You may have read in a previous post about our adventures to the local blueberry farm this past spring and my bounty of beautiful, luscious berries that I now have stowed in my freezer.
In the spring the berries are plentiful and in very little time you can pick buckets of juicy purple goodness to wash, freeze, and pack away for the coming year of baking.
Here’s my latest entry into the world of blueberries!
Blueberry Jam
4 cups of whole blueberries
1 cup of sugar
1 teaspoon of fresh lemon juice
1 teaspoon of lemon zest
Quick sprinkle of cinnamon
Cornstarch slurry made with 1 teaspoon cornstarch and 2 tablespoons of water
Place the blueberries, sugar, lemon juice, zest, and cinnamon in a saucepan over medium-low heat.
Stir until the sugar melts. Raise the temperature slightly and cook about 30 minutes, stirring frequently.
Add the slurry a little bit at a time until the jam is as thick as you like.
Cool the jam completely, put it in a covered container, and store in the refrigerator until ready to use.
Use this on toast, scones, to top cheesecake. YUM!
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