½ cup sugar
1 TBSP fresh lemon juice
¼ tsp kosher salt
- In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt. Mash with a wooden spoon until the berries have released their juices.
- 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.