Freezer Blueberry Jam Recipe
Ingredients
| 5 8-ounce freezer-safe, dishwasher-safe containers or jelly glasses with tight-fitting lids | ||
| Blueberries | 1 1/2 Pint | |
| Sugar | 4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Fruit | 1/2 6 Ounce | |
| Lemon juice | 2 Tablespoon | |
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.
Chef
