Who doesn’t love the sweet tang of blueberries? Enjoy the flavor throughout fall with this easy recipe for blueberry jam. This fruity, flavorful spread is made of just two ingredients! Spread it on toast, or better yet, on Adirondack blueberry muffins. In just seven easy steps, your breakfast menu for two will become that much sweeter.
Recipe yields two pints.
• 4 cups of blueberries, rinsed
• 3 ½ cups sugar
1. Preheat oven to 250 degrees. Put a medium sized plate into the freezer.
2. With a potato masher or spoon, crush 1 cup of berries in a medium heavy-bottom nonreactive saucepan.
3. Add remaining 3 cups berries and ½ cup water; bring to a simmer over medium heat.
4. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft (this should take about 6 minutes or so).
5. Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.
6. Slowly stir sugar into saucepan; return mix to a simmer, stirring constantly. Reduce heat to medium-low.
7. Cook at a slow boil until thickened (about 45 minutes to 1 hour). To test for readiness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.
Though blueberry season has come to a close (in the Adirondacks, it runs mid-July to early August), this recipe can be canned and enjoyed year-round. For extra sweetness, make it for—or with—your betrothed!
— Story by Anne Rathe