Blueberry Jam

10m
Prep Time
20+m
Cook Time
30m
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 is 4 servings

Nutritional

  • 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 by Step Method

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting blueberries, look for ones that are plump and firm.
  • When buying sugar, choose a caster sugar for a smoother texture.

  • Substitute the caster sugar with coconut sugar for a healthier alternative. The benefit of this substitution is that coconut sugar is lower in calories and has a lower glycemic index than caster sugar, so it will be a more nutritious option.
  • Substitute the white wine vinegar with apple cider vinegar for a more mellow flavor. The benefit of this substitution is that apple cider vinegar has a milder flavor than white wine vinegar, so it will not overpower the taste of the blueberries.

Cranberry Jam Substitute 500 grams of blueberries with 500 grams of cranberries and reduce the amount of water to 2 tablespoons. Cook the mixture for 25 minutes, or until it reaches a set.



Blueberry Pancakes - These fluffy pancakes are the perfect way to enjoy the delicious taste of blueberry jam. The pancakes are light and fluffy, and the jam adds a sweet and tart flavor. Plus, it's an easy and delicious way to enjoy the jam!


Eggs Benedict: Eggs Benedict is a classic brunch dish that pairs perfectly with blueberry pancakes. The creamy hollandaise sauce is a delicious contrast to the sweet blueberry jam, and the poached eggs add a rich and savory flavor. Plus, it's easy to make and always a crowd pleaser!




FAQ

Q: How long should I cook the jam for?

A: Cook the jam for 20 minutes, then test to see if it has reached a set. If not, continue cooking for 10 minute intervals, testing each time, until it reaches a set.



Q: How much sugar should I use?

A: The amount of sugar you use depends on the recipe you are using. Generally, you should use 2 parts sugar to 1 part fruit for a standard jam recipe.

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Fun facts:

Fun Fact 1: The origin of blueberry jam dates back to the Middle Ages, when it was a popular condiment for the wealthy. It was often served with meats, pastries and other dishes.

Fun Fact 2: The famous British chef, Nigella Lawson, is known for her love of blueberry jam. She is often seen adding it to her recipes, such as her blueberry and lemon scones.