Recipe of the Week: Blueberry Jam

I made some blueberry jam this week and I'm going to toot my own horn a little bit and say it turned out amazing. I never knew how easy it was to make jam. Its a great way to use up fruit when it starts looking not so perfect as well! I made enough to last a week or two which is great because I know its fresh and I control how much sugar goes into it!

Here's what you will need:

Blueberries

Sugar

Honey

Lemon 

Salt 

Masher or Wooden  Spoon

I made a small batch just for the week so I put 1 1/2 cups of blueberries into a pot on the stove. I then squeezed the juice from one lemon slice into the pot. I added just a pinch of pink Himalayan salt and a tablespoon of local raw honey. I added in sugar but didnt measure exactly. I would recommend 1/8-1/4 of a cup of sugar. Let the natural sweetness of the berries do the rest. I mashed up the blueberries with a wooden spoon. I then cooked on medium to low heat for about 15-20 minutes, stirring every 5 minutes or so. I cooked the batch until it started to thicken and then placed in a container and used the next morning. If you want an even thicker consistency, add in some chia seeds. They will expand and the jam will develop a more gel jelly like consistency.

 It is oh so delicious and is much healhier than any jams or jellies you are going to pick up in the store. As always, experiment and maybe add more honey and less sugar or substitute stevia or monk fruit extract in if you're sugar free. 

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