This Blueberry Jam quick and easy without pectin is the perfect recipe for spread it on toast for breakfast or use it in dessert recipes.
INGREDIENTS
30 m 
1.5 liters 
1500 cals 
1.5 liters 
1500 cals 
| 4 lbs fresh blueberries | 3 cup granulated sugar | 1 whole lime, juice, zest | 4 pinch salt |
DIRECTIONS
Place a heatproof plate in the freezer for testing jam. Clean blueberries, trimming if necessary. Combine blueberries, sugar, and salt in a large heavy bottomed pot, place the pot over low heat, dissolving the sugar. Increase to a high heat, bring to a fall rolling boil while stirring and mashing blueberries with a back of wooden spoon or fork.
Add lime juice, and zest then low heat to simmer, stirring often, until thickened and mixture clings to a spoon about 20 minutes, skim any scum that rises to the surface.
Use one spoon a little jam on to the cold plate, let set for 1 minute then push the blob of jam with a finger, one the surface of the jam wrinkles, then it has set. If it is still runny then continue to cook for a few more minutes until testing again. Ladle finished hot jam into clean sterilize jars, let cool completely to room temperature, storing in the fridge up-to one month.
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