Honey Sweetened Blueberry Jam
This small batch, pectin-free honey blueberry jam is delicious, easy to make and can be refrigerated or canned for longer term storage.
1 qt blueberries (1 1/2 pounds) *
2/3 cup Sue Bee honey
1/2 lemon juiced
*You can use other fruits, but blueberries have a good deal of natural pectin, so you may need to cook other fruits longer in order to achieve a thick consistency.
Use a low, wide, non-reactive pan such as stainless steel – mash blueberries.
Add the honey and lemon juice and stir to combine. Let the mixture sit until the honey begins to dissolve and the mixture stirs easily.
Bring to a boil. Then reduce heat and cook, stirring regularly, for 10 to 12 minutes, until the jam starts to thicken.
Pour in containers, let it cool and refrigerate.
Or to make the jam shelf stable, pour it into clean, hot jars. Apply lids and rings and process in a boiling water bath canner for ten minutes.