I hope this day finds you well! And enjoying summer. I’m still waiting for ours…but never mind the weather! We’re officially on the countdown to summer holidays! We are SO looking forward to lazy mornings, no schedules and fun. Just fun. Because right now we’re tired, busy to insanity, and just done. Done with school. You? I know some of you have kids out on holidays already! We’re almost there…two more weeks then it’s time for us to tackle our Summer Fun List!
For now, I’m enjoying some relative quiet time in my kitchen, while it’s just the little guy and I at home. It’s my happy place. 😉 And lately I’m really enjoying making homemade jams! Even more, we’re loving eating them. There’s something so homey about a fresh, homemade jam made with love. On toast. On ice cream. From a spoon. Whatever.
My last jam, Strawberry Rhubarb Jam, was a big hit in our home. We finished the jar today! So it was time for a new one. And since blueberries seem to be in season, they’re relatively inexpensive which makes them perfect for jam!
With this recipe, you are 2 ingredients away from homemade blueberry jam! No really, you are.
Just 2 ingredients: fresh blueberries and sugar. No pectin, no fillers, no starches. SO easy.
And it’ll only take you about an hour!
Plus, there’s no need for fussing with having to seal the jars on this jam…it’s a small batch so you can keep it in your fridge for up to 4 weeks, if it lasts that long!
Enjoy this jam on toast, scones or even ice cream! Yum.