Yield: Yields about 2-1/2 cups
Perfect for spreading on toast, croissants, or biscuits, or for swirling into yogurt or oatmeal, this super-simple jam will keep—without canning—for up to 2 weeks in the refrigerator.
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Loved this recipe! Quick, easy, and sets up nicely without using pectin. Check out my full review on my blog: http://alovelettertofood.blogspot.com/2014/08/easy-blueberry-jam.html
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