Blueberry Jam

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My recipes are grain free, refined sugar free and most are dairy free. I have had a lifestyle change in my diet and it is improving my health. But with this diet comes with a hefty price. The price is time and patience. I almost have to make everything from scratch. I can’t use store-bought mayonnaise, salad dressings, ketchup etc. That means I spend a lot of time in my kitchen. Which is good because cooking and baking have always been my hobbies. Sometimes I get a little depressed because a recipe I try is no good or not up to my standards. I feel awful tossing out food as I don’t like to waste it.

I use a lot of jams in my cooking. I have looked for refined sugar free jams. They do have some at the local whole organic food stores, but the prices are through the roof. If I make it from scratch I know what is in it. There are so many desserts that you can use jam in. I created this blueberry jam for my cream cheese blueberry rolls. I am still perfecting my cream cheese blueberry rolls. But as soon as I perfect the recipe I will post it on my blog. But this is good on crackers or bread too. Try with LaRena’s Crusty European Style Bread or you can use I my Swedish Pancakes Red, White, and Blue version 2., Swedish American Princess Cake for the 4th of July. If there is someone in your family that has a dairy allergy try Swedish Pancakes.

*Notes: This makes approximately 1 1/2 cup of jam. The Nutritional Facts are listed below the photo’s and is based upon a 1 tablespoon serving.


2 cups blueberries

1/2 cup water

1 teaspoon vanilla

1/2 cup monk fruit sugar

1/8 cup coconut sugar

4 tablespoons Collagen

1/8 cup tapioca

Combine monk fruit sugar, collagen, and tapioca flour and stir until combined and set aside. Add blueberries and water into a pot deep allowing enough room not to boil over. Pour sugar mixture into the blueberries and stir until combined. Turn stove on to medium heat. Bring ingredients to a boil. Turn heat down to low. Mash about 1/2 of the fruit with the back of a spoon or a potato masher. Allow to cook for 20 – 30 minutes or until desired consistency. Turn off heat remove from the element and allow to cool. Once cooled you can use or store in a sterilized glass container with a tight-fitting lid. Store in the fridge for up to 4 weeks. Makes approximately 1 1/2 cups.

This is good as a topping for Swedish Pancakes, Grain Free Roasted Strawberry Pancakes, Pancakes, Dutch Pancakes, topping for Soft Serve Vanilla Ice Cream, Grain Free Molten Lava Cake, Grain Free Garlic Crackers, Sage and Thyme Grain Free Crackers, LaRena’s Crusty European Style Bread or on Homemade Coconut milk yogurt. Use as a topping or heat up and use as more of a syrup.

Nutrition Facts
Servings 24.0
Amount Per Serving
calories 17
% Daily Value *
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 8 mg 0 %
Potassium 10 mg 0 %
Total Carbohydrate 7 g 2 %
Dietary Fiber 0 g 1 %
Sugars 2 g
Protein 1 g 3 %
Vitamin A 0 %
Vitamin C 2 %
Calcium 0 %
Iron 0 %
* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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