Blueberry Jam
THM:FP, low carb, low fat, no sugar added, gluten/egg/dairy/nut free
Serves: 6 cups
  1. Bring the first three ingredients to a boil in a saucepan, then simmer (uncovered) for ten minutes, stirring occasionally.
  2. 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.)
  3. Add the second set of ingredients and blend again.
  4. Add the glucomannan while blending to avoid clumping. Taste and add more Super Sweet Blend if desired.
  5. 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.
*If you're using a beef gelatin such as Great Lakes or THM brands, add an extra teaspoon.
Recipe by Briana Thomas at