Blueberry Jam

“This tastes just like my dad’s jam,” Mom said at breakfast at the Tupelo Honey Café in Asheville, North Carolina. As no one in the family could find one of Grandpa Charles’s recipes, I adapted this recipe from the Tupelo Honey Cafe cookbook.

Makes about 2¹/₂ cups, or 5 half-pint jars

³/₄ cup (150 g) sugar

1¹/₂ teaspoons pectin

1¹/₂ pounds (680 g) fresh blueberries (4 cups)

1 tablespoon (15 ml) freshly squeezed lemon juice

Combine the sugar and pectin in a large bowl until thoroughly blended. Place the blueberries in a medium saucepan and stir in the sugar mixture and lemon juice.

Bring to a boil, reduce the heat to medium, and cook, stirring occasionally, for about 10 minutes, until the mixture falls in a sheet off the back of a spoon.

Allow to cool to room temperature before serving. Store in an airtight container for up to 30 days.