Blueberry Freezer Jam

I recently picked up 2 lbs of fresh organic blueberries that were on sale and decided to make blueberry freezer jam with them. My son volunteered to make this jam with me and did everything except for a little bit of stirring. It was a fun project for us to work on together and he did an excellent job! My son is especially looking forward to a peanut butter and jelly sandwich tomorrow for his school lunch using his homemade jam. I really love this recipe because it uses so much less sugar than regular pectin uses and it tastes just as good if not better – the key is to use the less sugar pectin. The regular pectin requires 4 1/2 cups of sugar!!! We got six jars of blueberry jam from this recipe and they will last in the freezer for up to one year. ┬áNeedless to say I am very proud of my son!

Clean and dry six plastic freezer jam jars.

Clean the blueberries well and pick through to remove any bad berries or stems.

Pour a portion of the berries into a large bowl then mash with a potato masher. Repeat process until all the berries are slightly mashed. Set aside.

Gradually add the pectin and lemon juice to the apple juice in a sauce pan. Mix until the pectin is dissolved. Place the pan on the stove over medium-high heat. Cook until rapidly boiling, stirring often. Once it is boiling, let it boil hard for 1 minute stirring constantly. Remove from the heat and pour over the mashed blueberries IMMEDIATELY.

Add the sugar and stir until well combined.

Ladle into the jars carefully to the fill line making sure to wipe the outside of jars if needed. Place the lid on the jars and place into the refrigerator to set for 24 hours. Serve immediately, refrigerate up to three weeks. Place the remaining jars into the freezer for up to 1 year. Enjoy.

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Blueberry Freezer Jam

Yield: 6 jars

Total Time: 15 min.

Ingredients:

6 plastic freezer jam jars, cleaned & dried
2 lbs of fresh blueberries, crushed
1 tbsp fresh lemon juice
1 3/4 cup low sugar apple juice
3 tbsp Ball Low or No Sugar Needed Pectin (it's very important to use this pectin for this recipe)
1 1/2 - 2 cups of sugar, to taste depending on the sweetness of berries

Directions:

Clean and dry six plastic freezer jam jars.

Clean the blueberries well and pick through to remove any bad berries or stems. Pour a portion of the berries into a large bowl then mash with a potato masher. Repeat process until all the berries are slightly mashed. Set aside.

Gradually add the pectin and lemon juice to the apple juice in a sauce pan. Mix until the pectin is dissolved. Place the pan on the stove over medium-high heat. Cook until rapidly boiling, stirring often. Once it is boiling, let it boil hard for 1 minute stirring constantly. Remove from the heat and pour over the mashed blueberries IMMEDIATELY.

Add the sugar and stir until well combined.

Ladle into the jars carefully to the fill line making sure to wipe the outside of jars if needed. Place the lid on the jars and place into the refrigerator to set for 24 hours. Serve immediately, refrigerate up to three weeks. Place the remaining jars into the freezer for up to 1 year. Enjoy.

Adapted recipe by For the Love of Cooking.net
Original recipe by Ball Low or No Sugar Needed Pectin

 

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20 Responses to “Blueberry Freezer Jam”

  1. 1

    Louise — June 8, 2014 @ 7:52 pm

    Hi Pam!

    What a lovely time you and your son must have had making homemade blueberry freezer jam! Your son looks like a pro preserver, lol…certainly moments to be proud of:)

    I have never had blueberry freezer jam but my daughter sends me strawberry freezer jam all the way from Idaho each year. As a matter of fact, I should be getting a fresh jar any day now. I must tell her to try blueberry freezer jam. Maybe if I give her your recipe she will send me a jar.

    I know that is going to be one special Panut Butter and Jelly sandwich your son is going to enjoy at school. Kudos to him!

    Thank you so much for sharing, Pam…

    [Reply]

    • Louise replied: — June 9th, 2014 @ 3:30 pm

      Hi Pam,

      I was visiting my daughter in Blackfoot, Idaho. I’m not sure how far that is from Sun Valley but I think Blackfoot is further South:) Beautiful country:)

      [Reply]

  2. 2

    gloria — June 8, 2014 @ 10:10 pm

    Your kid is cute:)
    I love this recipe Pam!

    [Reply]

  3. 3

    Angie@Angie's Recipes — June 9, 2014 @ 1:09 am

    You have a great sous chef at home :-) I have never made a freezer jam…actually hardly made any jam last years…but this sounds really easy and fun to make that I want to give it a try too.
    Have a great week ahead!
    Angie

    [Reply]

  4. 4

    Larry — June 9, 2014 @ 5:46 am

    Looks delicious Pam and great that your son participated.

    [Reply]

  5. 5

    Donna — June 9, 2014 @ 8:19 am

    Hi, Pam,
    I tried this recipe for the first last summer when blueberries were in season. While it tasted great, I found that it was softer than I expected. If you spread it on bread, it soaked through leaving blueberry bits on top. I’m sure I followed the directions. Did you have the same results? I’m trying to decide if I should make this again. Thank you!

    [Reply]

    • Pam replied: — June 9th, 2014 @ 8:49 am

      Donna,

      We just made this jam yesterday. When I made the peanut butter and jelly sandwich for my son this morning, the jam was thick and spread nicely on the sandwich. I also snuck in a nibble when it got on my finger and it tasted fantastic!

      Maybe you didn’t use enough blueberries last time?

      Pam

      [Reply]

  6. 6

    Mary — June 9, 2014 @ 10:22 am

    What delicious looking jam – all those gorgeous plump blueberries – love your little sous chef!
    Mary

    [Reply]

  7. 7

    Marjie — June 9, 2014 @ 1:39 pm

    It looks great, and your son looks like he had fun. Have you tried making peanut butter with him? That’s easy, too, and kids seem to love making things like that.

    [Reply]

  8. 8

    Heather @ My Overflowing Cup — June 9, 2014 @ 4:12 pm

    How fun to pick your own blueberries. You have such a great little helper there! We have huckleberries where we live, but I’m sure I could get the same results. Thanks for the recipe!

    [Reply]

  9. 9

    Jovina Coughlin — June 9, 2014 @ 4:21 pm

    What a great thing to have in the freezer next winter. I am with you on making freezers jams and using the reduced sugar recipe.

    [Reply]

  10. 10

    Barney — June 9, 2014 @ 6:19 pm

    hi Pam, Great Web Site, Could canning jars be used or is there something about the plastic jars in the freezer?

    [Reply]

    • Pam replied: — June 9th, 2014 @ 7:31 pm

      Barney,

      I would check to make sure glass jars are okay to freeze but other than that I think regular jars would be fine. I just happened to have plastic ones.

      Enjoy!

      Pam

      [Reply]

  11. 11

    Jersey Girl Cooks — June 9, 2014 @ 6:20 pm

    I love freezer jams. This is a perfect recipe for blueberry season which comes to NJ in the next few weeks.

    [Reply]

  12. 12

    Kathy @ Olives & Garlic — June 9, 2014 @ 6:31 pm

    Your little chef is the cutest. I love when my daughter helps me in the kitchen. It’s such a great bonding experience. I’ve never made freezer jams, a must try for sure.

    [Reply]

  13. 13

    Kim in MD — June 10, 2014 @ 10:22 am

    Your children are so adorable, Pam! I love this freezer jam. I hope I can find the low sugar pectin!

    [Reply]

  14. 14

    Kim in MD — June 10, 2014 @ 10:36 am

    Pam- how many ounces are your freezer jars? I’m excited to try this and your strawberry version, too!

    [Reply]

  15. 15

    grace — June 10, 2014 @ 5:50 pm

    of all the jams and jellies in the world, i’m pretty sure blueberry is tops for me. this batch looks glorious!

    [Reply]

  16. 16

    Joanne — June 13, 2014 @ 4:09 am

    Awesome job to both of you! Canning tends to make me nervous but I do like the sound of a freezer jam!

    [Reply]

  17. 17

    Loryn — July 30, 2014 @ 3:56 pm

    I took your recommendation to use the low sugar pectin, and I’m so glad I did! It was just the right sweetness for fresh picked berries.!

    [Reply]

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