blueberry jam

makes about 600g, 45 mins

800g blueberries, rinsed and stalks removed
2 tbsp lemon juice
400ml unsweetened grape juice

Place the blueberries in a heavy pan, mash with a potato masher, then stir in the lemon juice and grape juice.

Bring to the boil, then reduce the heat and simmer, uncovered, for 30-40 minutes. or until it is thick and has reduced to the desired consistency.

Pour into sterilised jars and store in the fridge. Eat within 3-4 days.