Homemade Blueberry Freezer Jam
“Here’s 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 ½ cups fresh blueberries, coarsely chopped (about 5 pints whole blueberries); you can also do this step in a food processor, if you don’t mind the mess!
1 package (1.75oz) granulated fruit pectin
4 ½ cups granulated sugar, divided
In a large saucepan, combine blueberries and ½ cup water. In a small bowl, stir together pectin and ¼ cup of the sugar. Stir pectin mixture into blueberries. Over high heat, stirring constantly, bring mixture to a rolling boil. Add the remaining 4 ¼ cups sugar all at once; return to a rolling boil. Boil exactly one minute, stirring constantly; remove from heat; skim off any foam; set aside until cool enough to handle, about 30 minutes. Transfer to 1 cup freezer containers, filling to about ½ inch 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.
Yields: about 9 cups
