Blueberry Freezer Jam

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Just a few simple ingredients and 20 minutes (including clean up!), and you’ll have homemade low-sugar blueberry jam in a flash.

Prep Time15

Cook Time3

Total Time18

Course: Breakfast, Canning, Condiments

Cuisine: American

Keyword: blueberry lemon freezer jam, low-sugar blueberry jam

Servings: half-pints

Pulse blueberries in a food processor, or gently crush 1 layer at a time with a potato masher or pastry cutter. Set aside.
3 cups crushed blueberries
In a heavy-bottomed saucepan, combine 3/4 cup white grape juice and 1 tbsp lemon zest. Bring to a low boil.
3/4 cup white grape juice, 1 tbsp lemon zest
Whisking constantly, slowly add the pectin into the juice mixture until fully incorporated. Cook for 1 minute at a low boil, whisking constantly.
1/3 cup freezer jam pectin
Add the crushed blueberries and 1 1/4 cup sugar to the juice/pectin mixture. Stir to incorporate.
1 1/4 cup sugar
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.

Good for three weeks in the fridge or 9-12 months in the freezer.
Jam is ready to use after the 2-hour rest. It does not need to be frozen first to be ready to use.

No-Cook Instructions:

I recommend you use 2 tbsp of lemon juice instead of lemon zest if you're doing the no-cook version.

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.