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Freezer Blueberry Jam

Western.Chefs's picture
  Blueberries 1 1⁄2 Pint
  Sugar 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Liquid fruit pectin 3 Ounce (Half 6 Ounce Package)
  Lemon juice 2 Tablespoon

1. Prepare containers and lids for freezer jams
2. In large bowl, with potato masher or slotted spoon, thoroughly crush enough blueberries to make 2 cups fruit. Stir in sugar and salt until thoroughly mixed; let stand 10 minutes,
3. In small bowl, mix fruit pectin and lemon juice. Stir pectin mixture into fruit mixture; continue stirring 3 minutes (no less). A few sugar crystals will remain.
4. Ladle mixture into containers to 1/2 inch from top; cover with lids. Let stand at room temperature for 24 hours or until set. Freeze. Or for use within 3 weeks, store in refrigerator.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3523 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.7%

Saturated Fat 0.2 g1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1945.4 mg81.1%

Total Carbohydrates 909 g302.8%

Dietary Fiber 19.2 g76.7%

Sugars 871.7 g

Protein 5 g10.9%

Vitamin A 7.9% Vitamin C 139.4%

Calcium 5.4% Iron 11.8%

*Based on a 2000 Calorie diet

Freezer Blueberry Jam Recipe