How To Make Blueberry Jam

Homemade Jam Recipes

Ingredients: Blueberry Jam Recipe

Photo of Blueberries2 lb / 1,000 grams of blueberries
1 1/2 lb / 750 grams of granulated white sugar
1 tablespoon of Cointreau liqueur (this is optional)
2 tablespoons of lemon juice (this is optional)

Method - What To Do

If you feel that it is necessary to first wash the blueberries, it is important that they are fully dried with kitchen tissue or a towel, to prevent any additional water being added into the mixture, which would potentially affect the setting properties of the natural pectin.

Photo of BlueberriesAdd the blueberries and sugar into a saucepan and position the pan on a low heat. The Cointreau liqueur and lemon juice can be added at this stage, although these are optional ingredients according to taste and the sweetness of the fruit itself.

Gently warm the mixture, occasionally stirring and shaking the pan to help the sugar dissolve. When you can no longer see any sugar crystals in the blueberry mixture, scrape the bottom of the pan with a wooden spoon and check the back to see if crystals are still present within the liquid.

When all of the sugar has fully dissolved, increase the temperature of the cooker to encourage the mixture to boil. Reduce the heat so that the jam simmers and stir on a frequent basis, to prevent the possibility of burning at the bottom of the pan.

After around 20 minutes or so, the blueberry jam should be approaching its setting point. This can be tested by spooning a small amount of the mixture onto a plate previously chilled in a freezer. If the jam starts to wrinkle when it is touched (after a minute or so), with a skin clearly beginning to form, you can be sure that it is ready to cool. If not, return it to the heat, continue to simmer, and check again in a few minutes. It may be necessary to repeat this test several times until you are confident that the jam is ready to be cooled and transferred to the sterilised jars.

Blueberry Jam Recipe - More Jam Recipes.