We really liked the strawberry jam that was a product of the strawberries that the kids had picked earlier in the season. It seemed reasonable to think that the blueberries that had been frozen from a later foray into blueberry picking would work equally well, and they did.
The jam needs to be refrigerated because it’s not shelf stable, but the recipe makes a small amount, and it’s so good that it gets used quickly anyway. I boiled the jars and lids to make sure that they were very clean and hot when I ladled in the jam, although this isn’t really necessary. Running the jars through the dishwasher is just fine. The boiling method produced the “ping” sound that announced that a seal had been satisfactorily achieved. I like that part.
2 pints ripe blueberries
zest and juice of 1 lemon
2 cups sugar
1. Wash the blueberries carefully and remove all stems and leaves. Set them aside.
2. Put the sugar, zest, and lemon juice in a small heavy pot. Cook over low heat for about 10 minutes. Sugar will dissolve.
3. Add the blueberries. Mix and cook over low to medium heat for about 20 minutes. Keep at a low boil until the mixture thickens.
4. Let the mixture cool for a bit before ladling into glass jars. The recipe made three half pints. Refrigerate.