• Add blueberries and the juice of one lemon to the bowl of a slow cooker.

  Cover and cook on high for about 90 minutes until the blueberries are bursting.

  Use an immersion blender to blend the mixture until smooth. Then add in white and brown sugar, cinnamon and a pinch of salt.

  Blend again, then cover and cook for an additional 90 minutes on high heat, stirring occasionally so that the bottom does not catch.

  Once the mixture has thickened remove the pot from the heat. At this point you can either spoon the jam into jars and store in the fridge or can them using the instructions below.

Water bath canning instructions

• Ladle the jam into about 5-6 half pint jars leaving about ¼th to ?rd inch of headspace.

  Remove air bubbles and wipe the jar rims.

  Place on new, clean lids and bands. Then process in a boiling water bath for 10 minutes (adjusting time for altitude). *Remember - do not start the timer until the water has come to a full rolling boil.*

  Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).

  Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.

  Store sealed jars in a cool dry place for 12-18 months for best quality.

  *Note* If any of the jars do not seal simply store in the refrigerator and consume within 2-3 weeks.Enjoy!