For a while now, Mr. Move Eat Create has been lamenting the lack of blueberry jam. Other jam flavors abound: strawberry, apricot, blackberry, raspberry and so on. But, blueberry, he sadly noted, was missing.
I decided to fix that.
Knowing that blueberry season is quickly nearing its end, I thought I should act quickly. So I snatched up two pints of locally grown blueberries and set about my kitchen to fill the blueberry jam void.
This is a fairly thin jam and has a really nice fresh flavor that is quite delicious spread on toast. Mr. Move Eat Create also thinks it is amazing scooped onto some Nutulla-covered graham crackers. To be fair, he thinks a good many things are great when combined with Nutella, but he’s probably right, nonetheless.
Jam. Spread. Nutella companion. Whatever you want to do with it, enjoy!
2 pints blueberries
½ cup cane sugar
1 tblspn freshly squeezed lemon juice
- Pick through your blueberries to ensure all traces of stems are removed and then wash them well.
- Put blueberries, sugar, and lemon juice into a medium sized pot over medium-high heat.
- As the blueberries warm up, begin to mash them with the back of a wooden spoon or potato masher. It’s not necessary to completely mash them, as they will break down as they cook.
- Once the mixture starts to boil, reduce heat to medium. Continue to mash as needed and stir, while cooking uncovered over medium heat for 20-25 minutes. Skim off foam or skin that forms on the top as it cooks.
- The jam will still be quite thin, but you’ll know it’s ready to come off the heat when it has thickened enough to lightly coat the back of a wooden spoon when dipped into it.
- Remove from heat and let cool in the pot for an hour or two. Skim off any remaining skin and pour into a jar. Leave uncovered for several more hours or overnight in order to cool completely. Cover and store in refrigerator.