To make no-cook blueberry jam, combine mashed berries, sugar, lemon juice and pectin. Pour the mixture into jelly jars or freezer containers, then refrigerate or freeze it.
Obtain a quart of fresh blueberries, remove the wilted ones, and remove the stems from the ripe berries. Wash them well with water before mashing them with a large spoon or a potato masher. Mix the mashed berries with four cups of white sugar.
Combine two tablespoons of table sugar with three ounces, or half a bottle, of liquid pectin. Mix the berry mixture with the lemon juice mixture, and stir well for at least four minutes. Once the jelly is in jars or containers, let it sit out overnight at room temperature before storing it in the refrigerator or freezing it.
Freezer jam is different than conventional cooked jam. While freezer jams are not cooked, traditional jams are boiled, mixed, then reboiled. Cooked jams have a thicker consistency than freezer jams, which have a lighter texture. Sealed containers of cooked jams can be stored for up to a year in a cool, dry place. Freezer jams can be stored in the freezer for up to a year or the refrigerator for up to three weeks.