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Orange Blueberry Freezer Jam

Orange Blueberry Freezer Jam
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
32 ServingsPrep: 25 min. + standing

Ingredients

  • 2-1/2 cups sugar
  • 1 medium orange
  • 1-1/2 cups fresh blueberries, crushed
  • 1 pouch (3 ounces) liquid fruit pectin

Directions

  • Rinse four clean 1-cup plastic containers with lids with boiling
  • water. Dry thoroughly.
  • Preheat oven to 250°. Place sugar in a shallow baking dish; bake
  • 15 minutes. Meanwhile, finely grate 1 tablespoon peel from orange.
  • Peel and chop orange.
  • In a large bowl, combine blueberries, warm sugar, grated peel and
  • chopped orange; let stand 10 minutes, stirring occasionally. Add
  • pectin; stir constantly for 3 minutes to evenly distribute pectin.
  • Immediately fill all containers to within 1/2 in. of tops. Wipe off
  • top edges of containers; immediately cover with lids. Let stand at
  • room temperature until set, but not longer than 24 hours.
  • Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12
  • months. Thaw frozen jam in refrigerator before serving. 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.
© Taste of Home 2013

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Orange Blueberry Freezer Jam (continued)

Nutrition Facts: 2 tablespoons equals 66 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 17 g carbohydrate, trace fiber, trace protein.
© Taste of Home 2013