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Natasha Martins

Easy Blueberry Jam

This is a super easy and simple recipe for making a small portion of blueberry jam. Perfect for those weekend scones or as a porridge topping!


Ingredients:

  • 400grams blueberries

  • 250 grams caster sugar

  • 1 tsp vanilla essence or 1 vanilla pod

  • 1 tablespoon freshly squeezed lemon juice

  • Pinch of cinnamon










Method:

1. First sterilise a jam jar - this will allow you to keep your jam for much longer. You can do this by

washing the jar and placing it in a hot oven until dry. For an extra step you can place the jar and any lids into boiling water for a few minutes before washing and drying in the oven.

2. If you do not have a food thermometer, place a small plate in the freezer to test the jam later.

3. Put all the ingredients into a medium saucepan and heat. Stir and gently mash the blueberries as the jam mixture cooks.

4. Once boiling, reduce the heat and let the jam simmer for at least 25 minutes until thickened. You should be able to pass a spoon through the jam and it should leave a clear space for a few seconds. (See the pictures below)

5. If you have a thermometer the setting temperature for jam is at 105°C. If you do not have a thermometer, place a small portion of the jam onto the plate in the freezer and place in the freezer again for a few minutes. When you take it out, the jam should have a ‘skin’ and form ripples when touched. If this is not happening, the jam will need to cook for a bit longer.

6. When finished cooking, leave the jam for a few minutes to cool before placing into the sterilised jar.


Happy jamming everyone!






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