If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: The first few times I made this, I just covered the blueberries in sugar without measuring. But I've found that a good balance is about 3 parts blueberries to 1 part sugar. But feel free to crank up or take down the sugar.
I use this on waffles, pancakes, French toast, and crêpes. Once it is cold, it firms up and works well as a jam for sandwiches. It's great as a layer between cakes or as a glaze for a cheesecake.
Since I'm not following the proper preserving rules, make sure to keep it in the fridge and eat it within a few days. —Phyllis Grant
Makes a little less than a cup
- 1 cup fresh blueberries
- 1/3 cup sugar
- 1/16 teaspoon kosher salt
- 1/2 teaspoon lemon zest
- 1 teaspoon lemon juice
- 2 tablespoons water
- Place all ingredients in a pan. Turn heat to medium. Bring the mixture to a boil, stirring every minute or so. When it comes to the boil, reduce the heat to a simmer. It will start to release neon juices and the fruit will begin to soften. Cook up to 30 minutes. Up to you. The longer you go, the smoother and more jam-like it will be. Store in the fridge and eat within a few days.
- This recipe is a Community Pick!