1 / 1
Blueberry Honey Jam
Sweet summer blueberries and rich clear honey unite in this simple homemade jam. The natural tartness of the berries balances perfectly with the floral notes of the honey, creating a spread you'll want to put on everything. It's a wonderful way to preserve the bright flavors of the season for year-round enjoyment. Spread it thickly over warm scones, swirl it into morning yogurt, or enjoy it on a classic slice of toasted sourdough.
Equipment
- Stovetop
- Saucepan
Ingredients
- 600g blueberries
- 150ml water
- 375g jam sugar with pectin, warmed
- 125g clear honey
- 15g butter (optional)
Instructions
- 1Place the blueberries and water in a large preserving pan over low heat. Cook gently for about 10 minutes until the berries soften, crushing them occasionally with a wooden spoon to release their natural juices.
- 2Stir in the warmed jam sugar and clear honey. Heat gently and stir frequently until the sugar completely dissolves.
- 3Increase the heat to bring the mixture to a rolling boil, then boil rapidly for 10 to 15 minutes until it reaches the setting point.
- 4Check the surface for any foam. Either skim it away using a slotted spoon or stir in the optional butter to help disperse it naturally.
- 5Carefully ladle the hot jam into warm, sterilized jars, filling them right to the brim. Seal tightly with lids or waxed discs and cellophane tops.
Notes
- Storage: Allow the jars to cool completely before labeling. Store in a cool, dark place, and refrigerate after opening.
- Serving: Spread this jam lavishly on thick slices of toast, warm wholewheat scones, or swirl it into morning yogurt.
- Tip: To test the setting point, place a small spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it's ready.