1- Prepare two small plates by placing them in the freezer to chill. You’ll need these to test if your jam has reached the right consistency later.

2- In a large saucepan, combine all your ingredients: 1 pound of wild blueberries, 1 cup of granulated sugar, 1/4 cup of lemon juice, and a pinch of table salt. Stir everything together with a wooden spoon or rubber spatula.

3- Cook the mixture over medium-high heat, stirring occasionally until the sugar completely dissolves and the mixture begins to bubble vigorously. This should take about 5 to 7 minutes.

4- Once bubbling, reduce the heat to medium-low and let the jam simmer, stirring frequently. Continue this process until the berries break down and the mixture thickens, which takes approximately 15 minutes. Remember the jam will thicken further as it cools, so it may not appear fully set while still hot.

5- Now it’s time for the plate test. Remove one chilled plate from the freezer and spoon a small amount of hot jam onto it. Return the plate to the freezer for 2 minutes. After removing it, run your finger through the jam. If it leaves a clear trail that holds its shape, your jam is ready. If not, continue cooking for a few more minutes and test again.

6- Let the jam cool in the saucepan for about 5 minutes. Meanwhile, warm a pint-sized mason jar by running it under hot water and then emptying it. This helps prevent the glass from cracking when you add the hot jam.

7- Using a ladle and optional canning funnel, transfer the hot jam to the jar. A canning funnel can help with transferring the hot jam into the jar without making a mess. Let it cool completely on the counter for about 45 minutes before covering and refrigerating. Your homemade jam will keep for up to 1 month.