Blueberry Jam
THM:FP, low carb, low fat, no sugar added, gluten/egg/dairy/nut free
Author: Briana Thomas
Serves: 6 cups
Ingredients
- 1 qt. blueberries
- 3 c. water
- 2 T. lemon juice
- -
- 3 T. THM Super Sweet Blend (or more, to taste)
- 4 tsp. Knox gelatin*
- ¼ tsp. THM Pure Stevia Extract Powder
- ⅛ tsp. salt
- -
- 2½ tsp. glucomannan
Instructions
- Bring the first three ingredients to a boil in a saucepan, then simmer (uncovered) for ten minutes, stirring occasionally.
- Blend the mixture carefully with an immersion blender until smooth. (If you don't have an immersion blender, you can try to do this in a regular blender, but always be very careful when blending hot liquids and vent the blender as necessary to avoid a pressure build-up.)
- Add the second set of ingredients and blend again.
- Add the glucomannan while blending to avoid clumping. Taste and add more Super Sweet Blend if desired.
- Bring the mixture to a boil again and summer for an additional 5 minutes, stirring often. Transfer to storage containers, let cool to room temperature, then freeze for long-term storage. For short-term storage, the refrigerator is fine.
Notes
*If you're using a beef gelatin such as Great Lakes or THM brands, add an extra teaspoon.
Recipe by Briana Thomas at https://www.briana-thomas.com/blueberry-jam/