Blueberry Freezer Jam & Blueberry Pie Recipes

Blueberry Freezer Jam

Ingredients:

• 2 cups crushed blueberries (approximately 2 pints whole)
• 2 Tbsp. lemon juice
• 4 cups sugar
• 1 pouch (3 oz) certo liquid pectin

Directions:

1. Wash and rinse containers for jam.
2. Wash and crush berries, one cup at a time.
3. Place 2 cups berries in bowl and stir in 4 cups sugar.
4. Mix well. Let stand for 10 minutes. Stir occasionally.
5. Stir pectin into lemon juice in different bowl.
6. Stir pectin mixture into berry mixture. Stir constantly until all sugar is dissolved.
7. Pour into prepared containers. Leave 1/2 inch space at top for expansion during freezing.
8. Let stand at room temperature for 24 hours until set.

**refrigerate up to 3 weeks or freeze up to a year**

Blueberry Pie

Ingredients:

• 3-4 cups fresh or frozen whole blueberries (no syrup)
• 1 9 inch deep dish pie crust
• 7 Tbsp corn starch
• 3 Tbsp water
• 2 Tbsp lemon juice
• 1/2 Tbsp Cinnamon
• 1/4 tsp allspice
• 2/3 C sugar

Directions:

1. Make pie crust or use store bought crust. Preheat oven to 375 degrees F
2. Wash berries
3. Mix dry ingredients
4. Add wet ingredients to dry ingredients, mix well
5. Add blueberries to pie crust
6. Pour liquid mixture over blueberries
7. Top with pie crust or crumb topping (1/4 C sugar, 1/2 C flour, 1/4 C butter combined until crumbly)
8. Bake at 375 F for 1 hour, until golden & bubbling