Blueberry Freezer Jam
Blueberry Freezer Jam is sweet, delicious, and is the perfect way to use an abundance of summer berries. It is so easy to make and is the perfect way to preserve berries for use throughout the year.
Equipment
- 6 canning jars
- 6 jar lids & rings
Ingredients
- 6 cups blueberries 4 cups finely chopped fresh or mashed blueberries
- 4 cups granulated sugar
- 1 package of Sure Jell
Instructions
- Sanitize jars, lids, and bands and make sure they are dry.
- Discard stems from the blueberries while rinsing them. Let the berries dry.
- Begin heating a boiling water canner so that it will be ready to use when the jam is ready to can.
- Finely chop or mash the blueberries to make 4 cups chopped/mashed berries.
- Measure out the sugar, making sure it is level with the back of a knife. Set aside.
- Combine the blueberries and Sure Jell in a large saucepot. Cook on high heat until you have a rolling boil, stirring constantly.
- Add in the sugar, stir and bring to a rolling boil again.
- Boil for one minute, stirring constantly.
- Remove from heat and carefully pour into the jars, leaving ¼” space from the top. Wipe off the jar lids and threads. Place the lids on top and add the bands.
- Screw bands finger tight. Place jars on an elevated rack in a boiling water canner. Lower the rack into the canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
- Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
- Place them upright on a towel to cool. Once they are cooled, check to see if they are sealed by pressing down in the middle of the jar lid. If it does not spring back, it has sealed. If it does spring back, it did not seal and will need to be refrigerated for up to three weeks.
- Store in a cool, dark dry place for up to a year. Once opened, refrigerate for up to three weeks.
- Makes 6 cups of jam.
Notes
Adapted from Sure Jell