Sugar-Free Blackberry Jam, traditional and Bimby recipe.
It differs from jam and jelly because it has a low sugar content, and in our case 0%, it has a very homogeneous texture and can be blended or not. Perfect for spreading.
The jam can be used in the same way as jams and jellies: at breakfast on bread and toast, with cheeses, to top cakes and desserts.
Firstly, the blackberries must be very ripe; otherwise, the jam will turn out sour.
As a preservative, we will use apples, which contain ‘pectin,’ a natural preservative.
The apple serves to naturally sweeten and thicken. Alternatively, you can use 1 sachet of 3:1 pectin found in supermarkets; in this case, you may or may not use the apple.
I prefer to use both, also to use less sweetener, and to soften the strong flavor of the blackberries, resulting in a more delicate jam.
Remember that for every kg of fruit used for the jam, about 300 grams of apples and/or one sachet of 3:1 pectin, and the filtered juice of one lemon will be needed.
In conclusion, the jam is usually richer in fruit and lower in sugar.
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- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 20 Minutes
- Portions: 4 jars of 300 g
- Cooking methods: Slow cook
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 44.50 (Kcal)
- Carbohydrates 72.28 (g) of which sugars 9.78 (g)
- Proteins 0.50 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 2.75 (g)
- Sodium 2.80 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2.2 lbs blackberries (or other mixed berries)
- 10.5 oz apples (or 1 sachet of 3:1 pectin)
- 2 tbsp lemon juice
- Half cup water
- 8.8 oz erythritol (or 3.5 oz of stevia)
Sugar-Free Blackberry Jam
Tools
What we need to make
- 1 Pot or the Bimby
- 1 Immersion Blender or the Bimby
- 4 Jars 300 ml glass
Steps
Preliminary steps for both pot cooking and Bimby
Wash the blackberries, remove the stem, and gather them in a bowl, along with the filtered lemon juice.
Take the apples without peeling them, cut them in half, remove the core, chop them, and add them to the bowl with the cherries, then drizzle everything with water, add the sweetener and mix well.
Let it macerate for about 1 hour, so the fruit will release its natural juices.
After this time, take the fruit mixture and pour it into a saucepan with all its juice.
Cook the jam over very low heat for about 30 minutes, remembering to stir occasionally.
Watch for when it starts to boil, because it will foam and rise to the rim of the pot.
Stir continuously for three minutes, then lower the heat without stopping stirring.
After the time has passed, decide if you want a jam without pieces, take an immersion blender and blend the jam until you get a smooth and creamy consistency.
If you prefer fruit pieces, avoid blending the jam.
Now pour the still-boiling blackberry jam into sterilized glass jars and seal them immediately.
Turn the jars upside down and let them cool completely to create a vacuum.
Then store it in a cool and dry place. The Sugar-Free Blackberry Jam is ready.
In the bowl, combine blackberries, chopped apples, and lemon juice. Place the Varoma container (without the lid) instead of the measuring cup, cook: 35 min./203°F/speed 1. Meanwhile, sanitize the jars with a screw cap of 300 g
After the time has passed, decide if you want a jam without pieces, blend the jam at speed 5 for 1 minute, then check if you want it even smoother, repeat the operation, with the measuring cup, until obtaining a smooth and creamy consistency.
If you prefer fruit pieces, avoid blending.
Now pour the still-boiling blackberry jam into sterilized glass jars and seal them immediately.
Turn the jars upside down and let them cool completely to create a vacuum.
The Sugar-Free Blackberry Jam is ready, store it in a cool and dry place
Storage and Tips
Sugar-Free Blackberry Jam
It is highly recommended to check the success of the vacuum by pressing the center of the lid. If there is no ‘click-clack’ sound, the vacuum has been achieved correctly. Otherwise, it is advised not to consume.
When sealed, jars can be stored for about 6 months. Once opened, it is advisable to consume them as soon as possible (2-3 days at most), ensuring they are kept in the refrigerator to extend their shelf life.
It can be used immediately, for example in pie preparation or for breakfast or snack, spread on bread.
Alternatively, you can store it in a pantry for up to 6 months, but once the jar is opened, it must be stored in the fridge.
WARNING
NOTE: Some food preservation systems for long periods, such as in this case, require specific precautions to prevent harmful bacteria from developing.
Please remember: when you decide to prepare this type of recipe, ensure you follow all the correct preparation procedures and methods.
