Best Ever Gluten Free Blueberry Freezer Jam

Freezer jam. It's all over Pinterest and over many of the food blogs I frequent. Most of you who've made it, swear by it. I see the obsession. It's so easy! My husband's verdict: "This is the best blueberry jam I've ever tasted." And you know what? I think I might just have to agree. That's even after using a bit too much pectin. Which is what gives the jam the look that it's moving. Lol. So, next time round, slightly less pectin for me. But, oh my NOM! This is tangy and sweet and has large bits of blueberries in it! Which is vitally important for me!

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Ingredients: 

For the blueberry freezer jam
1/2 cup water
1 packet pectin
3 cups sugar
300 g blueberries, washed and dried

Note: you do not have to use a canning or traditional jam jar for this recipe. I successfully made my freezer jam in one those clip-close, freezer-friendly plastic containers. You just need a receptacle with a tightly-fitting lid.

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Instructions: 

1. Pulse the blueberries in a food process until finely chopped. Or until your desired level of chopped-ness is reached. :)
2. Add sugar
3. Mix thoroughly and allow to stand 10 minutes
4. Add 1 packet of pectin to a saucepan with water. (Honestly, check the amount of water your packet of pectin requires, as it may very well vary.)
5. Cook over medium heat and bring to the boil.
6. Boil for 1 minute, whisking constanty.
7. Add the pectin to the fruit, stir for about 3 minutes in a figure 8 pattern using a wooden spoon to thoroughly mix the fruit with the pectin.
8. Pour the jam into your desired container.
9. Close.
10. Let stand at room temperature for 24 hours.
11. Freeze for at least 3 hours or until first use.
12. After first use, store in freezer or fridge. I keep mine in the fridge.