“BIG J, little j, what begins with J?
Jerry Jordan’s jelly jar. J…j…J..” Dr. Seuss’s ABC’s
Hello jelly jam lovers.
Today I’m going to share a recipe that uses one of the tastiest weapons in the low carb cook’s arsenal: blueberries. I’m going to show you how to make a quick and easy sugar-free blueberry jam.
This recipe is a total yum.
You only need five ingredients to make it, and one of those ingredients is water. Do you even need to count water as an ingredient? Not sure. Let’s move on.
Step 1 of this recipe is to combine 4 cups blueberries, 1/4 cup water, 1/4 cup Swerve and 2 tablespoons lemon juice in a medium sized sauce pan. Bring it to a boil and simmer for 15 minutes, stirring often.
This should thicken the mixture up quite a bit. Thicken it more by sprinkling 1/2 teaspoon Xanthan Gum over the jam and quickly whisking it in. Cook it for 2 minutes more and then you are done.
You’ll have a very tasty blueberry jam with only 2g net carbs per serving.
You can eat it on so many things. I just had a lovely slice of SOLA Sweet Oat Bread toast topped with the jam. (Total net carbs for this snack was 5g.) You could also spread it on homemade low carb waffles, french toast or yeast bread.
So many ways to eat blueberry jam, so little time!
Sugar-Free Blueberry Jam [Low Carb & Keto]
This is a quick and easy recipe for homemade low carb blueberry jam. In about 20 minutes, you can make a batch of Keto blueberry jam with only 2g net carbs per serving.
- Prep Time: 5
- Cook Time: 17
- Total Time: 22 minutes
- Yield: 1 1/4 cups 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
4 cups (14oz) fresh blueberries
1/4 cup water
2 tablespoons fresh lemon juice (from 1 lemon)
1/4-1/3 cup Swerve or equivalent granulated sweetener
1/2 teaspoon Xanthan Gum
Instructions
1. In a medium sized sauce pan, mix together blueberries, water, 1/4 cup sweetener and lemon juice. Bring to a boil over Medium heat. Lower heat and simmer for 15 minutes, stirring often. The mixture should have thickened considerably. Taste for sweetness, and add more, in tablespoon measures, until it reaches the desired sweetness.
2. Sprinkle Xanthan Gum over blueberry mixture and quickly whisk it in. Cook for 2 minutes more to thicken further.
3. Cool to room temperature and then pour jam into a resealable container and store in the refrigerator for up to 3 months.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 13
- Fat: <1
- Carbohydrates: 3
- Fiber: 1
- Protein: <1
Keywords: Low Carb Blueberry Jam, Keto Blueberry Jam, Sugar-Free Blueberry Jam
If you liked this low carb jam recipe, then you might like my recipes for Orange Marmalade, Raspberry Chia Seed Jam or Mock Apple Butter.
I’ve included links to the specialty ingredients used in this recipe. You should know that these are Amazon Associates links, so I’ll receive a small commission if you buy something.
Jo says
July 11, 2019 at 7:38 pmThanks for posting this recipe! I’ve been using Nature’s Hollow jams, but they are so expensive. I’m going to make a big batch of this jam and freeze it until I need it. Does it freeze ok?
★★★★★
EmilyKrill says
July 11, 2019 at 8:11 pmYes, it’ll last up to one year in the freezer. When you are ready to thaw it out, just put in the the refrigerator to thaw and it’ll be good for about 3 months.