Blueberry Jam

When it comes to jam making, my skills are pretty limited. I remember my mum making jams and various compote-like things when I was younger, and seeing as I have acquired a brand new sugar thermometer (thank you Isabel!) I thought I might go crazy and make some jam...Ok I also went a bit crazy and made some caramels too.


I thought I'd start simple with a blueberry jam recipe I found on one of my new favourite food blogs; Food in Jars. I didn't want to make too much jam, just in case it went horrifically wrong, which it does most of the time for me! So I halved it, which made 3 small jars of jam ( approximately the size of 2 Bon Maman jam jars).

Blueberry Jam

(adapted from Food in Jars)

Ingredients

4 cups of fresh blueberries (3 cups if they are crushed)

3 cups sugar

1 lemon, zested and juiced

1 tspn cinammon

1 packet pectin 

Method

1. Wash your jars and rings in warm soapy water and set aside. Put your lids in a small pot of water and heat (but do not boil) in order to soften the sealing compound.

2.  Add smashed blueberries and sugar to a large, non-reactive pot. Bring to a boil and add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for about fifteen minutes. Add pectin and bring to a rolling boil for a full five minutes.
3. Turn off the heat under the jam and fill jars. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot water bath 10 minutes. When time is up, remove from water and cool on the counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed. Store up to one year in a cool, dark place.