June 26, 2017
Condiments, Fruit, Blueberry,
5 Ingredients Or Less, Budget-Friendly, Canning/Preserving, Make-Ahead, Summer, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
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"I actually made this recipe last year, but I made with blueberry, blackberry and strawberry. Make's for a lovely jam to use on toast, bread or scones.
I did heat the sugar in the microwave.
How many jars you get depends on the size of the jars.
From Delicious magazine."
Have sterilized jars and lids ready.
Preheat your oven to 100°C then place a small plate in the freezer.
Cover a large baking tray with a sheet of baking paper. Spread the sugar on the tray and warm in the oven for 10 minutes.
Meanwhile, place the berries, lemon juice, vinegar and 1/4 cup water in a large pan. Add the sugar, stirring over low heat until it fully dissolves. Increase heat until mixture is at a slow boil. When scum forms on the surface, remove with a slotted spoon. After 20 minutes, test to see if it has reached a set - place a spoonful onto a chilled plate and push mixture with your finger, if it wrinkles and a skin forms, then it's ready; if not, wash plate 9 in cold water) and return to freezer. Cook jam 10 minutes, then test again. Continue until jam reaches a set.
Pour into sterilised jars and seal.
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