Let’s jam. I mean let’s make jam. Blueberry jam to be more precise. I know what you will think. What is jam doing here? Jam is neither healthy nor quick to make. But hear me out. I think it’s safe to say that jam is a big part of breakfast. I think everyone of us had a toast with jam at some point. I love jams. Or should I say I used to love jams until I quit processed sugar. And there was no jam anymore. I still loved the idea of jam – all that condensed fruitiness – but to make jam you need sugar, pectin, pasteurized jars and all that jazz. Very unhealthy, not to mention you have to have a chemistry degree and unbelievable amount of time to make them. Now it turned out this couldn’t be further from the truth. It took a bit of time for me to switch my thinking to be more tuned in with the new style of eating – healthy, processed and sugar free and I realised jam is fruit. Fruits are sweet. And that was it! Lightbulb moment in my head. I am proud to say jam is back in our lives. And in this particular case – blueberry jam. And I thought there is definitely jam section needed among all other breakfast recipes. Sometimes jam is what is needed. Pure and simple.
So how do you make jam that is healthy? Simple – you use only fruit to make the jam. There is no processed sugar anywhere near this jam, or any other jam I make. Only fruit.
Jam making this way is simple. Blueberry jam really doesn’t take a lot time to make. Blueberries are a soft fruit, so it doesn’t take long to turn them into jam goodness. I wouldn’t recommend making this in the morning when time is precious but taking half an hour one evening or weekend to make this jam will for sure improve the morning breakfast experience on any day when jam is simply a must.
Fresh and frozen blueberries will both work for this blueberry jam. Frozen blueberries will have a bit more water and will take few more minutes to cook. But the fact that frozen blueberries are much cheaper and I can have a stash in my freezer for whenever I need them makes those few extra minutes of cooking worthwhile.
As I said before this jam is condensed fruitness. It’s still a lot of sugar in one jar so don’t go eating the whole thing in one sitting. This jam is healthy but sugar is sugar – proceed with caution.
Now, to the jam making 🙂
Fuel Your Body, Charge Your Day
- 700g of frozen blueberries
- 2-3 dates (optional)
- splash of water (50-60ml)
- Add blueberries, dates and water to a pan. Cover and bring to boil.
- Lower heat to medium-low and cook covered for 5 minutes - blueberries will cover in syrup.
- Take the lid of and cook for 15-20 minutes stirring occasionally until approx ¾ of the syrup evaporates. You still want some of the syrup to remain.
- Blitz with hand blender or pulse in food processor to the desired consistency. I like to leave some of the berries whole. When jam colls it will thicken so don't worry if the jam looks a bit too thin at this point.
- Transfer to a clean jar. Store in a closed jar in the refrigerator for up to a month.
* Both fresh and frozen blueberries will work. When using fresh blueberries jam will cook a bit faster so keep an eye on the mixture.
* Blueberries stain very easily, be careful when cooking and blitzing.