Blueberry Sauce [aka Blueberry Jam (no pectin)]

So I finally made jam!

Ok, so it’s the easiest jam in the world. No pectin. And it makes only one jar, so no jar boiling is needed. Now that’s my kind of jam!

The lemon provides the “pectin” for this jam recipe, and the flavor of the blueberries is intense. It’s wonderful. And it’s sweet because the blueberries are sweet, because there isn’t a ton of sugar in it, unlike most jam recipes. In fact, I used just two Truvia packets in the entire recipe.

This jam is pure summer. It will be the perfect centerpiece to your family table, because it tastes wonderful on everything from biscuits and pancakes, to yogurt and oats, and even ice cream, cheesecake, or pudding.

If you follow me on Instagram, you know I’ve already been using it on my yogurt with toasted coconut!

The berry sauce is drippy and drizzly, but slightly thick too making it the perfect consistency. You’ll love it! And so will anybody you choose to serve it to (if you can stand to share).

Blueberry Sauce
AKA Blueberry Jam (no pectin)
(makes one 12oz. jar of delightful jam)

2 cups blueberries (washed, dried)

zest and juice of 1 lemon

2 tsp. granulated Stevia (2 Truvia packets)

~In a saucepan (I use an insulated copper saucepan when I make jam), combine the blueberries, lemon zest, and lemon juice over medium heat. Stir occasionally as the berries breakdown. After about 5 minutes, add the Stevia, stirring it in. Over the next ten minutes, let the berries bubble and occasionally stir them as they breakdown and the sauce thickens.

~Pour the blueberry sauce into a clean jar, put the lid on and let the jar sit on the counter until it comes to room-temperature (I let mine sit on the counter for at least 4-6hours, or overnight) before placing it in the fridge. ~Serve it up over…everything! Pancakes, yogurt, ice cream, cheesecake…the possibilities are endless! Enjoy!