Ingredients

The following ingredients have 4 Servings
  • 600 g blueberries (rinsed & stalks/mushy ones removed)
  • 2 unwaxed limes (zested)
  • 2 tbsp lime juice
  • 400 g granulated sugar

Instruction

  • Place blueberries, sugar, lime juice and zest into a preserving pan (or one of equivalent size).
  • Over a gentle heat, dissolve the sugar, stirring regularly (do not simmer).
  • One the sugar has dissolved crush about half of the blueberries with a potato masher leaving the other half whole.
  • Then turn up the heat to bring the pan to a rolling boil and set a timer for 8 minutes (stir continuously with a wooden spoon to stop the jam catching on the bottom of the pan).
  • Test for set by removing jam from the heat and putting a teaspoon full of jam on a chilled saucer.
  • Place saucer in fridge for about 30 seconds, then push your finger through the jam which should form a soft gel like crinkle (it’s better to under cook than over cook).
  • If the jam hasn’t reached setting point yet, cook for another minute and repeat test until ready.
  • Pot up into hot sterilised jars and screw on lids immediately. (I find a small fruit ladle and jam funnel useful for this.)
  • Allow jam to cool before using and keep in a cool dark place.
  • Once opened jam should be kept in the fridge and used within about 3 months. Unopened jam is best eaten in the first year but will last years.