Low-Sugar Blueberry Jam and Blueberry-Applesauce Ice-Cream

It’s something between jam and jelly, good with pancakes and toasts, and great for blueberry-applesauce ice-cream! Recipe of jam adapted from Taste of home, ice-cream recipe adapted from M.O.B. blog.

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Yield: 4 cups

1/3 cup thawed apple juice concentrate
1 envelope plain gelatin
5 cups fresh or frozen blueberries
1 tablespoon lemon juice

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Wash and sort berries. Crush the berries with potato masher or use blender or food processor and finely chop it. Put crushed berries into heavy saucepan and bring to boil.

Add lemon juice and gelatin with apple juice concentrate; heat over medium-low until gelatin is dissolved. Mix well.

Pour into jars or plastic containers; store in the refrigerator up to three weeks.

1 serving (2 tbsp.) is about 25 calories

Blueberry-applesauce ice-cream:

Yield: 1 serving (3 scoops)

1 container (4 oz.) of organic apple sauce (I used with no sugar added)
2 tbsp. blueberry jam

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Mix all together and freeze.

1 serving is about 75 calories

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2 Responses to “Low-Sugar Blueberry Jam and Blueberry-Applesauce Ice-Cream”

  1. If you like your jam made with fruit juice concentrate but don’t want to use gelatin, you might consider trying Pomona’s Pectin — it jells fruit with low amounts of any sweetener. It is vegan and gluten-free. You should be able to find it in natural and health food stores, like Whole Foods, at Amazon.com, or on our website: pomonapectin.com.

    Good luck with your cooking and your blog — it’s great you are looking for lower calorie options.

  2. Olga says:

    Thank you. Good luck for your product.

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