– 4 cups fresh blueberries
– 1 cup granulated sugar
– 2 tablespoons lemon juice
– 1 teaspoon grated lemon zest
– Pinch of salt
1. Rinse the blueberries under cool water, then transfer them to a large saucepan. Use a potato masher to gently crush the blueberries.
2. Add the sugar, lemon juice, lemon zest, and salt to the saucepan with the blueberries. Stir to combine.
3. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to medium-low and let the mixture simmer for about 30-35 minutes, stirring occasionally.
4. Remove the saucepan from the heat and let the mixture cool slightly. Use an immersion blender or transfer the mixture to a blender and blend until smooth.
5. If you prefer a seedless jam, strain the mixture through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract as much liquid as possible.
6. Place the saucepan with the strained mixture over medium heat and bring it to a boil. Let it simmer for about 5-7 minutes, or until it reaches your desired consistency.
7. Remove the saucepan from the heat and transfer the jam to clean, sterilized jars. Seal the jars and let them cool to room temperature before storing them in the refrigerator for up to 1 month.
Dr. Sarah Smith is a blueberry expert and author of BlueberryExpert.com. She has been growing and studying blueberries for over 20 years. Her research has focused on the different varieties, growing techniques, and nutritional content of blueberries. She is passionate about helping people to grow their own healthy blueberries and has been a leader in the industry for many years.