Jams & Jellies
lemon juice, fresh
1Place the blueberries lemon juice and zest and the bay leaf into a maslin pan or large saucepan / stock pot. Slowly bring to a simmer and simmer for 10 minutes. Now remove the bay leaf.
2Lower the heat and add the sugar. Stir continuously until the sugar has dissolved. If you are not sure if the sugar has dissolved then continue stirring for another couple of minutes.
3Increase the heat and boil, without stirring, for 6 minutes. Test for setting point. If not ready continue boiling and testing at 1 minute intervals.
4One ready, remove from heat and skim off any scum. Allow the jam to cool for 5 minutes then pour into hot sterilised jars and seal. Allow to cool fully beofre labelling.