Blueberry Freezer Jam

blueberry jam and cake
Verdina Anna / Getty Images
  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Rest Time: 24 hrs
  • Yield: 6 Half-Pints (96 servings)
Nutritional Guidelines (per serving)
45 Calories
0g Fat
12g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Half-Pints (96 servings)
Amount per serving
Calories 45
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 12g 4%
Dietary Fiber 0g 0%
Protein 0g
Calcium 1mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Blueberry jam brings with it the flavor of summer. This basic blueberry freezer jam is made with the addition of pectin. The fresh flavor of your berries will be preserved as the berries are not heated as they are when making canned jam.

This is an easy jam to prepare and you won't need any special canning equipment. You will only need a saucepan to prepare the hot pectin, plus clean glass jars with lids or freezer containers. It's best to use straight-sided jars if you are going to use glass jars. That allows best for expansion and ensuring you've left enough headspace.

Freezer jam may have a runnier consistency than canned jam. Keep that in mind when you are going to use it, as it could drip off of your toast.

You can make this jam with fresh fruit or with frozen blueberries. Look for local blueberries in the summer at farmers' markets or orchard stands. It's best to use firm, plump berries and to avoid those that are wrinkled, shriveled, or have developed a white "bloom."


  • 3 pints blueberries (3 cups crushed blueberries)
  • 5 1/4 cups sugar
  • 1 tablespoon lemon juice
  • 1 package (1 3/4 ounces) powdered pectin
  • 3/4 cup water

Steps to Make It

  1. Gather the ingredients.

  2. Crush the berries in a large bowl using a potato masher or a flat-bottomed glass. It's best to crush one layer at a time. Alternatively, you can process the berries batch by batch in your food processor. You can crush them as much or as little as you prefer.

  3. Add the lemon juice. Stir in the sugar and let stand for 10 minutes or until the sugar is dissolved. Stir it occasionally to help the berries and sugar mix.

  4. In a large saucepan, mix the pectin with the water; bring to a full boil. Boil, stirring constantly, for one minute.

  5. Pour the hot pectin mixture into the berries; stir for about 3 to 4 minutes.

  6. Pour the fruit mixture into freezer containers or small canning jars, leaving 1/2-inch headspace.

  7. Cover immediately and let stand at room temperature for 24 hours. This allows the jam to firm up.

  8. Store in the freezer.


  • You'll be able to enjoy your jam for up to six months, stored in your freezer, or eat it within three weeks if you store it in your refrigerator. After six months in the freezer, you may see some change in color and the flavor may start to deteriorate, but it likely is still safe to eat when defrosted. In the refrigerator, you risk having some mold after a few weeks.
  • When you use freezer jam, defrost it in the refrigerator. This is likely to take several hours or overnight. Keep the defrosted jam refrigerated and use it within three weeks.