Makes 1
40 minutes

Ingredients

  • 400g of blueberries
  • 300g of sugar
  • 1 tbsp of lemon juice, (fresh)

Method

1
Begin by putting a plate in the freezer. This will help you test when the jam is ready later on
2
Place the blueberries in a heavy-based pan and gently crush with a potato masher, just enough to release some of the juices
3
Add the sugar and lemon juice to the pan and leave to simmer on a low heat. Stir to prevent sticking
4
Cook down for 25 minutes and skim off any scum that has settled on the surface
5
To test if the jam is the correct consistency, remove the plate form the freezer and spoon a little jam onto the plate. Place in the fridge to set for a couple of minutes. If the jam forms a skin and sets then it is ready to jar. If not, return to the heat and continue cooking, repeating the test every 5 minutes
6
Leave to sit for 15 minutes to cool slightly – this allows the berries to settle evenly instead of floating to the top when you transfer to the jars
7
Spoon the jam into the sterilised jar, seal, and label with the date. The jam will keep in a cool dark place for 1 year, once opened keep in the fridge