Blueberry Jam
This is a 3-ingredient recipe for making homemade, sugar-free jam with fresh or frozen berries. The jam is naturally thickened with chia seeds; no pectin needed. It looks and tastes just like regular fruit jam.
Blueberry Jam
5.00 from 1 ratings- Prep
- 5 mins
- Cook
- 10 mins
- Total
- 15 mins
- Makes
- 6 servings
Ingredients
Instructions
Cook Fruit: Add blueberries and water to saucepan (Note 4). Bring to boil over medium heat. Boil for 5 minutes, stirring frequently and using utensil to burst most blueberries. Stir in chia seeds. Continue boiling while stirring nearly constantly until mixture looks thick and jam-like, about 2 minutes. Turn off heat.
Taste & Serve: When cool enough, taste jam and add sweetener if desired. Serve (Note 5) or save for later (Note 6).
Nutrition
| Makes 6 Servings |
| Amount Per Serving (1 tbsp): |
| Calories 20 | |
| Total Fat 0g | 1% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Net Carb 3.5g | |
| Total Carb 4.5g | 2% |
| Dietary Fiber 1g | 4% |
| Sugars 3g | |
| Protein 0g |
Photos
NOTES & TIPS
(1) Blueberries. About 6 ounces weight. You can use fresh or frozen, or other berries like chopped strawberries, raspberries, and blackberries. Stick with berries, as other fruits tend to have a lot more carbs. Since berries differ in their natural sweetness and how long it takes to break them down, you may need to add a sweetener and/or adjust the cooking time.(2) Chia Seeds. They play an important role in this recipe, acting as a thickener by swelling up to absorb liquid, so I don't recommend substituting with similar seeds. Jam is traditionally thickened with pectin and sugar, which combine together with fruit acid to form a gel. This recipe eliminates the need for either by using chia seeds.
(3) Sweetener. I don't use a sweetener, but if you prefer sweeter jams or if your fruit isn't very ripe, you may want to add a sweetener to taste. I recommend using erythritol blends like swerve or other sugar-free options. Since the sweetener is optional, it's not included in the nutrition estimate.
(4) Saucepan. I use a 7-inch stainless steel pan. The pan needs to be large enough to comfortably hold all of the ingredients.
(5) Serving. The jam can be used right away, as a spread over low carb muffins or bagels, over almond flour cookies to make thumbprint cookies, or as a fruity topping over low carb cheesecakes.
(6) Saving For Later. Once the jam has cooled completely, transfer it to a clean container or resealable bag. Cover and store in the refrigerator for up to a few weeks, or freeze for longer storage.
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Discussion & ratings
7 comments · 5.00 / 5 from 1 ratings