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Blueberry Freezer Jam

Source of Recipe


Jan Roberts-Dominguez






List of Ingredients



• 2-1/2 pints fresh, ripe blueberries
  
• 5-1/4 cups sugar
  
• 1 (1.75-ounce) box Sure Jell Premium Fruit Pectin
  
• 3/4 cup water
  






Instructions



1. Wash and rinse plastic containers with tight-fitting lids. Use 1- to 2-cup size containers.
   
   
2. Prepare the berries by washing and rinsing. Remove stems. Chop and crush (but don't purée) enough berries to measure 3 cups of crushed berries.
   
   
3. Place the 3 cups of crushed berries in a large bowl. Stir the sugar into the crushed berries and mix well; let stand for 10 minutes, stirring occasionally.
   
   
4. In a small pan, combine the pectin with the water, stirring well (the pectin may be lumpy at first). Bring the mixture to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from heat. Stir the hot pectin mixture into the berry/sugar mixture. Stir constantly until the sugar is completely dissolved and no longer grainy (this takes about 3 minutes). A few sugar crystals may still be visible.
   
   
5. Ladle the jam into the prepared containers, leaving 1/2-inch space at the top to allow for expansion during freezing; cover with the lids. Let the jam stand at room temperature for 24 hours until set.
   
   Refrigerate up to 3 weeks or freeze up to 1 year. Thaw as needed in the refrigerator.
   
   Makes about 7 cups of jam.