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Orange Blueberry Freezer Jam

 Orange Blueberry Freezer Jam
This quick jam lets me savor the great taste of fresh-picked blueberries no matter the season, but I have to fight my kids for them since they start eating them the minute I bring them in the house. —Mark Morgan, Waterford, Wisconsin
32 ServingsPrep: 25 min. + standing


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


  • 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 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.

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Orange Blueberry Freezer Jam (continued)

Nutritional Facts: 2 tablespoons equals 66 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 17 g carbohydrate, trace fiber, trace protein.