Blueberry and Vanila Jam

lynne cox

By
@nightwing451

This is an adeptation of a recipe i found on the back of a pack of Tate ans Lyle Jam Sugar, i think the addition of the vanilla extract really works well, i hope you enjoy it as much as we do :D


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Cook:

1 Hr

Method:

Stove Top

Ingredients

800 g
fresh or frozen blueberries
1 kg
(1000 grams) jam sugar
1 tsp
vanilla extract please dont use essence its no where near as good
1 Tbsp
butter
1 pinch
sea salt

Directions Step-By-Step

1
Put all the ingredients into a heavy based pan, heat gently, and stir continuously until all the sugar has dissolved. You can crush up some of the fruit if you wish, i just happen to like to keep some of the berries intact.
2
Keep stirring and bring the mixture to a rolling boil.
3
Test for setting point, by taking ateaspoon of the mixture and put it on a saucer that has been in the freezer, wait a few seconds and if it wrinkles up when you push it with your finger and a line stays put its ready.
4
Ladle the jam into your sterilized jars, placing a waxed paper circle on the top before tightening the lids.
5
I always think it looks nicer, if when your jam is cool you place a circle of fabric on the top secured with either an elastic band or string and a lable showing the content and date.
6
This recipe also works really well with strawberries, raspberries, peaches or even cherries, have fun and experiment!!

About this Recipe

Main Ingredient: Fruit
Regional Style: English
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #preserves, #jam