Orange Blueberry Freezer Jam

I've never made jam of any kind before, so trying a freezer recipe first seemed like a good idea.  This recipe is simple and uses just a few ingredients.  Right now the jam is still sitting at room temperature, so I haven't tried it yet, but I DID lick a bit of it from the bowl and it tasted amazing!

This recipe is from the August/September 2013 issue of Taste of Home.  It is shown on a toasted baguette with a slice of brie.  YUM!

Orange Blueberry Freezer Jam

2 1/2 cups sugar
1 medium orange
1 1/2 cups fresh blueberries, crushed
1 pound (3 oz) liquid fruit pectin

Rinse four clean 1-cup plastic containers with lids with boiling water.  Dry thoroughly.

Preheat oven to 250 degrees.  Place sugar in a shallow baking dish and bake 15 minutes.  Meanwhile, finely grate 1 Tbsp peel from orange.  Peel and chop orange.

In a large bowl, combine the blueberries, warm sugar, grated peel and chopped orange.  Let stand for 10 minutes, stirring occasionally.  Add the pectin.  Stir constantly for 3 minutes to distribute pectin.

Immediately fill all containers to within 1/2 inch of tops.  Wipe container rims.  Immediately cover with lids.  Let stand at room temperature until set, up to 24 hours.  Jam is now ready to use.

Refrigerate for up to 3 weeks or freeze up to 12 months.  Thaw frozen jam in the refrigerator before using.