Spicy Blueberry JamSpicy Blueberry Jam
15. May, 2009
This is more of a thick sauce than a jam as I don't use gelatin or other thickening agents. You can make it thicker by using pectin. I love this jam-sauce on top of waffles and the hint of spice is a wonderful match with the blueberries.
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This is such a healthy jam and I absolutely love it
0 commentsThis recipe is:
- Egg free
- Gluten free
- Lactose (dairy) free
- Nut free
- Vegan
Spicy Blueberry Jam
Makes 200 millilitres (7 fluid oz) jam
Ingredients
- 200 grams (7 oz) blueberries (fresh or frozen)
- 4 tablespoons agave nectar
- 1 teaspoon lemon juice
- ¼ teaspoon ground cloves
- ½ teaspoon ground cinnamon
Preparation
- Place the 200 grams blueberries in a food processor and blend for 10 seconds.
- Transfer the blueberries to a small saucepan.
- Add the 4 tablespoons agave nectar, 1 teaspoon lemon juice, ¼ teaspoon ground cloves and ½ teaspoon ground cinnamon.
- Bring to a boil and allow to simmer for 5 minutes.
- Pour boiling hot into sterilised jars (boil the jar and lid in a saucepan for 10 minutes).
- The sauce can be served hot or cold.
Tips
- If the jars are sterilised, the jam will keep for several weeks in the fridge.
- You can freeze the jam as well, it keeps in the freezer for several months.
- This is an excellent jam for waffles, on toast, as layer for cakes and more.
- You can use maple syrup instead of the agave nectar.
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