Wednesday, August 31, 2011

Blueberry Jam


My mom was recently in town and brought me some jam she made. I LOVED how simple this is to make! You can puree the blueberries if you want a smoother consistency or leave it more chucky like we did. Either way it’s fresh and couldn’t be easier to make.

Blueberry Jam
(Adapted from Real Simple)

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5 cups blueberries
1/2 cup sugar
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt

In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt. Mash with a potato masher or wooden spoon until the berries have released their juices.
Cook over medium-high heat, stirring occasionally, until the mixture has thickened, 18 to 25 minutes. Transfer to containers and refrigerate for up to 1 month or freeze for up to 1 year.


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