Blueberry Freezer Jam

Try this blueberry jam recipe from Betty Crocker.

Blueberry Freezer Jam

BettyCrockerRecipe by BettyCrocker

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30 minutes

24 hours 30 minutes

About 5 half-pints jam

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Nutrition Info

  • 1 tablespoon
  • 35
  • 0g
    (Saturated Fat 0g)
  • 0mg
  • 0mg
  • 9g
    (Dietary Fiber 1g)
  • 0g
  • Percent Daily Value*
  • 0%

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Low-Fat

Ingredients

  • 2  pints (4 cups) blueberries, crushed (2 1/2 cups)
  • 3  cups sugar
  • 1  teaspoon grated orange peel, if desired
  • 1/2  cup water
  • 1  package (1 3/4 ounces) powdered fruit pectin

Directions

  1. 1Mix blueberries, sugar and orange peel in large bowl. Let stand 20 minutes, stirring occasionally, until sugar is dissolved.
  2. 2Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over blueberry mixture; stir constantly 3 minutes.
  3. 3Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature about 24 hours or until set.
  4. 4Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.

Categories: Course, Other, Sauces, Seasonings & Accompaniments, Side Dishes

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