- 5 cups fresh or frozen blueberries
- 1/4 cup water
- 3 cups sugar
- 1 cup clover honey
- In a Dutch oven, bring blueberries and water to a boil; mash and stir for 5 minutes. Add sugar and honey; boil gently, uncovered, over medium heat for 30 minutes, stirring frequently.
- To test for doneness: Remove from heat; spoon about 1 tablespoon of hot jam onto a chilled plate and set plate in freezer until the jam has cooled to room temperature, 1-2 minutes. When the cooled jam holds its shape when mounded with a spoon, the jam has reached its desired thickness. If necessary, return to heat and repeat test after additional cooking.
- Skim off any foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. of headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in boiling-water canner.
Editor's Note: This recipe does not require packaged pectin.
1 tablespoon: 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 15g carbohydrate (14g sugars, 0 fiber), 0 protein.