How do you preserve blackberries without sugar?

You can use xylitol instead of sugar to preserve blackberries. You can make a jam by cooking the berries with xylitol. Xylitol helps in sweetening without affecting preservation too much.

Can I skip the sugar in jam?

Yes, you can skip sugar in jam, but you'll need to use a sugar substitute or thickening agent. I like to use xylitol as it's a 1:1 sugar replacement with a very similar flavor. You could also use pectin or agar to help thicken the jam without sugar. Honey, or maple syrup are alternatives that can also add sweetness if desired, instead of xylitol.

The Best Sugar-Free Blackberry Jam (Family Recipe)

Description

This homemade sugar-free blackberry jam is a sugar-free version of my family's recipe that has gone through generations and is always a winner. Free of 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! Plus it has no added pectin!

Ingredients

Units Scale

1/2 kg of blackberries (fresh or frozen)
3/4 cups of xylitol
Juice of 1/2 lemon

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Instructions

If you are using wild/ fresh blackberries make sure you wash them properly before combining them with the rest of the ingredients.
If you are using frozen blackberries take them out of the freezer a little while before so they defrost a bit before combining with the rest of the ingredients.
Combine all ingredients: Add the whole berries, xylitol, and lemon juice to a large pot and combine well. Let the ingredients rest for 1 hour, stirring a few times. This process is a must to ensure the blackberries release the fruit juice before cooking them, don't skip it!
Cook the jam: Add the pot with the lid on to the stove and set on low to medium heat. Let it bring to simmer and cook for 30 minutes in total. It usually takes about 10 minutes to start boiling, which is included in the 30-minute total.
Once it starts boiling, mash the blackberries using a fork or potato masher, and stir constantly. The jam will thicken while cooking, and it will thicken even more when it cools down. Take out of the heat while the consistency is slightly runnier than you'd like, so once it is at room temperature it has the perfect texture.

Notes

Be mindful of the stove temperature, the jam needs to gently boil. If you set the heat too high 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 runnier than desired.

If you overcooked the jam transfer the jam to a pot on medium heat and add a bit more water progressively stirring constantly. Cook slowly until it reaches the desired consistency.

Storage: Store the blackberry jam in lidded glass jars in a cool, dry, and dark place, away from direct sunlight. I usually use repurposed glass jars, but mason jars or canning jars are ideal. Once opened, store in the fridge for up to 4 weeks. If the jam ends up growing mould on top, discard it immediately.

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