Ingredients
2cupsfresh or frozen cultivated blueberries
⅓cupgranulated sugar
pinch of fine sea salt
2tbsplemon juice
1tsplemon zest,finely grated
¼tspvanilla extract
Preparation
In a medium, microwave-safe bowl, combine the berries, sugar, salt, lemon juice, and lemon zest. The bowl should be large enough for the jam to bubble as it cooks.
Cook the berries in the microwave on high power, uncovered, for 3 minutes, until the sugar dissolves.
Remove the bowl from the microwave and stir the ingredients together. Return to the microwave and cook for 3 to 5 minutes longer, or until the jam reaches the setting point.
To test, dip a spoon into the jam and hold it over the bowl so the jam drops back into the bowl. When the drops off the spoon are thick, rather than runny, the jam is ready. Stir in the vanilla.
Spoon the hot jam into a clean 8-ounce jar with a lid. Cover and store in the refrigerator for up to 1 month.
