5 cups blueberries
1/2 cup sugar
1 tablespoon lemon juice
1/4 teaspoon kosher salt
(I doubled the recipe, because it ends up only making 3 cups and I wanted to share!)
SO, dump all your ingredients into a big ol sauce pan.
Here comes the fun part. Grab a potato masher and get down n dirty with those blueberries. Mash 'em til their good and...mashed. If you're having an angry or emotional day it's a good reliever. (Trust me, today was one of those days for me...I'm feelin' like a million bucks now!)
Let the mixture simmer on medium-high heat for about 25 minutes, or until it thickens enough. It won't get as thick as jam does until it's fully cool though, so don't freak out. ....like I did.
Transfer your jam into containers when finished and KEEP REFRIGERATED (!!). It's not the kind that can hang out in your cupboard until it's opened because canning equipment wasn't used. It will last a month in the fridge and a year if you freeze it.
And there we have it. Butter up a co-worker and bring some into work, give some to your friends! Or just keep it all to yourself, you know, whatevs. And yes, I used my iPhone for all my pictures cuz I was being lazy, sorry.