Wild Blueberry Freezer Jam

 Wild Blueberry Freezer Jam - No cooking and no sterilization needed!

You will need:

4 cups of crushed wild blueberries, skins on ( 3 pkgs x 340 grams each = 1020 grams) have about 1/2 cup more fruit set aside just in case you are short)

1-49 gram pkg of Certo Light, pectin

1/4 cup granulated sugar ( to add to your Certo crystals)

1 Tbsp lemon juice

3 cups granulated sugar

6 - 7 jam jars, washed thoroughly 

Grandma Mary used to make this freezer jam recipe at least 60 years ago. She would make strawberry jam using Certo, pectin in a package. We continue to use the same recipe and because it goes straight into the freezer, the fruit maintains its delicious fresh flavour and gorgeous colour. We follow the same recipe during strawberry and peach season.

This recipe is so quick and easy. No cooking required, no sterilizing of jars and half the sugar! You can’t beat that!

It’s wild blueberry season in Canada and I was able to find them in my local grocery store. I bought 3 containers of 340 grams each and once all my fruit was crushed, I was short by a quarter cup of fruit. The thing with this recipe is that the amounts have to be accurate or it won’t work. Don’t skimp on fruit or sugar content. So I had to buy more blueberries and add to it.

Grandma Mary used Certo in her jam. Certo is pectin which helps jam solidify and can be found in all grocery stores. Now we buy Certo Light which needs half the sugar. One box of Certo Light, 49 grams, is enough for one batch of jam...or 6 to 7 filled jam jars.

Add 1/4 cup granulated sugar to one box of Certo Light, mix and set aside.

Begin by washing your fruit, removing stems and discarding any fruit that is bruised. The freshest fruit makes the best tasting jam.

In a large bowl, using a potato masher, begin mashing the blueberries, skin and all, a small batch at a time.  You will need 4 cups of  mashed fruit. I like to see actual blueberries in my jam, so it doesn’t get mashed too much.

To your fruit, stir in one tbsp lemon juice.

Add your Certo Light and sugar mixture to-your mashed blueberries. Stir until all is incorporated. Let the mixture sit for half an hour stirring once in awhile. Put your timer on!

When the half hour is up, stir in 3 cups of granulated sugar and stir consistently  for 3 minutes. Remember, don’t skimp on sugar. It’s already half the amount you would use in regular jam.

Once stirred for 3 minutes, it’s time to fill your clean jars. They don’t need to be sterilized, however, they need to be clean. So I wash them prior to use, either with soap and water, or in the dishwasher.

Fill the jars leaving a 1/4 gap at the top of jar. Screw lids on very loosely and let the jam set overnight. I leave them on the counter. 

Once jam is set, tighten the lids. Put one in fridge for immediate use and the rest can go in the freezer. Will keep for 8 months in the freezer...if you don’t eat it all before that time😋