Sugar free does not equal taste free in this freezer jam recipe. It’s bursting with the flavors of wild Maine blueberries. Avoid the pitfalls of a gritty jam by picking the right pectin and taking the time to properly heat and cool your pectin mixture before incorporating into the muddled blueberries. Looking for other flavors of sugar free freezer jams? Simply swap out blueberries for your fruit of choice. Store your jams in the freezer until ready to use for a bright and delicious topping for toast, desserts, and more!
Ingredients
- 240g (1 cup) Blueberries
- Strawberries, Raspberries Also Work
- 454g (2 cups) Xylitol
- 30g (2 tbsp + 1 tsp) NH Pectin
- 240g (1 cup) Water
- 7.5g (1 ½ tsp) Citric Acid
Equipment
- Mason Jars
- Small Heavy Bottomed Saucepan
Timing
Active Time: 30 Minutes
Total Time: 3 Hours
Yield
8 Four Ounce Jars
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Prepare Berries and Pectin
Wash and remove stems from the fruit. Crush the fruit using a muddle. Alternatively you can slice or dice the fruit into your desired size. Any one of these works
Add ½ of the Xylitol the recipe calls for into the blueberries (or other fruit) along with the citric acid. Mix this well and allow them to macerate for 30 minutes. Stir periodically to help dissolve the Xylitol. Refrigerate this mixture until needed
In a separate bowl dry mix together the NH pectin and the remaining half of Xylitol.
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Heat Pectin Mix
Pour the Xylitol and pectin mixture into a small heavy bottomed saucepan and stir in the water.
Heat the Xylitol, NH pectin, and water mixture to a boil.
Once this has come to a boil allow it to cool to 115-120°F while stirring.
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Add Berries and Can
When it reaches 120°F it can be stirred into the fruit mixture.
Separate this into 4 oz mason jars and allow them to set in the refrigerator for 2 hours.
Once they have set, store them in the freezer until needed.
Once thawed it will be ready to use for up to 2 weeks.
Summary
Recipe Name
Sugar Free Blueberry Freezer Jam
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
