Blueberry Jam

1. 1

   Put the blueberries in a large nonmetallic bowl with half the sugar, the lemon juice, and the salt.

2. 2

   Stir to mix, then cover and let stand at room temperature, without stirring, for 5 hours.

3. 3

   Meanwhile, put a small plate in the refrigerator to chill.

4. 4

   Pour the contents of the bowl into a large stainless-steel pan over a low heat.

5. 5

   Add the remaining sugar and stir until the sugar completely dissolves.

6. 6

   Increase the heat and bring the mixture rapidly to a boil, without stirring, then boil for 1012 minutes, or until it reaches the setting point.

7. 7

   Remove the pan from the heat and test for a set.

8. 8

   With the pan still off the heat, use a large metal spoon to skim the surface.

9. 9

   Let the jam cool slightly, then pour it into the prepared jars to within 1/8 in (3mm) of the tops and seal.

10. 10

    Let the jam cool, then label and date the jars.

11. 11

    Store in a cool, dark place until ready to use, then refrigerate after opening.

No additional tips available.