Homemade Blueberry Jam (15 minutes, no pectin, refined sugar-free, Paleo, AIP, Keto)

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Perhaps like me, you’ve needed the perfect Homemade Blueberry Jam recipe: one that’s quick to make with a natural sweetener (but not too much), one that’s thick yet spreadable, and one with a really great true blueberry flavor, instead of just tasting sweet — one you can’t find in the grocery store! I made this recipe for my own family for those reasons, and I know you’ll love it, too.

You are watching: Homemade Blueberry Jam (15 minutes, no pectin, refined sugar-free, Paleo, AIP, Keto)

Homemade Blueberry Jam that’s refined sugar-free is great for most diets, including Paleo, AIP, Keto, Anti-inflammatory, VAD, GAPS and Gluten-free. Slight variations make it suitable for your unique dietary needs. Just watch for those notes in the recipe.

This recipe uses no pectin.

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Ingredients in Homemade Blueberry Jam

This recipe contains no pectin or refined sugar.

I’ve chosen to thicken this natural jam with two healthy, gentle ingredients: gelatin and tapioca. (It’s okay to omit the tapioca for Keto and GAPS, or if you can’t have it for some reason. See the Notes section for Keto.) Otherwise, it creates a more jam-like texture, without which the texture is still very good, but more jelly-like.

The other ingredients are:

• blueberries
• maple syrup, or preferred sweetener — for just the right jam sweetness (not too sweet): other options include agave nectar or honey, and for Keto, your favorite liquid low carb sweetener (like allulose)
• water
• pinch of sea salt
• juice of 1/2 a lime — for just the right tartness and to really bring home the true blueberry flavor!

How to make Homemade Blueberry Jam

1. Add water to a small saucepan. Sprinkle gelatin over its surface, and allow it to bloom one minute. Whisk it in. Add the tapioca flour, and whisk it in, too.
2. Add sweetener, blueberries and sea salt. Stir to combine.
3. Heat over high heat, stirring the whole time, for 5 to 7 minutes, until mixture begins to simmer.
4. Reduce heat to low, and simmer 3 to 5 minutes, (exact time depends on the size of the berry). If you wish, and your berries are large, you can smash some of the berries against the side of the pot while they’re cooking and you’re stirring.
5. Remove from heat. Add lime juice, and allow to cool for at least 30 minutes or up to 1 hour. (Allowing some cooling before storage allows the mixture to thicken more, so the berries won’t sink or float when the jam chills.)
6. Stir, then pour into storage jar. Refrigerate a minimum of 3 hours. Blueberry Jam lasts in the fridge for 2 weeks and possibly longer.

What to eat Blueberry Jam with …

Well, you probably already know where you need and like jam, but here are a few fun ways to enjoy it:

• For those of you on the AIP diet, I recommend Tiger Nut Butter and Best Easy AIP Bread or Paleo AIP Sourdough Bread for making an amazing and compliant “PB & J”.
• For Paleo, enjoy a “PB & J” with Fermented Almond Butter and Coconut Flour Bread Loaf or Paleo Sandwich Bread.
• Keto and Gluten-free, try Fermented Peanut Butter and 90-Second Keto White Bread or Keto Sourdough Bread.
• More great breads, for toast or sandwiches with Homemade Blueberry Jam: Cloud Bread, Easy Gluten-free Rice Bread, Gluten-free Vegan Oat Bread and Yeast-free Sprouted Spelt Bread.

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