Summer Blueberry Jam
A small-batch blueberry jam with lemon, warm spices and just enough sugar, ready for toast, yogurt or spooning over simple desserts.
Prep 5 min · Cook 20 min · Total 35 min · Makes about 2 cups
Ingredients
- 4 cups fresh blueberries
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Directions
- Combine the blueberries, lemon juice, sugar, cinnamon, nutmeg and salt in a medium saucepan. Stir everything together until the berries are evenly coated.
- Set the pan over medium-high heat and bring the mixture to a boil, then turn the heat down to low. Let it simmer for 15 minutes, stirring now and then.
- Take the pan off the heat and allow the jam to cool for 10 minutes. Spoon it into a jar or airtight container, then refrigerate for up to 2 weeks or freeze for up to 3 months.