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About the Recipe
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.
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