Homemade Blueberry Cinnamon Jam

Start your blueberry jam by preparing the fruit. Pick over the blueberries, rinse them and tip them into a wide pot. Add the lemon juice, then simmer briefly until the berries release their juice, and blend part of them if you prefer a smoother texture.

Stir in the jelling sugar and ground cinnamon. Bring everything to a rolling boil over constant stirring. Boil hard for about 5 minutes until it thickens. To test, drop a little onto a cold plate, where it should not run.

Ladle the hot preserve into clean sterilized jars right up to the rim and seal tightly. Turn them upside down and let them cool so the lids draw in.

Store the cooled jars in a dark, cool place. Sealed this way, it keeps for several months. Once opened, keep it in the fridge.