Blueberry Jam

• 1 kg (2 lb 4 oz) blueberries (wild blueberries if possible)

The day before, pick over the blueberries and pass them very quickly under cold water to rinse. Place them in a jam pan or a large stainless steel saucepan and heat to a simmer. Turn off the heat, pour into a large heatproof bowl and allow to cool. Cover the mixture with plastic wrap, placing the wrap in contact with the surface of the fruit, and refrigerate overnight. The next day, return the