- 4 cups fresh blueberries (this weighed out to about 18oz)
- 1/2 cup white sugar (add more to taste)
- 1 tablespoon fresh lemon juice
- 1 pinch ground cinnamon
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan;
- cook, stirring constantly, over medium heat until thickened, about 30 minutes.
- Mash with potato masher if necessary
- When stirring, you’ll know when it’s thickened just right when you can draw a line down the middle of the pan with the mixing spoon and it takes a second for the jam to settle back in place.
Notes:
Makes about two cups.
To can / jar
While the blueberries boil in the sugar place canning lids in a water bath and bring to a boil.
When the blueberries are ready fill the jars just to the rim.
Wipe rims with wet cloth / paper towel to make sure they are free of any jam as this well mess with the seasling process.
Use a fork / slotted spoon to remove the lids from the boiling water.
Finger tighten on jars (not too tight but “on good”.
Invert jars on a kitchen towel to cool.
When cool set right side up and test seal by pressing on the middle of the lid. If there’s no sound there’s a proper seal.
If there is a sound use / refridgerate immediately.
Also this recipe was listed as specifically “pectin free” so don’t worry about that.