500 g of blueberries (strawberries, blackberries, raspberries work too)
250 g of granulated sugar
25 g fruit pectin
2 tablespoons freshly squeezed lemon juice
Stir the berries, sugar, and pectin together in a medium sized heavy bottomed pan and cook over medium heat stirring often until the sugar dissolves and the berries release their juices. You can use a potato masher to help break down the fruit. Bring to a boil over medium high heat and continue cooking until the mixture thickens. Stir in the lemon juice. Store in a glass container with a tight lid in the refrigerator.
This is not canned so store in the refrigerator and use within 3 or 4 weeks or freeze in plastic containers for up to 6 months.
