We decided to whip up our own blueberry jam and it was so easy to make and tasted lovely with the french baguette bread we made!
2 pints fresh blueberries, rinsed
¾ cup agave nectar
¼ teaspoon kosher or fine sea salt
Juice of 1 lemon
Combine all ingredients in a heavy saucepan. Bring to a boil over medium-high heat. Mash the berries with a potato masher or back of a spoon. Lower the heat so that the mixture continues to boil gently. Continue to cook uncovered, for 20 -25 minutes or until the mixture is thick. Cool to room temperature, the jam will jell as it cools. Store in clean containers in the fridge for up to a month or in the freezer for up to a year.
After making the jam, we also prepared a pitcher filled with slices of lime, lemon and orange with some mint leaves and had refreshing water for our pot luck party yesterday!