Simple Blueberry Jam 藍莓果醬

Last week, my friends visited us from Hong Kong and they were staying with us for a week. I planned their travel itineraries and here comes our first local activity. The first activity that we introduced them was U-pick blueberries and Strawberries. We have a couple of berries farms in our neighborhood that offer U-pick berries. It is a very fun activity to family especially with kids. We picked altogether 6 pounds of Blueberries and Strawberries (pic 1). I washed them and dry them with napkins(pic 2). I frozen most of it and kept some for making blueberry jam. Here is a simple small batch recipe that I found in website.

 

Easy Blueberry Jam {Small Batch Recipe}

This is a small batch of jam, making about 2½ cups.

Ingredients

Supplies:

• wide saucepan or skillet (I like to use a skillet)
• potato masher
• spatula or spoon
• hand blender

Ingredients:

• 2 lbs blueberries, about 6 heaping cups
• 1½ cups sugar
• pinch of salt

Instructions

1. Prepare your jars by boiling the lids, rings and jars in boiling water for 5 minutes.
2. In a wide saucepan or skillet on low-medium heat, add the blueberries, pinch of salt and sugar(pic 3).
3. Stir to combine.
4. Then use your potato masher to smash up the blueberries and release their juices(pic 4).
5. Turn up the heat to medium, then cook the blueberry mixture until it is gently boiling.
6. Keep cooking, and stirring until the mixture thickens. You must, must stir constantly or your jam will burn. As well the constant stirring will help to prevent the jam from splattering out of the pan. You will likely need to cook the jam for 30 or more minutes.
7. You will know that the jam is ready when the mixture is thick enough to leave an open trail behind the spoon.
8. Remove from heat, and let cool completely before serving.

Notes

This jam can be refrigerated for up to 4 weeks you don’t really need to seal the jars.

Recipe source:  http://www.aprettylifeinthesuburbs.com/easy-blueberry-jam-2-ingredients/