This two-ingredient jam is a breeze to make and comes together in less than 20 minutes. It requires no pectin, sugar thermometer, or otherwise. The results are smooth and thick, almost fudgey. You can easily substitute raspberries if you wish, just cut the cooking time by a minute or two. This jam an excellent baking jam because it will not spill over. You can overstuff jam cookies and tarts with abandon. —AnnieCate
1 heaping cup
frozen Maine blueberries (about 24 oz of blueberries)
Place blueberries (do not thaw ahead of time) and dates in a medium saucepan. Cover.
Turn heat to medium and cook, covered, for about 10-14 minutes. Start peaking at it at 10 minutes. If the berries already look quite wrinkled and reduced, it's go time.
Uncover and continue to cook, stirring constantly, for 3-5 additional minutes. Use a wooden spoon. You'll know that it's done when you pull the spoon across the bottom of the pan and the mix does not return to that spot (aka, you will still be able to see the path the spoon made on the bottom of the pan)
If you have an immersion blender, you can puree the mix right away.
If you don't have an immersion blender, wait for the mix to cool before pureeing to a smooth, even consistency.