Recipe:
2 x 125g punnets blueberries
190g caster sugar
30ml Grand Marnier liqueur (optional)
1 tbsp fresh lemon juice
Method:
1) Place all ingredients in a saucepan over medium - high heat. Bring to the boil. Use a large metal spoon to skim froth from the surface. Reduce heat to medium - low. Simmer, stirring often, for 30-35 mins or until the jam jells when tested.
2) Spoon hot jam into clean, dry sterilized hot jars. Seal. Invert for 2 mins. Set aside to cool.
