What happens if you use less sugar when making jam?

Using less sugar to make jam will result in more nutrients, obviously less sugar content, and a more natural flavor of the fresh berries!

How healthy is blueberry jam?

This low sugar blueberry jam is packed with vitamins and nutrients from the blueberries, and has no added sugar, making it a very healthy jam option to use on toast or other sweet goodies.

Can you overcook blueberry jam?

Yes, you can overcook blueberry jam. I can't stress enough how important is to slow-cook the jam on low heat and turn off the heat while the consistency of the jam is still a fair bit runnier than desired. The jam will thicken when it cools down.

What can I use instead of sugar in jam?

You can use xylitol or erythritol instead of sugar to make homemade jam. Both are low-sugar alternatives that are safe to eat in moderation. Alternatively, you could also use honey or maple syrup.

Does lemon juice thicken jam?

Yes, lemon juice thickens jam. Lemon has natural pectin, which helps thicken the jam. Combine the fresh fruit with the sugar substitute and the lemon juice before starting to cook the jam.

Homemade Low Sugar Blueberry Jam Recipe (Easy)

Description

This easy homemade low sugar blueberry jam is a family's recipe that is so delicious! Made the old fashioned way with only 3 ingredients! Free of added sugar and full of all the goodness, this recipe is super easy to make and it's ideal to eat with toast, pancakes, or rice crackers!

Ingredients

Units Scale

500 grams of fresh blueberries washed
2/3 cups of erythritol
Juice of 1/2 lemon

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Instructions

Combine blueberries, erythritol, and lemon juice in a large pot. Let rest for 1 hour. This process is a must to ensure the blueberries release the fruit juice before cooking, don't skip it!
Cook the jam: Cook on low-medium heat with the lid on, simmering for 30 minutes. It usually takes about 10 minutes to start boiling, which is included in the 30-minute total.
Once it starts boiling, crush blueberries using a fork or potato masher, and stir constantly. The blueberry mixture will thicken while cooking, and it will thicken even more when it cools down.
Remove from heat while the mixture is still a bit runny; it will thicken as it cools.
Let cool to room temperature, then store in sterilized jars.

Notes

Be mindful of the stove temperature, the jam needs to gently boil. If you set the heat too high and full boil the jam, it will cook too quickly and end up too thick.

Don't overcook the jam. Bear in mind that hot jam will have a runnier consistency than cool/room-temperature jam. I recommend turning off the heat when the consistency of the jam is a fair bit runnier than desired.

Store the blueberry jam in lidded glass jars in the fridge for up to 4 weeks. If the jam ends up growing mould on top, discard it immediately.