Blueberry Ginger Jam (dairy-free, vegan option, honey sweetened)
Servings 16
This honey sweetened blueberry ginger jam only takes 5 minutes to put together and doesn’t use pectin! Naturally gluten-free, dairy-free and with a vegan option.
Ingredients
- 4 cups (600 grams) blueberries
- 3 tablespoons (60 grams) honey (for a vegan version, use agave)
- 3 tablespoons ginger peeled and grated, packed
- 2 tablespoons lemon juice
Instructions
- Place the blueberries in a medium or large pot and smush the berries with the bottom of a glass. Add the honey, grated ginger, and lemon juice and heat over medium high heat.4 cups (600 grams) blueberries, 3 tablespoons (60 grams) honey, 3 tablespoons ginger, 2 tablespoons lemon juice
- Boil, stirring every now and then, until the mixture thickens to your liking. This took 40 minutes for me.
- To test, put some of the jam on a spoon and then put the spoon on a plate and put the plate in the freezer. Let it sit there for five minutes and then take out. If the jam doesn’t fall easily off the spoon when you turn it to the side, it’s ready and you can take the pot off the heat. If it does pour off easily, continue cooking for another 5 minutes and try the test again.
- Let the jam cool and then pour into jars, cover, and store in the fridge and for up 1 week or freeze for up to 3 months.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 1 3/4 - 2 cups of jam. The nutritional info was calculated based on 2 tbsp per serving.
Nutrition
Serving: 2 tablespoonsCalories: 35kcalCarbohydrates: 9gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 1mgPotassium: 38mgFiber: 1gSugar: 7gVitamin A: 20IUVitamin C: 4mgCalcium: 3mgIron: 0.1mgNet Carbs: 8
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