This recipe for homemade Blueberry Freezer Jam is spiced with cinnamon and is an easy recipe to make and store in the freezer.
I make jam a lot in the summer months (when fruit is more affordable and plentiful!) It’s so incredibly delicious when made homemade. You might think you have a favorite jam that you like to buy at the store, but I’m pretty sure you’ll find that a homemade version of your favorite flavor is infinitely better than store-bought.
Blueberry is a great flavor for jam. This one is so yummy with the cinnamon added in.
Ingredients needed:
- blueberries
- granulated white sugar
- ground cinnamon
- grated lemon zest
- powdered fruit pectin
- water
- 1/2 pint freezer containers
How to make Spiced Blueberry Freezer Jam:
The complete, printable recipe is at the end of this post.
Stir about 3 minutes or until the sugar dissolves and the mixture is no longer grainy.
Ladle into half-pint freezer containers, leaving a ½-inch headspace. If you can find freezer-safe jars then it’s okay to use those. But it’s also okay to use any freezer-safe container for freezer jam.
Seal and label. Let stand at room temperature for 24 hours or until set. Store your spiced blueberry freezer jam up to 3 weeks in the fridge or for up to 1 year in the freezer.
This recipe will turn out about 7 half-pints of jam. It’s great that you can store it in the freezer because who is going to eat that much jam? I like to make it and freeze it and then gift it to friends once in a while. It also makes a nice hostess gift.
Enjoy spiced blueberry freezer jam on toast or bagels, in a peanut butter sandwich and to top your breakfast oatmeal. Enjoy!
The Best Blueberry Recipes:
- 3-Ingredient Blueberry Cobbler
- Cape Cod Blueberry Scones
- Blueberry Pie Bars
- Healthy Banana Blueberry Muffins
- Blueberry Cookies
Spiced Blueberry Freezer Jam
Ingredients
- 5 cups blueberries
- 5¼ cups granulated white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon finely grated lemon zest
- One 1.75-ounce package regular powdered fruit pectin (can sub 6 tablespoons classic powdered fruit pectin)
- ¾ cup water
- Seven ½-pint freezer containers
Instructions
- In a large bowl, use a potato masher to crush the blueberries until you can measure out 3 cups of mashed blueberries. Toss anything beyond the 3 cups.
- Combine the 3 cups of mashed berries, sugar, cinnamon and lemon zest. Let it stand for 10 minutes, stirring occasionally. In a small saucepan, combine the pectin and water. Bring to boiling over high heat; boil 1 minute, stirring constantly. Remove from heat and add to the blueberry mixture; stir about 3 minutes or until the sugar dissolves and the mixture is no longer grainy.
- Ladle into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature for 24 hours or until set. Store up to 3 weeks in the fridge or for up to 1 year in the freezer.
Tracy Dykstra
Tuesday 13th of August 2024
The ingredient list calls for 5 cups prepared blueberries and 5.5 cups sugar. But then you only use 3 cups blueberries once they are mashed. Is this correct? I’m very interested in this recipe but all other freezer jam recipes I’ve used call for about equal parts prepared fruit to sugar.
RecipeGirl
Saturday 7th of September 2024
Yes, once mashed... they'll compact down. So follow: In a large bowl, use a potato masher to crush the blueberries until you can measure out 3 cups of mashed blueberries. Toss anything beyond the 3 cups.