Delicious on scones, toast or in a Victoria Sponge, this blueberry jam recipe is simple and satisfying to make. Jam sugar can be used instead of granulated sugar. If you like a firmer set add 2 tbsp liquid pectin. The jam can be stored unopened in a cool, dry place for up to 6 months. Once opened, it will keep in the fridge for about 2 weeks.
Serves 2 jars
Ingredients
800g blueberries
500g granulated sugar
3 tablespoons lemon juice
Preparation Time 5 minutes, Cooking Time 35 minutes
Method
1. Put a small plate in the freezer to check the jam is readiness later.
2. Thoroughly wash and sterilise two 450ml jam jars by placing them in the simmering oven or oven on B1/100 o C/200 o F for 15 minutes with the lids separate.
3. Place the blueberries, sugar and lemon juice in an AGA Stainless Steel Preserving Pan or very large saucepan and heat on the boiling plate, hotplate on boiling setting or induction on high.
4. Use a potato masher to crush the blueberries, once the sugar has dissolved, bring the mixture to the boil.
5. Transfer to the simmering plate for 30 minutes, stirring occasionally. Remove any froth that forms on the surface using a spoon.
6. To test if the jam has set, spoon a small amount onto the chilled plate. Place the plate in the fridge for a few minutes. If the jam forms a skin when you push it with your finger, it has reached the desired consistency. If not, return the pan to the heat and cook for an additional 5 minutes. Repeat the test until you achieve setting point.
7. Allow the jam to sit for 10 minutes off the heat. Then, carefully ladle it into the warm, sterilised jars and seal them tightly with lids. Let the jars cool completely.
