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Black and Blueberry Freezer Jam Recipe

Black and Blueberry Freezer Jam is quick, easy and delicious. It is a great recipe for those new to canning, as it doesn’t require much fussing about. For a quick tutorial on traditional jam, check out my strawberry key lime jam recipe.

black and blueberry freezer jam

I like the simplicity of freezer jam because you still get all the flavor of summer fruit,  but it is quicker and easier than sealing everything in a water bath. 

Blackberry blueberry freezer jam

This recipe will take approximately 20 minutes from start to finish, then the jars will sit for a few hours and it’s done. How easy is that?! 

The best part about this is making whatever flavor combination you like.  That’s the fun part of cooking, there really aren’t many “rules” when it comes to combining flavors. If you like it,  that’s what counts.


You can make this recipe with fresh or frozen fruit. I’ve done both, but I will say this – when berries are in season and at their peak, that is the best time to use them.

It is blueberry season here and we pick berries every year. Because we usually come home with at least 20 pounds, we have to freeze at least half of them.

How to freeze berries

The best way to do this is to lay them out in a single layer on a small sheet pan and put them in the freezer for an hour or so until they are completely frozen. Then put them into a resealable freezer bag or vacuum seal them.

If the fruit has any bruising, remove it. If there is even the tiniest bit of mold, toss it.  

The last thing you want to do is introduce mold into an entire batch of jam because it will ruin everything (there goes all of your time, effort and money).

How to make blueberry freezer jam

When I was learning how to make jam, I started with recipes like this one. I was not comfortable with water bath canning, but I still wanted to make jam.

making black and blueberry freezer jam

This black and blueberry freezer jam is perfect for beginners, and also for those of us who have been doing it for awhile. This is a great recipe for a quick batch of jam without having to lug out the canning equipment.

  1. Add berries and lemon juice to a pot and crush the fruit as much or as little as you like.
  2. Bring fruit to a boil.
  3. Add sugar and pectin to the berry mixture.
  4. Return to a hard boil for one minute.
  5. Remove from heat and ladle into jars.

Homemade jam is perfect for gift-giving. Food gifts are always the best gifts. It’s like love in a jar, and these tags are made especially for gifting.

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More jam recipes

Black and Blueberry Freezer Jam

Cheryl Bennett
Quick and easy black and blueberry freezer jam is perfect for beginners. No water bath canning required.
4.89 from 9 votes
Prep Time 10 minutes
Cook Time 20 minutes
Setting Time 2 hours
Total Time 2 hours 30 minutes
Course Jam recipes
Cuisine American
Servings 7 cups
Calories 112 kcal


  • 3 1/2 cups blueberries
  • 1 1/2 cups blackberries
  • 1/3 cup fresh lemon juice 2 or 3 lemons
  • 2 1/2 cups granulated sugar
  • 1/3 cup powdered no sugar/low sugar pectin
  • seven 8-oz freezer jam jars


  • Thoroughly wash, rinse & dry jars & lids.
  • Add berries and lemon juice to a medium pot.
  • Bring to a boil over medium-high heat. Crush fruit slightly with a potato masher to break it up. ( break up more if you like smoother jam)
  • Whisk together sugar and pectin and add to fruit, stirring until dissolved. 
  • Return to rolling boil and boil 1 minute. Remove from heat.
  • Transfer to jars, using a canning funnel to keep edges clean, leaving a 1/2" space on top. 
  • Seal and let sit at room temp for 2 – 3 hours (up to 24), until jam is set.
  • To store, freeze for up to 6 months or refrigerate and use within 3 weeks.


Jam may take up to 24 hours to set completely. Don’t panic if it doesn’t set up right away.
Carefully pick out any bruised or moldy fruit.
Use freezer jam lids or regular canning lids – whatever you have.


Serving: 2tbsp.Calories: 112kcalCarbohydrates: 28gSodium: 10mgFiber: 1gSugar: 22g
Tried this recipe?Let us know how it was!

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Originally published 8/27/11. Most recent update 5/9/20.

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