Quick-Cook, Reduced-Sugar Blueberry or Dark, Sweet Cherry Freezer Jam

By jobustitch

Makes 4-5 cups
Use very flavorful berries or cherries. Although Bing is the most widely available dark cherry, other varieties will work fine.

Ingredients

• 4 1/2 cups blueberries or 4 cups pitted dark, sweet cherries
• 1 2/3 cups sugar
• 1 1.75 oz. box powdered less or no-sugar-needed pectin
• 3/4 cup cranberry juice cocktail or water
• 3 to 3 1/2 tablespoon fresh lemon juice (use larger amount for blueberries)
• 3/4 teaspoon lemon zest (omit for cherries)
• 1 cinnamon stick (optional)

Preparation

Step 1

Place several metal tablespoons in the refrigerator to use later in checking the jell of the jam. Have 3 or 4 eight-ounce jars ready.

Using a food processor, chop the blueberries or cherries; do not puree. (Alternatively, coarsely crush the blueberries using the bottom of a wide-bottomed jar; chop the cherries by hand.) Set aside.

In a large, wide-bottomed nonreactive pan or deep-sided skillet on medium-high heat, combine the sugar and the pectin until well blended and no lumps remain. Add the cranberry juice cocktail or water, lemon juice, lemon zest, cinnamon stick (if using), and blueberries or cherries, stirring until well blended.

The mixture will come to a full, foamy boil; cook, stirring constantly, for 2 minutes. If the mixture appears runny, drop about a teaspoon of it onto one of the chilled tablespoons and let it cool for 15 seconds. If it immediately runs off instead of jelling lightly and clinging to the spoon, cook 1 minute longer, then check using another chilled tablespoon.

As soon as the mixture clings to the spoon and jells lightly, it is done. (It will continue to jell and thicken further upon cooling.) Immediately remove from heat. Skim off and discard any foam from surface.

Remove the cinnamon stick, if using. Ladle the jam into jars, leaving ¾ inch headspace to allow for expansion during freezing. Wipe any drips from the jar rim and threads; screw on the lids securely. Let stand until the jam has cooled to barely warm. Refrigerate for 24 hours. If the lids seem loose after cooling and contracting, check and tighten further, but not so much that the seal is broken. May refrigerate for up to 3 weeks or freeze for up to one year.