WebInstructions. Put the blueberries, water and lemon juice (and vanilla, if using) in a non stick pan, cover and bring to a boil. Remove the lid and cook on a medium heat …
Preview
See Also: Share RecipesShow details
WebNutrition: This recipe has 3 NET carbs per serving. A serving is about 3 tablespoons. Thickeners: Glucomannan and xanthan gum are thickening agents. If you …
See Also: Keto Recipes, Low Carb RecipesShow details
Fresh Pineapple - cut out the center of the pineapple as it's too hard and cut off the peel. Sugar preserves the fresh pineapple and while the pineapple is low in natural pectin (as are strawberries) we still make this jam without artificial pectin because we have always succeeded doing it that way.
Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling. Peel and core pineapples. Finely chop or grind fruit.
Sweet and slightly tart and full of fresh pineapple, small-batch pineapple jam needs no special canning equipment or even pectin to yield a delicious fresh jam. No pressure canning or special equipment required. 1 cup sugar or a sugar substitute like Stevia or Splenda.
Using a fresh pineapple, a little bit of sugar, and a squeeze of fresh lemon, you can easily create a pineapple jam compote that tastes amazing and is super versatile. For a list of ideas, check out the Serving Suggestions below. The best part is that this recipe makes only a small batch — 3 cups and your done.