No telling where this recipe came from but I have been using it for the past few seasons. I love blueberries and sometimes I don’t have the time or the kitchen is too hot to make a batch of hot water bath jam. This recipe makes a small manageable batch of freezer berry jam that is perfect for yogurt, dessert or toast when summer is a long ago memory.
blueberry, low sugar freezer jam
4 cups blueberries
2 cups raspberries
1 (1.75) sugar free pectin
2 tablespoons lemon juice
1 1/2 cups raw, organic agave
Mash berries and let rest 20 minutes. Take the juice from the berries and add to the pectin in a small saucepan bringing to a boil and stir for 1 minute. Add the berry mash and agave to the pectin juice, boil and stir for 3 minutes. Remove from heat. Cool.
Spoon into 4-8 oz freezer containers, cover and let rest in the refrigerator overnight. Freeze for up to 9 months.