Recipe by DelightfulDines
"A quick and easy way to enjoy your favorite fruit freezer jam."
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1 (2 ounce) package
powdered fruit pectin
I chose to use the low-sugar pectin in this recipe which reduced the sugar to 1/3 cup. Other than that, I kept to the recipe exact. Very nice blueberry freezer jam--I'm glad I cut the sugar back, 1/3 cup was just right for us. Next time I will double the recipe as this barely filled two half pint jars.
Way too much sugar! I was planning on making a low sugar jam so when I doubled the recipe I only used 6 cups of sugar, 4 cups blueberries. I'm so glad I did because the sugar never dissolved. I had to add more blueberries, pectin, and lemon juice to make it not taste like gritty sugar mixture. I ended up essentially quadrupling the recipe in all senses except the sugar. Then the instructions say to set it at room temp for 24 hours. I've never heard of this, most instructions say 30 minutes, then freeze for 24 hours.
I WOULD NOT RECOMMEND FOLLOWING THIS RECIPE!
Tastes just like blueberries, as freezer jam should. But moistening the pectin with lemon juice and then stirring it in is ludicrous - it will form lumps and you'll still be stirring when next season's blueberries arrive. Add the lemon juice to the crushed berries, stir in the sugar, then add the dry pectin a little at a time, stirring after each addition until it disappears.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Freezer Jam
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
Calories from Fat: < 1
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