Every summer we pick gallons upon gallons of blueberries from our lake house blueberry field. We normally make some fresh baked goods, but we mostly vacuum seal and freeze them so that we can have blueberries year ’round, especially for smoothies!
I wanted to try something new and make a blueberry jam. This recipe is very easy, and beyond delicious on toast, and maybe even a waffle or on pancakes.
8 cups of blueberries
2 1/2 cups of sugar
juice of 1/2 a lemon
dash of cinnamon
1. Place all ingredients in a large sauce pan on medium heat, let cook, stirring occasionally until it turns thick, about 30 minutes.
2. Let it sit to cool, it will continue to thicken, and then fill into 2 small mason jars.