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6 cups fresh blueberries 1 1/2 cup sugar
Put sugar and blueberries in a large pot. Mash blueberries to release some of the juice to mix with the sugar.
Bring to a slow boil, over medium heat. From this point on - about 20-30 minutes, you need to stir the mixture constantly to prevent it from scorching.
Stir until the mixture thickens to jam consistency. (20-30 minutes.
You can use a hand blender to puree the fruit more if you'd like but I love chunks of fruit in my jams.
Allow to cool before spooning into jars that have been washed in hot water. Be sure to also sterilize the lids and rims.
This is meant to be a small batch, to be used up within a four week time frame so you only need to store it in the fridge. No processing or pectin needed. This is perfect for those of us (like me) that do not have the space or need for pantries full of processed jars.