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.
3 tbsp Warm Water
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.
450g Granulated Sugar (We use Silver Spoon)
Cinnamon Stick(s) (broken)
Spoon into hot sterilised jars, seal and label
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