RecipesMagazine

Blueberry Freezer Jam

Blueberry Freezer Jam
Blueberry Freezer Jam might be just the condiment you are searching for. This recipe serves 160. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 18 calories, 0g of protein, and 0g of fat per serving. This recipe covers 0% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. If you have blueberries, orange peel, powdered fruit pectin, and a few other ingredients on hand, you can make it. com.

Instructions

1
Mix blueberries, sugar and orange peel in large bowl.
Ingredients you will need
BlueberriesBlueberries
Orange ZestOrange Zest
SugarSugar
Equipment you will use
BowlBowl
2
Let stand 20 minutes, stirring occasionally, until sugar is dissolved.
Ingredients you will need
SugarSugar
3
Mix water and pectin in 1-quart saucepan.
Ingredients you will need
PectinPectin
WaterWater
Equipment you will use
Sauce PanSauce Pan
4
Heat to boiling, stirring constantly. Boil and stir 1 minute.
5
Pour hot pectin mixture over blueberry mixture; stir constantly 3 minutes.
Ingredients you will need
BlueberriesBlueberries
PectinPectin
6
Immediately spoon mixture into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal.
7
Let stand at room temperature about 24 hours or until set.
8
Store in freezer up to 6 months or in refrigerator up to 3 weeks. Thaw frozen jam and stir before serving.
Ingredients you will need
JamJam

Equipment

DifficultyExpert
Ready In30 m.
Servings160
Health Score0
Dairy FreeGluten FreeLow FodmapVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo VegetarianFodmap Friendly
Dish TypesAntipastiStarterSnackAppetizerAntipasto
Gluten-Free Chocolate Chip Cookies
Jelly Doughnuts
Apple Date Crisp
Chicken Macaroni Casserole
Top Brass Tossed Salad with Italian Dressing
Grilled Shrimp Scampi
Three-Pepper Coleslaw
Butterscotch, Marshmallow Fluff and Macadamia Nut or Spanish Peanut Sundae
Triple-Decker Salmon Club
Makeover Velvet Shrimp
Related recipes
Top Brass Tossed Salad with Italian Dressing
Skewered Potatoes
Roasted Corn and Avocado Dip
Zucchini Pancakes
Magazine
Jelly Doughnuts
Apple Date Crisp
Three-Pepper Coleslaw
Butterscotch, Marshmallow Fluff and Macadamia Nut or Spanish Peanut Sundae
Meringues Chantilly with Roasted Berries
Skewered Potatoes
Buttermilk Bread II
Double Chocolate and Espresso Cookies
Paccheri Pasta with Cauliflower and Spinach
Oatmeal Chocolate Coconut Chewy