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Blueberry Freezer Jam

  • Ready In

DelightfulDines

A quick and easy way to enjoy your favorite fruit freezer jam.

Ingredients {{adjustedServings}} servings

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Original recipe yields 50 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 65 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Stir sugar and blueberries together in a bowl; let stand for 10 minutes, stirring occasionally.
  2. Stir lemon juice and pectin together in a separate small bowl; add to blueberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
  3. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the blueberry into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Let stand at room temperature for 24 hours until set.
  4. Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw in refrigerator.
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Reviews

Sarah Jo
34
9/6/2012

I chose to use the low-sugar pectin in this recipe which reduced the sugar to 1/3 cup. Other than that, I kept to the recipe exact. Very nice blueberry freezer jam--I'm glad I cut the sugar back, 1/3 cup was just right for us. Next time I will double the recipe as this barely filled two half pint jars.

Mindymom
1
8/31/2014

Way too much sugar! I was planning on making a low sugar jam so when I doubled the recipe I only used 6 cups of sugar, 4 cups blueberries. I'm so glad I did because the sugar never dissolved. I had to add more blueberries, pectin, and lemon juice to make it not taste like gritty sugar mixture. I ended up essentially quadrupling the recipe in all senses except the sugar. Then the instructions say to set it at room temp for 24 hours. I've never heard of this, most instructions say 30 minutes, then freeze for 24 hours. I WOULD NOT RECOMMEND FOLLOWING THIS RECIPE!