Oh, he’s been very clever about it. In order to leave the house without a lot of explaining he pretends he is going somewhere mundane and boring, somewhere I would not be tempted to tag along, like The Home Depot. But it is not hardware he is after. Oh no, instead he meets the beautiful, foreign woman who owns and runs the Polish Deli in the next town. From her he gets what he feels he can not get at home. At the Polish Deli he buys outrageously expensive, itty-bitty jars of Polish blueberry jam, sneaks them into the house and then HIDES THEM! Uh huh, that’s right. He hides them away so that no one else can have any. And of course he only pays cash so there is never a paper trail and he could of course deny the existence of any blueberry jam. Apparently the jam is just too expensive of a treat to share with the rest of us undiscerning people who would be just as happy spreading strawberry or peach jam on our gluten-free toast.
Well, I have decided to fight back! Fortunately blueberries are super cheap right now, for half the price of one of those fancy-schmancy miniscule little jars of imported jam, I could buy pints of blueberries.
Now in the past I have not had tons of success in the canning department, you can read all about my misadventures here. But this jam is so seriously simple ANYONE can make it. And on top of that, it is refined sugar, pectin and preservative free. Yep, it contains no weird stuff, nothing but fresh blueberries, Organic, Raw Blue Agave from Wholesome Sweeteners, a pinch of salt and the juice of a lemon. That’s it!
Of course, I am NOT telling the hubby how easy this jam was to make. I am going to let him think I have worked hard to keep my man at home.
So there little Polish lady, let’s just see if your expensive sugar, pectin and preservative filled fruit gunk can compete with my wholesome, healthy and absolutely awesome homemade blueberry jam!
Gluten Free Blueberry Jam Recipe
2 pints fresh blueberries, rinsed
¾ cup agave nectar
¼ teaspoon kosher or fine sea salt
Juice of 1 lemon
Combine all ingredients in a heavy saucepan. Bring to a boil over medium-high heat. Mash the berries with a potato masher or back of a spoon. Lower the heat so that the mixture continues to boil gently. Continue to cook uncovered, for 20 -25 minutes or until the mixture is thick. Cool to room temperature, the jam will jell as it cools. Store in clean containers in the fridge for up to a month or in the freezer for up to a year.
A gluten free recipe that makes about 2 cups of jam.
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