Homemade Sugar Free Blueberry Jam Recipe Without Pectin (Small Batch)
Take 20 minutes to make this small batch sugar free blueberry jam recipe and take your breakfasts to the next level! It's delicious on yogurt, toast, oatmeal, pancakes, waffles, and even ice cream.
Servings 8 servings
Calories 21kcal
Ingredients
- 10 ounces frozen blueberries
- 1/3 cup granulated monk fruit/allulose blend
- 1/16 teaspoon sea salt
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon fresh-grated ginger
Instructions
- Cook 10 minutes. Combine the blueberries, sweetener, and salt in a medium saucepan. Cover the saucepan and cook (covered) on the stovetop over medium heat for 10 minutes.
- Mash and thicken. Use a fork or potato masher to carefully mash the berries, add the lemon juice, and continue cooking (uncovered) until the sauce is thickened to your desired consistency, about 2 to 5 minutes more, stirring frequently.
- Add the flavorings. Remove from the heat and stir in the lemon zest and ginger.
- Cool and store. Cool to room temperature, and then refrigerate to chill.
Notes
- Net Carbs: 4g per serving (2 tablespoons)
- Recipe Yield and Serving Size: This recipe makes about 1 cup of jam, or 8 (2-tablespoon) servings.
- Sweeteners: In the original version of this recipe, I used 1/4 cup granulated erythritol and 10 drops liquid stevia. My preference now is to use 1/3 cup granulated monk fruit/allulose blend. You can use whatever you like or have on hand.
- Storage: Store in a covered glass jar in the fridge for up to 2 weeks, or in a freezer-safe container in the freezer for up to 6 months.
Nutrition
Serving: 2tablespoons | Calories: 21kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 19mg | Potassium: 29mg | Fiber: 1g | Sugar: 4g | Vitamin A: 19IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.1mg