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Blueberry Jam

Categories: Allergy-Free, Cooking with Kids, Kids' Favorites, Lunchbox Favorites, Sweet
Type: Spreads and Dressings

Blueberry jam with a hint of lemon is the perfect toast-topper

Prep Time: prep 5 mins, plus standing

Cooking Time: cook 15-20 mins

Serves: makes 7-8 jars


  • 4lb ( 1.8kg) blueberries
  • 3lb ( 1.35kg) sugar
  • juice of 2 lemons
  • pinch of salt
Blueberry Jam photo

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  1. Put the blueberries in a large nonmetallic bowl with half the sugar, the lemon juice, and the salt. Stir to mix, then cover and let stand at room temperature, without stirring, for 5 hours. Meanwhile, put a small plate in the refrigerator to chill.
  2. Pour the contents of the bowl into a large stainless-steel pan over a low heat. Add the remaining sugar and stir until the sugar completely dissolves.
  3. Increase the heat and bring the mixture rapidly to a boil, without stirring, then boil for 10-12 minutes, or until it reaches the setting point. Remove the pan from the heat and test for a set.
  4. With the pan still off the heat, use a large metal spoon to skim the surface. Let the jam cool slightly, then pour it into the prepared jars to within 1/8in (3mm) of the tops and seal. Let the jam cool, then label and date the jars. Store in a cool, dark place until ready to use, then refrigerate after opening.
  • prep 5 mins, plus standing; cook 15-20 mins

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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