Blueberry jam

★★★★☆ 1 Review
CerebralChasm avatar
By Clare Chambers
from Beckermet

This is a wonderful jam. The bay leaf gives this jam a delightful fragrance.

serves 4 x 8oz jars
prep time 5 Min
cook time 50 Min
method Stove Top

Ingredients

  • 1 kg
    blueberries, fresh
  • 8 Tbsp
    lemon juice, fresh
  • zest of two lemons
  • 1
    fresh bay leaf
  • 1 kg
    jam sugar
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How To Make

  • 1
    Place the blueberries lemon juice and zest and the bay leaf into a maslin pan or large saucepan / stock pot. Slowly bring to a simmer and simmer for 10 minutes. Now remove the bay leaf.
  • 2
    Lower the heat and add the sugar. Stir continuously until the sugar has dissolved. If you are not sure if the sugar has dissolved then continue stirring for another couple of minutes.
  • 3
    Increase the heat and boil, without stirring, for 6 minutes. Test for setting point. If not ready continue boiling and testing at 1 minute intervals.
  • 4
    One ready, remove from heat and skim off any scum. Allow the jam to cool for 5 minutes then pour into hot sterilised jars and seal. Allow to cool fully beofre labelling.
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