LOW SUGAR BLUEBERRY JAM
Once you make your own jam, you will never want to eat store bought again!
Provided by Beth Neels
Categories jam
Time 45m
Number Of Ingredients 5
Steps:
- Prepare water bath canner. Wash jars and lids thoroughly in hot, soapy water and rinse well. Add jars to canner and cover with water 1 inch above the jars. Let jars sit in hot water until ready to use.
- Pour boiling water over lids and let sit in hot water until ready for use.
- Combine the fruit, juice or water and lemon juice in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil (one that can't be stirred down.), stirring constantly.
- Add sugar, if using. (see notes below) Return mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
- Ladle hot jam into hot jars. Cool to room temperature, if not canning. Then refrigerate immediately.
- If preserving, ladle hot jam into the hot jars, leaving 1/4" headspace. Wipe rims clean with paper towel.. Center lids on jars. Apply bands and adjust to fingertip tight.
- Place filled jars in canner ensuring jars are covered by over 1" water. Bring to a gentle, steady boil.
- Process jars for 5 minutes, under 1000 feet, adjusting for altitude. (see notes below) Turn off heat. Let jars rest in hot water for 5 minutes.
- Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.
Nutrition Facts : Calories 7 kcal, Carbohydrate 1 g, Sodium 1 mg, ServingSize 1 serving
SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - BLUEBERRY JAM RECIPE
Try this tasty SURE.JELL for Less or No Sugar Needed Recipes - Blueberry Jam Recipe. This delicious blueberry jam recipe fits into a healthy eating plan.
Provided by My Food and Family
Categories Home
Time 3h
Yield about 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Stem blueberries. Place blueberries in blender or food processor container; cover. Pulse on and off to evenly chop. (Do not purée.) Measure exactly 6-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
- Combine 1/4 cup sugar and pectin. Add to prepared fruit in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 4-1/4 cups sugar. Return to full rolling boil; cook exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
6 CALORIE LOW SUGAR BLUEBERRY PRESERVES
This rich, healthy blueberry preserve is mostly made of fruit and tastes thick and rich on muffins, cakes, and cereals. It's great for fruit on the bottom yogurt, and excellent spread on a piece of toast at only six calories a tablespoon! Leave out the sugar free j-ello if you prefer a chunky, sauce like consistency.
Provided by gardeninthepocket
Categories Berries
Time 18m
Yield 13 tablespoons, 13 serving(s)
Number Of Ingredients 6
Steps:
- Heat up blueberries and water on the stove. Allow the ingredients to simmer for a few minutes and mash the berries as they cook. Do not allow the mixture to dry out. Add the lemon or lime juice and stir. Add the sugar free gelatin in your flavor of choice (I used strawberry - careful, it's strong. Use unflavored if you prefer a milder taste).
- Remove mixture from heat. Add three ice cubes and stir into the pan until they melt. Add the sweetener of choice and place the mixture in the fridge for eight hours until gelled.
Nutrition Facts : Calories 6.1, Sodium 1.1, Carbohydrate 1.3, Fiber 0.2, Sugar 0.9, Protein 0.3
BLUEBERRY OATMEAL MUFFINS (LOW SUGAR)
These blueberry muffins came from Cooking Light, February 2006, but I made a couple of variations to lighten the sugar and fat load even more. Taste great!
Provided by VickiVSN
Categories Quick Breads
Time 40m
Yield 16 muffin, 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F.
- Put oatmeal into a food processor to process until resembles course meal.
- Mix all dry ingredients together well with wire whisk.
- Make a well in center of dry ingredients.
- In a separate bowl mix well buttermilk, prune baby food, lemon zest, and egg substitute.
- Stir wet ingredients into dry ingredients stirring slowly until just combined.
- Mix blueberries and 2 tbs flour together to coat blueberries.
- Carefully fold blueberries into batter.
- Spoon batter into a prepared muffin tin (cooking spray or muffin paper).
- Bake at 400°F for 20 minutes or until cooked.
- Let cool on wire rack.
Nutrition Facts : Calories 120, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.9, Sodium 215.3, Carbohydrate 25.1, Fiber 2.4, Sugar 10.8, Protein 3.9
BLUEBERRY PRESERVES
Juicy blueberries swimming in a sweet jelly taste terrific spooned over vanilla ice cream. But we also enjoy it on top of waffles and pancakes.-Shannon Arthur, Portsmouth, Ohio
Provided by Taste of Home
Time 35m
Yield 3 half-pints.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil; cook 15-18 minutes or until thickened, stirring frequently., Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY PRESERVES
Make and share this Blueberry Preserves recipe from Food.com.
Provided by Diana Adcock
Categories Berries
Time 55m
Yield 5 half pints
Number Of Ingredients 6
Steps:
- Combine all ingredients in a large stainless pot.
- Cook to the jell point or until desired thickness is reached.
- Stir frequently.
- Ladle into clean hot jars leaving 1/4 inch head space.
- Process for 15 minutes in a boiling water bath at altitudes up to 1000 feet.
BLUEBERRY PRESERVES
A simple, quick, and easy recipe for blueberry preserves. Top off ice cream, use it on pancakes, make a peanut butter and preserves sandwich. The possibilities are endless.
Provided by Yoly
Categories Jams and Jellies
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 11.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg
BLUEBERRY CRISP (DIABETIC)
Make and share this Blueberry Crisp (Diabetic) recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Filling:.
- Toss together flour and sugar.
- Mix together with blueberries and place in a 9x9 inch glass baking dish.
- Topping:.
- Mix all topping ingredients together.
- Sprinkle on top of blueberry filling.
- Bake at 350 degrees for 45 minutes.
- Makes 6 servings.
- Per Serving:.
- 110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.
Nutrition Facts : Calories 113.3, Fat 4.6, SaturatedFat 2.5, Cholesterol 10.2, Sodium 35.5, Carbohydrate 17.6, Fiber 2.4, Sugar 8.8, Protein 1.4
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