Name: Blueberry Jam Sugarfree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 500 g Blueberries; 1 tbsp Lemon juice; 4 tbsp Xylitol

Description

This sugar-free blueberry jam from the Thermomix® is quick to prepare with just three ingredients: blueberries, lemon juice and xylitol. The preparation in the Thermomix® takes a total of 45 minutes, the active working time is about 15 minutes. The recipe makes 4 servings and is ideal as a fruity, sugar-free spread for breakfast. Especially suitable for lovers of light cuisine and those who want to avoid sugar.

Ingredients (3 ingredients)

500 g Blueberries

1 tbsp Lemon juice

4 tbsp Xylitol

Preparation (6 steps)

Prepare blueberries

Put 500 g blueberries into the mixing bowl.

Chop blueberries

Thermomix® Setting

5 sec/Speed 5

Chop blueberries for 5 sec./speed 5.

5 sec

Add more ingredients

Add 1 tbsp lemon juice and 4 tbsp xylitol to the blueberries in the mixing bowl.

Cook jam

Thermomix® Setting

25 min/212°F/Speed 2 212°F

Cook everything for 25 min./100°C/speed 2. Leave the measuring cup on.

25 min

Perform gelling test

Thermomix® Setting

5-10 min/212°F/Speed 2 212°F

After the cooking time, perform a gelling test. If the jam is still too liquid, cook for another 5-10 min./100°C/speed 2. Leave the measuring cup on.

5-10 min

Fill jam

Immediately fill the hot jam into sterilized jars and close them. Turn the jars upside down for a few minutes.

Finished cooking? Great! 🎉

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About this recipe

My grandma had a huge blueberry bush in the garden. Every year in the summer there was a huge harvest and we children were allowed to help pick the small blue berries. Of course, more berries ended up in our mouths than in the basket, but that was just part of it. This sugar-free blueberry jam is a tribute to that time, but without the lots of sugar that Grandma always used. The main ingredient is of course the blueberries. It is best to use fresh, ripe blueberries, as they have the most intense flavor. Frozen blueberries also work, but you should not thaw them before processing, as they will lose too much juice. The lemon juice not only provides a slightly acidic note that harmonizes perfectly with the sweetness of the blueberries, but it also helps to gel the jam. The xylitol, also known as birch sugar, serves as a sugar substitute. It has a similar sweetness to sugar, but significantly fewer calories and affects blood sugar levels less. You can also use erythritol, but I think xylitol tastes better with blueberries. The preparation in the Thermomix® is very simple. First, the blueberries are briefly chopped so that the jam gets a nice consistency. Here it is important not to mix for too long, otherwise the jam will become too fine. Then add lemon juice and xylitol and cook everything. The measuring cup should remain in place during cooking to avoid splashing. After the cooking time, the gelling test is crucial. To do this, put a small spoonful of jam on a cold plate. If the jam sets after a short time, it is ready. Otherwise, it needs to cook a little longer. The recipe is already suitable for a vegan version anyway. If you like, you can refine the jam with a little vanilla, cinnamon or a touch of lavender. A shot of rum or amaretto also goes perfectly with blueberries. The blueberry jam tastes not only on bread or rolls, but also with pancakes, waffles or yogurt. It is also a great ingredient for desserts, for example for a blueberry cake or a blueberry tiramisu. As a side dish, it goes perfectly with cheese, especially goat cheese. The finished jam should be filled into sterilized jars. To do this, boil the jars and lids in boiling water beforehand or sterilize them in the oven. Immediately fill the hot jam into the jars and close them. Then turn the jars upside down for a few minutes to create a vacuum. This way the jam will keep for several months. Opened jars should be stored in the refrigerator and consumed within a few days. The jam can also be prepared well in advance and is a nice gift for friends and family.