• I’ve taken 4 lbs of blueberries, to make 8 cups of blueberry puree for this recipe.
  
• After rinsing the blueberries, dry them on a paper towel as shown or spread them on a neat kitchen towel.
  
• Add blueberries in batches and pulse them into puree consistency. You can boil blueberries in sugar and mash blueberries with a potato masher or squish them with a ladle. It is purely optional.
  
• In a heavy-bottomed pan, add the blueberry puree on medium heat.
  
• To the blueberry puree add sugar and stir continuously with a wooden spatula until the sugar completely dissolves.
  
• It takes time for the blueberry puree to thicken as the quantity is more. Stir patiently and constantly until the blueberry puree thickens and it starts to thicken in the pan.
  
• Stir continuously for 40 to 45 minutes to avoid jam burning to the bottom of the pan. Add freshly squeezed lemon juice to the mixture. It acts as a natural preservative for blueberry jam.
  

How to check the consistency of blueberry jam?

• The jam has thickened and is ready to check the consistency. To check, add a drop or two of jam mixture to a plate with water. If the jam mixture stays without dissolving, that is a perfect consistency.
  
• Remove from the stovetop and let it cool completely. Remove from the stovetop and cover with a mesh top. Let it cool completely.
  
• There are many ways to consume this delicious blueberry jam. The usual pick is to spread on bread for breakfast or brunch. It will be perfect for any Indian flatbreads like chappati, or parantha, for kids’ lunch boxes. Also, you can spread it as a filling for layer cakes and toppings. I also fill blueberry jam in muffins, doughnuts, and travel cakes.