Homemade Blueberry Jam

Homemade Blueberry Jam

2½ cups blueberries

2 cups jam sugar (this sugar already contains pectin)

Zest and juice of 1 lemon


Place washed blueberries in a heavy bottomed pan with lemon zest and juice. On a medium to high heat cook blueberries and lemon for a minute or two just to soften. Add sugar and bring to the boil and dissolve sugar.


Boil for 6-8 minutes once sugar is dissolved. The mixture will thicken. To check it has reached the setting point, place a teaspoon on mixture on a cold plate. If the surface wrinkles when pushed after a few seconds the jam is ready to come off the heat.

Let cool for 15 minutes and transfer into sterilised jars.

Yields approx 400ml of blueberry jam


To sterilise jars…

Heat oven to 130°c, no hotter and place glass jars directly on your oven shelf, not touching. Leave for 20 minutes, remove and place on a heat proof mat.

Add jam when the jars are still warm/hot making sure then jam mixture is also still warm. Adding cold jam will cause the jars to shatter. Screw on the lids while still warm.. the heat will seal the jars closed.


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