If the only experience you have, of blueberry jam-ish anything, is a sneaky sampling of 'blueberry syrup' on a spinning tray at a pancake house, then toss that memory. (I've tossed mine)
This jam is exceptional. Not only is it very simple to make, it turns out perfectly every time and tastes like something you'd spread over a hot scone from England's best tea room. I'm talking, dynamic blueberry jam that isn't so sweet you'll curl up your tongue and reach to gulp down the nearest water.
The secret is the acidic balancing act by way of lemon zest, and lemon juice. This jam also has the tiniest fairy pinch of salt in it. Both work wonders to bring out the berry-ness of the blueberries, giving the jam that just-picked-from-the-bush flavor.
"The yield is shy of 1 cup, so feel free to double the recipe to make more. This will keep in the refrigerator for up to two weeks, though it really won't last that long..."
MINI-BATCH BLUEBERRY JAM
Ingredients: 2 cups blueberries, 2/3 cup sugar, zest and juice of 1 lemon, 3 tbsp. water, tiny pinch of salt.
Makes about 1 cup.
1. Place the ingredients in a saucepan over medium heat. When the jam starts to bubble all over (a very low boil), turn it down to low.
2. Cook jam, stirring every couple minutes or so for 25-35 minutes. At the 25 minute mark start testing the setting point.
3. Two ways to test the setting point: 1. Use a candy thermometer. The jams perfect temperature is between 218* and 220* Fahrenheit. 2. Use the frozen saucer method. Place a drop of jam on the very cold saucer. If it stays put and doesn't run when you tilt the saucer, loses a bit of its sheen and or wrinkles on the surface or around the edges when you push it, it's done.
4. Spoon jam into a clean and sterilized jar, allow to cool bit. Place your lid and pop it into the refrigerator.