You can do this successfully too. All you have to do is read and follow the 3 instructions (I kid you not) on the back of your Instant Fruit Pectin packet.
I even broke a "rule" and blended my blueberries in the food processor, which supposedly breaks down the natural berry pectin. I prefer the berries more blended (because of the blueberry skins), so I took the risk, and it all turned out great anyway.
So here's how you do it:
Blueberry (or any berry you prefer) Freezer Jam
4 cups crushed fruit
1 1/2 cups Sugar
1 packet instant fruit pectin (if you use regular pectin you have to add a lot more sugar)
Jars for Freezing (I re-purposed old Smuckers jars)
The three steps (you can handle this):
1--Mix together the sugar and pectin.
2--Add to crushed fruit.
3--Pour into your containers of choice and let stand for 30 minutes.
Making homemade jam makes me feel like Ma Ingalls. Well, Ma Ingalls plus a food processor.
Update on 3/23/11: I have now tried making freezer jam with both strawberries and pluots, and they both turned out wonderfully. To make the freezer jam with pluots, I had to blanch the pluots first (much like you would with plums).
This post is linked to Tasty Tuesday, Tempt My Tummy Tuesday, Tuesdays At The Table, Delicious Dishes, and WFMW.