Aug 13 2015

Blueberry Jam

Blueberry Jam

I’m so sad to think of the amount of time and effort I spent making jams in the past. Not to mention the amount of excess sugar I used. I had no idea that I could make jam with honey in 15 minutes. When I switched to a low-glycemic diet I just assumed I couldn’t have jam anymore. What I’ve discovered is that I can eat almost all of the sweet foods I liked before, only low-glycemic versions that taste even better.

It’s obvious by now that I love Against the Grain, and for good reason. The recipes are just great staples.

Blueberries are on the dirty dozen list, so make sure the ones you use are organic.

This recipe is enough to fill an 8 oz jar. I usually throw it in the Vitamix, or Nutri Bullet before putting it in the jar because the kids don’t like the larger chunks of blueberries.


  • 3 cups blueberries (frozen and thawed or fresh)
  • 3/4 cup honey (you can use more or less depending on how tart your berries are)
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest


  1. Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher.
  2. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done.
  3. Skim off any foam, then ladle the jam into a sterilized jar.
  4. Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.



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