Blueberry Jam

Serves

2lb

Ingredients

1.	Place the fruit in a preserving pan with a small amount of water and heat gently until the berries burst and run with juice
2.	Add the sugar and stir until completely dissolved
3.	Turn the heat up and bring to a rolling boil stirring occasionally. Keep boiling and stirring until the setting point (104°C/220°F) is reached.
4.	Turn the heat off and check a spoonful of the mixture on a plate that has been sat in the freezer. The jam should cool quickly.
5.	Once it has cooled, push the edge with a finger, and if the surface wrinkles, then the jam has reached setting point. If the surface doesn't wrinkle, turn the heat up and boil at setting temperature for a few more minutes.
6.	Pour your hot jam into sterilised warm jars and secure the lid to create an air-tight seal while hot.
7.	Once cooled, label and store for upto a year unopened in a dark cool cupboard. Once opened keep refrigerated and eat within 4-6 weeks