We ran across a recipe for “Ozark Blueberry Jam” in a cookbook that sings the praises of Southern food, The Glory of Southern Cooking, by James Villas. We were intrigued for two reasons. For starters, we’re only a few hours from the Ozarks. Mainly, though we just thought the idea of honey and lemon in blueberry jam sounded good no matter where you were. We doubled Villas’ recipe. If you want a smaller batch just cut the recipe below in half.
- 9 cups fresh blueberries
- 2 cups honey
- 1 1/1 tsp fresh lemon juice
- 1 1/2 cups water
Wash blueberries and place in a six- to eight-quart stock pan. Add honey, water and lemon juice and bring to a boil, stirring. Reduce the heat to low and simmer until the mixture is thick stirring often, about 1 1/2 hours. Remove from heat. Pack into jars. While the yield will vary depending on the size of the berries, I used four 12-ounce jars. Villas recommended storing for at least a month at room temperature before serving.