July is blueberry season in Michigan, and nothing beats homegrown blueberries straight from the farm! My mom and Grandma O made jam every summer from whatever fruit was in season, and blueberry was my favorite. I tweaked their recipe to lower the sugar and decrease the hassle, and now it is a tradition I share with my kids.
- Veronica Lehman, Founder, Pure Organic
- • In the bowl of a food processor, process the sugar until it is a fine powder, 45 to 60 seconds. Transfer to a small bowl and add the fruit pectin.
- • In the bowl of a food processor, purée 2 cups of the blueberries and lemon juice until smooth. Pour the purée into the sugar mixture and stir until the sugar is fully dissolved, at least 3 minutes.
- • Pulse the remaining 2 cups blueberries in the food processor until chunky, and pour the blueberries into the bowl of purée. Stir well.
- • Ladle the jam into clean jars, leaving 1 inch at the top, twist on the lids, and let the jam sit at room temperature until set, about 30 minutes. Transfer the jars to the freezer and freeze overnight. The jam will keep in the freezer for up to a year.