About the Recipe
This easy homemade blueberry jam is made in the slow cooker, warm and bright with notes of lemon and cozy cinnamon. It's delicious spread on buttered toast, warm pancakes, waffles, or hot fluffy biscuits.
Ingredients
6 cups blueberries, (two 18 ounce packages)
1 1/2 cups packed light brown sugar
3 tablespoons freshly squeezed lemon juice
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Preparation
Add all ingredients to a slow cooker.
Cover and cook on HIGH for 2 hours.
Spoon everything from the slow cooker into a blender (or use an immersion blender right in the slow cooker). Pulse until smooth.
Pour the blueberry jam back into the slow cooker and cook on HIGH for 1 more hour, but without the lid on. Stir occasionally.
Transfer jam to a bowl and let cool. NOTE: The jam thickens as it cools. Keep refrigerated. Enjoy!
Note: I use fresh blueberries. You may use frozen, thaw before cooking.