Blueberry Pear Jam with Flaxseeds

Sugar-Free Blueberry Pear Jam with Flaxseeds on Foodie Underground

Let me start this post by saying the following: this jam involves no canning whatsoever, and no sugar. So if you were looking for a quick and easy way to enjoy fruit as a spread you have come to the right place.

I love a good homemade jam, but honestly, every time I go to make one myself I freak out at the amount of sugar involved. Sure, it’s worth doing once in awhile, but if you’re trying to go for whole foods and cut out all the refined stuff, you need some options that aren’t heavy on sugar.

Which is where the magical flaxseed comes into play.

With the last batch of late summer blueberries on hand, I was inspired by this recipe. Turns out you can quickly make up a batch of jam with just a little fruit and a bit of flaxseeds. I find that the blueberries and pear are sweet enough on their own and don’t need any additional sugar, although if you were so tempted you could add a bit of honey or maple syrup.

Obviously without the sugar, this jam doesn’t keep as long as a normal one, but if you are making a few that you want to save for later, pop them in the freezer and pull them out in the more dreary months when summer fruit is but a distant memory.

I cooked the fruit down, in order to soften up the pears, but if you’re just using berries you can avoid that entirely and just mash them up raw. The fastest jam you’ve ever made.

Sugar-Free Blueberry Pear Jam on Foodie Underground

Blueberry Pear Jam with Flaxseeds 


1 cup (about 190 grams) blueberries

1 ripe pear

1 teaspoon lemon or lime juice

2 tablespoons ground flaxseeds


Cut the pear into quarters, then cube it. Place in a saucepan with the blueberries, and warm on medium heat. Cook for about 15 minutes, regularly stirring, until the pear is soft enough to crush with a fork.

Remove from the stove and mash the fruit together so that the pear is broken down.

Let cool for a bit, then add in the lemon juice and ground flaxseeds. Stir until everything is well blended, then place into a sealable glass jar.

Store in the refrigerator.

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