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Blueberry Jam

Posted by cleanteam

BlueberryJam1

Did you think homemade jam was impossible while cleansing? Guess again. We have these two versions of a blueberry jam that are cleanse friendly and absolutely yummy. Even better is that they're super fast, no canning required! Keep in the fridge and they last as long as opened jars of jam; you just can't keep them on your shelves like you could unopened jam, but this is so delicious you wouldn't be able to NOT eat it anyway. If you're a hardcore canner or have tons of summer fruit left, you can go ahead and follow a traditional canning recipe, no problem.
Try it with other fruit, but blueberry is our favourite!
Happy cozy fall, from Jenny and Frank (Clean Chefs)

 

Plain Blueberry Jam 
4 cups frozen blueberries
2 teaspoons vanilla extract
1 1/2 cups coconut nectar crystals
¼ cup water

Directions:
Place ingredients into a heavy bottom sauce pot.
Slowly simmer until the blueberries break down and liquid thickens, roughly 30 minutes or so.

Allow to cool before storing in an air-tight mason (canning) jar.


 

Spiced Blueberry Jam
4 cups frozen blueberries
½ cup coconut nectar (liquid)
2 teaspoons cardamom
¼ cup water
1 lemon, zested

 

Directions:
Place ingredients into a heavy bottom sauce pot.


Slowly simmer until the blueberries break down and liquid thickens, roughly 30 minutes or so.

Allow to cool before pouring into an air-tight mason (canning) jar.
Stores in the fridge like normal jars of opened jam; several weeks at least.

Note: Both of these recipes can be made in larger batches and preserved with traditional canning methods. If you're an avid canner or have a recipe and all the equipment, these recipes will work. You can add pectin if called for and save them for post-cleanse too!

Recipes: Frank Giglio
Photos: Jenny Nelson

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