Easy Blueberry Freezer Jam Recipe
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An easy Blueberry Freezer Jam Recipe made with fresh berries with a hint of cinnamon.
Freezer Jam is a quick and easy way to use those fresh berries to be able to enjoy them up to 6 months later. It’s hard to beat homemade jam spread on toast during bleak-mid winter. So grab some berries, a few other simple ingredients and some jars and let’s get to jammin!
How to Make Easy Blueberry Freezer Jam
To make the freezer jam, begin by mashing together the blueberries, lemon juice and cinnamon in a medium saucepan. I used a potato masher, but a sturdy flat bottom glass works great too. Mash them up to your desired preference. Don’t worry about going crazy with the mashing. They will break down a bit more as they cook. Bring it all to a boil, add sugar and boil a little more. The pectin goes in next. Bring everything to a rolling boil and boil for ONLY 1 minute. One minute only. Not less. Not more. Just 1 minute. Then remove from heat. Fill jars with jam leaving about 1/2-inch room at top. You may also use plastic freezer containers. Seal up the jam and let cool to room temperature before storing in fridge or freezer. That’s it! Get that toast ready.
A few Freezer Jam Recipe notes:
- Freezer jam will keep in a refrigerator for up to 3 weeks or in the freezer for 6 months.
- For this recipe look for no-sugar needed pectin. I used the pink box of Sure.Jell.
- The recipe below is for a very small batch. Easily double if needed.
Got more blueberries? Here are few blueberry recipes you will enjoy:
- Blueberry Cobbler with Biscuit Topping
- Blueberry Bellini Recipe
- Easy Blueberry Pie Recipe
- Easy Blueberry Lemon Napoleon Dessert Recipe
Easy Blueberry Freezer Jam Recipe
Easy Blueberry Freezer Jam Recipe
Ingredients
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups granulated sugar
- 2 tablespoons + 2 teaspoons (.875 ounces) no-sugar-needed fruit pectin (like Sure.Jell in the pink box)
Instructions
- Place blueberries, lemon juice and cinnamon in a medium saucepan. Use a potato masher or flat bottom glass to mash the berries. Don’t worry if you don’t have them all mashed. Mash them as well as you can.
- Bring berries, juice and cinnamon to a boil.
- Add granulated sugar; return to a boil. Continue to boil for 2 minutes, stirring occasionally.
- Stir in pectin, bring to a full boil and boil hard for 1 minute. Only 1 minute. Remove from heat.
- Transfer to canning jars or freezer containers leaving 1/2-inch space at top. Seal jars/containers. Let stand at room temperature until cool.
- Refrigerate up to 3 weeks or freeze up to 6 months.
Notes
This recipe is for a small batch. Easily double the recipe if needed.
Can I use this recipe with peaches? Just made the blueberry jam and it turned out great.
Peaches should work. Let me know if you try it and how it turns out.
This is my favourite blueberry jam recipe. Excellent on yogurt, toast,cheesecake-you name it! Only slightly cooked it retains a fresh blueberry taste; and the lemon juice and cinnamon give a delicious flavour!
I lower the sugar by 1/4 cup and add a little apple juice; but the the recipe is perfect as it is!