Freezer Blueberry Jam Recipe
Ingredients
5 8-ounce freezer-safe, dishwasher-safe containers or jelly glasses with tight-fitting lids
About 1 1/2 pints blueberries
4 cups sugar
1 teaspoon salt
1/2 6-ounce package (1 3-ounce pouch) liquid fruit pectin
2 tablespoons lemon juice
Directions
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.
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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