Name: Blueberry Freezer Jam
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups fresh or frozen blueberries (thawed and drained if frozen); 4 cups granulated sugar; 2 tablespoons lemon juice; 1 (1.59 oz) package instant fruit pectin (no-cook/freezer jam type)

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This blueberry freezer jam is fresh, sweet, and bursting with real blueberry flavor. It’s an easy, no-cook recipe that captures the taste of summer in every spoonful. I love how quick it is to make—no fancy canning equipment needed—and the result is a soft, spreadable jam that’s perfect for toast, biscuits, yogurt, and more.

Why You’ll Love This Recipe

I love this jam because it’s so simple and tastes incredibly fresh. Since it’s not cooked, the blueberries keep their vibrant flavor and color. It’s the perfect way to use up a big batch of fresh or frozen berries, and it stores beautifully in the freezer. Whether I want to enjoy it now or save it for later, this jam makes it easy. Blueberry Freezer Jam

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen blueberries
Granulated sugar
Lemon juice
Instant fruit pectin (look for “no-cook” or “freezer jam” pectin)

Directions

I start by mashing the blueberries in a large bowl until I get the texture I like—smooth or a little chunky.
I stir in the sugar and lemon juice, mixing until the sugar is mostly dissolved.
In a separate bowl, I mix the instant pectin with a small amount of sugar (if the pectin calls for it), then stir it into the blueberry mixture.
I stir well for 3–5 minutes until the mixture thickens slightly and everything is fully combined.
I ladle the jam into clean freezer-safe containers, leaving a little space at the top for expansion.
I let the jam sit at room temperature for about 30 minutes, then refrigerate or freeze.

Servings and timing

This recipe makes about 4–5 cups of jam.
Prep time: 15 minutes
Set time: 30 minutes
Total time: 45 minutes (no cooking required)

Variations

Sometimes I mix blueberries with other berries like strawberries or raspberries for a mixed berry jam. If I want a lower-sugar version, I use a reduced-sugar pectin and adjust the sweetness. I’ve also stirred in a bit of vanilla or cinnamon for a twist. If I want a smoother jam, I blend the berries before adding the pectin.

storage/reheating

I store the jam in the fridge for up to 3 weeks or freeze it for up to a year. Once thawed, I keep it in the fridge and use it within a few weeks. No reheating needed—it’s ready to use straight from the fridge once thawed. Blueberry Freezer Jam

FAQs

Can I use frozen blueberries?

Yes, I thaw them first and drain off any extra liquid before mashing. They work just as well as fresh berries.

Do I need to cook the jam?

No, this is a no-cook freezer jam. That’s what makes it so easy and fresh-tasting.

How long does freezer jam last?

It lasts about 3 weeks in the fridge and up to 12 months in the freezer.

Can I reduce the sugar?

Only if I’m using a low-sugar or no-sugar pectin. Standard pectin requires a specific sugar-to-fruit ratio to set properly.

What containers should I use?

I use small plastic or glass freezer-safe containers with tight-fitting lids. Leaving a little space at the top helps prevent cracking when frozen.

Conclusion

Blueberry freezer jam is one of the easiest, freshest ways to preserve fruit. It’s sweet, vibrant, and perfect for spreading, swirling, or spooning onto just about anything. With no cooking required and a short list of ingredients, it’s a recipe I keep coming back to—especially when I want to taste summer all year long.