Homemade Blueberry Jam

Pick over the blueberries for the jam. Wash them well. Put them in a wide pot, add the lemon juice and simmer briefly until the berries release their juice. Blend part with a hand blender if you like, and leave the rest whole.

Stir in the gelling sugar. Bring to a boil, stirring constantly, and boil hard for about 5 minutes until the mixture thickens. Test the set with a drop on a cold plate, which should not run.

Fill the hot mixture right to the rim of clean, sterilized jars and seal them tightly. Turn them upside down. Let them cool so the lids seal.

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