Making this jam was easy.
Yeah, I just went there.
Some things in life just do not make sense. Examples: football, chihuahuas, Dr. Who, and the guitar solo in the song “Rude.” Also: jelly-making and canning. Like, what? Sterilized jars and water baths? I can’t do that. That’s waaaaaay too complicated.
But thankfully there are many things that make sense. Such as French bulldog-beagle puppies, The Hobbit, Vitamin Water, and this super easy homemade blueberry jam! This jam has just 6 ingredients and doesn’t even require fresh fruit. If you’re decently experienced in the realm of healthy baking, you might even have all the ingredients already. All the directions require are for you to thaw, puree, boil, and pour stuff into a jar. How simple is that?! And no, the jar doesn’t have to be sterilized.
(By the way, if you didn’t click on the puppy link above, DO IT. IT’S NOT OPTIONAL.)
Homemade Blueberry Jam
- 260 g frozen blueberries (I don’t know volume measurements because everyone’s blueberries will be different sizes. Mine were pretty tiny.)
- 1/3 cup water
- 1/4 cup erythritol
- 1 tbsp low/no sugar pectin (I used this)
- 1 tbsp lemon juice
- 1/4 tsp stevia extract
Directions: In a small bowl, thaw the blueberries in the microwave for about 40 seconds, or until not frozen. Puree together the bluberries, water, and erythritol in a high-power blender. Pour into a saucepan and place on medium-high heat. Add remaining ingredients and stir frequently until the mixture comes to a full-on boil. Let boil 1-2 minutes, then remove from heat. Pour into jar and place (but do not screw) the lid on. Let cool for a couple hours, then screw on the lids and store in the refrigerator.
Ummmmm how easy was that? Yeah, real easy. (Like my fabulous grammar?) Now you can put your jam on pretty much everything, from toast to bagels to oatmeal to your face. ‘Nuff said.