Prepare the canning jars
Clean four medium-size (approx. 350ml / 12 fl oz) canning jars. Preheat the oven to 100°C / 210°F. Place the jars on a baking sheet. Place them in the oven for 10 minutes. Bring water to a boil in a small saucepan over medium heat. Add the lids and cook them for 3 minutes to sterilize.
Add cleaned wild blueberries, 300g (1 1/4 cup) of sugar, and lemon juice to a bowl. Stir to combine. Add the remaining sugar (50g or 1/4 cup) into a small bowl along with the Kotanyi Jam Fix and citric acid. Stir to combine.TipOptionally place the blueberries in the fridge overnight to macerate. They will release juice and become even more delicious.
cook the wild blueberry jam
Transfer the blueberry mixture into a large pot. Place over medium heat and bring to a boil while stirring regularly. Simmer for 10 minutes, add the Jam Fix mixture and cook for another 5 minutes. Occasionally stir the jam while cooking, and using a spoon remove any foam that forms on top while cooking.
wild blueberry jam
Remove the jam from the heat, stir, and fill the hot jars (be careful) with the blueberry jam. Tightly close with a lid. Using a kitchen towel, wrap the jars tightly and let them cool to room temperature slowly. Keep the canned jam in the dark, cold space for up to a year.