Monday, June 29, 2009

Freezer Blueberry Jam

Fresh Jam made yesterday on an English Muffin this morning!

This is the recipe I use for my freezer blueberry jam. I tried it for the first time last year and it was absolutely delicious! This year I made them in bigger containers (16oz instead of 6oz) because we went through it so quickly last year. The recipe comes directly from the pink box of Sure Jell Pectin for less or no sugar needed recipes.

3 cups chopped blueberries
1 cup water
2 1/2 cups sugar
1 package 1.75oz Sure Jell (MUST be for less or no sugar recipes)

1. Wash and rinse plastic containers (I've also used glass) with tight fitting lids.
2. Prepare fruit. Wash, discard stems and place blueberries in a blender or food processor; cover. Pluse to evenly chop. Do NOT puree. Prepare only 1 cup at a time to ensure even chopping.
3. Measure exact amount of prepared fruit into a large bowl. Set aside.
4. Measure exact amout of sugar into large saucepan. (reducing sugar or using sugar substitutes will result in set failures)
5. Stir 1 box Sure Jell into sugar until thoroughly mixed
6. Stir in 1 cup water. Bring mixture to boil on medium-high heat, stirring constantly. Once it starts boiling continue to stir for 1 minute, then remove from heat.
7. Stir fruit quickly into hot pectin - sugar mixture. Stir 1 minute or until thoroughly mixed.
8. Pour into prepared container, leaving 1/2 inch space at top for expansion during freezing; cover with lid.
9. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.

Preparing berries using my mini food processor and putting the measured fruit in a separate bowl.

Mixing measured sugar and pectin in a large saucepan.

Stirring boiling mixture for 1 minute.

Hot jam poured in clean 16oz plastic jars.

Lids immediately placed on to let the jam stand for 24 hours at room temp.

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