Blueberry jam

These is a great recipe to try when blueberries are in season. It uses only 4 ingredients and does not use processed sugar or pectin. The recipe call for 3/4 cup of honey. I use around half of that when I made the recipe. I prefer less sweetness.


Ingredients (fills an 8 ounce jar) 3 cups blueberries (frozen and thawed or fresh) 3/4 cup honey (you can use more or less depending on how tart your berries are) 2 tablespoons lemon juice 1 teaspoon lemon zest


Directions Place the blueberries in a medium sized sauce pan and crush them with the back of a fork or using a potato masher. Add the honey, lemon juice, and lemon zest, then bring to a boil over medium-high heat. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. The best way to test if it’s done is to put a spoonful in the freezer for 5 minutes. If it won’t easily pour off of the spoon when you remove it from the freezer, then it’s done. Skim off any foam, then ladle the jam into a sterilized jar. Store tightly covered in the fridge for a couple of weeks or you can use canning methods to store in a pantry for longer storage.