1 Pint Blueberry Jam

My husband and I can be very slow to go through jars of jam, so when I make them at home I prefer to do small batches that way I'm not wasting anything. Small batch is also easier to manage and stay on top, leaves less clean-up, and takes up less space.

Because this recipe includes no extra pectin, you also don't need to mess around with canning equipment.

1 pint of blueberries, local if possible.

2-3 tbs sugar

1-2 tbs fresh squeezed lemon juice

Canning jars with lids

Weight the amount of fruit you have and make a note. Prep the blueberries by washing them, removing any stems or old berries.

Also, make sure to prep and sterilize whatever canning jars and lids you are using.

Transfer the berries to your pot.

Add the sugar and lemon juice to the pot and give the berries a quick smash with a potato masher. You don't have to crush all of the berries, maybe just half or so.

Cook the mixture over medium heat for 15-20 minutes or until the jam starts to reduce and thicken. The jam will start to become a gel like consistency. Make sure to stir constantly to keep your jam from burning. When the jam has thickened to your liking, remove from heat.

Carefully transfer the jam from the pot to your canning jars. This jam should keep well in the refrigerator for 3-4 weeks.