When blueberries are in season and you've had your fill of eating them out of hand, try making this delicious homemade Blueberry jam. It's full of blueberries in a thick bluish purple jam, and its tangy sweet flavor makes it an excellent accompaniment to pancakes, waffles, crepes, ice cream, stirred into plain yogurt, spread on your morning toast, or even as a filling or topping for cakes.

Since this Blueberry Sauce can be made with either fresh or frozen blueberries it's a recipe that can be made year round. It's easy to make and I like how it can be stored in the refrigerator for about a week. If using fresh blueberries check the underside of the container for any wet spots or staining. Discard any soft, moldy, or crushed berries and remove any stems.

When cooking the sauce there are a few factors that affect cooking time - your pot, the temperature setting, and how thick you want the jam to be. If you like your jam to be a little runny, it will need a shorter cooking time than if you want a really thick jam. Once cooked a little lemon juice is added, which helps with thickening the jam plus it perks up the flavor of the blueberries. The finished jam does contain some whole blueberries, so if you want a smoother jam, simply blend or process the jam until smooth.
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