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 3g net carbs per tablespoon.
“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 Keto 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 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 3g net carbs per tablespoon.
- 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) blueberries, fresh or frozen
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: 1 tablespoon
- Calories: 18
- Fat: <1
- Carbohydrates: 4
- 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 Jello Jam.
Charles says
Not sure about the carb count. 4 cups of blueberries and 18 g each is 72 g.
1 1/4 cups is equivalent to 20 tablespoons which is 10 servings. Therefore, the totalNet grams is closer to 7 or double your suggestion.
Maybe your serving size is 1 tablespoon not 2 tablespoons.? Thank you
★★★★
EmilyKrill says
Good catch. Looks like I did calculate for 1 tablespoon rather than 2 tablespoon servings. Just fixed it. Thanks for letting me know!
PeggyMcClimans says
What if have no lemon juice, will it turn out ok?
EmilyKrill says
Sure, it’ll be fine.
Carole Leone says
Can you use tapioca starch instead of Xanthan Gum and still do a water bath to can?
EmilyKrill says
I have never used tapioca starch, so I don’t know. You can can this jam in a water bath though.
Tiffany Nelson says
Frickin’ DELICIOUS!!!
EmilyKrill says
Yay! Glad ya liked it.
Donna says
Could strawberries be substituted for blueberries? I’d like to make both types of jam.
EmilyKrill says
Any kind of berry will work.
Christina says
Easy & delicious!!
★★★★★
EmilyKrill says
Thanks!
Sonya says
Can this be done in a crockpot?
EmilyKrill says
I guess so, but it just takes 17 minutes on the stove, so I don’t see why you would want to mess with a crockpot.
Adam Longnecker says
This recipe worked perfectly without Swerve or Xanthan gum. I used a few squirts of liquid stevia for sweetener and Apple Pectin to thicken.
★★★★★
Laurie says
Can this recipe be canned in a water bath??
EmilyKrill says
I haven’t tried canning this jam, but it should be fine. Just make sure to pour it into the jars right after you cook it.
Melanie Dickson says
I have 6 bags of frozen blueberries that I’m trying to have a use for and I’m missing jam since I went Keto 7 mths ago. Can this recipe use frozen blueberries?
EmilyKrill says
Yes, frozen blueberries will work just fine. I’ll make a note on the recipe. Thanks for asking.
Jo says
Thanks 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
Yes, 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.