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Blueberry Jam

Blueberry Jam

Recipe Submitted By: bakingmad

This Blueberry Jam is an amethyst -coloured preserve that’s delicious with scones and cream or as a filling for a plain sponge cake. It also makes an excellent accompaniment for cold meat, game and poultry.

Preparation Time	1 hour
Portions	Jars
Skill Level	Easy
Average Rating

Blueberry Jam Ingredients

450 grams	Blueberries
3 tbsp	Warm Water
450 grams	Billington's Granulated Sugar
1	Cinnamon Stick broken

This recipe uses

How to make Blueberry Jam

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Put the blueberries and water in a pan and stir over a low heat until the juices run. Add the sugar and spices and stir over a low heat until the sugar has dissolved completely. Boil steadily without stirring, until setting point is reached. heat and put a little jam on a chilled saucer. As it cools, the jam will begin to set and will wrinkle slightly when you draw your finger through it. If using a sugar thermometer it will read 220°F/105°C.To tell when setting point has been reached, remove the pan from the
Spoon into hot sterilised jars, seal and label
WHEN MAKING JAMS: Jars must be clean and warm before filling them to the brim to allow for shrinkage. Wash the jars in hot soapy water, rinse well and put in a low oven to dry and become warm. Stand the jars on folded newspaper to prevent cracking when the hot mixture is poured in. Wipe the outside of the filled jars and cover the surface of the jam with waxed circles. Seal tightly with lids or transparent covers and elastic bands. This must be done while the jam is hot not warm, to prevent mould forming. Label and store in a cool, dry place.