Blueberries Pt. 1: Easy Blueberry Jam
Yields: About 3 cups
Ingredients;
1 (11.5 oz) can frozen white grape juice concentrate, thawed
1 tsp finely grated lemon zest (colored portion of peel)
3 cups fresh (or frozen) blueberries
Directions:
In a large saucepan, combine grape juice concentrate, lemon zest and blueberries; bring to a boil over medium-high heat. Reduce the heat to medium and cook, stirring frequently to prevent the berries from sticking or burning, until the mixture reaches 220 degrees, about 25 minutes. Remove from the heat, cover, and set aside for 1 hour. Pour the jam into hot, clean jars to within 1/4 inch of lips. Wipe rims clean, attach lids and screw the caps tightly. Invert the jars briefly for a quick vacuum seal. Let cool to room temperature, then refrigerate up to 1 month.
