Homemade raspberry jam
If you are a jam-making novice, raspberry jam is a good one to start with as it’s so quick
Blueberry jam
Makes 2 x 500ml jars
Easy
Prep:
Cook:
plus cooling
Treat yourself to some homemade blueberry jam, the ideal accompaniment to toast, fruit scones or dolloped onto natural yogurt at breakfast time
Skip to ingredients
- 800g blueberrieswashed
- 500g granulated sugar
- 1 vanilla podsplit lengthways
- 1 large lemonjuiced
Nutrition: Per tbsp
- kcal28
- fat0glow
- saturates0g
- carbs7g
- sugars7g
- fibre0.1g
- protein0.1g
- salt0g
Method
step 1
Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
step 2
Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
step 3
Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
step 4
Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.
