If you’re swimming in blueberries—fresh or frozen—this is hands down the easiest way to preserve their sweet, juicy flavor. No pectin, no cooking, and no massive sugar dump. Just real berries, blended smooth and thickened in minutes.
- Takes just 10 minutes—no cooking or canning involved
- Packed with real fruit (not sugar!)
- Made with Ultra Gel or EZ Gel for a cold-set jam
- Freezes beautifully for up to 2 years
- Perfect on toast, yogurt, pancakes, or ice cream
With only 4 simple ingredients, and 10 minutes to prepare, this recipe is perfect for beginners. Preserve your harvest for year(s) in the freezer with this easy Blueberry Freezer Jam!
Helpful Tips for Foolproof Freezer Jam
Whether you’re making your first batch or your fiftieth, these tips make it easy:
- Thaw Frozen Berries Fully: Include the juices when blending.
- For Extra-Smooth Jam: Add Ultra Gel directly to the blender and blend on puree.
- Adjust the Thickness: Add more Ultra Gel (¼ cup at a time) if needed, stirring and resting 2–5 minutes between additions.
- Leave Headspace: Jars need ½ inch of space at the top for expansion in the freezer.
- Use Freezer-Safe Containers: Mason jars work beautifully, but BPA-free plastic containers or even zip-top freezer bags will do the trick.
Want to pair it with something warm and fluffy? This jam is amazing on Sweet Cream Pancakes or slathered on warm Buttermilk Sourdough Biscuits.
Freezing & Storing Your Jam
- Freezer: Keeps well for up to 2 years. After 12 months, you may see some color fading, but the flavor holds up.
- Fridge: Once thawed, use within 2 weeks. (It usually disappears much faster!)
Recipe Card
If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Blueberry Freezer Jam
Ingredients
- 6 cups washed blueberries
- 1/2 cup lemon juice
- 1/3 cup sugar
- 1/2 cup UltraGel Thickener
Instructions
- Pour 6 cups of blueberries to your blender. Add 1/2 cup of lemon juice or citric acid and Blend till you get it as smooth as you like.
- Pour your mixture into a mixing bowl and add the UltraGel. Whisk together till well incorporated and there are no lumps. FOR EXTRA SMOOTH Blueberry freezer jam, blend with Ultra Gel on puree in the blender.
- Let your freezer jam rest at this point for 2-5 minutes to set up.
- Spoon Blueberry freezer jam into freezer friendly jars or BPA free plastic containers. Make sure to leave at least a 1/2 inch head space for expansion. Blueberry Freezer Jam expands when it freezes and jars will break if filled all the way.
- Freeze for 1-2 years. (After two years it’s still tastes very good, but may have a little discoloration, and loses some nutritional value. Keep thawed freezer jam in the refrigerator for two weeks… It won’t last that long!
Nutrition
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About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
4 comments
Darin
Easy to make and very good
Susie
what is a substitute for ultra gel? It’s not available online as far as I can tell. Thanks.
juliea
HiSuzie! Thanks for stopping by farmhouseharvest! E-Z Gel is the same, and usually suggested by amazon as an alternative. It’s also available at most grocery stores!
Dixie
This is the perfect blueberry freezer jam recipe with low sugar and no pectin! Thank you