All Natural Blueberry Honey Freezer Jam made Easy

40 MINUTES | EASY | SERVES 5

Nutrition per serving:

43 Cals, .2g Protein, 11.4g Carbs, .1g Fat

I recently wanted to make blueberry freezer jam, but did you know a typical recipe requires 4 cups of sugar?  I know, I know…I have a friend that always says ‘….you only use a little jam at a time‘. And, while this is typically true, I think it’s just in my DNA to experiment on cutting back and using more natural substitutes. I have tried to stop myself ~ lol.

I happen to love the combination of blueberries combined with honey and cinnamon.  After a little research, I decided to try a blueberry honey freezer jam and then added my own touch of cinnamon.  

You will only need 2/3 cup of honey for this recipe; which makes a huge difference.  Adding the cinnamon, in my opinion, not only compliments the flavor combo but helps to accentuate the natural sweetness in the blueberries and the honey.

This recipe is easy to make and perfect for sandwiches, topping muffins or sneaking a spoonful once in a while; sometimes it’s just a thing that has to happen when something tastes so good.

Equipment Needed

Sauce pan

Measuring spoons

Measuring cup

Bell jar

Large bowl

Spoon(s)

Knife

Cutting board

Shopping List

Blueberries

Honey

Cinnamon

Lemon

More thoughts on making this Blueberry Honey Freezer Jam

Refrigeration:  Refrigerate what you plan to use.  It can be kept for up to a month in the refrigerator.

Freezing:  Make sure to leave room in your jars for expansion when freezing.  You can store the jam in the freezer for up to a year.

Potato Masher Alternative:  If you don’t have a potato masher, simply blend the blueberries.  I personally prefer the mashing method because it helps to add to the thickness of the blueberry jam.

Helpful Tools:  A canning funnel is helpful in transferring the jam to the mason jars.

How Much will this Recipe Yield? This recipe will fill three 8 oz. mason jars.

Don’t Forget the Blueberry Muffin:  There’s nothing like a fresh homemade blueberry muffin; especially during the height of blueberry season.  This recipe is delicious, easy and a crowd pleaser!  They are delicious all on their own and even better with a little of my blueberry honey freezer jam on top.  Simply follow this link to mix, bake and enjoy.

Measurements and Nutritional Information: The nutrition per serving provided is based on specific ingredients and brands and is offered to give you an estimated value; it was measured as 4 servings. You can utilize Very Well Fit to add in any changes in ingredients and brands you use to give you more accurate information.

Yield: 24

Blueberry Honey Freezer Jam

Print

Easy Homemade Blueberry Honey Freezer Jam

Cook Time 30 minutes

Total Time 30 minutes

Ingredients

• 4 cups fresh blueberries
• 2/3 cup honey
• 1/2 lemon, fresh
• 1 teaspoon cinnamon

Instructions

1. Wash the blueberries and remove any stems.
2. Place the blueberries in a skillet. DO NOT use a nonstick coated pan.
3. Mash the blueberries with a potato masher.
4. Extract the juice from the half of lemon and remove any seeds.
5. Stir the the honey and lemon juice together until the honey dissolves.
6. Stir the honey and lemon mixture, the cinnamon and the blueberries together,
7. Bring the mixture to a boil stirring frequently.
8. Reduce the heat and cook the jam until it has reduced and thickened; stir frequently.
9. Let the mixture cool for about 30 minutes.
10. Pour the mixture into the jars leaving room at the top for expansion. Let them set without a cover for several hours.
11. Loosely cap them and let them set overnight.
12. Keep one jar in the refrigerator to use and place the extras in the freezer.