Get the Recipe: Vegan Blueberry Jam Without Pectin
This Vegan Blueberry Jam is made with just a few healthy ingredients! It is slightly sweet, juicy, and way better than store bought. No need for pectin! This Vegan Jam is great on pancakes, waffles or toast!
Ingredients
- 2 cup blueberries
- 1/4 cup coconut sugar
- 1 tbsp tapioca flour, or arrowroot starch
- 1 tsp lemon juice
- 2 tbsp pure maple syrup, optional, see note
Instructions
- First, add all ingredients to a skillet over medium low heat. Gently stir together.
- Bring mixture to a very light boil. Continue stirring to prevent burning.
- Lightly boil for 20 minutes, or until jam has thickened and blueberries have burst.
- Then, remove from heat. Once slightly cooled, add jam to jars. Once completely cooled, seal jars and refrigerate.
Notes
- Add maple syrup for a thicker and sweeter result.
- Completely sealed jars can last for up to 2 weeks in the fridge.
- Unsealed jars can last for up to 3 days in the fridge. Stir before using.
Calories: 54kcal, Carbohydrates: 14g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 11mg, Potassium: 41mg, Fiber: 1g, Sugar: 10g, Vitamin A: 20IU, Vitamin C: 4mg, Calcium: 8mg, Iron: 1mg