Best Diabetic Blueberry Jam Recipes

HOW TO MAKE A SHELF STABLE SUGAR FREE BLUE BERRY JAM ( PLUS IT'S LOW CARB!)

Steps:

• Wash jars, bands, and lids. Place jam jars in water bath canner filled 1/2 way with water. Bring water to a boil. Turn off the burner and leave jars in canner until ready to use
• Place lids in water in a small saucepan and heat until water simmers. keep lids in warm water until ready to use.
• If using fresh blueberries, clean & destem before adding to a large saucepan. If using frozen measure and just pour right in.
• Add lemon juice and calcium water and blend in well.
• In a bowl add allulose and pectin and blend well.
• Heat the blueberries and as they start to soften, mash with the back of a fork, or use a potato masher. I like to leave a few whole berries in my jam, but mash to the consistency that you like. Bring berries to a boil.
• Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Boil for 1 full minute once the jam reaches the boiling stage.
• Fill jam jars to ¼" to the top. Clean rims with a clean cloth. Add lids.
• Add jars to the water bath canner when the water in the canner reaches a full boil. Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level).
• Remove from water. Let jars cool undisturbed for 24 hours.
• Test for seal, if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.

BLUEBERRY JAM

Steps:

• Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
• Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
• Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
• Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.

BLUEBERRY CRISP (DIABETIC)

Steps:

• Filling:.
• Toss together flour and sugar.
• Mix together with blueberries and place in a 9x9 inch glass baking dish.
• Topping:.
• Mix all topping ingredients together.
• Sprinkle on top of blueberry filling.
• Bake at 350 degrees for 45 minutes.
• Makes 6 servings.
• Per Serving:.
• 110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.