Blueberries

Method

1. Heat the blueberries, sugar, and Cointreau together in a big, heavy-bottomed saucepan over a gentle heat, stirring regularly until all the sugar has dissolved
2. Add the lemon juice and move to a higher heat
   
3. Boil for around ten minutes, skimming off the scummy top regularly
   
4. Test for the setting point by spooning a little onto a plate. After a minute or two, prod the jam. If the surface wrinkles up it is ready, if not, keep testing every two minutes, taking the jam off the heat in between
   
5. Sterilize your jars and warm them before spooning the jam in and sealing tightly
   
6. Enjoy! 

N.B. If you have a sugar thermometer, the jam should reach about 105 degrees. The jam should be stored somewhere cool and dark, and should keep for up to six months

Method

1. Put the cream, sugar, and vanilla in a heavy bottomed pan and place over a low hear. Take off when the sugar has dissolved and the cream is just coming to the boil
2. Add the gelatine (removing excess water) and stir until it has dissolved
3. Add the buttermilk slowly, stirring thoroughly
4. Evenly divide the blueberries into six glass ramekins and then pour in the cream mixture. Once cooled slightly, put them in the fridge to set. This will take about five hours but you can leave them overnight
5. Lastly, make the blueberry topping. Start by dissolving the sugar in around 50ml water over a medium heat. When the sugar has dissolved, boil gently until it turns to thickened syrup and has just begun to change colour. Add the blueberries and lemon juice, and move to gentle heat. When the blueberries have begun to soften, remove and cool
6. Carefully spoon the blueberries into the ramekins and serve. Add a sliver of lemon rind, or some grated zest, to finish