This is blueberry pie in a jam jar! Note the emphasis on blueberry pie: three staged additions of berries along with butter and lemon in this jam will transform toast, yogurt, or any dessert into a sumptuously blue treat. 

For the month of September, I’ve had the luck to work in the emergency department in Portland, Maine. Not only is Portland an adorable town with beautiful, easy outdoor access and enough recommended restaurants to keep me busy for months, now is the peak of wild blueberry season. It should come as no surprise that I used this opportunity to perfect my blueberry jam recipe. 

Note: this is a fresh jam, to be refrigerated and eaten within two weeks. To alter for canning, add all the berries in one batch to simmer together and omit the butter.