Homemade Blueberry Freezer Jam
Here is all the flavor of old fashioned jam without the bother of boiling jars and processing the finished product, because you keep it in the freezer.
- 6 1/2 cups fresh blueberries, coarsely chopped (about 5 pints whole blueberries)*
- 1 pkg. (l.75 oz.) granulated fruit pectin for lower sugar recipes
- 4 1/2 cups sugar, divided
- 1 Tbsp. ground ginger or 2 tsp. finely grated orange rind (Optional)
In a large saucepan, combine blueberries and 1/2 cup water. In a small bowl, stir together pectin and 1/4 cup of sugar. Stir pectin mixture into blueberries.
Over high heat, stirring constantly, bring mixture to a rolling boil. Add the remaining 4 1/4 cups sugar all at once; return to a rolling boil. Boil exactly 1 minute, stirring constantly; remove from heat; skim off any foam. Stir in ginger or orange rind, if desired.
Set aside until cool enough to handle, about 30 minutes. Transfer to 1 cup freezer containers, filling to about 1/2" from the top; continue to cool at room temperature until jam has set; cover and freeze. Thaw to serve; store any leftover jam in the refrigerator for up to one month.
Yield: Approximately 9 cups
*Place whole blueberries in a food processor; pulse until coarsely chopped. Or place blueberries in a bowl and crush with a potato masher or pastry blender.
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