We grow our own blueberries and last year we had a bumper crop.

The new season will start in about three months and I still have a big bag of frozen blueberries in the freezer. I decided to use some of them to make jam. We also grow our own lemons, so blueberry and lemon seemed like a good combination.

Home-made berry jam is delicious served with warm croissants, as a topping on plain Greek-style yoghurt or as a topping on a home-made cheesecake. Here is a recipe for raspberry jam which is also delicious.

OMG this jam is so good!  You can use frozen or fresh blueberries so if you see a bargain, get the preserving pan out!

12 cups blueberries, frozen or fresh
Juice and zest from 3 lemons
6 cups sugar
50g powdered pectin (1 pkt Jamsetta in Australia)

Place a tablespoon in the freezer to get really cold.

Place blueberries in a preserving pan or large saucepan with a heavy bottom. Squash the fruit with a potato masher. Add lemon juice and zest and cook over moderate heat for 10 minutes, stirring frequently.

Add sugar and pectin and when the sugar has dissolved continue to cook at a rolling boil for 10 minutes, stirring often, or until setting point is reached. Test by placing a small amount on the cold tablespoon. When cool, push it with your finger and it should start to set. If not, put the spoon back in the freezer, cook the jam for a bit longer and test again. Meanwhile put 6-8 clean jam jars in the microwave (not the lids) and zap them on High for 2 minutes.

Use a small jug to fill the hot jars to within a centimetre of the top. Seal immediately with the lids and wipe the outsides. Label and store in a dark cupboard. Refrigerate after opening.

Makes 6-8 jars depending on size