Blueberry Honey Freezer Jam

5 from 1 vote

Delicious and easy to make! Use as a spread on toast or bagels.

Course: Breakfast, Condiment, Food Preservation

Cuisine: American

Diet: Gluten Free

Servings: tablespoons

Calories: 18kcal

Make calcium water (follow instructions on the package insert) and store in refrigerator.
Wash freezer containers (I used wide-mouth glass pint jars).
Put blueberries, lemon juice, cinnamon, and honey in a large bowl and stir well.
Bring 3/4 cup water to a boil. Remove from heat and put water blender (I used my Vitamix) or food processor. Add pectin powder to water and blend 1-2 minutes (about 20-30 seconds in the Vitamix) until all the powder is dissolved.
Add the hot pectin/water mixture to fruit. Stir until well mixed.
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.
Fill containers to within 1/2″ of top (since I used glass jars, I left about 1″ of headspace for expansion).
Allow the jam to cool to room temperature. Put on lids and store in refrigerator for up to 1 week, or freezer for up to 1 year.
When you remove a frozen one from the freezer, just keep it in the fridge until it thaws, and then it’s ready to use. Then store any leftover jam in the refrigerator.