Blueberry Freezer Jam (Lower Sugar Recipe!)
You'd never guess by the fresh berry flavor that this homemade blueberry freezer jam recipe uses less sugar! It's made with about HALF the amount as regular jam, but tastes fresh, bright & perfectly sweet!
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Servings: 6 cups Jam
Ingredients
- 3 cups Mashed Blueberries (from about 6 cups fresh or thawed frozen blueberries)
- 2 Tablespoons Fresh Lemon Juice
- 2 ½ cups Granulated Sugar (500 grams)
- 1 (1.75 oz) package Sure Jell Fruit Pectin For Less Or No Sugar Needed Recipes** (PINK box!)
- 1 cup Water
Instructions
- Prep Your Station. Before you start, make sure you have very clean jars and lids, a funnel, a ladle (or clean measuring cup for scooping), and all your ingredients ready to go. This recipe depends on timing, and moves quickly once you get started.
- Make Sure You Have The Right Pectin. This recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less or No Sugar Needed Recipes (pink box).
- Mash & Measure The Blueberries. Next, use a potato masher to mash the blueberries and lemon juice together in a large bowl (You *can* pulse them in a food processor, but I recommend leaving some texture for the best jam). Measure the mashed blueberries to make sure you have EXACTLY 3 cups of mashed fruit. (No more, no less.)
- Boil The Pectin Mixture. In a large saucepan, combine sugar, low sugar pectin, and water. Bring the mixture to a rolling boil over medium high heat, stirring constantly until the mixture comes to a boil, with bubbles all across the surface. Boil 1 minute (use a timer!) then remove from the heat.
- Stir In The Mashed Blueberries. Add the crushed blueberries to the saucepan and stir thoroughly for another full minute (set a timer!) to fully incorporate the pectin mixture and blueberry mixture. Make sure to mix well, so the jam sets up evenly!
- Scoop Into Jars & Set. As soon as possible, scoop the jam into the clean jars, leaving 1/2-inch of space at the top of the jar for the jam to expand in the freezer. Wipe the rims of the jars and cover with clean lids.
- Set 24 Hours, Then Chill or Freeze. Let the jam rest at room temperature for 24 hours. Try not to jiggle or jostle the jars during this time. Just let them set! After 24 hours, transfer the jars to the freezer for up to 1 year, or the fridge for up to 3 weeks. Thaw frozen jam in the refrigerator before using and use within 3 weeks once opened.
Notes
- Make Sure You Have The Right Pectin. This blackberry freezer jam recipe will ONLY work with a low sugar pectin. We recommend Sure Jell Premium Fruit Pectin for Less Sugar or No Sugar Needed Recipes (pink box). Be sure to use the full amount of sugar called for, or the pectin won't set up properly!
- Fresh or Frozen Berries Work! You can use either fresh blueberries OR thawed frozen blueberries. Just know that blueberry jam made from thawed berries sets up *slightly* softer.
Video
Find the recipe:
sweetsandthankyou.com/blueberry-freezer-jam/