Blueberry Freezer Jam

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 (1)

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20

Sarah Jo

Sep. 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 ..." See morecup was just right for us. Next time I will double the recipe as this barely filled two half pint jars."