- 5 cups blueberries
- 1/2 cup sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt. Mash with a potato masher or wooden spoon until the berries have released their juices.
- Cook over medium-high heat, stirring occasionally, until the mixture has thickened, 18 to 25 minutes. Transfer to containers and refrigerate for up to 1 month or freeze for up to 1 year.