Blueberry Jam

Who doesn’t like jam. Actually in last two years, I have hardly purchased any store-bought ones, as home made jams are very easy to prepare. Moreover, you can control your ingredients, especially sugar. You can know exactly what is in your recipe, which is my all time favorite homemade cooking advantage.

I don’t have much knowledge on canning, so I make small batches of jams. Small batch can be easily consumed in a month’s time frame. Jams can be used not only on a slice of bread or a croissant, but you can mix it with granola and Greek yogurt for a perfect breakfast on the go. It can be baked in a puff pastry with brie cheese. There are several uses.

Summer is going on and we frequently visit local farms for fruit picking. If you haven’t experienced farm fresh picking, then please do so. It is a perfect day out activity with your family and friends, especially kids.

My husband and I have gone for several of them: blueberries, raspberries, strawberries, cherries, and apples. You can also pick pumpkins during Halloween-Thanksgiving holiday time.

Ingredients:

2 cups of fresh blueberries

1/2 lemon juice

1/2 cups of sugar

2 tablespoons of pectin (a vegetarian option)

Method:

Heat up your pan at low-medium temperature.

Add blueberries, lemon juice, sugar, and pectin. Mash everything well.

Now reduce until 1/3 of the original quantity.

Cool it a bit and fill it in a clean and sterilize container jar.

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