Homemade blueberry jam makes a lovely gift, not to mention a delicious topping on toast. Make it when blueberries are in season and store. The recipe can be doubled or tripled.
Makes 11/2 cups (375 ml)
Ingredients
3 cups (450 g) blueberries
1 cup (220 g) sugar
2 tablespoons lemon juice
4 strips (7.5 x 1 cm/3 x 1/2 inch) orange zest
1/2 teaspoon ground cinnamon
Pinch of salt
1 teaspoon vanilla extract
Step 1
Sterilise two 1 cup (250 ml) glass jars and their lids.
To sterilise jars, wash jars and lids thoroughly in warm, soapy water. Rinse well. Stand jars on a baking tray (baking sheet) and place in oven. Heat oven to 100°C (200ºF/Gas 1/4). Leave oven on for 45 minutes; turn off. Remove jars when cool enough to handle. Or, wash jars and lids in dishwasher on hottest cycle; dry thoroughly.
Step 2
Combine all ingredients except vanilla in a medium saucepan and cook over medium heat, stirring frequently, for 20 minutes, or until thick. Remove from heat. Discard zest and stir in vanilla. Spoon jam into sterilised jars, seal and cool.
Fresh blueberry jam is very easy to make and a delicious breakfast spread
Click here to learn how to make these Amaretto Peach Preserves
