I love blueberry jam and go through a lot of it, but compare the prices in store, and it’s not cheap! So I started making my own but my favorite blueberry jam recipe was made to be canned, and that was an all day process. Then I discovered freezer jam!! It is soo easy, and you can’t tell the difference in the recipe!
Freezer Jam – Easy Freezer Blueberry Jam Recipe
After learning about freezer jam, I started with all the strawberries I had in my house from strawberry picking and made this Easy Strawberry Freezer Jam. Since it was so easy, I moved on to this blueberry jam recipe. While my kids don’t like blueberries, I am very much addicted to this stuff and have been eating peanut butter and blueberry jam sandwiches like they are going out of style!
This recipe is perfect to use in our Vanilla Blueberry Overnight French Toast Casserole
I promise it’s easy to make!
Ingredients
5 Cups of Fresh/Frozen Blueberries
2 Cups of Sugar
6 TBSP Ball Freezer Jam Instant Pectin
Freezer-safe canning jars, such as Mason jars.
First, you want to wash the berries (defrost and rinse if using frozen) then place in a shallow pan.
Use a potato masher to crush berries. The consistency will depend on how chunky you like your jam. I don’t mind chunks, but my kids do! I ended up having to use a fork to get them all crushed.
Add the mashed berries to a saucepan, then add in the sugar. Mix well and bring to a boil to thicken. Boil for about a minute.
Pull the jam off the heat and stir in pectin. Mix well.
Let jam cool a little bit then scoop jam into small freezer-safe jars. I used 12 -16oz jars.
Let jam set for 30 minutes, before putting lids on. Then make sure the lids are tight and store in your freezer until you’re ready to use.
I take out one at a time to keep in the fridge.
Store in freezer for up to 1 year, or in the refrigerator for up to 1 month.
This recipe makes approximately three 12 oz. jars.
You might also like The Best Instant Pot Blueberry Jam Recipe EVER!
Easy Freezer Blueberry Jam Recipe
Ingredients
- 5 Cups of Fresh/Frozen Blueberries
- 2 Cups of Sugar
- 6 TBSP Ball Freezer Jam Instant Pectin
- Freezer-safe canning jars such as Mason jars.
Instructions
-
First you want to wash the berries (defrost and rinse if using frozen) then place in a shallow pan.
-
Use a potato masher to crush berries. The consistency will depend on how chunky you like your jam. I don't mind chunks but my kids do! I ended up having to use a fork to get them all crushed.
-
Add the mashed berries to a sauce pan, then add in the sugar. Mix well and bring to a boil to thicken. Boil for about a minute.
-
Pull the jam off the heat and stir in pectin. Mix well.
-
Let jam cool a little bit then scoop jam into small freezer-safe jars. I used 12 -16oz jars.
-
Let jam set for 30 minutes, before putting lids on. Then make sure the lids are tight and store in your freezer until you’re ready to use.
-
I take out one at a time to keep in the fridge.
-
Store in freezer for up to 1 year, or in the refrigerator for up to 1 month.
-
This recipe makes approximately three 12 oz. jars.
I am a mom to 5 kids, homeschool mom, blogger, social media junkie, Frugalista, Book Worm, and Closet Want-to-be Chef. We are a Roadschool family (homeschooling on the road while traveling fulltime).
I grew up learning ways to save from my mom and grandma. I started my own coupon journey when my first child was born in 2009 and started the blog on 2010 when baby #2 was born to share my tips with everyone who kept asking about how I was getting diapers for $1 a pack!
Click here to learn more about starting a blog.
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It would be so nice to have some of it for long cold winter evenings 🙂
I tried this today and it was amazing! Thank you for this low-sugar recipe. I will try using half sugar and half Stevia next time.
Used this for my first time making jam and really enjoyed it, thanks.
Time for a second batch.
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