Sugar-free blackberry jam

Let's find out how to prepare an excellent sugar-free and seedless blackberry jam, perfect for breakfast or with cheese.

Summer is the best time to collect and enjoy berries . The only shame is that their seasonality is limited to a few weeks. Precisely for this reason we have created a sugar-free blackberry jam so that we can appreciate the flavor of this fruit for the whole year to come, waiting for the brambles with their thorns to start giving us these delights again.

Preparing sugar-free jam (although it would be more correct to call it compote since it contains no sugar) is really simple. In fact, to sweeten and thicken the jam we will use an apple : the pectin contained in its peel is able to replace the traditional Fruttipec-type sachets in a completely natural way.

How to prepare the recipe for blackberry jam without sugar (and without seeds)

1. First, wash and clean the blackberries by removing the stem. Then transfer them into a pan, preferably made of steel, together with the lemon juice.
2. In the meantime, wash the apple (preferably organic since we will use the peel), remove the core and cut it into chunks then add it to the blackberries.
3. Place on the heat and cook, starting from the boil, for approximately 45 minutes . When it starts to simmer, remove the foam with a slotted spoon to prevent it from coming out. Test the saucer to make sure it is cooked.
4. To have a seedless blackberry jam you will have to pass it through a food mill or blend everything with an immersion blender and then sift it, a little at a time, through a fine mesh strainer. This step takes a little time but the final consistency of your blackberry compote will benefit from it.
5. Transfer the boiling jam into the sterilized jars , close with a new cap and turn upside down so that the vacuum is formed . Once cold, attach the label and remove from the pantry.

Sugar-free blackberry jam goes perfectly with cheeses with a more delicate flavour. It is also excellent for making biscuits and tarts or more simply enjoyed for breakfast on rusks .

Tips for a perfect blackberry compote

• You can make sugar-free wild blackberry jam sweeter by adding 250 g of erythritol or 100 g of stevia . We recommend you try it natural: it's truly amazing!
• To speed up the preparation and ensure you obtain a seedless blackberry jam, you can pass them through a centrifuge or extractor before cooking, passing the residue twice to be sure you have extracted all the pulp. The liquid obtained should then be placed in a pan with the lemon juice and apple and allowed to thicken.
• If you prefer to use gelatine, keep in mind that for 1 kg of fruit you need a 3:1 sachet of pectin to replace the 300 g of apple needed to thicken.

This season you can also prepare a delicious peach or apricot jam without sugar : you will absolutely not be disappointed.

storage

Blackberry jam will keep in the pantry for a year . Once opened, however, it should be kept in the refrigerator and consumed within a week (opened it lasts less than traditional jam due to the absence of sugar).

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Delicious and healthy, sugar-free jam is very simple to prepare