Louisiana Blueberry Jam

Fast, easy, delicious.

5 C. Louisiana blueberries
1/2 C. sugar (used brown cane sugar)
1 T fresh lemon juice (I have frozen lemon juice cubes from Becnel lemons)
1/4 t. kosher salt (or locavore-provided salt)

In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt. Mash with a potato masher or wooden spoon until the berries have released their juices.

Cook over medium-high heat, stirring occasionally, until the mixture has thickened, 18-25 minutes. Transfer to containers and refrigerate for up to 1 month or freeze for up to 1 year.

 

Makes 3 cups.

I plan to serve it over Ryal's goat cheese as

a spread on a Hollygrove Market baguette.

Taken from Real Simple