Blueberry Jam

This morning I got this crazy idea to go to the blueberry farm down the road (read: 20 miles up highway 290).  It was really fun and the blueberries were a lot cheaper per pound than I’ve seen in the stores around here, plus we were helping out a local farmer AND getting in some outdoor quality time.  But I was left with 4 pounds of blueberries and not really any particular thing to do with them.

I know: blueberry muffins, blueberry pancakes, blueberry tarts.  But I suck at pancakes and I didn’t want the oven on all day for baked goods.  I ended up freezing half of them for later when I figure out what to do with them.  Plus a extra little packet frozen for my best friend’s son that is a blueberry freak. 

I decided that blueberry jam would be good, and since I’ve never tried my hand at it before, I figured it couldn’t hurt to try with a main ingredient that I had so much of.  So I was jammin.  (I couldn’t resist).

• 2 cups of blueberries, divided
• 1 3/4 cups of sugar
• 1/4 cup water

Mash 1/2 cup of blueberries in the bottom of a heavy saucepan.  Add the remaining blueberries and the water and bring to a simmer over medium heat.  Stir frequently for 5 minutes.  Slowly stir the sugar in.  Bring to a simmer again and reduce the heat to medium-low.  Allow to simmer for 45 minutes to an hour, stirring frequently.

I don’t know how to can things for preserving so I am just leaving mine in the refrigerator for a couple of weeks.  If you know how to can, make a huge batch and be a nice reader and send me a couple jars.