We are still actively trying to drop a few more Covid pounds and I must say this low-carb diet is doing the trick. I developed this low-carb blueberry recipe so we could have jam on our toast on the weekends. It’s really quite good, I might even skip the Erythritol next time.
Low-Carb Blueberry Jam
A Kitcheninspirations original recipe
Makes about 250 mL
Ingredients:
- 250 g frozen blueberries
- 30 g Erythritol
- 180 mL water
Directions:
- Add everything to a saucepan and bring to a boil. Boil for about 15 minutes and then purée with an immersion blender.
- Return the purée to the saucepan and boil to reduce to about half. Cool and put into a sterilized air-tight jar and store in the refrigerator.
Note:
- Erythritol apparently does have preservative properties will inhibit bacterial growth. Store in an air-tight container in the refrigerator. If you are not using it a lot, I would freeze it.
Kitcheninspirations 