Sugar Free Blackberry & Blueberry Compote

With the fridge overloaded with blueberries that were slightly past their sell by date (these are the dangers we face from the 'add all favourites to basket' online food shop) I decided to use them to make a jam.

However, after lots of jam research, I was kinda shocked at the sugar content that most of the recipes suggest.

So I decided to replace the suggested refined sugar with agave syrup and fructose sugar in the form of organic apple juice. 

This lovely jam compote is not strictly sugar free, but it is free from those nasty (and DEADLY) refined sugars.

*Disclaimer. I do still consume food that contains refined sugars. I was born with a serious case of the sweet tooth.

**Double disclaimer. I had to call this 'jam' a 'jam compote' not only 'cause it sounds fancy, but also because it's pretty impossible to get a jam to set properly without sugar. 

Disclaimers out of the way. Let's get to it!

Ingredients

1kg Blueberries
Handful of Blackberries
125ml of Agave Syrup
A good glug of Apple Juice (look out for the label - make sure it's 100% apple juice)
1/2 bottle of Pectin (I used Certo, but check the packaging for specific instructions)

1. Mix the blueberries, agave and apple juice together in a pan. Bring to a rolling boil.

2. Keep the jam on this rolling boil for 10-15 minutes stirring occasionally.

3. Add the Pectin and stir thoroughly.

4. Allow to cool and place in sterilised jam jars.

5. Enjoy on toast, or with some homemade granola and greek yoghurt.