If you live in the Vancouver area and enjoy picking berries, you may have a freezer-full of blackberries as we close off the summer season. If you're looking to free up some freezer space, try this delicious take on blackberry jam, introducing a bay leaf as a complementary herby flavour that adds a new dimension of flavour to an otherwise simple jam recipe.
Keto Sugar-Free Blackberry Bay Leaf Jam Recipe
- 1 pound fresh or frozen blackberries, washed
- 2 tablespoons granulated erithrytol
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- ½ teaspoon liquid stevia, or to taste
- Small pinch kosher sea salt
- 1 bay leaf
(*This recipe makes around one cup of jam. Multiply the recipe if you would like to make multiple jars.)
Stir together berries, sugar, and lemon juice in a large heavy stock pot. Allow the berries to macerate in the lemon juice for 30 minutes up to overnight (*Go for at least a couple of hours if using frozen.)
Add salt, lemon zest and bay leaf to the pot and bring to a boil, stirring and lightly mashing with a potato masher.
Cook, stirring more frequently as jam thickens, until it is the consistency of a loose jelly, around 10-12 minutes. Remove from heat.
Press about half of the jam through a medium strainer; discard seeds. Return strained jam to pot, and stir until combined. Bring back to a solid boil then remove from heat and give it a stir.
Allow to cool to room temperature. Remove bay leaves and discard. Spoon hot jam into hot sterilized jars, and cover immediately with sterilized lids. Either seal according to your canning kit's instructions or store in the fridge for up to 3 weeks or in the freezer for up to 3 months.
Did you make this sugar-free keto blackberry bay leaf jam recipe? If so, how did it go? Please share your thoughts in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)