Post by Loupy on May 17, 2017 23:52:22 GMT -7
SUGAR FREE BLUEBERRY JAM
From: Katrin @ sugarfreelondoner.com/
Here's a staple for your fridge: sugar free blueberry jam! It's delicious as a spread on low carb bread or as a fruity sauce with yogurt, pancakes or waffles.
Prep Time: 1 min
Cook Time: 20 min
Total Time: 21 min
Makes: This recipe fills 1 small (200ml) jar.
Ingredients
2 cups (300g) blueberries, frozen or fresh
2 tbsp water
juice of 1/2 lemon
2 pinches of xanthan gum
optional: 1 tsp vanilla extract
Instructions
Put the blueberries, water and lemon juice (and vanilla, if using) in a non stick pan, cover and bring to a boil.
Remove the lid and cook on a medium heat for about 15 minutes, stirring regularly.
The mixture will reduce by 1/3 and thicken.
Smash the berries with a spoon while they cook.
You can blend the mixture if you wish to have a smooth consistency.
I like it the way it is, with a few bits and pieces in it.
At the end, take a couple of pinches xanthan gum and sprinkle it evenly into the pot, stirring well afterwards.
Xanthan gum is a brilliant thickening agent and is also used in gluten free baking, so it does come in handy.
You only need a tiny amount - it's quite remarkable.
Pour the mixture into a clean jar and store in the fridge.
Notes
A this mixture makes 200g jam, I calculated 1 portion=14g=1tbsp.
Nutritional Information (per serving)
Calories: 11.3
Total Fat: 0.1g
Poly Fat: 0.1g
Sodium: 0.2mg
Potassium: 12.0mg
Total Carbs: 2.7g
Fiber: 0.6g
Sugars: 1.9g
Protein: 0.1g
From: Katrin @ sugarfreelondoner.com/
Here's a staple for your fridge: sugar free blueberry jam! It's delicious as a spread on low carb bread or as a fruity sauce with yogurt, pancakes or waffles.
Prep Time: 1 min
Cook Time: 20 min
Total Time: 21 min
Makes: This recipe fills 1 small (200ml) jar.
Ingredients
2 cups (300g) blueberries, frozen or fresh
2 tbsp water
juice of 1/2 lemon
2 pinches of xanthan gum
optional: 1 tsp vanilla extract
Instructions
Put the blueberries, water and lemon juice (and vanilla, if using) in a non stick pan, cover and bring to a boil.
Remove the lid and cook on a medium heat for about 15 minutes, stirring regularly.
The mixture will reduce by 1/3 and thicken.
Smash the berries with a spoon while they cook.
You can blend the mixture if you wish to have a smooth consistency.
I like it the way it is, with a few bits and pieces in it.
At the end, take a couple of pinches xanthan gum and sprinkle it evenly into the pot, stirring well afterwards.
Xanthan gum is a brilliant thickening agent and is also used in gluten free baking, so it does come in handy.
You only need a tiny amount - it's quite remarkable.
Pour the mixture into a clean jar and store in the fridge.
Notes
A this mixture makes 200g jam, I calculated 1 portion=14g=1tbsp.
Nutritional Information (per serving)
Calories: 11.3
Total Fat: 0.1g
Poly Fat: 0.1g
Sodium: 0.2mg
Potassium: 12.0mg
Total Carbs: 2.7g
Fiber: 0.6g
Sugars: 1.9g
Protein: 0.1g
