About the bake
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.
Method
Step 1:
Put the blueberries and water in a pan and stir over a low heat until the juices run.
Step 2:
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.
Step 3:
Spoon into hot sterilised jars, seal and label
Ingredients
For The Jam
- 450g Blueberries
- 3 tbsp Warm water
- 450g Silver spoon granulated sugar
- 1 Cinnamon stick(s) (broken)
Utensils
- Large preserving pan
- Sterlilised jars and lids
Recipe Reviews
I just made this. I brought 1350g of Blueberries from the shop as they were reduced to pennies, I've never made jam before so I brought this sugar with the pectin already inside, I googled how to make jam using this sugar and found this recipe.
Due to the amount of fruit I had, I tripled up on the mix and made one large pot that filled 12 300ml jam jars.
This tastes amazing and set perfectly. I wish you had more recipes to try!!
Ingredients
For The Jam
- 450g Blueberries
- 3 tbsp Warm water
- 450g Silver spoon granulated sugar
- 1 Cinnamon stick(s) (broken)
Utensils
- Large preserving pan
- Sterlilised jars and lids