To prepare the pulp : In a saucepan add 1/2 cup water and 250gm blueberry.

Turn the stove on and keep the saucepan covered, in a low flame.

Stir occasionally. The berries will start breaking down and release their juice, when it is cooked.

Turn the stove off and allow it to cool.

Puree the cooked berries and strain it, so that the seeds and the skin are separated.

Take equal quantity of sugar and pulp and heat that in a saucepan for 15 to 20 minutes, or until the fruit pulp becomes thick.

Turn the stove off and pour the mixture into a glass jar.

Spoon or Sheet Test – Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side.

When the mixture first starts to boil, the drops will be light and syrupy.

As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and "sheet" off the spoon, the jellying point has been reached.

A drop of tonovin essence and a pinch of citric acid can enhance the taste of jam.

However I did not use these ingredients as this was prepared for my 2 year old toddler.