No-Cook Tangy Blueberry Freezer Jam

Prep time: 15min
Total time: 1470min
Makes: 9 cups (2.25 L)
4 cups
crushed blueberries (about 2 lb)
1 L
4 cups
1 L
zest and juice of 1 lemon
zest and juice of 1 lime
zest and juice of 1 orange
1 tsp
ground cinnamon
5 mL
pouches liquid pectin
85 mL
Per serving (2 tbsp):
14 g
2 g
1 mg


  1. Place berries in a bowl and stir in sugar, zest and juice of lemon, lime and orange, cinnamon but not the pectin. Let stand 15 min.

  2. Add the pectin, stir 3 min., until the sugar is completely dissolved and no longer grainy. Pour into washed and dried plastic or glass containers with tight-sealing lids (leaving 1/2-in./1-cm head space for expansion during freezing).

  3. Let jam stand at room temperature for 24 hr., uncovered, then seal and refrigerate up to 3 weeks or freeze up to 6 months.