Blueberry Lemon Jam

(make 4 x 8 oz jars)

Ingredients:
1 lemon 
1/3 cup water
1 and 1/4 cup sugar (split into 1/2 cup and 3/4 cup)
1 kg blueberry

Steps:
1) Wash container and boil in hot water. Place container with lid seperately in hot oven (around 100 degree) to sterilise container for 5 mins or untill containers are dry.

2) Wash and scrub lemon skin to remove chemical reside on it.

3) Skin the lemon and keep the lemon rind and set aside. Ensure the rind is only the yellow portion and does not contain the white section else it will be bitter.

4) Extract juice from lemon and and set the pulp aside.

5) Combine the lemon juice, water and 1/2 cup of water and cook over medium heat till boil.

6) Continue to cook untill lemon rind is transparent (approximately 20 mins).

7) Add remaining 3/4 cup of sugar and blueberries.

8) Stir occasionally and cook untill mixture thicken.

9) Add 1/8 or lesser teaspoon of gelatin to the mixture if you want thicker constituency.

10) Remove container from oven and immediately scoop cooked jam into it.

11) Place lid over filled container but do not tighten it untill is slightly cold.

Note: Any unconsumed jam can be kept in freezer for more than 3 months though doubt it will take that long to finish the jam.