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Orange Blueberry Freezer Jam Recipe

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I buy blueberries by the flat from a local produce supplier who trucks berries from Michigan the day they are picked. While my children can eat them by the pint, this quick jam allows me to savor the berries year round. —Mark Morgan

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Orange Blueberry Freezer Jam Recipe

Prep: 25 min. + standing

Yield: 32 Servings

25 25

Ingredients

2-1/2 cups sugar
1 medium orange
1-1/2 cups fresh blueberries, mashed
1 pouch liquid fruit pectin

Directions

Place sugar in a shallow baking dish. Bake at 250° for 15 minutes. Meanwhile, grate 1 tablespoon peel from orange. Peel, segment and chop orange.
In a large bowl combine peel, chopped orange, blueberries and sugar; let stand for 10 minutes stirring occasionally. Stir in pectin. Stir constantly for 3 minutes.
Ladle into jars or freezer containers. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. Refrigerate for up to 3 weeks and freeze for up to 12 months. Yield: 4 cups.

Editor's Note: When grating citrus fruits be sure to grate only the outside of the peel—the white pith makes the peel bitter.

Originally published as Orange Blueberry Freezer Jam in Test Kitchen Favorites 2004 , p229

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