A lightly sour-sweet blueberry jam that darkens with the small berries' intense color. Cooked quickly, this forest fruit retains its freshness, adding a vivid color to breakfast tables.
Drain the washed blueberries and place them in a pot, mix with the sugar.
Cover the sugared fruit and let it rest for half an hour; the berries will start releasing their juice during this time.
Bring the pot to medium heat and boil, skimming off the foam that forms on top with a spoon.
Add the lemon juice and boil for a few more minutes until the jam thickens. Important: check the consistency by dripping some onto a plate; fill sterilized jars while boiling hot and seal them.
Important: Don't boil blueberries for a long time; short cooking preserves both color and freshness. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool, dark place.
If you lightly crush the blueberries right before cooking, they release their juice faster and the cooking time shortens. A small amount of grated lemon zest heightens the sense of freshness.
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