8 cups of fresh blueberries
2 tbsp lemon juice
7 cups of sugar
Sterilise your glass jars by putting them in the oven at 120* for 5 minutes. Set aside for later.
Place the blueberries in a large bowl and with the help of a potato masher, mash them until you obtain the juice.
Transfer the mashed blueberries to a heavy saucepan. Add lemon juice and stir in the pectin.
Bring to a boil over high heat, stirring constantly.
Add the sugar, keep stirring and let it return to boiling.
Cook for 1 minute, mixing.
Remove from the heat.
With a silicone spatula, skim off the foam and with a ladle, transfer the jam into the glass jars.
Let cool down to room temperature for about 1 hour. Cover the jars with the lids and let stand overnight or until set.
Refrigerate for up to 3 weeks or freeze for up to 12 months.