Blueberries are naturally low in sugar and high in antioxidants. Making a sugar-free blueberry jam seems to honor their natural health benefits with just a little help from the stevia plant. Try to find sweet blueberries for jam making, as some tend to be tart.
Makes: 6 C.
5 C. fresh or frozen blueberries (partially or fully thawed)
1 C. apple juice (organic unfiltered and unsweetened)
1/4 C. low- or no-sugar pectin
2 Tb. lemon juice
1 1/2 tsp. powdered stevia
- Prep your water canner, canning jars, and lids
- Mash the blueberries with a potato masher. Mix with the apple juice and pectin.
- Place in a heavy-bottomed pot over medium heat. Stirring frequently, bring to a boil and boil for one minute. Remove from heat and add the lemon juice and stevia.
- Pour into hot, sterilized jars. Wipe sides clean and place on lid and rings. Process 10 minutes in boiling water. Let cool for 24 hours before checking the seal or removing the rings. Label and date.
- To make agave-sweetened blueberry jam, use 1 C. agave instead of 1 C. apple juice and omit the stevia. Agave is a low-glycemic sweetener, but not sugar-free.