Ingredients
- 1 large lemon
- 2 pints fresh ripe blueberries, rinsed
- 1/2 cup granulated sugar
- 1/2 cup water
Preparation
1. Zest and juice lemon. Place blueberries into a non-reactive pan. Add lemon zest, juice, sugar, and water. Bring to a boil over medium heat. Reduce heat and simmer, stirring often, for about 20 minutes or until mixture is reduced and thickened. Jam will thicken more after it cools.
2. Spoon jam into clean jars with tight-fitting lids. Refrigerate.
If freezing, remember to not fill jars all the way up. Leave a 1/2-1 inch space at the top to allow the jam to expand when frozen. This keeps the lid from popping off in the freezer.
About this recipe
Follow Teresa on instagram @foodonfifth and at teresablackburnfoodstyling.com and foodonfifth.com
