1kg (2lbs) Blueberries
1kg (2lbs) granulated sugar
4 tablespoons water
Juice of 1 lemon
Place blueberries, sugar, water and lemon juice intop a preserving pan. Bring slowly to the boil, stirring occasionally until the sugar has dissolved. Reduce heat and simmer for 10 minutes.
Increase heat and boil rapidly for 15-20 minutes, or until setting point is reached.
Remove pan from heat and leave jam to settle for a few minutes. Ladle into hot sterilised jars, then seal.
This recipe will yield about 1.5kg (3lbs) jam, shelf life 2 years.