Blueberry Jam

Ingredients
1kg (2.2 lbs) blueberries (I used 2kg [4.4 lbs])
200g (7 oz) sugar
60ml (2 fl oz) apple cider vinegar
1 tsp fennel pollen (star anise also works great)

Method
1. Wash the berries well and then drain. Place the berries into a bowl with the sugar and mix well. Cover with a tea towel and leave at room temperature for 34 hours.
2. Next, place the berries and any liquid that has come off into a large pot. Over mediumhigh heat, bring to a simmer, then turn the temperature down to mediumlow and cook until it thickens. This will take about 2 hours. Once you’re at this stage, you can add the fennel pollen (if using star anise or cinnamon, place them in at around the onehour mark).
3. Sterilise your jam jars by boiling them in water for 5 to 10 minutes. Pour the hot jam into the jars and place a lid on. Let them cool to room temperature before you place them in the fridge.
4. The jam will last in your fridge for up to 6 months unopened and 1 month once opened.

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