Blueberry Jam to swirl into ice cream

Small batch lower sugar blueberry jam made from frozen blueberries (can use fresh as well). This jam will be softer and runnier. To account for this you will need to cook it off longer so you can yield 6-8 oz (3/4 to 1 cup) of jam and ensure that the jam does not freeze too icy when swirling into ice cream.

This jam is NOT SHELF STABLE

2 cups of frozen blueberries

1/2 cup of granulated sugar

1/2 to 1 tablespoon of corn syrup (eyeball amount is fine)

2-3 teaspoons of lemon juice

Cook down for several minutes. When softened mash the blueberries as it simmers to release juice and pectin. Cook until 220F. This may take up to 20 minutes or more. (Frozen blueberries release a lot of liquid). Jam will be thickened without relying too much on sugar. Turn off heat and allow to cool before refrigerating.