Both wild low-bush blueberries (and strawberries) and wild honey can still be found in the hill country of Arkansas’s Ozarks, and when these two ingredients are simmered together with water and a little lemon juice, the result is one of the most blissful jams ever conceived. (Look for the small jars in the food and tourist shops of both Little Rock and the Ozark resort towns.) The fat, cultivated high-bush blueberries of North Carolina, which are legendary in the South, also make delicious jams, preserves, and chutneys, but the intense Ozark jam is truly like none other you’ll ever taste. The yield in this recipe using cultivated blueberries can vary, depending on the size and ripeness of the berries and how thick you like your jam. The larger and riper berries, the closer you’ll come to replicating the Ozark jam.
Rinse, pick over, and stem the blueberries, discarding any that are moldy or shriveled, and place in a stainless-steel or enameled saucepan. Add the honey, water, and lemon juice and bring to a boil, stirring. Reduce the heat to low and simmer till the mixture has thickened, 1 to 1¼ hours, stirring often to prevent sticking. Remove the pan from the heat and skim any foam off the surface.
Pack the jam into four or five
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