Blueberry jam, like lingonberry jam, is very easy to make. Blueberries are often referred to as a ”superfood” due to its nutritional content. In any case, it tastes really good. I use it on oatmeal. Sometimes I put it on bread. It's great with pancakes. It also goes well with some blue cheese varieties. Make a batch and try it with different things to find your favorites.
I make my blueberry jam with considerably less sugar and more cinnamon than any other recipe I have seen. Blueberries are naturally sweet and I don't like to add more sugar than needed to anything. Sugar is a drug. 😉
Also, I don't use preservatives other than sugar.
- 1 kilo blueberries (about 2 liters)
- 4 deciliter organic sugar
- 3 tablespoons cinnamon
This is how you make the blueberry jam:
Put all ingredients in a pot. Let it boil for five minutes. Stir with a spoon until all ingredients are mixed. Pour into clean (hot if possible) jars. Done!
It can be stored in a fridge or freezer. I have read that it will keep in a fridge for a couple of months, but mine almost never lasts that long. 😀 Anyway, if it looks good and doesn't smell off, it should be okay. Taste it to be certain. If frozen, it lasts very long. At least a year.
(Photo by Pranav Madhu at Unsplash)