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.
4 ingredients3 steps
Egg-Free Recipes
Dairy Free Recipes
Gluten Free
Nut Free
Vegetarian
Vegan Recipes
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
Nutritional information per 20g serving
Energy 61cal
Fat 0g
of which Saturates 0g
Carbohydrates 15g
of which Sugars 15g
Protein 0g
Salt 0g
Method
Step 1
Put the blueberries and water in a pan and stir over a low heat until the juices run.
Ingredients for this step
450gBlueberries
3 tbspWarm water
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.
Ingredients for this step
450gSilver spoon granulated sugar
1Cinnamon stick(s) (broken)
Step 3
Spoon into hot sterilised jars, seal and label
1 Baker Ratings
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!!
