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A jar of blueberry freezer jam next to 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 Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Snack
Cuisine: American
Servings: 14
Calories: 39kcal

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 on for 30 minutes or until the jam thickens slightly (it will thicken more as it cools).
  • Let cool completely before serving.

Notes

  • Store this blueberry freezer jam without pectin 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.

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