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Blueberry and Lemon Jam

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This is a really simple way to make a very tasty preserve. Lizzie B’s recipe makes two jars, but if you grow your own blueberries, or find an economical source, you can simply double (or even triple) the quantities. She has only crushed half of the blueberries, as she likes a thick and fruity texture, but if you prefer a smoother consistency, then simply crush all of the blueberries right at the start.

  • 400g blueberries
  • 225g caster sugar
  • The juice and zest of 2 lemons

1           Place half the blueberries in a large, heavy-based pan, then add the lemon juice and zest, and cook over a medium heat for about 5 minutes, stirring occasionally until the blueberries begin to burst.

2           Remove the pan from the heat and, using a potato masher or the back of a spoon, crush the blueberries.

3           Return to the heat, add the sugar and stir well, then add the remaining blueberries and continue to stir gently until all the sugar has dissolved.

4           Increase the heat and bring to the boil, leaving it to boil for a further 10 minutes, then remove from the heat and leave to cool slightly.

5           Carefully ladle the jam into clean sterilised jars, then seal and add a label.

Store the jars in a cool, dark place, and refrigerate after opening.

Posted in: Making Preserves

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