Description
This jam is full of naturally sweet flavor from ripe summer blueberries and just a touch of lemon zest. Perfect on toast, in yogurt, oatmeal and even ice cream!
Ingredients
Scale
- 4 cups blueberries washed and any stems picked off
- zest and juice from one small lemon
- 2 tablespoon maple syrup
Instructions
- Combine all ingredients in a quart size saucepan.
- On medium high heat, begin to mash (I used a potato masher) until most but not all of the blueberries are broken up.
- Bring to a boil.
- Lower heat and simmer for about 50-55 minutes, stirring every so often to prevent burning.
- Test with cold spoon (see above)*
- Let cool and transfer to a jar with lid.
- Refrigerate.
Notes
I have gotten a few questions regarding using frozen blueberries for this recipe. Although I have not tested this myself, I have had a few readers message me that frozen blueberries did in fact work for this recipe.
Nutrition
- Calories: 37kcal
- Sugar: 7g
- Protein: 0.4g