Blueberry Jam

(Yaban Mersini Reçeli)

500 g blueberries, rinsed
1 1/2 cups sugar
1 red apple, peeled, grated
1/2 cup water
2 tbsp lemon juice

Cook the blueberries, apple, sugar and water in a medium size sauce pot at medium-low heat. With a spoon, remove any scum that may have formed on the top of the jam. Cook until the mixture reaches jam consistency (app 20 minutes).

Test the jam by dabbing on one of the cold plates. Wait for a few seconds, then push it with your fingertip. If it wrinkles, it is done:) If not, cook for 2-3 more minutes. Add the lemon juice, boil for 2-3 minutes.

Remove the saucepan from the heat and cool for a few seconds. Pour carefully into the canning jars and seal. Store in a dark and cool place.