Blueberries are in season! Make the most of it by batching some of this sugar-free blueberry jam. This delicious recipe from Kilner uses no sweeteners and instead highlights the natural sweetness and tartness of this wonderful berry.
What’s so great about blueberries?
Blueberries are richer in disease-fighting antioxidants than most fruits and vegetables, including spinach and strawberries, making this a great staple for your home. Blueberries are also a wonderful source of fibre, vitamin C, vitamin K, and manganese minus the high sugar and calorie content found in other berries.
Have this sugar-free blueberry jam at hand and you’ll be making sandwiches, scones, tarts, ice cream, spareribs, glazed ham, and so many other yummy delights like never before.
- 600g of fresh or frozen (defrosted) blueberries
- 250ml water
- 50g pectin
- Add blueberries to the pan. Then with a hand blender or masher, blend the blueberries until you get a smooth and thick consistency.
- Add the water and pectin to the blueberries over a medium heat and stir until dissolved.
- Increase the temperature to a high heat and allow to rapidly boil for five minutes. Stir the mixture whilst boiling.
- Check for setting point. To do this, place a small plate in the freezer for 30 minutes. Remove the plate from the freezer and add a small teaspoon of jam. Use your finger to press on the jam after 30 seconds. If the jam wrinkles, then it has reached its setting point. If the jam wrinkles only slightly, return it to the pan and let boil for another minute or two. Repeat the testing process.
- Place the sterilised Kilner jars on a heat-proof surface. Use the ladle and spatula to fill each jar with jam through the funnel. Leave about 1cm between the lid and seal. Close the jar whilst the jam is still hot.
- Process your jars for maximum shelf life. Unprocessed jars should be stored in the fridge and consumed within one week. Read Kilner’s guide to sterilising and processing preserve jars.
Recipe was adapted with permission from Kilner’s Healthy Eating Guide 2018.