If you’ve been buying store-bought jam, you’ve been missing out.
Real blueberry jam is so ridiculously easy, you could make it every morning to go with your bagel, and then every afternoon to go with your PB&J.
Seriously. Stop buying the jar stuff. It’s filled with weird ingredients, preservatives, and heaping amounts of sugar.
Don’t you wish you had control over your life? Well now, you can at least have control over your jam.
With that, you’ll soon have control over your bagels. Then your PB&J. Then your breakfast and lunch and dinner.
And then your life.
Your transformation begins with jam. This jam.
Sweet & Tangy Blueberry Jam
Notes: You can substitute any berry in place of blueberries. Get creative! 1 cup of blueberries reduces to 1/4 cup of jam, so I suggest using 50 gallons of blueberries for maximum jam enjoyment.
Taste & Texture: I considered adding lemon juice to tang it up, but that proved unnecessary, as this has a slightly tangy taste. The added sugar helps the blueberries release their juices, which then thickens up to a thick spreadable jam. You might be surprised by how “unsweet” this jam is, but if you absolutely can’t stand the natural flavor of blueberries, you may add more sugar. I won’t judge you. Maybe.
- 1 cup blueberries. Or redberries or whiteberries.
- 1 tsp sugar. No shirt no sugar no service.
1. Turn stove to Medium and put everything in a saucepan.
2. Squish the berries a little bit while cooking. It’s done when the consistency is like… jam. About 2 minutes.
The Extra Mile:
- Try creative add-ins: mint, lemons, heck, even chocolate. Personally I like heck.
See? It’s not difficult to break free from processed canned mislabeled concentrated fake preserved foods. All you need is blueberries and sugar.
But mostly jam.