Sugar Free Wild Blackberry Jam Recipes

WILD BLACKBERRY JAM

Steps:

• 1. Place well drained blackberries in a large stock pot. Add grated apple and the sugar, soft stir to combine. (the apple adds pectin to act as setting agent.) AT THIS POINT HAVE JARS STERLIZED, LIDS AND RINGS WASHED, SET JARS IN A WARM OVEN UNTIL READY TO FILL.)
• 2. Place a large plate in freezer to get real cold and serve as a jam testing agent.
• 3. With all ingredients in large stock pot all to sit at room temperature for several minutes until berries produce juice which helps prevent sticking.
• 4. Place on high heat on top of stove, bring to boil while gently stirring with a wooden spoon to prevent sticking. When rolling boil is reached turn down to medium/ high and continue to watch, stirring frequently but not continously to cause lost heat.
• 5. Get jam up to 220 degrees on cooking thermometer. Scum/ foam will form on the surface, skim it off and discard.
• 6. Continue cooking until jam begins to look jammy around edges of pot instead of watery. DO A JAM TEST: Remove the cold plate from freezer, drop a teaspoon full onto place, wait a moment then press your finger into the center. If the jam holds the print of your finger, it's done.
• 7. Be careful with jam at this point and don't let it burn on bottom. Continue to stir. Take off heat and stir, continue to stir a couple of minutes to distribute berry pieces evenly.
• 8. Use 1/2 and 1 pint size jars. with a canning funnell and a dipper, dip jam into warm jars, place flat and ring on top, tighten and set in draft free area. They should seal in a short time.
• 9. May eat warm jam with a biscuit and fresh butter. When jars have sealed store in cool, dry area. If one doesn't seal place in refrigerator. After opening any jar later, store unused jam in refrigerator.

NO SUGAR ADDED BLACKBERRY JAM (WITH SPLENDA)

Steps:

• Place blackberries in medium saucepan over medium heat and add lemon juice.
• Crush berries with a potato masher, or any other tool, until desired consistency.
• I like there to be big chunks of berries in my jam, so I only crush a little.
• Cook for about 5 minutes, or until the mixture comes to a full boil.
• Blend Splenda and the Lite Pectin in a small bowl, then add to the berry mixture.
• Bring back to a boil, and stir slowly until Splenda and pectin have dissolved.
• Mix well and allow to simmer one more minute.
• Fill clean, hot jars with the jam, leaving about 1/4 inch space, and seal with two-part lids.
• Store jam in refrigerator.
• After opening, jam can be stored for two weeks, refrigerated.

SUGAR FREE WILD BLACKBERRY JAM

Steps:

• On a medium, pan pour in the blackberries, turn on the stove to medium-high heat and swirl with a wooden spatula.
• After 5 - 10 min the blackberries will start to puree if that is not happening help yourself with the spatula and break them down.
• At this point, if you want to get rid of the seeds. Using a hand blender, smooth the jam and use a fine-mesh sieve to get rid of the seeds. If you like it lumpy and thick, well avoid this step.
• Place back the pulp into the pot and add the lime/lemon juice or citric acid, and the zest. Stir for a few seconds.
• Now add the erythritol and the stevia, mix to combine. Turn down the stove to low - medium heat. Cook it for about 10min. This will allow the mixture to thicken up a bit.
• With a different spoon scoop out a bit of the jam to try if needs more sweetener. Now you can add the stevia liquid or powder, this will depend on how sweet do you like it.
• If you are using liquid pectin, remove the pot from the heat, stir in the pectin.
• Put ½ tsp on a cold plate to see if is setting. If not bring to boil again for 1 to 2 minutes and check again.
• Transfer to a heat-proof jar with a lid. Leave to cool down completely to room temperature before storing in the fridge for about 2 hours.
• If you are using gelatine to set the jam. Mix the gelatine powder with 1 or 2 tbsp of hot water and mix until fully dissolve, and add to the jam and mix for a few minutes until no clumps are visible.
• Refer to step 9.
• Let it set in the fridge for at least 3 hours or overnight.
• Enjoy over toasted bread, crackers, oatmeal, overnight oats, pancakes, Greek yogurt, kefir, and more.