Easy Blueberry Freezer Jam Recipe
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
Easy jams like this are definitely the best. Love this recipe!
Hey Amy, The blueberries are very sweet now. Do you think the sugar could be reduced or even eliminated without changing the consistency? Thx.
It could be reduced by 1/4 cups as I’ve made it that way too. I would need to test it with any other reduction but my guess is that it should work. The overall amount you end up with will be reduced a bit as well.
This looks fantastic.
I’ve only used the yellow box sure he’ll to make strawberry freezer jam. To use your above recipe do I need to purchase the pink box sure jell?
The yellow box will not work the same with this recipe. You will need to use the SureJell in the pink box or adjust the recipe.
How do I adjust the recipe? I only have the yellow box too!!
Just used the yellow box and reduced sugar to 1cup. Came out amazing! Not as thick but still wonderful! Thanks for this amazing easy recipe !
Love this! Great recipe!!!
I wish we could grow blueberries in the heat! I’ll have to find some good ones at the market. I love blueberry jam because there’s no seeds. 🙂
Could Truvia or Stevia be used as a sugar substitute without changing the texture?
I have not tried it with a sugar substitute yet, so I do not know for sure.
Made this recently and it was so good. But it had some large hard chunks when when thawed to eat. Do you know how to prevent for the future.
Do we need to sterilize jars and boil jars to seal properly???
You should always start with clean jars.
The jars should be clean before filling (sterile is even better), but you don’t boil the jars to seal. Unlike regular canning, this type of jam is kept from expiring by freezing. Bacteria won’t grow at those low temps so you don’t need to go through the hassle of making sure everything is perfectly shelf stable.
I’ve made two double-batches of this jam in the last week. It is so good! We’ve gone through a whole extra-large jelly jar already and I made more today to give to family and friends. I modified the recipe by adding the zest and segments of two large clementine oranges for a little extra brightness. The cinnamon measurement is spot on! I can’t wait to enjoy this perfect summery jam in the artic New York winter!
The zest and clementine sounds like a lovely addition, Sara. Can’t wait to try it!
If I eliminate the cinnamon, will the jam still set properly? I’m not crazy about the cinnamon.
It set up well, but to my taste, reducing the sugar by half was still too sweet
Can I seal these jars, using this recipe, to store on shelf? I don’t want to rely on my freezer. 🙂
Becky, did you successfully store this recipe on the shelf after water canning? I have made it to put in the freezer and liked it. I would love to can it for gifts.
Amy,
Sounds great!! Can’t wait to try this out
How much does this recipes yield?
It makes 8 servings.
good morning a friend gave me this recipe and i wanted to know if you make strawberry jam and if it came out the same
thank you
Can you use frozen blueberries
Wonderful! I made this jam doubling the ingredients. It was a bit too sweet for me so I stirred in 2 more Tablespoons. of fresh lemon juice. I got 4 1/2 cups (8 oz. plastic freezer jars). It set up quickly and it was nice and firm. In the past I’ve only made uncooked freezer jams and they have a very soft consistency. I think Blueberry Jam is better cooked – it gets the deep color and smoother texture. Thanks for the wonderful recipe. I’ll use it again & again.
Help…..NEED YOUR ADVICE
Made the blueberry freezer jam with FROZEN blueberries., using your recipe 🙁The jam did not set 😩. Is there anyway I can recook it to save the jam? So sad….. I made 3 batches! Sure would appreciate your advice.
I apologize for the delayed reply Annlee. I’m a bit late to help with your jam jam, but for future jam making check out this article from Marisa: https://foodinjars.com/blog/canning-101-how-to-save-runny-jam/
Can you do this for strawberry jam also? Definitely trying this blueberry jam
can I use a blender to pulse the blueberries?
Yes.