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–+ servings
A jar of blueberry freezer jam next to some toast.
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5 from 1 vote

Blueberry Freezer Jam Recipe Without Pectin

This blueberry freezer jam without pectin is quick and easy to make. It's delicious spread on toast, waffles, or pancakes.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Snack
Cuisine: American
Servings: 14
Calories: 39kcal
Author: Jennifer Bell

Equipment

  • Large pot

Ingredients

  • 4 cups blueberries (or substitute any other berry or chopped fruit you prefer)
  • 1/2 cup date paste (see my date paste recipe for instructions)
  • 1 teaspoon lemon zest (optional)

Instructions

  • Add the blueberries, date paste, and lemon zest to a large pot and place on the stove set to low-medium heat.
  • Cook uncovered for 30 minutes on medium heat, stirring occasionally until the jam thickens slightly (it will thicken more as it cools).
  • Let cool completely before serving.

Notes

  • Store the jam in an airtight container in the fridge for up to seven days or in the freezer for up to three months.
  • You can substitute any type of berries or chopped fruit in this recipe.

Nutrition

Serving: 2Tablespoons | Calories: 39kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 67mg | Fiber: 1g | Sugar: 8g | Vitamin A: 23IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg