Measure 9 cups wild blueberries, add them to your pot. With a potato masher mash up the berries until about half are crushed.

Add the sugar and the lemon juice to the pot and bring to a boil. Once it starts boiling, set you timer for 25 minutes.  Reduce the heat to medium and stir frequently to prevent sticking and burning in the bottom of the pot.

Some of the liquid will evaporate as it cooks and this blueberry jam seems thinner than many jams.

After 25 minutes, scoop 1/4 cup of jam into a small bowl. Remove the jam from the heat and place the bowl in the fridge for a good 15-20 minutes. After that time, you should really see that the jam has thickened. And it will continue thickening when it has really settled and cooled completely. If Jams is still really liquid… don’t panic, just boil it for another 5 minutes or so.

After testing the jam and it’s set, you are ready to store it. If you decide to “can” it, proceed with that. If you want to store it in the fridge, transfer to jars and let it cool completely on the counter before refrigerating it. It will stay fresh in the fridge for up to 6-8 weeks

For canning you will not need to sterilize glass jars as long as they are washed and have a new or serviceable seal. Simply submerge filled jars in water, bring water to rolling boil and boil for 10 minutes. Let cool completely and then test seal by picking can up by the seal after having removed any clips or rings. If it holds up, you have succeeded.

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