Simple Blueberry Jam • Only 3 Ingredients! • Low Sugar, No Pectin Recipe

Only 2 cups of sugar for 20 cups of Blueberries! Brimming with the natural sweetness of blueberries and a hint of citrus, this jam is perfect for slathering on toast, stirring into yogurt, or even pairing with a fine cheese. Follow Nonna as she creates a low sugar no pectin blueberry jam that will elevate your breakfasts and snacks to gourmet heights.

INGREDIENTS:
• Blueberries - 20 cups, washed
• Sugar - 2 cups
• Juice of 1 lemon

DIRECTIONS:
1. Preparation of Blueberries:
- Begin by thoroughly washing the blueberries under cold running water to remove any dirt or debris.

2. Cooking the Jam:
- In a large, heavy-bottomed pot, combine the blueberries, sugar, and freshly squeezed lemon juice. Stir to evenly coat the blueberries with the sugar.
- Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently. The heat will help to break down the blueberries, releasing their juices.

3. Simmering Process:
- Once the mixture reaches a boil, reduce the heat to medium/low. Allow it to simmer for about 2 ½ hours. During this time, stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
- As the jam simmers, foam may form on the surface. Use a spoon to skim off the foam periodically, ensuring a clear and smooth jam.

4. Testing for Doneness:
- To check if the jam is ready, place a small amount on a plate, let it cool slightly, swipe your finger through the scoop of jam on the plate, if separation remains, the jam is ready. If not, continue to cook and test every 15 minutes. Watch how Nonna does it!

5. Sterilizing the Jars:
- While the jam is simmering, sterilize your jars and lids. Place them in a large pot of boiling water for at least 10 minutes. Remove them with tongs and let them dry on a clean kitchen towel.

6. Filling the Jars:
- Carefully ladle the hot jam into the sterilized jars, leaving about ¼ inch of headspace at the top. Wipe the rims of the jars with a damp cloth to ensure a clean seal.

7. Sealing the Jars:
- Place the lids on the jars and screw on the bands until they are fingertip-tight. Do not over-tighten.

8. Water Bath Canning:
- Prepare a water bath by placing a clean kitchen towel or a canning rack at the bottom of a large pot. Fill the pot with hot water.
- Gently lower the jars into the water, cover with a kitchen towel and the pot lid. Bring it to a boil and let the jars boil for 5 minutes to ensure a proper seal and to preserve the jam.

9. Cooling and Storing:
- Carefully remove the jars from the water bath using jar lifters or tongs. Place them on a towel-lined countertop and let them cool completely. You may hear a popping sound as the jars seal.
- Once cooled, check the seals by pressing the center of each lid. If it does not pop back, the jar is sealed properly. Store the sealed jars in a cool, dark place. Any jars that did not seal should be refrigerated and consumed first.


MUSIC:
Louis Adrien - El Diablo

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