Zesty Blueberry Freezer Jam Recipe
Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 mL mason jars and closures.
Pulse blueberries in food processor (do not purée) OR crush thoroughly by hand; measure 4 cups (1000 mL) in a shallow bowl or pan with grated orange zest.
Heat blueberries in microwave or on stovetop, stirring frequently just until they come to a boil. (Although not essential, heating enhances the intensity of blueberries’ colour and flavour. Heating also softens the blueberry skins to yield a smoother spread).
In a large mixing bowl, combine Freezer Jam Pectin and SPLENDA® Granulated, stirring until well blended.
Add blueberry mixture to pectin - SPLENDA® Granulated mixture; stir 3 minutes.
Ladle jam into jars, leaving 1/2 inch (1.25 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly.
Let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.
- 4 cups (1000 mL) crushed blueberries; about 4 pints (2 L)
- 2 tsp (10 mL) orange zest; lightly packed and finely grated
- 1 1/2 cups (375 mL) SPLENDA® No Calorie Sweetener- Granulated
- 1 pouch (45 g) BERNARDIN® Freezer Jam Pectin