Blueberry Freezer Jam

Savor the season long after summer ends with this recipe for blueberry freezer jam.


Have you been berry picking this summer? If so, you probably have a lot of fruit on your hands. After you've eaten all the pie, cobbler, and other goodies your heart desires, consider whipping up some freezer jam with your leftover harvest. Freezer jam is a great alternative to canning, and uses a lot less equipment. Plus in this recipe, there are only two ingredients! While the recipe below calls for fresh blueberries, you could easily substitute another fruit like strawberries, blackberries, or raspberries.

The best part about this freezer jam is that it uses no pectin and very little sugar compared to commercial jams and jellies. Pectin is the gelling agent used in most of these products, but it adds a bitter flavor, requiring more added sugar to compensate.


Blueberry Freezer Jam

6 cups fresh (or thawed) blueberries
2 cups sugar*
*Honey may be substituted for sugar.

Lightly blend berries in a blender or food processor. Don't overdo it; you want some sizable pieces in your jam.

Pour blended berries into a saucepan and bring to a simmer over medium heat, stirring occasionally. When berries begin to simmer, slowly stir in sugar.

Bring back to a simmer and cook for 20 to 25 minutes, stirring occassionally. The mixture should begin to thicken. Be careful, it can easily spill over the pot if you're not watching!

Remove from heat and allow to cool for 10 to 15 minutes, then pour into pint jars. Refrigerate, or freeze for later.

Yield: About 4 cups

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