blueberry-freezer-jam

Blueberry Freezer Jam

1 Review Add a Pic
  • Ready In

    1 d 10 m
DelightfulDines
Recipe by  DelightfulDines

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

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Ingredients

Adjust Servings

Original recipe yields 50 servings

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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Review (1)

Rate This Recipe
Sarah Jo
30

Sarah Jo

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.

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Nutrition

Amount Per Serving (50 total)

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

Based on a 2,000 calorie diet

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