No Cook Freezer Blueberry Jam

45 Comments

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Do you love homemade jam but don’t know how to safely can it? Then make this quick and easy No Cook Freezer Blueberry Jam! The difference from canned jam is that this will have a softer set and can be prepared in half the time. Easy No Cook Freezer Blueberry Jam can be refrigerated for up to 3 weeks or frozen for up to 1 year! This recipe makes about 5 cups of jam.

Source: http://www.kraftfoods.com

 

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Ingredients – This recipe is right off the Certo instructions.

 

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In a medium bowl, crush the blueberries.

 

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Measure exactly 2 cups of crushed blueberries

measuring with a dry ingredients measuring cup.

 

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Place the crushed blueberries in a medium bowl or pan.

 

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Add exactly 4 cups of sugar but make sure you use a

dry ingredients measuring cup to measure the sugar.

 

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Stir until the sugar is completely mixed in with the blueberries.

Let the mixture sit for 10 minutes, stirring occasionally.

 

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Mix the Certo and lemon juice together.

 

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Add the Certo mixture to the blueberries.

 

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Mix it together and continue to stir for 3 minutes

or until the sugar dissolves.

 

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Pour the blueberry jam into your containers (with lids) that

have been washed with hot soapy water and rinsed well.

Make sure you leave at least 1/2” headspace for expansion when the jam freezes.

Wipe the container and the rim clean with a paper towel before you put the lid on.

 

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Place the lids on the jar sealing it tight.

Let the jam sit on the counter at room temperature

for 24 hours or until the jam sets.

I checked mine after 2 hours and they were completely set.

Refrigerate for up to three weeks or freeze for up to a year.

 

No Cook Freezer Blueberry Jam

http://www.InDianesKitchen.com

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Ingredients

  • 4 cups blueberries, clean and with stems and soft berries removed
  • 2 Tbsp fresh lemon juice
  • 4 cups granulated sugar, no more no less
  • 1 pouch liquid CERTO

Directions

  1. In a medium bowl, crush the blueberries.
  2. Using a dry ingredients measuring cup, measure exactly 2 cups of the crushed berries and put them into a large bowl or pan.
  3. Measure exactly 4 cups of sugar with a dry ingredients measuring cup and add it to the 2 cups of crushed blueberries.
  4. Stir the sugar into the blueberries completely. Let sit for 10 minutes stirring occasionally.
  5. Mix the CERTO and lemon juice together.
  6. Add the CERTO mixture to the blueberry mixture. Stir well for 3 minutes until the sugar is completely dissolved.
  7. Pour the mixture into containers with lids that have been cleaned with hot soapy water and rinsed well leaving at least 1/2” headspace for expansion when it freezes.
  8. Let jam stand at room temperature for 24 hours or until set. Mine was set in just 2 hours.
  9. Once set, refrigerate for up to 3 weeks or freeze for up to 1 year.
  10. When you take it out of the freezer, thaw in the refrigerator before using.

http://www.InDianesKitchen.com

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Categories: Condiment/Spread, Fruit

45 Comments »

  11. oh dear, I thought this would work for me until I saw the ingredients. 😦 I have a wheat allergy but I can usual modify the recipie but I’m also allergic to citrus. It’s almost impossible to find a substitute for citrus. 😦

    Liked by 1 person

    Reply
  12. Pingback: Liebster Award! – Blended Hope

  16. Yum, I love blueberry jam. I think I will buy some blueberries and make a batch. It looks simple enough. I used to make jam all the time when my kids were young. Thanks for sharing this Diane.

    Liked by 1 person

    Reply

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