I made up a few jars of blueberry jam a few weeks ago when the main crop of blueberries hit the stores and prices dropped. If you have purchased store-bought blueberry jam, you know you pay premium prices, so it just makes sense to make your own.
Freezer jam is the easiest and preserves the fruit in the most natural way. It really does taste like fresh blueberries since you don’t cook the berries. It is even better for strawberries and since you can get those year round, there is really no excuse to not make them.
- 4 cups blueberries crushed with a potato masher to 2 1/2 cups
- 3 c sugar
- 1 tsp grated orange peel
- 1/2 c water
- 1 pkg pectin
- Mix the blueberries, sugar, zest together. Stir, and let sit 20 minutes until sugar is dissolved, stirring occasionally.
- Put the pectin and water in a saucepan, bring to a boil while stirring constantly.
- Boil for 1 minute.
- Pour over the blueberries and stir in, stirring constantly for 3 minutes.
- Place in sterilized jars leaving 1/4 inch head space. Cap and place screw tops on loosely.
- Cool on the counter and then place in freezer.
- Once in the fridge, use within three weeks.
SERVES: I got 10 jam jars from this recipe
NOTES: the orange zest is optional.
Source: Betty Crocker.com
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- Blueberry Refrigerator Jam (neapolitanmadonna.wordpress.com)