Nick and Anna have bushes producing large quantities of blueberries, so I decided to use some of them for this very simple 3-ingredient refrigerator jam.  (It is not processed for long term storage at room temperature, but rather for shorter storage in a refrigerator or longer term in a freezer.)  AI in Safari suggested a very simple recipe which turned out very well.  A pound of blueberries makes about 2.5 half-pints of jam.  The jam takes less than an hour to make.

1 lb. fresh blueberries, washed and stems removed

1 cup sugar

2 Tbs. fresh lemon juice

Put all the ingredients in a medium saucepan with a heavy bottom (to conduct heat well and prevent scorching).  Mash the mixture with a potato masher until about half of the blueberries are crushed and have released their juices,

Put a spoon in the freezer to chill.

Over medium-high heat, bring the mixture to a boil.  Reduce to a simmer and cook 15-25 minutes, stirring occasionally,  When the mixture has reduced slightly and thickened a bit, test if it is done by pouring a small amount on the chilled spoon.  Tilt the spoon to see if the mixture seems to be thickened to a jam consistency, or is still too runny, in which case it should be cooked a bit longer and retested.  (The jam will further thicken as it cools.)

When done, remove from the heat and ladle the jam into clean half-pint jars.  Allow to cool fully and then cover and store in the refrigerator or freezer.  Enjoy.