Quick & Easy Blueberry Freezer Jam - Caity

 

I've been so obsessed with the Quick & Easy Strawberry Freezer Jam, I had to have more. I bought a few pints of organic Oregon blueberries from the farmer's market the other day and it made the most beautiful bright blue/purple jam. 

I have been enjoying blueberry and strawberry jam (at least) twice a day since then; on toast, on English muffins, in sandwiches, in parfaits with Auntie O's Granola (yum!!!), straight out of the jar........ 


Makes 6 cups of jam 

One year ago: Rice, Bean and Many Veggie Gratin, Baby Bok Choy and Snow Peas
Two years ago: Panzanella, Grilled Salmon with Sundried Tomatoes


what you'll need: 

3 pints of fresh ripe blueberries
1 cup water
2-1/2 cups sugar
1 package low sugar fruit pectin

Remove any stems from the blueberries and wash. In 1+ cup sections, mash with a potato masher until you have reached the desired level of mashed-ness. I like chunks of fruit so I didn't mash mine too finely. 


In a medium sauce pan, combine 1 cup water, 1 box of low sugar pectin and 2-1/2 cups sugar (use exact amounts of sugar! Using less or sugar substitutes will result in failure and no one likes that). 

Bring to a boil while stirring constantly. 

Once it is boiling, continue to stir and boil for 1 minute. Remove from heat. 

Carefully pour in the fruit mixture and stir for 1 minute. 

Pour into containers, leaving 1/2 inch space at the top to accommodate expansion during freezing. Cover. 
Allow to sit at room temperature for 24 hours to set. 
Store in the fridge for 3 weeks or in the freezer for up to a year. Defrost in the fridge. 


One year ago: Rice, Bean and Many Veggie Gratin, Baby Bok Choy and Snow Peas
Two years ago: Panzanella, Grilled Salmon with Sundried Tomatoes


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