Blueberry Freezer Jam

NOTE:  I started this post before I was afflicted with the world's WORST migraine that kept me in the bed for days!
Or I think it was a migraine...

We've been super busy this past weekend with tons of stuff.   I loaded up on cheap labor (my kids) and headed out to Ottawa Farms to pick our own blueberries.  They were $2 a pound if you pick them yourself or $4 a pound if you don't.  The kids loved it and I love having fresh berries.  We also snagged up two seedless watermelons for $2.50 each - the cheapest I've seen.

Conner was chillin' in the AC - he wasn't having any of that child labor business.  Plus, he was just squishing the berries anyway.  :o)

We made muffins and such, but used most of them to make Blueberry Freezer Jam.  I love freezer jam because it takes a lot less effort to put up and it tastes soooooo good!  And, of course, I'm going to tell you how to make it.  It's super easy and not time consuming at all.


Directions:

• Wash your berries thoroughly.

• Mash your berries with a spoon, potato masher or processor.  Make sure you leave nice chunks.

•  Make sure you use the no cook freezer jam pectin packets.  They cost me $.97 each at Wally World and make 1/2 pint each.  I doubled up the recipe to fill the pint jars below.  The jars cost me $6.57 for 12 of them at Wally World.
• Mix 1 pectin packet with 1 cup of sugar (or more if you like it really sweet.)
• Measure out about 3 1/2 cups of blueberries and mix with the pectin/sugar mixture.
• Let sit for at least 10 minutes.

•  Place mixture in jar and freeze and keep frozen until use. One packet should make two 8 oz jars of jam.  Freezer jam is not shelf stable so you must keep it frozen or in the fridge.
• Super easy!

Beautiful.