This homemade blueberry jam is delicious paired with Forager Project Unsweetened Vanilla Yogurt. Try the combination on top of English muffins, biscuits, toast or even granola. In the winter months, use thawed frozen blueberries.
For the jam, combine the blueberries, sugar, cinnamon, and lemon zest in a saucepan. Cook on medium-high heat for the first 10 minutes, stirring regularly. Then lower the heat and let simmer until thickened, about 20 minutes.
Toast the muffins or biscuits and place on a plate and top with a dollop of Forager Project Unsweetened Vanilla Yogurt and blueberry jam.
Michele L. Seattle, WA
Judy H. Marblehead, MA