5 cups blueberries

½ cup sugar

1 TBSP fresh lemon juice

¼ tsp kosher salt

  1. In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt.  Mash with a wooden spoon until the berries have released their juices.
  2. Cook over medium heat, stirring occasionally, until the mixture has thickened, 18-25 minutes.  Transfer to containers and refrigerate for up to 1 month or freeze up to 1 year.

Adapted from a recipe in Real Simple.

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