This blueberry freezer jam recipe is easy to make and delicious on toast, muffins, pancakes, or waffles. This recipe can be made with any type of berry or fruit you like, so use whatever is fresh and in season. This nutritious jam is vegan, paleo diet friendly, and refined sugar free.
What to serve with this blueberry freezer jam
Spread this jam on this no-knead vegan whole wheat bread. It’s much less messy and easier to make than traditional homemade bread.
Ingredients and substitutions
I opted to use fresh blueberries this time, but strawberries, apricots, raspberries, or blackberries work well in this recipe too. Frozen berries are fine too if you prefer.
This blueberry freezer jam calls for date paste instead of white sugar. Date paste is a great alternative sweetener for jam because it has a neutral sweetness which doesn’t overpower the flavor of the berries, plus it has just the right consistency to make the jam “jammy” without having to use pectin, like most traditional jam recipes do.
I added some lemon zest to this recipe. You can omit the zest if necessary, but if you have a fresh lemon I recommend including the zest because it adds a bright, fresh flavor to the jam. Lemon zest complements practically all berries and fruits so I always include it in jam recipes.
Unlike traditional jam that’s preserved in glass jars for long term storage, this jam is meant to be eaten within a week or so of making it, or you can store it in the freezer and thaw it out as needed.
How to make it
Start by adding the berries, date paste, and lemon zest to a pot on the stove. Then cook, uncovered, on medium heat until the jam thickens. It will thicken even more once it cools.
Let cool completely before storing this blueberry freezer jam in an airtight container in the fridge for up to seven days or in the freezer for up to six months.
More refined sugar free recipes to try
- This refined sugar free, nut free chocolate spread is kid approved and easy to make.
- Or use this almond butter chocolate frosting as a spread on toast, pancakes, or waffles.
- This chocolate sweet potato frosting is vegan and paleo diet friendly.
Blueberry Freezer Jam
- Large pot
- 4 cups blueberries
- 1/2 cup date paste (see my date paste recipe for instructions)
- 1 teaspoon lemon zest (optional)
- Add the blueberries, date paste, and lemon zest to a large pot and place on the stove set to low-medium heat.
- Cook uncovered on for 30 minutes or until the jam thickens slightly (it will thicken more as it cools).
- Let cool completely before serving.
- Store this blueberry freezer jam in an airtight container in the fridge for up to seven days or in the freezer for up to six months.
- You can substitute any type of berries or chopped fruit in this recipe.