Description
This blueberry freezer jam is a quick, no-cook recipe that captures the fresh, sweet flavor of summer blueberries. Soft, spreadable, and vibrant, it’s perfect for toast, biscuits, yogurt, and more.
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)
Instructions
- Mash the blueberries in a large bowl until desired texture is reached (chunky or smooth).
- Stir in the sugar and lemon juice until mostly dissolved.
- In a separate small bowl, mix the instant pectin with 1/4 cup of the sugar (if pectin instructions call for it), then add to the berry mixture.
- Stir well for 3–5 minutes until the jam begins to thicken and is fully combined.
- Ladle the jam into clean freezer-safe containers, leaving 1/2 inch of space at the top for expansion.
- Let sit at room temperature for 30 minutes to set.
- Refrigerate for immediate use or freeze for longer storage.
Notes
- Thaw frozen blueberries and drain excess liquid before using.
- Use freezer-safe containers and leave space at the top to avoid cracking.
- For a smoother texture, blend the berries before adding pectin.
- Use reduced-sugar pectin for a lower sugar version.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
