Ingredients
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2 lbs (1kg) BlueberriesFresh, not frozen!
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1.5 cups (300g) Granulated Sugaryou can use more, but I prefer it less sweet)
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1 Lemon
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1/2 tsp Salt
Directions
Steps
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1
Done
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In a heavy-bottom sauce pan, combined the blueberries and sugar over medium heat. Stir until the sugar is dissolved. (If you like your jam really sweet, you can do the traditional 1:1 ratio, so for every pound or kg blueberries, add that same amount of sugar). |
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2
Done
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Juice the lemon and add the lemon juice and salt. |
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3
Done
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Turn the heat up to medium-high and let boil for 2 minutes. |
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4
Done
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Turn the heat down to medium-low heat. Smash the blueberries - for this I use a potato masher - this is what gives it a jam-like consistency. |
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5
Done
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Let your mashed berries simmer for another good 20-30 minutes on medium-low heat. |
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6
Done
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Remove from stove and let cool for about 20-30 minutes. |
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7
Done
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Pour into your glass jars with lids. Keep a bit of space at the top. |
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8
Done
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Your blueberry jam should stay good in a cool, dry place for up to 1 year. |
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9
Done
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Try as a spread on Homemade Southern Buttermilk Biscuits. |
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10
Done
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