For those of you who asked about the recipe for blueberry jam (and everyone else who may be interested), here it is!

Blueberry Jam with Maple Sugar

10 cups blueberries
4 cups pure maple sugar
3 tbsp. lemon juice

Put blueberries in a large pot and mash them with a potato masher.  Add sugar and lemon juice, mix together. 

Cook on medium heat, stirring frequently, until thickened.  Takes about 50-60 minutes.  Pour into sterilized jars, capping them immediately after pouring.  Lay the jar on its side. 

NOTES:
* I did not need to use any canning equipment.  If the jam is hot enough and the jar is laid on its side, it should seal.  If jar does not seal, just store in the refrigerator.
* Use as much or as little lemon juice as you want- it's your preference.
* The same goes for the maple sugar...if you want your jam sweeter, use more.
* I used fresh, local blueberries, but you can use frozen.

Blueberry Jam with Maple Sugar

 

 

We took advantage of blueberry season this year, canning several jars of blueberry jam.  Instead of making it with white sugar, we used our own pure maple sugar.  The jam turned out to be quite delicious!