Berry season is gearing up, and those wonderful little fruits are everywhere. This week every store seemed to have berries on sale, so I picked up several pints of everything for making early-season jam for the pantry and freezer. First up, this delicious keto blueberry freezer jam.
I’ve made sugar-free blueberry jam before, and it turns out wonderful each time. But my current go-to recipe is a recipe for canning – a jar that is shelf-stable for up to a year. If you’re looking for that kind of recipe, check out this blueberry jam recipe.
But if you want something quick and easy (and this is easy), give this recipe try. The texture is perfect and spot-on for a freezer jam, and you can balance the sweetness as much as you want.
A sugar-free Blueberry Freezer jam – you won’t believe how easy it is!
A few things you will need for this recipe:
- A blender (we used a stick blender) or a food processor to blend the pectin.
- Pomona’s Pectin (it’s entirely sugar-free, 100% pure pectin, GMO-free, and vegan)
- A few freezer-safe jars to store your jam
- About 30 minutes of your time
- Sweetener of your choice ( we used allulose and have a whole section dedicated to how different sweeteners react in this recipe, be sure to check it out before you swap out the allulose)
The Pectin Issue in Sugar-free Jam Making
Most pectins used in low sugar or no sugar jam-making have dextrose. It’s the first ingredient listed. But the box doesn’t show carb counts. I’ve reached out to a few manufacturers to get the information, but my emails went without response.
When carb count per serving is below .5, most nutritional panels list the carbs as 0 – but if the serving is a tsp (which is what the serving size is on these packages), that .5 can add up if you smear two tablespoons on your low carb pancakes. It could add up to 3 net carbs per serving.
This is why we use Pomona’s. Instead of using sugar to gel, this pectin uses calcium.
That sounds complicated but it’s not. When you buy a pack of Pomona’s 100% pectin the calcium comes in the package.
Oh and although the package is a little on the pricy side, it makes several batches of jam.
What sweeteners work best in this recipe?
We tested several sweeteners to see how they reacted and how they tasted.
- By far, the keto blueberry freezer jam made with Allulose was the best. It had a sticky, gooey texture that commercially bottled jams are known for and had the best taste. It straight up tasted like jam. By far, my favourite.
- Bocca Sweet worked exceptionally well – highly recommended for this recipe.
- Erythritol did tend to turn grainy when cold, as erythritol tends to do. Since this jam gets frozen and thawed over the season, erythritol did not work well.
- Stevia is a no; it leaves a terrible aftertaste once defrosted.
- Monk fruit worked fine so long as it was 100% monk fruit and not mixed with anything like erythritol (check your packages). Monk fruit did change the texture a bit as well. I found the jam was a bit dryer and gelled further than the jams made with allulose or bocca sweet.
Sweetener Subsitutition Charts
Here are quick and easy steps to making your low carb blueberry freezer jam.
- Clean your fruit and remove any twigs, leaves, or debris
- Mash the fruit until it is to the texture that you like. We used a potato masher and then gave half the mixture a blast with our stick blender to get some of the blueberry skins better incorporated
- Add your sweetener and stir.
- Pour the boiling water into a blender or high walled bowl and add the pectin. Vent the blender and blend it for a full minute until no lumps are visible and the pectin dissolves. Pour the pectin water into the blueberries and mix well.
- Add the calcium water to the blueberries. The mixture will start to thicken immediately.
Storage and Serving Suggestions
This keto blueberry freezer jam will stay fresh in the freezer for up to 6 months. Once you pull it out of the freezer, allow it to thaw in the fridge overnight. Once melted, it is suitable for up to 2 weeks in the refrigerator.
This stuff is excellent on low-carb bagels, smeared on keto pancakes, or dolloped over some low-carb ice cream. Pretty versatile.
Oh, and you can make your freezer jars as small as you want, which is a bonus. No waste, freeze small batches for yourself, and only pull out what you need!
Looking For More Low Carb and Keto Jams?
We have loads of jam and sauce recipes for you to check out!
- 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 master.
- 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.
* Alluose and Bocca Sweet make the best jam with the best texture.
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Nutrition Information:Yield: 64 Serving Size: 1 Tbsp
Amount Per Serving: Calories: 5Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 1gNet Carbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.