This blueberry jam is an amethyst -coloured preserve that’s delicious with scones and cream or as a filling for a plain sponge cake. It also makes an excellent accompaniment for cold meat, game and poultry.
Put the blueberries and water in a pan and stir over a low heat until the juices run.
Add the sugar and spices and stir over a low heat until the sugar has dissolved completely. Boil steadily without stirring, until setting point is reached.
Spoon into hot sterilised jars, seal and label
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