Karen’s Blueberry Jam

Ingredients

• 3 cups fresh blueberries, cleaned, picked over
• 1 cup organic cane sugar
• 2 teaspoons fresh lemon juice
• 1 pinch sea salt

Instructions

1. Place all the ingredients in a 2 quart heavy pot (non-aluminum). With a potato masher, break up and mash half of the blueberries (can blitz half in a food processor as well).
2. Bring to a boil, stir, then turn down to a simmer and cover. Cook over low heat 5 minutes to dissolve sugar. Uncover, give a stir, and cook over low heat for about 30 minutes. Stir every few minutes. The jam is ready when much of the liquid is condensed and thickened.
3. Take off heat; the jam will thicken when it cools. Store in a tightly sealed glass jar in the refrigerator.
4. If you wish to can the jam, consider doubling or tripling the recipe. This recipe does not need pectin.