Blueberry Freezer Jam Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 6, 2012
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.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Aug. 31, 2014
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!
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