Step 1

Combine the juneberries and sugar in a small saucepan with about a tablespoon of water.

Step 2

Cook uncovered over medium-high heat 15 minutes until the berries pop (break open). Mash a few with the back of a spoon. Continue to cook until the syrup in the jam thickens.

Step 3

Let cool. Pour the jam into two 1/4 cup mason jars. Close the lids and refrigerate for up to a week.