Blueberry Pie

1 8 oz package fresh or frozen blueberries, thawed if frozen
1⁄2 jar of Emily G’s Cranberry Port Jam, room temperature 1 8 oz tub whipped topping
1 9 inch store bought graham cracker pie crust
zest of 1 lemon

Place the blueberries in a bowl and mash with a fork until broken up. Add the jam and mix until combined. Spoon the blueberry mixture into the crust. Top with whipped topping. Sprinkle with the lemon zest. Refrigerate 15 minutes and serve.

Option: You may substitute sliced strawberries and Emily G’s Strawberry Pineapple Jam for a
delicious, easy strawberry pie.