Sugar Free Wild Blackberry Jam | Gluten Free Macro Friendly Recipes (2024)

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Mmm… Blackberries, my favorite berries of the whole bunch. Sweet, sour, full of antioxidants and vitamins. That is why I always make this Sugar free Blackberry Jam whenever I can, whether with wild organic blackberries from my garden or frozen.

When the end of the summer arrives means Blackberry season!!! I loved picking the blackberries from the garden. I eat quite a few while doing in it, guilty of charge – hahaha! When I go to the garden searching the bushes for the blackberries it feels like I’m on a treasure hunt. However, I have to go through a lot of thorns and nettles to get them, so I end up with my hands red and burned. But I still love it!

It is not far from true that since a I was kid, I love sour but sweet fruit like strawberries, raspberries, kiwis, limes, green mangoes, passion fruit, although my favorite and the star of this post the blackberries.

When I was a child, I used to suffer from anemia and one of the homemade remedies was blackberry smoothies, great to increase your red blood count keeping your hemoglobin at point.

WHY BLACKBERRY JAM?

Blackberries are known for being a superfood, they are high in vitamin C, K, manganese, high in fiber, reduce cholesterol, promote regular bowel movements, control blood sugar levels by slowing the rate of sugar absorption, lose weight by making you feel fuller longer and provide fuel to nourish healthy gut bacteria, among other benefits.

For all the benefits above, I like even more making my Sugar Free Wild Blackberry Jam. It is a way to preserve the blackberries from going off fast and is also handy. So, anytime I eat my Gluten Free Irish Brown Bread (recipe coming soon) or my High Protein Chocolate Pancakes, I like to slather a nice thick layer over.

Blackberries are those types of fruit that you can use as add-ins in different recipes like muffins, cookies, overnight oats, etc.

SO WHY SUGAR-FREE BLACKBERRY JAM?

Well, all you might know is that I try to keep away from refined sugar because is a fact that is not good for your health. If you would like to read more about it with a post of 10 reasons why I give up sugar. But unfortunately, I am a sucker for sweetness, so I can’t live without it.

That is why I made this Sugar free Blackberry Jam, with my trusted blend of sweeteners allulose, erythritol and stevia. All of them being zero calories is such a great help to keep my blood sugar down, and away from diabetes and obesity among others.

You probably have noticed that I am using Inulin, this will neutralize the cooling effect that erythritol has, because inulin actually has a slight warming effect. Also, slowing down and reduce crystallization of the jam when cold, which is a problem when erythritol is used. But I am not using a large amount of erythritol anyway so won’t be a problem. Additionally, Inulin is a type of dietary fiber.

Since I am using allulose, this will help as well with the no crystallization and after taste. You can also use allulose if you want.

WHAT TO USE IN THIS SUGAR FREE WILD BLACKBERRY JAM, PECTIN OR GELATINE?

In my opinion, it all depends on what consistency do you want to achieve. If you want a runnier syrupy-like texture, avoid both. If you like a more gel-like finish, use gelatine on the other hand if you would like to be like, in between use pectin. But to be honest, you can have the same result with gelatine and pectin, you just need to adjust the amount of gelatine in the recipe.

On the other hand, wild blackberries are sourer than the store-bought ones, this means they have more natural pectin content. So, when adding the citric acid/lemon/lime juice we are encouraging more the activation of the pectin. Although will never going to be as thick as you would use pectin, it won’t be as runny as others.

HOW TO ACHIEVE A SMOOTH JAM / SYRUP / JELLY?

Easy peasy lemon squeezy! I personally place the wild blackberries in a pot on the stove at medium heat and mash them with the back of a wooden spoon or a masher for potatoes. When they are super smudged, I sieve them to get rid of the seeds and then put them back in the pot to continue the recipe.

Another option could be with a hand blender or a blender, and then pass the mixture through a sieve. However, if you like to keep the seeds do it, everyone’s taste is different.

Since I made this jam so smooth in consistency it also works as a syrup for cheesecakes, filling for whole donuts, cupcakes, or muffins.

TIPS FOR MAKING BLACKBERRY JAM

You can substitute the sweeteners for sugar free maple syrup or honey.I haven’t tested this but I’m almost sure it will work. Just you might to cook it a little longer. Let me know if you try this.

Blackberry jam has a tendency to form a sort of foam while cooking.It’s important that you stir continuously to keep the foam stirred down.

Ok let’s cook!

Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.

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SUGAR FREE WILD BLACKBERRY JAM

Recipe by iKarolinaCourse: RecipesDifficulty: Easy

Servings

16

tablespoons

Prep time

5

minutes

Cooking time

12

minutes

Calories

18

kcal

Total time

17

minutes

Quick and easy refined Sugar Free Wild Blackberry Jam Recipe. Can be made with or without pectin and gelatine. Small batch seedless jam, syrup, or goop, perfect to fill up cupcakes or whole donuts.

Ingredients

• 520g Blackberries, fresh or frozen

• 30ml Lime/lemon juice or 1 tsp citric acid

• 70g Allulose or Erythritol *

• 2 Satchels stevia powder

• 10g Inulin

• 20 drops stevia liquid (optional)

• 1 lime or lemon zest (optional)

• 35g Liquid Pectin, Certo Brand or 6g unflavored gelatine, granulate

Directions

• 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.

Notes

• * I highly suggest using Allulose instead of Erythritol, because the latter will crystalize when using more than 30 grams in this recipe.
• ** Be aware when removing the seeds the jam will reduce about 60%. So, as a result, I ended up with 250g of Jam.