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
what you'll need:
3 pints of fresh ripe blueberries
1 cup water
2-1/2 cups sugar
1 package low sugar fruit pectin
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.