2 cups blueberries (fresh or frozen)
2 tablespoons water
4 medjool dates (or 1 tablespoon honey)
Simply place the blueberries, tamaras and water in a pan. Cook over medium heat for about 5-10 minutes. Stir constantly until the blueberries are soft and juicy. Once it’s cool, store your jam in a air-tight container and keep refrigerated for up to one week.
I love to have into yogurt, porridge, granola, spread on toast … etc.