Blueberry jam
Item 1 of 1
This simple blueberry jam recipe will provide a host of delicious breakfasts. If you manage to get your hands on British bilberries, do use them in place of the blueberries in this recipe. They have a punchier, more acidic flavour, and you can even forage them yourself in certain parts of the country. This recipe will make enough to fill 1–2 250ml jam jars.
First published in 2018
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Ingredients
Metric
Imperial
- 400g of blueberries
- 300g of sugar
- 1 tbsp of lemon juice, (fresh)
SAVE RECIPE
Equipment
- 250ml jam jar
Method
1
Begin by putting a plate in the freezer. This will help you test when the jam is ready later on
2
Place the blueberries in a heavy-based pan and gently crush with a potato masher, just enough to release some of the juices
3
Add the sugar and lemon juice to the pan and leave to simmer on a low heat. Stir to prevent sticking
4
Cook down for 25 minutes and skim off any scum that has settled on the surface
5
To test if the jam is the correct consistency, remove the plate form the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes
6
Leave to sit for 15 minutes to cool slightly – this allows the berries to settle evenly instead of floating to the top when you transfer to the jars
7
Spoon the jam into the sterilised jar, seal, and label with the date. The jam will keep in a cool dark place for 1 year, once opened keep in the fridge
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