Simple Blueberry Jam

“Blueberry jam is special because it’s such a great way to save the great New Jersey berry into the fall and later,” says Will Mooney, co-owner and executive chef of The Brothers Moon in Hopewell.

Yields approximately 1 quart

3 cups blueberries
2 cups granulated sugar
1 tbsp fine grated apple peel
4 tsp lemon juice

Place a spoon in ice water to chill for testing jam. Pulse blueberries in a food processor until some of the berries are broken up and start to release their juice.

Add sugar and apple peel to crushed berries and stir to combine. Bring to a boil over medium-high heat in a heavy-bottomed pot. Boil vigorously, stirring frequently, until jam reaches its setting point, about 15 minutes. (Bubbles will rise to the surface of the pan; if they get too high, carefully stir jam until they decrease.)

Once the jam reaches 230° F, start checking to see whether it is properly set by conducting the spoon test: Scoop out a spoonful of jam and wait until it reaches room temperature, about 1 minute. Draw your finger through jam. If it immediately runs back together, it is not ready. Once jam is ready, remove from heat and stir in lemon juice.

Bottle as per instructions or refrigerate and consume in a week.
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