Blueberry Jam
As blueberry season comes to an end, you realize you can only squeeze in some many blueberry-centric recipes before you need a long-term plan. How will you cope without them in the coming months? 
The answer is simple: get out a clean jar or few and preserve some blueberry jam.
I’ve come to appreciate how easy it is to make preserves and that you can make some pretty neat things that you might not find in the grocery store, so why not make home canning and preserving a regular occurrence? If you haven’t tried it yet, go out, buy yourself some mason jars and give this one a try–it is so easy and so enjoyable to have jars of your own home-made jam to dip into throughout the year. Plus, if you ever use jelly or jam at all (usually goes on a bagel on a Saturday morning for me), home-made just tastes so much better, especially using sweet, fresh blueberries.
- 3 pints blueberries
- 4 cups
