(Yields about five 8-ounce jars)
- 6 cups fresh blueberries (or frozen, thawed)
- 1 tablespoon plus 1 teaspoon lemon juice
- 2 teaspoons lemon zest
- ¼ teaspoon cinnamon
- 2 cups sugar
- Small wide-mouth jars (washed if freezing, sterilized if canning)
In a medium stockpot, crush some of the blueberries with a potato masher. Add the lemon juice, lemon zest, cinnamon and sugar. Bring to a rolling boil over medium heat, stirring often for about 18-20 minutes (so it thickens). To test the thickness, put a small dollop on a frozen plate. If it’s still runny after about a minute, it needs a bit more time to boil.
Ladle into small wide-mouth jars (to ¼ inch below rim). Cover and let sit until containers are almost room temp. Refrigerate for 3 weeks or store in the freezer for up to a year. This recipe works for the traditional canning method too! Just follow the safe canning instructions.