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Blueberry Freezer Jam
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Blueberry Freezer Jam

Course Condiment
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 jars
Author Pam - For the Love of Cooking / Made by my son

Equipment

  • 6 Freezer Jam Jars with Lids
  • Large saucepan

Ingredients

  • 6 plastic freezer jam jars cleaned & dried
  • 2 lbs of fresh blueberries crushed
  • 1 tbsp fresh lemon juice
  • 1¾ cup low sugar apple juice
  • 3 tbsp Ball Low or No Sugar Needed Pectin ***Must use this exact pectin for the recipe to work
  • 1½ - 2 cups of sugar to taste depending on the sweetness of the berries

Instructions

  • Clean and dry six plastic freezer jam jars.
  • Clean the blueberries well and pick through to remove any bad berries or stems.
  • Pour a portion of the berries into a large bowl, then mash with a potato masher. Repeat the process until all of the berries are slightly mashed. Set aside.
  • Gradually add the pectin and lemon juice to the apple juice in a largfe saucepan. Mix until the pectin is dissolved.
  • Place the large saucepan on the stove over medium-high heat. Cook until rapidly boiling, stirring often. Once it is boiling, let it boil hard for 1 minute, stirring constantly.
  • Remove from the heat and pour over the mashed blueberries IMMEDIATELY.
  • Add the sugar and stir until well combined.
  • Ladle into the jars carefully to the fill line, wipe the outside of the jars if needed. Place the lid on the jars and place them into the refrigerator to set for 24 hours.
  • Serve immediately, refrigerate for up to three weeks.
  • Place the remaining jars into the freezer for up to 1 year. Enjoy.
  • Note: If you are using a different pectin than the one pictured above, you need to follow the instructions from your pectin package, not this recipe. Different pectins call for different amounts of sugar and fruit.