Last year I made strawberry rhubarb jam and it was a bit of a fiasco. This year for my first jam (I hope there will be more) I wanted to try making a freezer jam. My mom insists it is the best kind of jam in the world. How could I not try it?
I was so excited to see that these tiny wild Nova Scotia blueberries were on sale at my grocery store! I washed and de-stemmed 4 cups of wild blueberries.
You are supposed to crush these tiny little berries one layer at a time but they were too small for my potato masher and I tried with a fork and it was way too painful for my hands so…
I broke the carinal rule of jam making, I used my food processor. This prevents the release of the berries’ natural pectin but it was either the food processor or the jam was not being made so I thought, go for it. As a result the jam is a little loose and there are whole little berries in the jam. No worries.
I put the berries into a very large bowl and added 3 1/2 cups of white sugar. Blueberries are not very sweet so you need a lot of sugar, I know, it is crazy how much. I let the berries macerate (break down) in the sugar for 10 minutes. Then I stirred in 1 package of liquid Certo pectin. I let it sit for at least 3 minutes.
My mom is right. Because this jam is not cooked, it tastes 100% fresh and right off the blueberry bush. The absolute essence of summer in a jar.
Even with all that sugar, this is not super sweet jam. It is more liquid-y than a lot of jams because I used the food processor but who cares? It tastes absolutely amazing! If you have the strength to do the crushing yourself, I do recommend doing the jam properly and I would have if I was able. It is nice to know that I did not ruin the jam by using the food processor so I could participate in this experience and fall in love with freezer jam too.
This recipe makes a ton of jam! I put a bunch in my freezer in containers so that in the winter when I have the deep chilling blues I can spread the jam over a hot buttered bagel and be inspired to hold on, be reminded that summer is coming.
Thanks to Superstore and their Grown Close to Home Program I received a box of just about everything I need to make real preserves! I have been super intimidated to try doing this because there are strict rules but they included a CD by Bernardin which I watched and now feel more confident about preserving food in jars. Hopefully my shoulder heals soon so I can make more jam and even my mom’s recipe for homemade pickles!
That looks really good!
I’ve wanted to make jam for awhile now but for some reason it’s very intimidating. (I think it’s the whole sealing the jar properly?)
You’ve inspired me to try making freezer jam though! 🙂
Me too Lynn! That is one of the reasons I started with freezer jam, very easy and totally safe. I hope you enjoy making it! I will share the step-by-step process of doing the whole “sealing” process soon, I hope. When you’re ready to take that step, I’ll be here.
Freezer jam ROCKS!
Suzie, Whatever works, works. There are no hard and fast rules in the kitchen, IMO. Do what has to be done to get ‘er done !!
I assume now you know where the quote “Busier than a one armed paper hanger” comes from. I know your injury is not very funny but sometimes a little laughter is better than an aspirin !!
BTW. Your jam looks just gorgeous and I’m sure if you don’t say anything no one will know about the food processor. (Did I say that out loud.)
Freezer jam is the best and it’s also the easiest to make! I grew up always having homemade jam (thanks Mom!) and I just cannot do the store bought stuff. Fortunately Husband and I don’t go through a huge amount, so I’m able to make enough freezer jam to get us through each year. Strawberry is my favorite. 🙂
I have no problem sharing all parts of my foodie journey, even what might be considered a screw up, because it is all a learning experience and part of my story. I am glad I tried it because now I know that breaking the rules when it comes to jam making is OK with me. That’s wonderful you make jam too JavaChick! I love strawberry too, yum!
OK so I may just try the freezer jam as well! The canning process scares me to bits as well and thus I’ve never gone there. That and the fact I would have no where to store all the filled jars after. Next home will definitely have to have a huge cold cellar with lots of wine and preserves. Until then…Freezer Jam it is. YUM. The picture is amazing BTW, looks so fresh and that bluish purple just pops.
Oh me that freezer jam looks so good, and I have a freezer full of blueberries, so guess what I am going to follow your instructions on how to make that jam, looks so good, and will be super good on English muffins, or home made biscuits, thanks girl for this wonderful recipe. Hugs and blessings, Barbara from
http://bakinnbitsbarbara.blogspot.com/
I’ve never even heard of freezer jam before. Can’t wait to try it. Thanks for sharing your experience.
I’ve always used Club House Garden Fare No Cook Freezer Jam gelling powder to make my freezer jams..do you thing it would work with blueberries? I’ve only made strawberry and raspberry.
Heidi, I haven’t used that before but I do not see why it would be different with blueberries? Freezer jam is the best, isn’t it?
Ok, so I know you posted this a while back but I just made myself a batch. It is SO YUMMY! Thanks
Yay! Awesome to hear that it was a yummy success, thanks for letting me know.
I’m wondering if it would work to use powder pectin for low-no sugar jams. Any thoughts on this?
You could certainly try a test batch Anonymous! I don’t see why not but I am not an expert on jam-making.
Freezer jam is the best and easiest to make. I also used the food processor out of laziness but will try mashing by hand next time.
So challenging when the blueberries are so small, either way!