This sweet-tart blueberry jam gets its deep color from the berries’ rich pigments. Cooking the berries briefly preserves their freshness and adds a vibrant color to the breakfast table.
Drain the washed blueberries, place them in a pot and toss with the sugar.
Cover the sugared berries and let them rest for half an hour; they will begin releasing their juices.
Set the pot over medium heat and bring the mixture to a boil. Skim off any foam that forms on the surface.
Add the lemon juice and boil for a few more minutes, until the jam thickens. Check the set by dropping a little onto a plate and seeing whether it leaves a trail. While still boiling, fill sterilized jars and seal them.
Do not boil the blueberries for long; brief cooking preserves both their color and freshness. It contains no flour, milk, or egg; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam, then store them in a cool, dark place.
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