When we are off on an adventure, we love to indulge in the local flavors, and our next adventure will be to Maine. Not only is Maine one of our favorite places to travel to, but it is home to two of our favorites foods: lobsters and blueberries. To top it off, July is actually National Blueberry Month!
Picking and shopping for fresh wild blueberries in their little cardboard containers will be one of the highlights of our trip. And not only will we enjoy them while in Maine, but we’ll bring a whole slew of blueberries home to eat, freeze, and make jam with. In the spirit of the season, we’d like to share this small batch freezer jam recipe because it's an simple and tasty way to savor your travels even after returning home.
You’ll need a non-reactive pot and 6 half-pint Mason Jars for canning, with lids.
Wash blueberries, lay out to dry, and remove the stems.
Place the berries, honey, and lemon in a non-reactive pot.
Place pot on a medium-high heat and bring to a boil.
Reduce so it just lightly bubbles, and stir every few minutes for about 40 minutes.
Using a potato masher, smash the blueberries.
Cook a bit more until the mixture reduces a bit and thickens.
Take off the burner and allow to cool.
Once cool, fill the jars leaving ¼-inch room at the top for freezing.
Allow to cool all the way, put the lids on, and place in the freezer.