Sunday Preserves.

Today I finally had a chance to make the blueberry jam I've been meaning to do for the last week. It was a small-batch jam that made only a pint of sugary goodness. This means no worries about the fruit boiling over the sides of my small-ish pot and just enough jam for me and somebody else.

I used a version of the recipe off a neat side called 'Food in Jars'. The recipe is for a Blueberry Ginger jam, but I was worried the ginger would be too intense. Instead I used a tsp of freshly ground cinnamon (in place of the ginger). I think it could have used more because the cinnamon doesn't really come through in the finished product, but I think it still turned out pretty tasty! Hard to go wrong with fresh blueberries and sugar!

Recipe Inspiration - Blueberry Ginger Jam from 'Food in Jars'

 Two pints of Bluebs.

 Mashed.

Cooling and sealing!