It’s berry season here in the Pacific Northwest, with the harvest a little earlier this year with the warmer temperatures we have been having. I decided this year to try to make some blueberry freezer jam. Freezer jam seems to keep that fresh berry taste better than canned, so it is favorite at our house. We use it for topping biscuits, ice-cream, pancakes and crepes. Or for just eating straight out of the jar-not that I would ever do that!
I wanted the jam to be a little less set, which freezer jam does tend to do. When I look for blueberry syrup, I can’t find any without high fructose corn syrup, and even then it is over $8 for a small bottle. I tried this recipe from the ball website, although I didn’t use their pectin, I just used sure-jell.
The jam turned out perfect to use as a syrup, topping, or even as jelly for biscuits. This winter when the cold wind blows, fresh blueberry topping will be wonderful with pancakes. Pancake mix is one of those items I have in my long term food storage pantry. Different types of toppings would be nice in an emergency. If you top it with peanut butter instead of butter, not only be delicious, but it will get you through the morning.
Join in on the discussion, do you prefer freezer jam or canned? What summer produce are you putting up for your pantry?