By using frozen blueberries to make this jam, I can force a little bit of spring into my life. Frozen blueberries at this time of year are so much more flavorful than the kind you find in the produce section of the grocery store. They are perfect for blueberry muffins, blueberry pancakes or any kind of baking. I always keep a bag in my freezer for when the inspiration strikes.
I had used this method to make some peach jam at the end of last summer and once in was gone, missed its freshness every morning. Using this recipe with frozen fruit was just as easy and successful - it just adds a little bit to the cooking time, as the fruit thaws and comes to boiling. You may be skeptical, but the three ingredients cook into a lovely jam. The color of the jam is beautiful and the blueberry flavor is so fresh on my morning toast. It is an easy way to bring some springtime into these endless winter days :-)
Easy Freezer Blueberry Jam
2 lbs frozen blueberries (2 bags)
11/2 cups Splenda baking mix (or sugar)
2 T fresh lemon juice
Splash of water
Place frozen blueberries in large pan and add sugar and lemon juice. Bring to a boil, stirring often. Boil vigorously for 40 - 50 minutes until blueberries have popped open and juice has thickened. Spoon carefully into two freezer containers. I like to use one now and freeze one for later. Enjoy!
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