Description
Indulge in the vibrant taste of summer with this easy-to-follow, homemade sugar-free blackberry jam recipe. Enjoy the rich, fruit-forward flavor and smooth, spreadable texture without any added sugar.
Ingredients
Scale
- 6 cups fresh or frozen blackberries
- 1/2 cup granulated erythritol (or to taste)
- 1/4 teaspoon stevia or monk fruit sweetener (or to taste, optional but recommended for balanced sweetness)
- 1/4 cup lemon juice (freshly squeezed)
- 1.75 oz package low-sugar/no-sugar needed pectin
- Optional: 1/4 teaspoon vanilla extract
Instructions
- 1. Prepare Blackberries: Wash fresh blackberries. If using frozen, no need to thaw. Place berries into a large, heavy-bottomed pot. Mash about half of the berries if a smoother jam is desired.
- 2. Combine Ingredients: Add sweetener and lemon juice to the berries. Stir gently and let sit for 10-15 minutes to draw out juices.
- 3. Bring to a Boil: Place pot over medium-high heat. Bring mixture to a vigorous rolling boil, stirring frequently to prevent scorching.
- 4. Add Pectin: Sprinkle in the low-sugar pectin, stirring constantly for at least 1 minute until fully dissolved. Continue boiling vigorously for another 1-2 minutes.
- 5. Test for Doneness: Perform the ‘cold plate test’: Spoon a small amount onto a frozen plate, wait 30 seconds, then push. If it wrinkles and holds its shape, it’s done. If not, continue boiling and retest.
- 6. Jar Your Jam: Remove from heat. Ladle hot jam into pre-sterilized jars, leaving 1/4 inch headspace. Wipe rims, apply lids, and screw on bands finger-tight. Cool completely before refrigerating, or process in a boiling water bath for shelf stability.
- Prep Time: 15 mins
- Cook Time: 25-35 mins