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.