Blueberry jam – just enough and no scientific gadgets needed!
Get out a skillet, pour in 3 heaping cups of blueberries and 3/4 cup of sugar.
Have clear jar(s) ready. This will make about a cup or slightly more depending on how thick you want it. Have a wooden spoon and potato masher ready.
Begin on low to medium heat and stir continually until blended and sugar melts. Mash the berries to release juices, then increase the heat to maintain a low boil. Stir constantly to reduce splashing and keep jam from burning. In less than 30 minutes you’re done! You will notice as you stir that it is becoming thicker and that as you drag the spoon across “the red sea parts” so to speak. I like it really thick and so ended up with a full cup. You might get more if you want a thinner jam. If you’re an early riser you can have this done in the morning and cooled in time for sleepy heads to enjoy on biscuits or toast! It’ll easily keep in the refrigerator for 4 weeks or so, but I doubt it’ll last near that long! You may easily double the recipe.If you’re a newby to jam, you’ll think your skillet is way too big, but you want a lot of bottom surface since it’ll reduce better that way! If some sticks on, next time stir more and perhaps a slightly slower boil – BUT DO NOT SCRAPE OFF THE STUCK ON PART.