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I LOVE jam. Fig. Strawberry. Apricot. Growing up, thick slices of fresh bread lathered with butter and topped with dollops of jam was a regular quick meal. Despite being a delicious favorite, I didn’t consider it a treat. Since cutting out wheat and sugar about ten years ago, I stopped eating this joyful combination. Even when I started making low carb breads. And having access to store-bought, quality sugar free jams. I don’t have a good reason really. Just like toasted sandwiches. I ate them regularly as a child and they too were a favourite. Yet, I’ve had about five low carb versions over the past 10 years. It’s bizarre.

The funny thing is, I didn’t actually set out to make jam. I made a berry sauce one day for my pancake stack. I used the keto diet app recipe and adapted it by using glucomannan powder instead of chia seeds so that it would be smooth rather than having the pops of crunch from the seeds. It turned out brilliantly.

I realised that adding slightly more glucomannan powder and leaving it to cool should make a lovely jam. So I tried it. And it makes a fantastic jam that I now eat pretty much daily! First food of the day with my morning coffee. I’ve only made Blueberry jam, next I want to try a Peach jam. It is so quick and so simple and the result truly is magical.

Sugar Free Jam

Ingredients

• 200g Blueberries (or other fruit)
• 2 Tbsp Erythritol and Stevia Blend (or Xylitol)
• Pinch Salt
• ¾ tsp Glucomannan Powder
• 3 Tbsp Water
• 2 tsp Apple Cider Vinegar

Method

In a small pot on low heat:

• Heat the fruit with the sweetener and salt until it starts to soften and the juices seep out. Squash the berries so more juice is released.
• Pour water into a ramekin and stir in the glucomannan powder.
• Immediately pour into the pot and stir quickly to avoid glucomannan clumps.
• As soon as it starts to thick, turn the heat off.
• Stir in the vinegar and pour jam into a glass jar.
• Allow to cool, then refrigerate.
• I think the jam should keep well for about two weeks, although mine is always finished within five days.

To Serve:

I eat this jam on my Low Carb Collagen bread most days.