1/2 c. water
1 qt. fresh blueberries
Sugar
1/2 c. yellow raisins
1 lemon, seeded and cut into paper-thin slices
1/2 c. coarsely broken walnuts
1/2 tsp. ground cinnamon

Combine water and blueberries. Cover and cook over low heat, crushing berries occasionally, until berries are tender. Measure berries and for every cup, add 1 cup of sugar. Add remaining ingredients. Cook while stirring until jam is thick and holds its shape. Pour into jars and seal or cover with thin layer of paraffin. Yield: about 3 cups. Delicious with pork or lamb.