This low sugar jam recipe contains only naturally occurring sugar from fruit and has no added refined sugar at all. My favorite types of jam are blueberry, strawberry, and cherry, and my goal was to create a healthy jam recipe that offers the flexibility to substitute whatever berry or fruit you prefer and the results will still turn out great.
Peaches, apricots, raspberries, or blackberries would work well in this recipe too, so go ahead and use whatever appeals to you.
This jam is pectin free in addition to being refined sugar free and calls for date paste instead of white sugar. Date paste is a great alternative sweetener for jam because it has a neutral sweetness which doesn’t overpower the berries, plus it has just the right consistency to make the jam jammy.
This jam recipe is so easy to make. All you need are berries or whatever fruit you like, date paste, and a little lemon zest (optional, but recommended because the lemon zest adds a nice bright fresh flavour to the jam). Unlike traditional jam that’s preserved in glass jars for longer term storage, this jam is meant to be eaten within a couple weeks of making it, or you can store it in the freezer and thaw it out as needed.
Low Sugar Jam
- 4 cups blueberries, strawberries, or whatever fruit you prefer.
- 1/2 cup date paste (see my date paste recipe for instructions)
- 1 teaspoon lemon zest (optional)
- Add the blueberries, date paste, and lemon zest to a pot.
- Cook uncovered on medium heat for about 30 minutes or until the blueberry jam thickens slightly (it will thicken more as it cools).
- Makes 1 3/4 cups of low sugar blueberry jam.
- Store in an airtight container in the fridge for a week or two, or freeze it for later.
Low Sugar Jam Nutritional Information (based on using blueberries as the fruit. Values will differ if you choose a different berry or fruit):