I grew up going blueberry picking in New England during the late summer, and I absolutely love blueberry jam. I am team chunky jam, and cannot get enough of it. One my favorite things about blueberry jam, especially when homemade, is that it is extremely versatile.

For this recipe, it would be beneficial to have a Farberware Masher to mash the blueberries (If you prefer them like that!). This is technically a meat masher, but works perfect for this jam! It will not scratch or ruin your pans either, which is a bonus.

It would also be beneficial to have canning jars ready to store your jam. These are my favorite!

Below are a few fun ways to enjoy your jam:

Toast with grassfed butter
Atop homemade sourdough bread
Grassfed burger with bacon, avocado, and lettuce
Sausage for breakfast
Goat cheese on Simple Mills Rosemary and Sea Salt (Almond Flour) crackers
Good Culture Cottage Cheese (Basically like dessert!)
…and of course the ultimate classic - PBJ! (Almond Butter and Ezekiel Bread)

This recipe is made with three simple ingredients and you will never want to eat store bought jam ever again.

CRAFTS HOMEMADE BLUEBERRY JAM (PALEO)

PREP TIME: 5 minutes | COOK TIME: 30-35 minutes

5 cups frozen organic blueberries
3/4 cups of maple syrup (1 cup if you like your jam a touch sweeter)
2.5 tablespoons of lemon juice

I - Add blueberries, lemon juice, and maple syrup to a pot.

II - Cook on medium high for 25 minutes, stirring occasionally with a spatula. (Please beware that as the jam boils, it may bubble up and splash on your hand or clothes. It will be VERY hot and could burn you.)

III - Reduce to medium heat for the last 5-10 minutes. It is a personal preference to mash the blueberries. I love to keep them whole. To mash the blueberries, simply use your Farberware Masher to make your jam smooth.

IV - Timing can vary with how long this cooks and when it is done. You can tell it is done when it starts to get thickens and the bubbles make a louder noise. This is when it has turned from a liquid to a thicker gelatin. This may take some time to master how long it takes on your stove.

V - Remove from the heat. Let cool and thicken for 10 minutes.

VI - Pour the jam into canning jars. Refrigerate and enjoy.