Sugar-Free Blueberry Jam

Instructions

1. Place the jam jars and their lids in a large pot, bring to a boil, and when it reaches boiling point, leave them for 20 minutes over high heat. This way, while we prepare our jam, we sterilize the jars.

   

2. Gently wash and dry the blueberries. Set aside.

   

3. Grate the lemon zest and chop it finely; set aside. Squeeze the lemon juice and set aside.

   

4. Cut the apples and remove the seeds, but leave the peel on. Chop them finely.

   

5. Place all the ingredients in a high-sided pot.

   

6. Start cooking over high heat, and when it reaches boiling point, lower to gentle heat and cook for about 1 hour. If it is still too liquid, leave it for a few more minutes, stirring occasionally so it does not stick.

   

7. Meanwhile, remove the jars from the pot and place them upside down to dry.

   

8. A few minutes before the end of cooking, blend briefly with an immersion blender. Not too much, so you can still find whole pieces of fruit. The jam is ready when you notice the liquid has become thicker.

   

9. Pour the still-boiling jam into each well-dried jar, close them, and turn them upside down to create a vacuum seal. Let them cool completely. Then label them with the preparation date.

   

10. Note: They keep in a cool, dry place for up to 4 months. Once opened, store in the refrigerator for a maximum of 6 days.