Step 1

Wash the blueberries in a colander.

Step 2

Put the blueberries, sugar and lemon juice into a preserving pan.

Step 3

Place the pan over a gentle heat to slowly dissolve the sugar crystals, stirring with a wooden spoon from time to time.

Step 4

As the sugar starts to melt and the fruit warms up, take a potato masher to mash the blueberries, leaving some whole if desired.

Step 5

Once the sugar has completely dissolved turn up the heat and bring the pan to a rolling boil and time for 15 minutes, stirring all the while (to prevent the sugar burning on the base).

Step 6

Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If when you push your finger through it the jam forms a crinkle and is gel like then it’s ready. Otherwise boil for another couple of minutes and repeat process until ready.

Step 7

Pot up the jam in a sterilised hot jar using a small ladle or jam funnel.

Step 8

Screw on lid.