This sugar-free berry jam recipe is easy, healthy, and most delicious! This Dreena Burton plant-based recipe is a favorite, make it anytime of the year.
Sugar-free jam is one of the easiest things you can make – really!
And with an abundance of local berries now, this is the best time to make my sugar-free jam.
But, not the only time.
Since this recipe works equally well with frozen berries, you can make this delicious, healthy jam any time of the year.
I tend to make either blueberry jam or strawberry jam. Of course, you can use any berries you like, and combine them as well. To me, raspberries benefit from being combined with strawberries. Likewise, blackberries combine very well with blueberries.
When using frozen berries, they can be a little trickier to measure. If you can get sliced frozen strawberries, they are easier to measure than whole or halved frozen berries. That’s because the smaller pieces are easier to measure, especially when frozen.
But that’s just a small thing to keep in mind. This is quite a flexible recipe.
In that, if you measure generous on the berries, it will be a-ok! It’s not like baking where measurements need to be quite precise. So, just have fun with it!
As you know reading the title of this post, there is no added sugar in this jam.
NONE.
I know that doesn’t mean it doesn’t have natural sugars. Yes, it does, from the fruits. There is no added sugar or sweetener.
Sugar-Free Jam: Natural Sweetness
The sweetness in this recipe comes from the berries, and also from chopped dates!
The beauty of using dates in this sugar-free jam is that they also lend thickening. There is a small amount of chia seeds for thickening as well, but the dates have their role here.
The other thing I highly recommend in this jam… the lemon zest!
Ohhhh, I am a huge fan of using citrus zest in dishes. Guys, it boosts the flavors, elevates them, highlights them!
Use zest from organic citrus. Since we don’t always have organic citrus on hand, I share a trick:
Tip: What I try to do is zest the organic lemons/oranges when I have them on hand, then store in small containers in the freezer. I don’t always have organic lemons and oranges. So, when I do, I collect the zest (using a kitchen rasp) so I can have that to use when I don’t have the organic lemons, limes, or oranges at the ready. Plus, it’s super handy to just take a few pinches of zest from the container when making a recipe.
That’s about it, my friends!
Give this jam a try. I know you’ll really enjoy it! x Dreena
Recipe reprinted from Plant-Powered Families by Dreena Burton.
Natural Berry Jam
Ingredients
- 3 – 3 1/2 cups (roughly 1 lb) whole blueberries (can substitute raspberries, sliced/chopped strawberries, or a combination of the three; see note)
- 1/2 cup finely chopped pitted dates see note
- 2-3 pinches sea salt
- 2 tsp ground black or white chia seeds
- 1/2 – 1 tsp lemon zest to taste
- Extra sweetener to taste optional; see note
Instructions
- Combine the berries, dates, and sea salt in a saucepan over medium-low heat.
- Allow the mixture to heat up so the fruit breaks down and begins to bubble, then reduce heat to low, cover, and let simmer until the fruits break down further, about 10 minutes.
- Add the chia and lemon zest, and let cook for another 3–5 minutes until the chia helps the jam thicken.
- Taste, and add extra sweetener if desired. Let cool, then refrigerate. Makes about 1 3/4 – 2 cups.
Notes
Photos by Nicole Axworthy.
Lyn says
I had no idea you could freeze zest!! I will for sure try this recipe, but will also be freezing all my lemon zest from here on out!!!
Melanie Drescher says
This recipe sounds perfect, blueberry season in Western WA’s South Sound is about to start. I’ve never crushed my chia seeds in a blender to crush them, I’ve just used them as is. Does it make a difference if I use them whole or crushed in a blender? Thank you for your wonderful recipes, they help us continue to love this way of eating.
Rebecca Cody says
When a neighbor brought over some rhubarb, I knew I didn’t want to use sugar, but I knew I’d need sweetening for anything I’d make. Inspired by this recipe I chopped up two fat stalks of the rhubarb, added the last of my frozen blueberries – about a cup – and a bit less than a cup of chopped dates. In the pan I was a bit afraid it wouldn’t release juices quickly enough, so I added 1/4 cup of water, brought it to a simmer, and followed your instructions the rest of the way, including adding lemon zest and ground chia seeds. After cooking it down it was still a bit too tart, so I added maybe 1/4 teaspoon or a little less of stevia. Voila! Delicious jam! Thanks for the inspiration.
Dreena says
That’s wonderful, Rebecca! I never use rhubarb, and remember my mom making strawberry-rhubarb jam every year when we were young. Lovely idea, and thanks for sharing. 🙂
Gabrielle Ottavio says
I have dried barberries. Can I add them to the berry mixture?
Dreena says
Hi Gabrielle, I haven’t used them myself. They are tart, right? They will certainly work like dates in terms of thickening, and I imagine they will add a great flavor. You just might need to adjust the sweetness. Hope that helps!
Gabrielle Ottavio says
Will give it a try and let you know how it goes. I can’t wait to try your recipe
GABRIELLE OTTAVIO says
I made this jam this morning two ways. The first was exactly as you instructed. No need to add extra sweetness to it- it’s delicious as is.
The second: Used mostly strawberries but added just a small amount of blueberries, mulberries and barberries. It was absolutely delicious. I could have added a bit more sweetness to it but I like my jam less sweet. My husband devoured up a lot of both versions at breakfast this morning. I froze half of the jam and put the rest of the jam in the fridge.
J'Ana says
PS. I LOVE the zesting tip!
J'Ana Smith says
PS. I LOVE the zesting tip!
Dreena says
GREAT! 🙂
J'Ana Smith says
Hi! This looks wonderful! I am wondering how much this recipe makes (it says serves 8, but do you have a rough estimate on a cup amount?) Also, how long will this last in the fridge? And can it be frozen? Thanks!
Dreena says
Hi J’Ana, thanks for the question – I will edit to add back in the recipe as well. It will keep up to 2 weeks in the fridge (depends on how often you open it, every time it’s opened it has less ‘lasting’ time). Definitely can freeze it! I have many times. Yield is between 1 3/4 – 2 cups. Will note that!