This low sugar freezer jam recipe is easy to make and delicious on toast, muffins, pancakes, or waffles. This recipe can be made with any type of fruit you like, so use whatever is fresh and in season.
Low Sugar Freezer Jam – Main Ingredients
I opted to use fresh blueberries this time, but strawberries, apricots, raspberries, or blackberries work well in this recipe. Frozen fruit works too.
This jam 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 flavour of the berries, plus it has just the right consistency to make the jam “jammy” without having to use pectin, like most traditional jam recipes do.
I added some lemon zest to this recipe. You can omit the zest if necessary, but if you have a fresh lemon I recommend including the zest because it adds a bright, fresh flavour to the jam. Lemon zest complements practically all berries and fruits so I always include it in jam recipes.
Unlike traditional jam that’s preserved in glass jars for long term storage, this low sugar jam is meant to be eaten within a week or so of making it, or you can store it in the freezer and thaw it out as needed.
This low sugar freezer jam is easy to make. Start by adding the berries, date paste, and lemon zest to a pot on the stove. Then cook, uncovered, on medium heat until the jam thickens. It will thicken even more once it cools.
Let cool completely before storing the jam in an airtight container in the fridge for up to a week or in the freezer for up to six months.
More Spread Recipes To Try
For another delicious jam idea, try this refined sugar free apple jam recipe. It’s easy to make and full of warm fall flavours.
Or try this chocolate hazelnut spread. It’s delicious on toast, pancakes, or waffles.
Low Sugar Freezer Jam
- 4 cups blueberries
- 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).
- Let cool completely before storing in an airtight container in the fridge for up to a week or freeze for up to six months.
- Makes 1 3/4 cups of low sugar blueberry jam.
- You can substitute any type of berries or chopped fruit in this recipe.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.