Recipe: Sugar Free Blueberry Spreads and Jams - 7

SUGAR-FREE BLUEBERRY JAM

1 lb blueberries or frozen blueberries, thawed
1/4 cup powdered erythritol
30 to 40 drops vanilla stevia
4 ml xanthan gum

Combine blueberries, sweetener and vanilla stevia in a medium saucepan. Place saucepan on stove top and turn on heat to medium. Stir constantly along bottom of saucepan while mixture is heating. Cook mixture for a few minutes, until you have reached the preferred chunkiness.

Sprinkle the xanthan little by little on top of the mixture, mixing carefully all time while sprinkling. Continue mixing and let mixture simmer until thickness is to your liking. Sprinkle more xanthan to thicken if needed. Turn off the heat. Put the saucepan aside, cover and let the jam cool down completely.

Store the jam tightly covered in the fridge and consume within a few days.

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SUGAR FREE BLUEBERRY JAM

2 cups blueberries, frozen or fresh
2 tbsp water
juice of 1/2 lemon
1 tsp vanilla extract (optional)
2 pinches xanthan gum

Put blueberries, 2 tablespoons water and lemon juice (and vanilla, if using) in a non stick pan, cover and bring to a boil. Remove lid and cook on a medium heat for ca 15 minutes, stirring regularly. The mixture will reduce by ⅓ and thicken. Smash berries with a spoon while they cook (blend the mixture if you wish to have a smooth consistency). At the end, take a couple of pinches xanthan gum and sprinkle it evenly into the pot, stirring well afterwards.

Pour the mixture into a clean jar and store in the fridge. This recipe fills a small (200ml) jar.

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SUGAR-FREE BLUEBERRY JAM
Source: Ball

7 cups whole blueberries (4 cups mashed)
1 cup unsweetened fruit juice
1 box Ball / Bernardin No-Sugar Needed Pectin (49 g / 57 g / 1.75 oz)
1 1/2 teaspoons liquid stevia

Wash and stem blueberries. Mash blueberries a layer at a time in something like a pie plate using something like a potato masher. Add to a large pot. Add fruit juice, stir. Sprinkle pectin over, stir until pectin is dissolved. Put on burner, add either the liquid stevia and bring to a boil, stirring constantly. Then, boil hard for 3 minutes. Immediately turn burner off and remove pot from heat. Skim off any foam, if there is any.

Ladle into quarter-litre (1/2 US pint) jars. Leave 1 cm (1/4 inch) headspace. Debubble, adjust headspace. Wipe jar rims. Put lids on. Process in a water bath or steam canner. Process jars for 10 minutes; increase time as needed for your altitude.

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SUGAR FREE BLUEBERRY JAM

6 cups blueberries
1/4 cup lemon juice
2 cups allulose
3 tsp Pomona's Universal Pectin
3 tsp calcium water (provided in the pectin box)
1/4 tsp ground cinnamon (optional)
1 tsp vanilla (optional)

Wash jars, bands, and lids. Place jam jars in water bath canner filled 1/2 way with water. Bring water to a boil. Turn off the burner and leave jars in canner until ready to use Place lids in water in a small saucepan and heat until water simmers. keep lids in warm water until ready to use.

If using fresh blueberries, clean and destem before adding to a large saucepan. If using frozen measure and just pour right in. Add lemon juice and calcium water and blend in well.

In a bowl add allulose and pectin and blend well; set aside.

Heat the blueberries and as they start to soften, mash with the back of a fork, or use a potato masher. Bring berries to a boil. Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Boil for 1 full minute once the jam reaches the boiling stage.

Fill jam jars to 1/4-inch to the top. Clean jar rims with a clean cloth. Add lids. Add jars to the water bath canner when the water in the canner reaches a full boil. Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool undisturbed for 24 hours.

Test for seal, if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.

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BLUEBERRY FREEZER JAM

4 cups of fresh or frozen blueberries (fresh in season is best!)
3/4 cup water
3/4 cup allulose
3 tsp Pomona's 100% pectin
4 tsp Calcium water (comes with the pectin)

Clean and wash the blueberries and remove any stems, leaves or debris. Add the berries to a large bowl and mash with a potato mashter. Add the sweetener to the mashed berries and stir in the sweetener. Set aside.

Boil 3/4 cup water and add to a blender. Pour in the pectin and blend for 1 full minute. Be sure to vent the blender a bit while blending. Pour the pectin water into the blueberry mixture and stir. Pour the calcium water into blueberry mixture. The blueberry jam will begin to thicken immediately.

Store in the freezer safe jars leaving 1/2-inch headspace to prevent the jars from cracking. Jam stored in the fridge will be the perfect texture after 12 hours.

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SUGAR FREE BLUEBERRY BUTTER

2 1/2 cups blueberries, frozen and thawed (for fresh blueberries, see notes below)
1 tablespoon water
1 tablespoon fresh lemon juice
1 1/2 teaspoons arrowroot powder

Puree the thawed blueberries in a food processor or bender. *If you are using fresh blueberries please see notes below.

Whisk the water, lemon juice and arrowroot powder together in a medium saucepan then add the blueberry puree. Bring mixture to a boil slowly over medium heat, stirring frequently then simmer until it thickens, approximately 25 minutes. You will know when it is done when you draw a rubber spatula through the center and it creates a hole that will stay open for a few seconds and then fill back in. Once this happens remove from the heat.

Return blueberry mixture to the blender and process for a few seconds or use a hand blender if you have one directly in the saucepan. Let it cool before you store it. As it cools, it will continue to thicken. If your butter becomes to thick, add a little water. You can also return it to the stove and cook it longer if you want a thicker butter.

*If you are using fresh blueberries add them to the saucepan directly along with the water, lemon juice and arrowroot powder and heat it for 5 minutes to soften the blueberries. Place mixture in your blender or food processor then return to the stove and follow step 3 and 4 above.

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SUGAR FREE, GLUTEN FREE EASY BLUEBERRY PRESERVES
Source: Cut the Wheat

2 1/2 cups wild blueberries (I used Wyman's Wild Frozen Blueberries)
2 T fresh lemon juice
1/8 tsp. salt
2 tbsp water
1/4 cup granulated erythritol or xylitol (I used Swerve)

In a small bowl, combine water and xylitol/erythritol and stir until dissolved; set aside.

In a medium saucepan, combine blueberries, lemon juice, salt and water-sweetener mixture; stir well. Bring mixture to a boil over high heat. Using a potato masher or an immersion blender; mush up the hot berries as they cook for a few minutes. Reduce heat to low, assuring that mixture will still be simmering. Allow to simmer on low heat for 20-25 minutes until mixture thickens as water evaporates out. Place mixture into jars and allow to cool completely. Store in the refrigerator