Blueberry Spread
Submitted by donna808
A low-sugar blueberry spread set with gelatin instead of pectin, brightened with ginger and lemon zest. No canning required. Keeps a month in the fridge or a year in the freezer.
YIELD
32 servingsPREP
20 minCOOK
10 minREADY
30 minIf regular jam feels like you’re just spreading sugar on toast, this is your answer.
Only two tablespoons of sugar in the whole batch. The blueberries do the heavy lifting here, lightly crushed and cooked just until tender so they keep their character.
Ground ginger adds a subtle warmth that sneaks up on you, and lemon juice with grated zest keeps everything bright and balanced.
Gelatin sets it into a soft, spreadable consistency without the mountains of sugar that pectin-based jams need to gel.
No boiling water bath. No sterilizing lids. Just spoon it into jars, refrigerate until set, and you’re good for a month. Or freeze it for up to a year.
Kitchen Tips
- Dissolve the gelatin completely over low heat before adding the fruit. Undissolved gelatin leaves rubbery bits in the finished spread.
- Crush the blueberries lightly, not into a puree. You want chunks of fruit in every spoonful, not a smooth paste.
- This spread is softer than traditional jam. It won’t hold a stiff shape on a spoon, but it spreads beautifully on toast, scones, or yogurt.
Ingredients
Directions
In saucepan, sprinkle gelatin over water.
Stir over low heat until gelatin is completely dissolved.
Add blueberries, ginger, sugar, lemon juice and rind.
Bring to a boil.
Cover and cook 5 min or until fruit is tender; stir occasionally.
Spoon into sterilized jars; cool slightly.
Refrigerate several hours or until set.
Store in refrigerator for up to 1 month or for 1 year in the freezer.
Makes 2 cups.
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