Delicious, pectin free, fast, blueberry jam!
You want a big pot to make this in, not a sauce pan.
You will need:
About 3 cups of fresh blueberries (I haven't tried this with frozen blueberries yet)
1/2 cup white sugar
1 teaspoon lemon juice
1 teaspoon salt
1 cup cold water
10 teaspoons cornstarch
Start with washing the blueberries, then put them in the pot. Heat about medium-high and stir continuously, until the berries start to break and they become soupy. Then add 1/2 cup of sugar (Or less if you prefer, or none) and stir that in. Add lemon juice and salt. Mix the cold water and corn starch together, then add to blueberries. Let cook while stirring until it thickens to jelly like. Put in a bowl and put plastic wrap on so that it is touching the blueberry mixture so that it doesn't form a skin. Place in fridge to let cool. Serve with homemade biscuits. Yum! :)
The trick with corn starch is that when it is added to hot or warm liquids it clumps and you eat gross, clumpy cornstarch balls. So what you do, is add it to some cold liquid (like in this recipe) because it is already dissolved and smooth by the time it is added to the hot liquid.
You could also use other berries like, wild berries, raspberries, blackberries, strawberries (Just cut them up and remove the green parts). Yum yum.
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