More of an afternoon jam than a breakfast jam, probably.
Sugar free Blueberry Jam step by step
- In a larger pot, cook blueberries down with half cup of water. It takes about 20 minutes. In the meantime, blend 5 Tap of chia seeds and dissolve the powder in a few Tsp of cold water. Stir into the pot and whisk to mix well..
- Carefully scoop up the pulps and blend them in batches in a blender. Dump them back to the pot and simmer for another 30 minutes to reach desired consistence..
You can use either Ball or Bernardin No Sugar Needed box pectin, or, Ball RealFruit™ Low or No-Sugar Needed Flex Batch Pectin. This keto blueberry jam you need to have in your fridge. To make this sugar-free blueberry jam and keep carbs low, cook the blueberries until they soften and burst. Add low carb sweetener to taste. The most common sweeteners are Erythritol blends, xylitol, and stevia.