Blueberry Jam

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 4 servings


  • Serving Size: 1 (253.8 g)
  • Calories 555.7
  • Total Fat - 0.4 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 2.6 mg
  • Total Carbohydrate - 143.2 g
  • Dietary Fiber - 3 g
  • Sugars - 137.2 g
  • Protein - 0.9 g
  • Calcium - 9 mg
  • Iron - 0.4 mg
  • Vitamin C - 12.6 mg
  • Thiamin - 0 mg

Step 1

Have sterilized jars and lids ready.

Step 2

Preheat your oven to 100°C then place a small plate in the freezer.

Step 3

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.

Step 4

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.

Step 5

Pour into sterilised jars and seal.

Tips & Variations

No special items needed.