Blueberry jam
by
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.
Ingredients
- 400g of blueberries
- 300g of sugar
- 1 tbsp of lemon juice , (fresh)
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
Discover more:
Go to Comments
Blueberry jam
