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blueberry jam lifted up by spoon

Blueberry Jam

5.00 from 1 ratings
Prep
5 mins
Cook
10 mins
Total
15 mins
Makes
6 servings

Ingredients

Instructions

  1. 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.

  2. 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  
Vitamin A 0% · Vitamin C 5% · Calcium 1% · Iron 1%

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.