The Easiest Blueberry Jam Ever

So if you follow me on social media (@Ali_Rosen ya'll!) you might have noticed in the last week that I was in Rhode Island and was mildly obsessed with blueberry picking. It's one of my favorite activities because it's a soothing task that somehow also yields pounds upon pounds of blueberries - how could that not be a winning combo? 

I made a ton of pies and pancakes and just about a million handfuls of blueberries on their own, but of course when you pick tons of fruit there is nothing better than jam. 

Now, you all know I love to make things as simple as humanly possible because I'm incredibly lazy. But jam is one of those things I have never understood the insanity around. Everyone wants to make it more complicated. Pectin! Canning machines! Special ingredients! I say screw all of that and make it as easy as possible.

This recipe is my classic because it takes the least amount of work and ingredients but still tastes like a glorious batch of summer. Blueberries are perfect for this kind of jam because they get jammy pretty naturally. If you do want a slightly less cooked version you can add pectin. But if you're like me and you don't make a ton of jam at home then this is a simple solution that will suddenly make you feel like a home cooking superstar. The truth is that great in-season fruit makes excellent jam without much else, so don't let anyone tell you otherwise.

Makes roughly 4 cups of jam

Ingredients
8 cups blueberries
3 cups granulated sugar
Juice of half a lemon

In a large pot on medium high heat add all of the ingredients. Stir occassionally until the mixture comes to a boil. Turn the heat down slightly - it should keep boiling but at a low boil that isn't burning or spattering. Stir occassioanlly and cook jam for approximately 45 minutes (you can do more or less depending on your desired consistency). It will be looser when it is hot so if you want to test it, place a spoon in the freezer and then when it is cold drop a dollop of the jam on top. The consistency of the jam will be more accurate on the spoon.

The jam will last for up to 3 weeks in the fridge or you can can with your preferred method to store for longer.