This recipe for homemade Blueberry Freezer Jam is spiced with cinnamon and is an easy recipe to make and store in the freezer.
I make jam a lot in the summer months (when fruit is more affordable and plentiful!) It’s so incredibly delicious when made homemade. You might think you have a favorite jam that you like to buy at the store, but I’m pretty sure you’ll find that a homemade version of your favorite flavor is infinitely better than store-bought.
Blueberry is a great flavor for jam. This one is so yummy with the cinnamon added in.
- granulated white sugar
- ground cinnamon
- grated lemon zest
- powdered fruit pectin
- 1/2 pint freezer containers
How to make Spiced Blueberry Freezer Jam:
The complete, printable recipe is at the end of this post.
Stir about 3 minutes or until the sugar dissolves and the mixture is no longer grainy.
Ladle into half-pint freezer containers, leaving a ½-inch headspace. If you can find freezer-safe jars then it’s okay to use those. But it’s also okay to use any freezer-safe container for freezer jam.
Seal and label. Let stand at room temperature for 24 hours or until set. Store your spiced blueberry freezer jam up to 3 weeks in the fridge or for up to 1 year in the freezer.
This recipe will turn out about 7 half-pints of jam. It’s great that you can store it in the freezer because who is going to eat that much jam? I like to make it and freeze it and then gift it to friends once in a while. It also makes a nice hostess gift.
Enjoy spiced blueberry freezer jam on toast or bagels, in a peanut butter sandwich and to top your breakfast oatmeal. Enjoy!
The Best Blueberry Recipes:
- 3-Ingredient Blueberry Cobbler
- Cape Cod Blueberry Scones
- Blueberry Pie Bars
- Healthy Banana Blueberry Muffins
- Blueberry Cookies
Spiced Blueberry Freezer Jam
- 5 cups blueberries
- 5¼ cups granulated white sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon finely grated lemon zest
- One 1.75-ounce package regular powdered fruit pectin (can sub 6 tablespoons classic powdered fruit pectin)
- ¾ cup water
- Seven ½-pint freezer containers
- In a large bowl, use a potato masher to crush the blueberries until you can measure out 3 cups of mashed blueberries. Toss anything beyond the 3 cups.
- Combine the 3 cups of mashed berries, sugar, cinnamon and lemon zest. Let it stand for 10 minutes, stirring occasionally. In a small saucepan, combine the pectin and water. Bring to boiling over high heat; boil 1 minute, stirring constantly. Remove from heat and add to the blueberry mixture; stir about 3 minutes or until the sugar dissolves and the mixture is no longer grainy.
- Ladle into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature for 24 hours or until set. Store up to 3 weeks in the fridge or for up to 1 year in the freezer.