Checking the seal

INGREDIENTS

- 10 pounds of frozen organic wild Maine gourmet “sourtop” blueberries.

- 5 pounds of (organic) sugar. One half the weight of the fruit in sugar with no pectin. We sometimes use sucanat instead.

- 1 lemon, juiced.

INSTRUCTIONS

Cook the frozen blueberries stirring frequently and adding no water.

When the blueberries are well heated but not yet boiling add sugar and stir till smooth.

Add the juice from a lemon.

Freeze a few small dishes to test readiness of blueberry jam which is signaled by it’s not running when splashed on the saucer.

If the cooking is sufficient the jam will gel properly.

Enjoy.