Blueberry Honey Freezer Jam Recipe

This Blueberry Honey Freezer Jam recipe is so good! It’s a great way to preserve fresh blueberries when they’re in season.

Instead of canning, this recipe uses the addition of pectin to help thicken the jam, and then you simply pack it into freezer jars or containers, and store in the freezer.

Blueberry Honey Freezer Jam Recipe

We’ve always wanted to grow blueberries on our small homestead. But for some reason we’ve never had a lot of success with that.

But thankfully we live in an area where there are several blueberry farms. Years ago we used to take our kids blueberry picking just about every season. We still try to get some fresh berries each year.

Most of the blueberries we get are eaten fresh, while others are frozen for later use.

Years ago, we made this recipe for blueberry honey freezer jam for the first time, and it was so delicious!

My kids helped me make it as a homeschool project. We had a fun time and the children enjoyed eating what they had helped make.

But I realized it would be helpful to put this recipe in an easier-to-use format, so now it has its own post!

This recipe is actually pretty easy to make. And I like using honey in place of regular sugar as it’s a healthier option.

Blueberry Honey Freezer Jam Notes

• This recipe includes optional cinnamon, for a delicious blueberry-cinnamon flavor. It’s optional though, so feel free to omit it.
• This blueberry freezer jam is made with honey, but you could also try using regular granulated sugar. I haven’t tried this myself though, so I’m not sure how much you’d want to use.

Why You’ll Love This Recipe

I love this simple summer preserving recipe! It’s quick, easy, and delicious.

One of the great things about freezer jam is that it doesn’t require getting out the canning supplies and doing any actual canning. But it’s still a great way to preserve blueberries for later use.

This simple freezer jam is delicious on toast, homemade rolls, homemade bread, sourdough biscuits, or English muffins.

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What is Calcium Water?

I like to use Pomona’s Pectin for home preserving. Pectin is a sugar-free thickener used to gel things like jams and jellies.

It’s made from citrus pectin (citrus peel). Interestingly, pectin reportedly has some health benefits as well!

Pomona’s pectin comes preboxed with a packet of white calcium powder. This powder is used to make calcium water that turns the pectin into an active form that gels and thickens.

You’ll see in the recipe below that you add this calcium water until the mixture gels. I only needed to add 4 teaspoons of calcium water but you may need to add a little more to get the desired consistency.

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• Azure Standard for Beginners

Supplies Needed for this Recipe

There aren’t a lot of supplies needed to make this recipe.

In addition to the ingredients, I used the following items to make this blueberry honey freezer jam:

• Blender (I used our Vitamix)
• Freezer-safe glass jars
• Large mixing bowl

How to Make Blueberry Honey Freezer Jam

Here’s how to make this recipe. Find the full printable recipe below.

1. First, you’ll need to make the calcium water (which is included in the box of pectin). Follow the instructions on the package insert.
2. Wash freezer jars or other containers.
3. Prepare the blueberries by washing and then mashing them in a large mixing bowl.
4. Add the lemon juice, honey, and cinnamon to the bowl with the blueberries, and mix well.
5. Bring the water to a boil. Remove from heat and add the water to a blender. Add pectin powder to the water in the blender and blend until all the powder is dissolved.
6. Add the hot pectin water to the fruit in the bowl and stir well until mixed.
7. Add 4 teaspoons of the calcium water and stir until it gels. If it doesn’t gel right away (mine did), continue adding 1 teaspoon calcium water and stirring well until it gels.
8. Fill containers to within 1/2″ of top (since I used glass jars, I left about 1″ of headspace for expansion).  Put on lids and store in refrigerator for 1 week or freezer for up to 1 year.

Printable Recipe