Every year I visit my friend Nancy Harmon Jenkins in Maine to make, celebrate and wallow (figuratively mostly) in the annual arrival of the tiny Maine blueberries. This morning is one of those warm sparkly Maine mornings and the abundance of the little blueberries is apparent - now in a bowl at Nancy's table - later in Bonnie's Blueberry Jam and Bonnie's Black & Blue.
Here is the simple Blueberry jam recipe:
6 Lbs blueberries
3 lbs (or less to taste)sugar
1/4 cup fresh lemon juice
Put all the ingredients in a pot - one with low side is best so the cooking steam evaporates- and cook until the mixture foams, subsides and then thickens slightly. Test the gelling point of the mixture in one of two ways: drop some from a spoon and two thick drops should form rather than run off the spoon in a stream or drop some on a chilled plate, wait a minute, then push it to see if it wrinkles.
Yum!
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