I would like to start this post by saying that I have always been intimidated by people who either a.] can things or b.] make their own jam/preserves. They’re intense.
Now, I am one of them…sort of.
I cheated…slightly. I followed a vegan recipe from Oh She Glows that uses chia seeds as a congealing agent instead of using whatever you use when you make a traditional jam. Gelatin? I don’t even know. Basically, it was super easy and its super delicious. Any fruit would work, obviously, blueberries just happened to be on sale.
So go buy some fruit on sale and proceed to put this jam on everything like me. On toast with cheese, in yogurt, in a pb&j, on a spoon straight from the jar…