Blueberry Jam without added Pectin and a Blueberry Jam Crumb Cake

When Life Gives You Berries!

Blueberry Jam without added pectin Recipe
4 cups wild blueberries
4 cups sugar

Place berries in a medium nonreactive saucepan and crush to release their juices. Add sugar and bring to a boil while stirring constantly. Continue to boil (and stir) until mixture thickens. Use a candy thermometer and heat to exactly 220F (about 5 minutes).

Remove jam from heat and skim off foam. Ladle into desired storage container (small canning jars are ideal), leaving about 1/4" head space. Jam will continue to thicken and set at it cools.

The temperature method works every time, but if you don't have a thermometer or would just like to be extra certain you can test the jam by dipping a cool metal spoon into the boiling jam mixture. Raise the spoon about 8 inches above the pan (out of the steam). Turn the spoon so the liquid runs off the side. The jam is done when the syrup forms two separate drops that flow together and hang off the edge of the spoon. If that doesn't make sense, there's a diagram here from the National Center for Home Preservation.

Blueberry Jam Crumb Cake Recipe
For cake
1 cup all-purpose flour
1/2 cup sugar
1.5 tsp baking powder
1/4 tsp salt

6 Tbsp butter or coconut oil, softened
1/2 cup whole milk or buttermilk
1 large egg
1/2 cup blueberry jam

For crumb topping
6 Tbsp butter, softened
1/2 cup turbinado sugar
3/4 tsp freshly ground cinnamon
1/8 tsp salt
1 cup plus 2 Tbsp all-purpose flour

For the cake:
Preheat oven to 400F. Butter an 8-inch square or round cake pan if it's not silicone.

In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a large bowl, beat together butter, milk, and egg, then stir in the flour mixture until just combined. Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon.

For the crumb topping:
Cream together butter, sugar, cinnamon, and salt until smooth. Stir in flour, then pinch with fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.

Bake about 25 minutes, until bamboo skewer inserted in center comes out clean. Cool in pan on a rack 5 minutes.