This Blueberry Freezer Jam is beyond simple to make and has an incredibly fresh taste. Just a few simple ingredients and 20 minutes (including clean up!), and you’ll have homemade low-sugar blueberry jam in a flash.
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Even if you only have 20 minutes, you can still whip up this low-sugar blueberry jam recipe. For a tiny bit of work now, you’ll have the taste of summer sunshine ready for toast, pancakes, or yogurt to enjoy all winter long.
With all my other freezer jam recipes, I don’t cook/heat anything. Just mash, stir and freeze. But, with blueberry freezer jam, we’re going to do a tiny bit of cooking, simply because it makes the berry skins less annoying in the final product. If you want to make a purely no-cook blueberry jam, I’ve also included those instructions in the recipe card.
If you’re looking for a shelf-stable jam recipe, try your hand at Low-Sugar Strawberry Jam or Strawberry Rhubarb Jam, which are actual canning recipes. They’re still incredibly easy but you’ll need some canning equipment (related: Canning Supplies Equipment List).
CAN I USE LESS SUGAR IN FREEZER JAM?
Yes, but my recipe already calls for less sugar than the pectin company recommends. If you plan to reduce the sugar even more, please note the consistency of the final product will be impacted.
HOW LONG DOES FREEZER JAM LAST?
Low-sugar blueberry jam is good for three weeks in the fridge or 9-12 months in the freezer.
PRO TIPS/RECIPES NOTES:
- If you are using frozen blueberries, allow them to sit out at room temperature for a few hours or overnight to thaw. Strain any juice that happens during the defrosting process.
- No food processor for pulsing the berries? Try using a potato masher or pastry cutter to crush the berries one layer at a time.
- If you’re using glass jars, make sure you leave 1/2 inch of headspace when filling them. Headspace is the space between the top of the food and the top of the jar. You need to give the jam a bit of room to expand in the freezer to keep the jars from cracking.
- You’ll need about 5 cups of blueberries to yield 3 cups of smashed blueberries.
- After the initial cooking process, the jam will seem very runny. It will thicken as it cools and after a few hours in the fridge/freezer.
- Once the jam has rested for 2 hours, it is ready to use. You don’t have to freeze it first.
- This recipe was tested with freezer jam pectin only. Results cannot be guaranteed using an alternative type of pectin.
MORE IDEAS YOU’LL LOVE:
- Check out all my canning recipes!
- Check out all these Pantry Staples You Can Make Yourself
- Frozen Berry Cake
- Whole Wheat Blueberry Buttermilk Muffins
- Fresh Blueberry Ice Cream
- Canning Peaches
- Blackberry Syrup
- Strawberry Puree
- Peach Syrup
- Strawberry Syrup
Blueberry Freezer Jam
- Pulse blueberries in a food processor, or gently crush 1 layer at a time with a potato masher or pastry cutter. Set aside.
- In a heavy-bottomed saucepan, combine 3/4 cup white grape juice and 1 tbsp lemon zest. Bring to a low boil.
- Whisking constantly, slowly add the pectin into the juice mixture until fully incorporated. Cook for 1 minute at a low boil, whisking constantly.
- Add the crushed blueberries and 1 1/4 cup sugar to the juice/pectin mixture. Stir to incorporate.
- Bring to a gentle boil and cook for 1 minute while stirring constantly. Reduce heat slightly if the jam begins popping.
- Remove from heat and continue to stir gently for 3 minutes.
- Use a funnel and ladle the jam mixture into your preferred containers, leaving 1/2 inch of space between the tops of the jam and the tops of the jars.
- Place lids on the jars, and allow them to sit at room temperature for 2 hours.
- Freeze jam or store in the fridge for up to 3 weeks.
- Pulse blueberries in a food processor, or gently crush 1 layer at a time with a potato masher or pastry cutter.
- Stir in sugar, lemon juice, and let sit for 15 minutes.
- Add pectin and stir constantly for 3 minutes.
- Pour into jars, leaving 1/2 of headspace.
- Put lids on and allow the jars to sit at room temp for 2 hours.