Blueberries have been part of our regular Farmers' Market haul for a few weeks now. Last week, anticipating their imminent disappearance, we picked up extra berries from Jersey Farm Produce to make jam. Below is what we came up with after reviewing several recipes and methods.

The small amount of bourbon and lemon zest add just a little extra something, and these wet and dry ingredients can be substituted with whatever you prefer. The blog Northwest Edible Life created a helpful chart with suggestions for extra ingredients to add. Straight fruit and sugar is also always an option. Many jam recipes will call for pectin but blueberries have enough of it naturally that there is no need to add more.

We look forward to eating this with cheese, bananas, quinoa porridge, peanut butter, toasty bread (such as Bien Cuit's incredible sourdough, pictured) and whatever else our hearts desire.

RECIPE: Bourbon & Lemon Zest Blueberry Jam

Makes about 2 1/2 cups

Equipment:

Jars with lids, sanitized*. If you plan to seal your jars of jam (not necessary if you think you'll finish it within about four weeks) you will need unused lids and rings.
Apron highly recommended - there will be splattering.

Ingredients:

About 2 pounds of blueberries (or about 6 cups), rinsed
1/2 cup sugar
1 Tablespoon bourbon
1/4 teaspoon lemon zest

To Prepare:

Place a plate in the refrigerator (for testing the jam's readiness later).
*Sanitize your jars by placing them, along with rings and lids, in boiling water for a few minutes.
In the meantime, put all ingredients in a wide saucepan over medium heat and bring to a boil. Stir very frequently, making sure to scrape the bottom of the pan to avoid the jam from burning.
Taste along the way and add more sugar or spices to your liking.
After about 30 minutes spread some jam on the chilled plate. Run your finger through it. If it is thick enough that the jam doesn't rush back together, you're good to go.
After the jam has cooled pour into your containers. If sealing your lids, place the jars in a large pot, cover with water and boil for about ten minutes.