Blueberry and Vanila Jam

lynne cox


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

★★★★★ 1 vote
1 Hr
Stove Top


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
1 pinch
sea salt


1Put 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.
2Keep stirring and bring the mixture to a rolling boil.
3Test 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.
4Ladle the jam into your sterilized jars, placing a waxed paper circle on the top before tightening the lids.
5I 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.
6This recipe also works really well with strawberries, raspberries, peaches or even cherries, have fun and experiment!!

About Blueberry and Vanila Jam

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