Ingredients:

  • 2 cups fresh blueberries (about 300 grams)
  • 1 cup granulated sugar (200 grams)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 1/2 teaspoon ground cinnamon (optional)
  • 2 sterilized glass jars with lids (for storage)

Instructions:

  1. Rinse 2 cups of fresh blueberries under cold water and remove any stems.
  2. In a medium saucepan, use a potato masher or fork to gently mash the blueberries, releasing their juices.
  3. Add 1 cup of granulated sugar, 2 tablespoons of lemon juice, and optional ground cinnamon to the mashed blueberries.
  4. Over medium heat, stir the mixture until the sugar dissolves, about 5 minutes. Bring to a gentle boil while stirring occasionally.
  5. Cook the mixture for about 20-25 minutes until it thickens. To test, place a spoonful of jam on a cold plate and run your finger through it; if it holds its shape, it's ready.
  6. Remove from heat and let cool slightly before pouring into sterilized jars.
  7. Allow the jam to cool to room temperature, then seal jars and refrigerate for up to 2 weeks, or follow canning instructions for longer storage.