• 5 cups (1.25 litres) fresh blueberries or
• 5 cups (1.25 litres) frozen blueberries, thawed

In a large heavy saucepan, combine all the ingredients. Bring to a boil, stirring frequently. Simmer gently for 20 to 25 minutes or until the jam thickens slightly. Skim carefully and stir frequently while cooking.

Pour into sterilized jars. Freeze. The jam will keep for several weeks in the refrigerator or several months in the freezer.

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