This refined sugar free blueberry jam recipe is so simple to make and requires no pectin! The natural sugar from fresh blueberries paired with monk fruit sweetener makes this a low-sugar blueberry jam (read: free of any added sugar). Sweet and fruity, it's the perfect homemade jam recipe if you're looking to make the most of a blueberry season bounty.
This delicious jam is a taste of summer. Whether you're using wild blueberries (lucky you) or a carton of fresh berries from the store, you'll be so pleased with the end result.
why you'll love it
Blueberries have never really been a favorite fruit of mine unless they're baked into a pastry (like these lemon blueberry scones and keto blueberry muffins). But, this low sugar blueberry jam recipe is a game changer.
It ends up perfectly thick and fruity. A little lemon juice adds the right amount of tart to the sweet berries and the entire recipe is a breeze from start to finish.
While many jam/jelly/preserve brands offer sugar-free products, it can be difficult to find a good one. Most store-bought sugar-free and keto-friendly jams simply swap added sugar for loads of artificial sweeteners.
Cue this sugar free and keto blueberry jam recipe! Five ingredients and 15 minutes is all you need to create a homemade blueberry jam that will jazz up your low carb bread and biscuits and make a keto-friendly peanut butter and jelly situation possible.
With less sugar per serving, no weird ingredients and very minimal effort required on your end, as jam recipes go, this one is pretty sweet. 😉
Similar to my sugar-free strawberry jam, the ingredient list and the process couldn't be more simple. There is no fruit pectin (or even chia seeds in this case) required to create that perfect jammy consistency.
Instead, we're using just a touch of xanthan gum, a gluten-free binder and thickener that is used in everything from sauces to baked goods.
Here's what you'll need to make sugar-free blueberry jam:
- fresh blueberries
- lemon juice (you can also substitute fresh lime juice- we just need a citrusy acid)
- powdered monk fruit sweetener like Lakanto, my favorite (affiliate link)
- xanthan gum
This recipe will make about 1-½ cups worth of blueberry jam, which I like to store in a mason jar. It's a small batch, but it's the perfect amount for the fridge and will keep well for 1-2 weeks. If you're looking for a blueberry jam for canning, this one is also simple to scale as needed.
an easy sugar free blueberry jam recipe
To make homemade blueberry jam, follow these simple steps and check out the recipe card at the bottom of the page.
The process is straightforward and what's great about this recipe is it serves as a wonderful base recipe you can use to make virtually any kind of berry jam.
- Wash and drain the fresh blueberries. Place them in a medium saucepan over medium-high heat.
- Add in the lemon juice and water. Mix well. Cook the berries until they begin to break down and release their juices, about 5-10 minutes. If the mixture comes to a full rolling boil, that's okay, just turn it down to medium heat and make sure to constantly stir to prevent burning.
- Stir in the powdered sweetener (to taste) and continue to cook for a few more minutes.
- Remove from heat and whisk in the xanthan gum. Transfer the hot jam to a glass mason jar and let it cool.
recipe tips for the best results
- Powdered monk fruit is my favorite sweetener to use for this recipe because it's easiest to adjust the sweetness level after the berries cook, break down and release fruit juice. However, granulated monk fruit sweetener will work as well- just add it to the pan along with the water and lemon juice to give it time to cook.
- The sweetness level will vary based on your berries and lemon juice. This is why I like to adjust sweetness to taste.
- If you want a much smoother blueberry jam (or you're looking to thin it out and create a fruity sauce), you can blend portions of it in a blender or food processor to break down any large pieces of fruit.
- If you only have frozen blueberries, no problem! Follow the recipe but add extra cooking time since it will take longer for frozen berries to thaw and break down.
frequently asked questions
This easy blueberry jam recipe is perfect for canning, too! Scale the recipe to fit as many servings as you'd like. One batch of jam should make about 10-12 ounces and you can easily increase the yield from there.
The best part about this low sugar blueberry jam recipe? The versatility of the final product. Blueberry jam can serve as the base for a whole number of things, including a fruity vinaigrette, blueberry syrup for ice cream, pancakes and waffles, and a jammy fruit layer on cake, cheesecake or cookies.
This jam will keep well in the refrigerator, stored in an airtight container, for 1-2 weeks and in the freezer for up to two months.
Yummy jams made with clean ingredients (and less sugar) are easier to make than you might think! This healthy blueberry jam recipe is proof, and with only 3 net carbs per serving, it's the best jam if you're trying to be mindful of sugar.
you might also love...
- Sugar-free strawberry chia jam, a delicious and healthy jam recipe made with fresh or frozen berries.
- Fudgy keto brownies! This double-chocolate, sugar-free brownie recipe is rich, chocolatey and indulgent.
- Summer peach salad with avocado and prosciutto is a cool medley of fresh ingredients and perfectly-paired flavors.
- Lemon poppyseed coconut flour muffins have a tender crumb and bold, lemony flavor.
Sugar Free Blueberry Jam Recipe (5 Ingredients)
This sugar-free blueberry jam recipe only requires five ingredients and 15 minutes! Fresh blueberries are the star ingredient and their sweet flavor shines in this simple homemade jam.
- 2 cups fresh blueberries
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 2-3 tablespoons powdered monk fruit sweetener (like Lakanto)
- ½ teaspoon xanthan gum
- Rinse and drain the blueberries. Transfer them to a medium pot or saucepan and set it on the stovetop over medium-high heat.
- Add in the lemon juice and water. Mix well.
- Cook the berries until they begin to break down and release their juices, about 5-10 minutes, stirring often. Use a fork or large spoon to mash the berries once they start to break down.
- Stir in the powdered sweetener. Taste and add more, if needed. Continue to cook for a few more minutes, letting the jam simmer.
- Remove from heat and vigorously whisk in the xanthan gum (it likes to clump).
- Transfer the hot jam to a glass mason jar. The jam will thicken slightly as it cools.
Powdered monk fruit sweetener is my preferred sweetener for this recipe because it's easy to adjust the sweetness to taste (sweetness will vary based on your berries). If you'd like to use granulated monk fruit sweetener, add it to the berries, lemon juice and water in the first step.
To make this jam with frozen blueberries, add about five minutes of extra cooking time since it will take longer for frozen berries to thaw and break down.
This jam well keep well in a sealed glass mason jar for 1-2 weeks. It will keep well in the freezer for up to two months.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!