makes about 2 pints
Sometimes technology is a girl’s best friend, as is the case in this quick recipe for homemade jam. Sure you can hang over a pot or hot stove, but this way leaves you more time to enjoy the fleeting days of summer.
2 pints blueberries
1 1/4 cups sugar
Freshly squeezed juice of 1/2 lemon
1/2 teaspoon powdered pectin (omit for a less firm, preserve)
Mash blueberries in a deep, microwave-safe glass bowl. Cook on HIGH power in the microwave for 6 minutes, until boiling and bubbly. Stir in the sugar and lemon juice. Cook on HIGH for 8 minutes, until thickened and reduced by about 1/3. Stir in the pectin until thoroughly dissolved. Let cool and store in the refrigerator, in a covered jar, or process in clean, sterilized canning jars using a hot-water bath.