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Looking for a recipe for blueberry jam without pectin? Look no further. As a bonus, know that by making one change to the jam you place on your toast or put in your sandwiches, you can lose weight. How? By making it yourself and making it sugar-free. If you’re not a sugar-free fan, you can make it with sugar just as easily, but by using the sugar-free substitutes that I suggest, it will taste just like sugar.
Blueberry Jam Without Pectin - Sugar-Free or Not
The best tasting blueberry jam no pectin required - whether you make it sugar-free or not.
- 2 cups frozen no need to defrost (or fresh blueberries)
- 1 teaspoon water
- 1 tablespoon erythritol or sweetener of choice*
- 1/2 teaspoon monk fruit extract powder or sugar-free sweetener of choice*
- 1/2 teaspoon guar gum (thickener) or less to your liking
- 1/2 teaspoon almond extract optional
Add the blueberries and water to a 2-cup microwave glass measuring cup or saucepan. Heat until the blueberries soften and mash them until they become juicy. (In my 1200-watt microwave, this takes about 2 minutes.)
Add the remaining ingredients and stir until all the ingredients are thoroughly combined and the preserves begin to thicken. Transfer to a sealed container like a canning jar and leave open until it reaches room temperature. Store in an air-tight container and refrigerate up to 2 weeks. The mixture will thicken even more once chilled.
Once chilled, if the preserves are too thick, stir in a little water, a teaspoon at a time and stir after each addition until it reaches your desired consistency.
*If you use a liquid sugar-free sweetener such as stevia, add enough to meet your tastes. You may need to reduce the water or add additional guar gum. When using granulated sugar, also add enough to meet your tastes. It will take longer for the crystals to dissolve, but keep stirring until they do.