Low Sugar Freezer Jam
This low sugar freezer jam is made without pectin or added sugars.
- 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.
Serving: 2Tablespoons | Calories: 39kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 67mg | Fiber: 1g | Sugar: 8g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg