Pectin-Free Blueberry Jam with Vanilla

This no-sugar added blueberry jam uses no pectin, but relies on the fruit’s natural pectin for thickening. It gets its sweetness from the blueberries themselves and a surprise ingredient – a handful of raisins. Vanilla adds a bit of unexpected flavor depth. This makes a small batch of about 1 1/2 pints.

Yields: 2 1/2 Cups



Place an empty saucer in the freezer.

Combine all ingredients except vanilla into a pot.

Cover and bring to a boil.

Reduce heat to medium, uncover, and allow to cook for about 15 minutes - until most of the liquid is gone.

Place a small spoon of jam onto plate in the freezer. Allow to sit in freezer for a couple of minutes. Touch the jam. If it's gel-like, it's ready. Otherwise, give it a few more minutes on the stove.

When it's ready, stir in vanilla.

Taste for sweetness. If you prefer it sweeter, stir in a little monk fruit or agave syrup. I added about 1/4 cup agave syrup at this point because David likes things a bit sweeter.

Pour into jar and refrigerate. It should stay fresh for a month.

Full Nutrition Information - Figured with Agave

Calories 19, Total Fat 0 g, Cholesterol 0 mg, Sodium 0 mg, Potassium 33 mg, Total Carbohydrate 6 g, Dietary Fiber 1 g, Sugars 4 g, Protein 0 g, Vitamin A 0 %, Vitamin C 2 %, Calcium 0 %, Iron 1 %

The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the USFDA. I use a publicly available online nutrition calculator. Nutrition information may vary by brands used and individual cooking methods.