My friend, Fab, gave me a recipe for simple blueberry jam. This morning, I smeared some of my homemade jam on a toasted, gluten-free English muffin and tasted summer in every delectable bite.
5 cups blueberries
1/2 cup sugar
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt. Mash with a potato masher or wooden spoon until the berries have released their juices. Cook over medium-high heat until the mixture has thickened for about 20 minutes. Transfer to containers and refrigerate for up to 1 month or freeze for up to 1 year.
bookbabie 
You’ve just given me reason to splurge on purchasing some blueberries! It’s been years since I’ve made any jam/preserves/jelly…
Go for it Lindy, it’s an easy recipe and we gotta take advantage of these summer activities while we can:)
My family used to make homemade jelly when I was little 🙂 Thanks for stopping by my blog earlier!
Your welcome Eden, I enjoyed seeing your work:)
You’re back! And you redecorated. Very nice. 🙂
The jam sounds yummy. Blueberries are currently in season here. I think I’ll give this a try.
Hi Robin, yep, freshened things up a bit!
Beautiful photo and thanks for the recipe!
Hi Lilli, It’s great to hear from you. It’s been a long time… That Blueberry jam looks so good… Wouldn’t that taste good on a piece of toast for breakfast with a good cuppa coffee????? YUM…
Hugs,
Betsy
Love the picture! Michigan blueberries are unlike any others! I miss them…..