Blueberry Freezer Jam

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 10/17/21
blueberry jam and cake
Verdina Anna / Getty Images
Prep: 15 mins
Cook: 5 mins
Rest Time: 24 hrs
Total: 24 hrs 20 mins
Servings: 96 servings

Blueberry jam brings with it the flavor of summer. This basic blueberry freezer jam is made with the addition of pectin. The fresh flavor of your berries will be preserved as the berries are not heated as they are when making canned jam.

This is an easy jam to prepare and you won't need any special canning equipment. You will only need a saucepan to prepare the hot pectin, plus clean glass jars with lids or freezer containers. It's best to use straight-sided jars if you are going to use glass jars. That allows best for expansion and ensuring you've left enough headspace.

Freezer jam may have a runnier consistency than canned jam. Keep that in mind when you are going to use it, as it could drip off of your toast.

You can make this jam with fresh fruit or with frozen blueberries. Look for local blueberries in the summer at farmers' markets or orchard stands. It's best to use firm, plump berries and to avoid those that are wrinkled, shriveled, or have developed a white "bloom."

Ingredients

  • 3 pints blueberries (3 cups crushed blueberries)

  • 5 1/4 cups sugar

  • 1 tablespoon lemon juice

  • 1 (1 3/4-ounce) package powdered pectin

  • 3/4 cup water

Steps to Make It

  1. Gather the ingredients.

  2. Crush berries in a large bowl using a potato masher or a flat-bottomed glass. It's best to crush one layer at a time. Alternatively, you can process berries batch by batch in a food processor. Crush them as much or as little as you prefer.

  3. Add lemon juice. Stir in sugar and let stand for 10 minutes or until sugar is dissolved. Stir occasionally to help berries and sugar mix.

  4. In a large saucepan, mix pectin with water; bring to a full boil. Boil, stirring constantly, for one minute.

  5. Pour hot pectin mixture into berries; stir for about 3 to 4 minutes.

  6. Pour fruit mixture into freezer containers or small canning jars, leaving 1/2-inch headspace.

  7. Cover immediately and let stand at room temperature for 24 hours. This allows jam to firm up.

  8. Store in freezer.

Tips

  • You'll be able to enjoy your jam for up to six months, stored in your freezer, or eat it within three weeks if you store it in your refrigerator. After six months in the freezer, you may see some change in color and the flavor may start to deteriorate, but it likely is still safe to eat when defrosted. In the refrigerator, you risk having some mold after a few weeks.
  • When you use freezer jam, defrost it in the refrigerator. This is likely to take several hours or overnight. Keep the defrosted jam refrigerated and use it within three weeks.
Nutrition Facts (per serving)
51 Calories
0g Fat
13g Carbs
0g Protein
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Nutrition Facts
Servings: 96
Amount per serving
Calories 51
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 1%
Total Sugars 12g
Protein 0g
Vitamin C 1mg 7%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 11mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)