Blueberry Jam, Oh Jam (In my Teddy Riley singing voice)
3 ingredients. what's not to love and try. I'll say it again, 3 ingredients to make a condiment that you can them use in versatility of dishes and change the fruit ingredient choice at your preference. hate to sound cocky but yet again you're welcome.
6 cups blueberries
3 1⁄2 cups sugar
1⁄4 cup lemon juice
2 teaspoons finely grated lemon rind
In large pot, crush 3 cups blueberries with a potato masher.
In the same pot add sugar, and lemon juice. Bring to a rolling boil, stirring often. Once boiling, cook until it thickens, about 10 minutes.
While this is happening place a small dish in the freezer to use for testing the jam. Take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking in 1-2 minute increments. If it moves slow, it is done.
Transfer to a heat-proof container. Cool to room temperature. If not canning, use within 2 weeks. Once opened, store in the refrigerator.