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
Print Recipe
Pin Recipe 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.
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