2 cups blueberries
2 cups sugar
juice of one or two lemons to taste
generous pinch cardamom
- Sterilize jars and lids according to manufacturer
- Put berries in heavy pan and turn to medium high, squishing them with the back of a spoon.
- When they get juicy, add 2 cups sugar, lemon and cardamom.
- Bring to a roiling boil and keep stirring (make sure it doesn't burn)
- Cook for 8 mins or until the jam starts to gel on a cool plate in the freezer.
- Pour into sterilized jars, put on caps and let rest until completely cool.
- Eat!
