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If you’ve never made jam before, this blueberry freezer jam is the perfect place to start.
Unlike traditional jam, this recipe doesn’t require canning and keeps that fresh blueberry flavor you just can’t get from store-bought jam.
It’s quick, easy, and one of the best ways to preserve blueberries when they’re in season.
Canning Expertise: Rachel Paxton is a certified Master Home Food Preserver with over 25 years of hands-on experience in safe home canning and food preservation.
Why You’ll Love This Recipe
- No canning required
- Ready in about 30 minutes
- Tastes fresh and fruity
- Perfect for beginners
- Soft, spreadable texture
Blueberry Freezer Jam Recipe
Ingredients
- 2 cups crushed blueberries
- 4 cups sugar
- 1 package powdered pectin
- 3/4 cup water
If you’re new to using pectin, take a look at my what is pectin and how does it work guide.
Prepare the Blueberries
- Wash blueberries and remove any stems.
- Crush blueberries using a potato masher (leave some small chunks for texture).
- Measure 2 cups crushed blueberries into a large bowl
Add Sugar
- Stir in sugar and let sit for 10 minutes, stirring occasionally.
Prepare the Pectin
- In a small saucepan, combine pectin and water.
- Bring to a boil, stirring constantly, and boil for 1 minute.
Combine the Jam
- Remove from heat and stir the hot pectin mixture into the blueberries.
- Stir for 2–3 minutes until the sugar is mostly dissolved.
Fill Containers
- Pour into freezer-safe containers, leaving 1/2 inch headspace.
Set and Store
- Let sit at room temperature for 24 hours until set.
- Store in the freezer for up to 1 year or in the refrigerator for up to 3 weeks.
How to Store Freezer Jam
Freezer jam should be stored in freezer-safe containers.
Not sure what to use? See my guide to the best containers for freezing food (and what to avoid).
- Leave space at the top for expansion
- Label jars with the date
- Store in freezer for long-term storage
Tips for Best Results
- Use fully ripe blueberries for best flavor
- Do not reduce the sugar (this affects how the jam sets)
- Stir well after adding pectin to prevent graininess
- Leave small fruit pieces for better texture
What’s the Difference Between Freezer Jam and Regular Jam?
Freezer jam:
- Is not cooked (or only lightly heated)
- Has a softer texture
- Tastes more like fresh fruit
Traditional jam:
- Is cooked and canned
- Has a firmer texture
- Is shelf-stable
You can see a traditional version here: blueberry jam
More Blueberry Recipes
If you have extra blueberries, try:
- Spiced blueberry jam
- Blueberry syrup
- Blueberry pie filling
- Blueberry sauce (coming soon)
See all of them here: how to preserve blueberries
Related Recipes
This easy blueberry freezer jam recipe is made with fresh blueberries and pectin. No canning required—just mix and freeze for a fresh, homemade jam.
- 2 cups crushed blueberries
- 4 cups sugar
- 1 package powdered pectin
- 3/4 cup water
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Crush blueberries.
-
Stir in sugar and let sit 10 minutes.
-
Boil pectin and water for 1 minute.
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Stir into fruit mixture.
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Pour into containers, leaving headspace.
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Let sit 24 hours.
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Freeze or refrigerate.
Do not reduce sugar
Use freezer-safe containers
Jam thickens as it sets
If you enjoy preserving seasonal flavors, be sure to browse all of my canning recipes here and my full collection of jam and jelly recipes for more ideas.
Follow my canning and preserving board on Pinterest.
