In A Jam
I’m going to go out on a limb and assume that I’m not the only one with a deep, undying love for Real Simple magazine. Correct? Luckily for me, Nick pulled through and bought me a year’s subscription for my birthday (woot!). My first issue came in the mail last week, and I’ve been making my way through it ever since.
Right off the bat, this recipe caught my eye. Homemade jam? Better yet, homemade jam that seems easier than most of the recipes I try on a regular basis? Sign me up!
Also luckily, I happened to have a couple of pints of blueberries just waiting to be put to good use (confession: I have a blueberry hoarding problem in the summer—very similar to my pumpkin hoarding problem in the fall. When blueberries are plentiful–and cheap!–I suddenly need as many pints as will fit in my grocery cart).
So I poured my blueberries, sugar, salt, and lime juice (I was out of lemon, and this worked just fine!) into a saucepan
mashed the berries until they released their juices
and then set them on the stove to thicken up.
Absolute blueberry perfection, my friends. This is basically pie filling disguised as something suitable to spread on your toast.
While I was perfectly happy eating the entire batch with a spoon, Nick encouraged me to put some on a piece of toast.
“How about some banana bread?” I asked.
“Now you’re talking!”
Great minds think alike, right?
And I quote:
“Oh, baby. This stuff is GOOD.”
Sweet, syrupy, and so delicious.
Real Simple, you win again.
(Edited to note a MAJOR mistake that neither Nick nor I caught originally: I halved the recipe from 5 cups of blueberries to 2.5 cups, but forgot to halve the amount of sugar! When I realized this and pointed it out to Nick, he said, “Yeah, I guess it was kind of sweet. But really good.” Another happy accident!)