Best No Sugar Blueberry Jam Recipes

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

How to Make a Shelf Stable Sugar Free Blue Berry Jam ( plus it's low carb!) image

Time P1DT26m

Number Of Ingredients 7

Ingredients

6 cups blueberries
1/4 cup lemon juice
2 cups allulose
3 tsp Pomona's Universal Pectin
3 tsp calcium water (provided in the pectin box)
1/4 tsp cinnamon (optional)
1 tsp vanilla (optional)

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.

Nutrition Facts : Calories 7 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber .3 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 TBS, Sodium 1 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

NO-SUGAR BLUEBERRY JAM

No-Sugar Blueberry Jam image

Make and share this No-Sugar Blueberry Jam recipe from Food.com.

Provided by PalatablePastime

Categories Sauces

Time 37m

Yield 5-6 pints

Number Of Ingredients 9

Ingredients

10 cups fresh blueberries, washed,stems removed
1 1/3 cups white grape juice
4 tablespoons lemon juice
1/2 teaspoon lemon, zest of
1/2 teaspoon salt (optional)
1/2 teaspoon grated nutmeg (optional)
1 (6 ounce) package liquid pectin
6 tablespoons glycerine
2 tablespoons unflavored gelatin (such as Knox brand)

Steps:

Place grape juice in a deep saucepan and simmer until it is reduced to 2/3 cup.
Add blueberries, lemon zest, and salt to the saucepan, and bring to a boil, cook for 1 minute, then remove from heat.
Stir in nutmeg, pectin, and glycerine.
Return to the stove and bring to a boil again, cook for 1 minute; sprinkle gelatin over the top of the hot liquid and stir well until it has mixed in and dissolved.
Pour into hot sterilized pint jars, leaving 1/2-inch headspace at the top.
Top with sterile lids and bands; process in a boiling water bath for 10 minutes.
Refrigerate any jars that do not properly seal.
To freeze jam, pour jam mixture into plastic freezer containers, leaving 1/2-inch space at the top.
Cover with clean lids and cool to room temperature before placing in the freezer (place in the coldest section of freezer initially, if you can).
To use, thaw overnight in container, and refrigerate unused portions.