Blueberry Jam Without Sugar

by Editorial Staff

Summary

Prep Time	5 mins
Cook Time	10 mins
Total Time	15 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

180 g blueberries, frozen
120 g soft dates
4 tablespoon orange juice, fresh, or water
some lemon zest

Instructions

Cut the dates into approx. 2 mm thin slices. Gently heat the frozen blueberries with the fresh orange juice or water and the dates in a saucepan. The mass must not boil, as this changes the taste. As soon as the blueberries have been cooked until soft, puree everything in a blender or with a hand blender with a little zest of an untreated lemon (I use about 1/3 lemon). Depending on the food processor, this can take a few minutes. Pour the still hot jam into a prepared mason jar and chill. The jam will harden in the refrigerator and will last for about 2 weeks.
The ingredients make about 250 ml of jam.
We do not only have this jam on bread, but also e.g., in yogurt mixed with fresh fruit.
And I like to use them for baking, e.g. as a filling for my fine chocolate cake without sugar, with my shortcrust biscuits without sugar or with lemon biscuits without sugar (you can find recipes on my profile).
You can also use it to make a great frosting / cream for cakes, cupcakes or desserts.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.