— CNP

Blueberry Jam

The blueberry glut has largely been dealt with. Many of them have been eaten fresh and some have been frozen for later use. AF made some muffins yesterday and methinks I’ll concoct a clafoutis for tomorrow night. But today was all about jam.

Almost 5 years ago, I tried making lemon marmalade with a swag of lemons I ganked after climbing a neighbour’s fence. Alas, I cooked it too long, not having a thermometer, and I renounced jamming there and then. Nevertheless, the call to jam was undeniable and I took time to consult the oracle … but the CWA cookery book doesn’t have a single effing entry on blueberries. Anyway, this is approximately what I came up with…

Makes about 7 cups jam

6 cups fresh blueberries
4 cups sugar
juice of 1 lemon
40g pectin

Don’t wash the blueberries but do remove manky looking ones, stems etc. Crush or blitz half the blueberries, then put them in a very big pot (jam bubbles up like crazy when it’s cooking so you don’t want the ingredients to sit even halfway up the walls before cooking). Add the other blueberries whole along with the rest of the ingredients. Heat slowly til the sugar has dissolved then crank up the heat and boil them intensely for 5-7 minutes depending on how runny or set you like your jam. There’s plenty of thorough info on all the vagaries of pectin, jars and sterilisation on the web and on the back of pectin packets, so I won’t go into that here.