3 tablespoons (45 ml) water

The juice of 1 lemon

2 1/2 cups (625 ml) sugar

2 sprigs fresh thyme

9 cups (2.25 litres) fresh blueberries

In a large saucepan, bring the water, lemon juice, sugar and thyme to a boil. Cook until a candy thermometer reads 120 °C (250 °F).

Add the blueberries and stir gently. Bring to a boil and remove from heat. Pour the jam onto a large baking sheet and let rest for 1 hour at room temperature. Pour the jam back into the saucepan and bring to a boil. Remove from the heat and remove the thyme.

Pour the jam into sterilized jars. Cool and refrigerate.

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