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.
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
MetricImperial
For The Jam
450gBlueberries
3 tbspWarm water
450gSilver spoon granulated sugar
1Cinnamon 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!!
