Did you think homemade blueberry jam was impossible while on the Clean Program? Guess again. We have these two versions of a blueberry jam that are cleanse friendly and absolutely yummy. Even better is that they’re super fast — and no canning required!
You can keep this in the fridge, and they last as long as opened jars of jam; just don’t leave them outside on the shelf. These blueberry jam recipes have a sweet taste full of antioxidants. If you’re a hardcore canner or have tons of summer fruit left, you can go ahead and follow a traditional canning recipe, no problem.
Try it with other fruit, but blueberry is our favourite!
Plain Blueberry Jam Ingredients
4 cups frozen blueberries
2 teaspoons vanilla extract
1 1/2 cups coconut nectar crystals
¼ cup water
Directions
Place ingredients into a heavy bottom sauce pot.
Slowly simmer until the blueberries break down and liquid thickens, roughly 30 minutes or so.
Allow to cool before storing in an air-tight mason (canning) jar.
Spiced Blueberry Jam Ingredients
4 cups frozen blueberries
½ cup coconut nectar (liquid)
2 teaspoons cardamom
¼ cup water
1 lemon, zested
Directions
Place ingredients into a heavy bottom sauce pot.
Slowly simmer until the blueberries break down and liquid thickens, roughly 30 minutes or so.
Allow to cool before pouring into an air-tight mason (canning) jar.
Stores in the fridge like normal jars of opened jam; several weeks at least.
Note: Both of these recipes can be made in larger batches and preserved with traditional canning methods. If you’re an avid canner or have a recipe and all the equipment, these recipes will work. You can add pectin if called for and save them for post-cleanse too!
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