• Alison Elliott

Blueberry Jam


Ingredients:

6 c. Fresh blueberries

1/2 Lemon (juiced)

2 c. Sugar

1/4 tsp. Salt


Combine all of the ingredients in a large pot on the stove. Heat and mix occasionally as the sugar dissolves. Boil for four minutes and stir frequently. Reduce the heat and mash the blueberries with a potato masher. Let the mixture simmer for 40 minutes. Remove the jam from the stove and let it cool for another 30 minutes. Store the jam in a sterilized container for up to 3 months in the fridge.

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