Preserving Method: Freezing

Makes about 4 to 5 (8 oz) half pints

You will need

• 3 cups crushed blueberries (about 2 lb or 2-1/2 pints) * 
• 1 Tbsp lemon juice 
• 1-3/4 cups unsweetened white grape or apple juice 
• 3 Tbsp Ball®  RealFruit Low or No-Sugar Needed Pectin 
• Up to 3 cups sugar, 1-1/2 cups SPLENDA No Calorie Sweetener, Granular, 3/4 to 1 cup honey, or desired amount of other artificial sweeteners (optional) 

Directions

1. GRADUALLY ADD Pectin into fruit juice and lemon juice until dissolved. Bring to a full rolling boil that cannot be stirred down, over medium-high heat, stirring frequently. Boil hard 1 minute, stirring constantly. Remove from heat. 
2. IMMEDIATELY ADD prepared fruit into hot pectin mixture. Stir vigorously for 1 minute. Stir in sugar, SPLENDA No Calorie Sweetener, Granular, other artificial sweetener or honey according to the directions above. 
3. LADLE freezer jam into clean freezer jars leaving 1/2 inch headspace. Push down lids and let jam stand in refrigerator until set, approximately 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year.