We all love jams and jellies spread on a slice of bread, in pies, in crepes or on top of ice creams. The problem is that conventional jam recipes contain so much sugar and preservatives – it is unbelievable. Usually you have to add 1,5 pounds sugar to 2 pounds of fruit, cook the fruits for hours until you get a sugary mixture with no vitamins in it anymore.
Blueberry jam without pectin or white sugar! This is such an awesome recipe that I will use over and over again! It is a nice small batch, not pectin and it sets up just like traditional jam, WONDERFUL!!!