Blueberry Jam

Turning fresh blueberries into jam preserves the taste of summer throughout the year. Enjoy this berry spread on toast or muffins for breakfast or brunch. This easy jam can be stored in the refrigerator for up to two weeks, or you can seal it in sterilized jars for up to six months.

4 cups blueberries
3½ cups sugar

Preheat oven to 250°F.

Put a plate in the freezer. With a potato masher or spoon, crush 1 cup berries in a medium heavy-bottom nonreactive saucepan.

Add remaining 3 cups berries and ½ cup water; bring to a simmer over medium heat. Cook, stirring occasionally with a wooden spoon to break up berries, until berries are soft, about 6 minutes.

Meanwhile, spread sugar out on a rimmed baking sheet. Heat in oven until warm, about 5 minutes.

Slowly stir sugar into saucepan; return mixture to a simmer, stirring constantly. Reduce heat to medium-low; cook at a slow boil until thickened, 45 minutes to 1 hour. To test for doneness, drop a small amount of jam onto the chilled plate; it should wrinkle when pressed with your finger.

Makes 3 cups.