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1. In a large saucepan, mix blueberries with sugar and lemon juice. Set aside at room temperature for 3 hours. This will help to create a lot of juice. Then, simmer blueberries and sumac together over medium-low heat, stirring occasionally with a wooden spoon and skimming foam as it rises, until syrup is thick and berries are soft (crush berries with the back of a spoon), about 15 minutes. Remove from heat and cool for 5–10 minutes.
2. Sterilize four 1-pt. mason jars by plunging jars, lids, and rims into a pot of boiling water. Drain and set aside to dry. Pour jam into jars and let stand at room temperature to set. (Store in the refrigerator for up to 1 month.)
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I love this jam on toast with poached egg and shaved manchego cheese. Yum!
So you don’t add surgel in the recipe? How does it set just with 1.5 cups of sugar?