Sugar-Free Blueberry Jam

Blueberry season is in full swing!

We visited a local blueberry farm the other day and picked over 13 pounds of sweet berries! I love being able to spend an hour in the field and having such a great reward for all of our sweating – because it was hot!

This is only about half of our haul!

So what do you do with 13 plus pounds of blueberries? After washing them and removing all of the stray stems, I put one gallon-sized bag in the freezer. We actually have another bag in there from last season, so the two bags should be plenty for the rest of the year.

I filled up a large container and stuck that in the fridge so we’d have fresh berries to enjoy. Do you have any idea how long fresh blueberries can last in the fridge? I would never have guessed, but last year we had a container that was perfect for three months! No mold, no squishy berries, nothing but beautiful, sweet blueberries! I’m not expecting that this year, but who knows!

I also made a blueberry-lemon egg loaf which turned out quite yummy. It did deflate more than I would have liked, but the taste was on point.

But the best thing that I’ve made with our blueberry haul is blueberry jam! I made lots of strawberry jam with all of the fresh strawberries we picked over the season, so I wanted to do the same with some of the blueberries.

I made some for my mom for Mother’s Day with last year’s frozen berries, and she loved it. So I figured I might as well use the fresh blueberries and maximize their peak sweetness.

With just a few ingredients and about 20 minutes, blueberry jam is a cinch to make. And since we’re a Keto household, it has to be sugar-free.

All you need to make this sugar-free blueberry jam is blueberries (duh!), sugar-free sweetener ( I like Swerve or Lakanto Monk Fruit), lemon juice, water and guar-gum. Everything but the guar-gum goes into a pot on medium heat until it comes to a boil. Then just let it simmer for about 20 minutes.

After it’s simmered, take it off of the heat and sprinkle the guar-gum on top and mix it in really well. This thickens everything up. Leave it out if you would rather have a sauce, but for a jam you kinda need it.

Now just pour it into a jar and put it in the fridge after it’s cooled. This recipe is also great to double or triple and then place into canning jars and boil for 5-10 minutes to get a good seal. Then you can store it in the pantry and have it ready anytime of the year.

Sugar-Free Blueberry Jam

5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins


  • 3 cups blueberries, fresh or frozen
  • 2 tbsp lemon juice
  • 1/4 cup water
  • 3 tbsp Swerve or Lakanto monk fruit sweetener
  • 1/2 tsp guar gum


  • In a medium size saucepan, heat the blueberries, lemon juice, water and Swerve or Lakanto over medium heat. Bring to a slight boil and then turn down the heat and simmer for about 20 minutes, until the sauce has reduced.
  • You can crush the blueberries or leave them whole, depending on the texture you would like for your jam.
  • Sprinkle the guar gum onto the mixture and stir well to blend. This step thickens up the sauce just a bit, so feel free to leave it out if you don't want it any thicker, but a good jam should be somewhat thick.
  • Store in a glass jar in the refrigerator once completely cooled.
  • You can also double or triple this recipe and then fill canning jars with your jam. Then boil the jars for about 5-10 minutes to completely seal them and store in the pantry.

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  1. 5 stars
    Wonderful ! Just makes sugar-free jam for Diabetics so simple.
    I tried 1/2 Erythritol and 1/2 ordinary sugar but the Erythritol came out later making the jam gritty. So, had to re boil the lot with a couple of table spoons of Corn syrup ; which works.
    However I can use just Erythritol on its own and use Guar Gum without needing pectin with Citric acid rather than lemons . Better and cheaper. One level tea=spoon for acid like Lemons. Try Malic acid or Tartaric acid for different flavours instead of citric acid.

    1. Thanks for the tip!

      I’ve actually started using Allulose in my jam recipes because it doesn’t recrystallize. Corn syrup and regular sugar are not ingredients we use at all.

  2. Nita Choban says:

    I make this all the time and it is so good.

    1. So glad you love it! It’s one of our favorites, too!

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