3 c blueberries (fresh or frozen)
1/4 c BBF Agave
1/2 lemon, juiced
1 tsp lemon zest (optional)
1. Combine all ingredients and mash with a wire potato masher. Place in a pressure cooker, bring to pressure and cook for 4 minutes.
2. Pour jam into an airtight container. Jam will store in your refrigerator for several months or follow standard canning or freezer jam procedures.
**If you don’t have a pressure cooker, simmer in a covered saucepan for 20 minutes.
Makes approximately 3 cups
Serving size 1 tbsp.
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