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In a stainless steel basin, bake the fresh bilberries, the bilberry pulp and the sugar, bringing to a heavy boil during 1 minute.
Store away the preparation during one night in the refrigerator.
The next day, bake again at 104°C, adding the lemon juice.
Once the temperature has been reached, stop baking.
Pour the jam into jars and turn the jars upside down until they have cooled completely. (To be tasted the same year).
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