We LOVE blueberries. Every year we buy a lot and freeze them. We use them all winter in blueberry waffles, pancakes, muffins and smoothies or in yogurt or oatmeal.

This week we bought a 10 pound box and then 18 pints at the grocery store. (I think that is rougly 25 pounds.) We froze 20 sandwich bags full of them. If you haven’t done that before, it is very simple.

Run the blueberries under water. Then try to get as much moisture off as possible. I pat them dry with a paper towel.

Lay them out on a cookie sheet and freeze for a few hours. Scoop them up and bag them. (We put ours in sandwich bags and then put 4 full sandwich bags inside a gallon size freezer bag to keep them fresh.)

This year I also got adventurous and made homemade syrup. I used this recipe which was quite simple.

I had the syrup made before my husband had finished making the blueberry waffles. Yum!

Since I had good luck making strawberry jam this year (my rasperry jam, on the other hand, was a disaster), I decided to try blueberry jam. I bought a package of dry pectin and followed the directions. It took about 2.5 pints of blueberries and I got five small containers of jam. This will taste so good in the winter!

Here is a picture of what we did with 25 pounds of blueberries, minus the many that we ate:

We will enjoy these all winter long at a fraction of the winter price.

I shared this post at Life as Mom.

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