Blueberry Jam

• 60 g sugar
• 34 g water
• 35 g

In a medium-sized pot, add the sugar, water and vinegar and bring to a boil. Stir in the blueberries, cinnamon, allspice and cloves and cook out fast until the sauce reduces and thickens to a maple-syrup-like consistency. Add the lemon zest, then leave to cool. If you want to fill the doughnuts, place the jam in a piping bag.