Low Sugar Blueberry Jam Recipe
Makes 12 ounces
1 pint fresh blueberries
¼ cup water
2 teaspoons Low or No-Sugar Needed Pectin
Wash blueberries and mash them with a potato masher in a medium saucepan. Add water and pectin and bring to a boil stirring constantly. Taste to correct the flavors (add a little sugar if you think it needs it one teaspoon at a time). Boil for one minute, stirring constantly.
Ladle hot jam into jars and store in the refrigerator. This jam will last for up to 3 weeks.
Alternatively, you can ladle into hot jars, leaving ¼-inch of head space. Remove air bubbles, Add two-piece caps and process for 10 minutes in boiling water. Store on the shelf for up to one year.
For one tablespoon = 10 calories, 0.1 g fat, 0.0 g saturated fat, 2.4 g carbohydrates, 1.7 g sugar, 0.1 g protein, 0 g fiber, 79 mg sodium, 0 SmartPts
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