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. Needless 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.