When the blueberries come in, in abundance, one needs to make….jam.
This is pretty simple and it is just a vamp on the raspberry jam we posted a few years ago. The main difference is: raspberries have enough natural pectin to thicken on their own, and for blueberries we have added a thickening agent – in our case cornstarch (we didn’t have any pectin at hand, but that can be used too).
For about 4 cups of jam you’ll need: x3 cups fresh blueberries, 3 Tbsp cornstarch, 1 tsp unsalted butter, 1 to 1-1/2 cups water, 1 Tbsp lemon juice and 1-1/2 to 2 cups of sugar.
In a non-stick skillet combine the blueberries, water, butter and cornstarch over medium high heat – constantly mixing will with a wooden spoon – until just beginning to bubble.
Add the sugar and lemon juice and continue to stir well so that the sugar quickly dissolves. Continue to let it simmer and while constantly stirring over medium heat until it starts to thicken – about 5-8 minutes. The liquid should drip off the wooden spoon in a single strand but not so thick that it drips slowly. It will continue to thicken as it cools.
Remove from heat and place into sterilized jars (or, in our case, plastic containers, we were out of jars) using a ladle. You can sterilize the jars by placing them into a large pot of boiling water for 3 minutes then remove with tongs and allow to cool to room temperature.
Refrigerate and enjoy later.