Recipes by: Rj of Urban Table
Photo Styling & Art Direction by: Traci of Urban Table
Photography & Art Direction by: Heather of Heather Gill Photography
We are oh so sweet on this Blueberry Jam…here at Modern.
This simple but elegant spread is bursting with tiny little gems of goodness and has the perfect balance of sugar, juicy lemons and a touch of brightness from the zest. We topped and stuffed it into rich and mouth watering french toast, dressed and layered it on lemon mascarpone pancakes for a lovely weekend brunch, and even used it as a component for a rich and fruit forward pan sauce with pork for a farm to table gathering. Channel you inner canner, and with a little help from a good season, try this humble and unassuming little jar of jam. It will be sure to liven up any summer time soiree.
Simple Blueberry Jam
2 1/2 cups fresh blueberries
1 cup sugar
1 1/4 tsp fresh squeezed lemon juice
1/2 tsp lemon zest
- Place all ingredients in a medium saucepan and bring to a boil, stirring often.
- Smash berries (I use a potato masher)
- Simmer on medium high heat (as foam forms skim it from the top) for about 12 minutes, until thickened.
- Chill in an ice bath. Once completely cooled you may store in fridge.
Modern Day Forager