Monday, August 26, 2013

Blueberry Jam

IMG_2179 IMG_2180 Blueberry picking

Yield : About 16 oz
Recipe adapted from: Driscoll's 


1. Blueberries - 4 cups
2. Honey - 1/3 of a cup
3. Lemon juice - From half a lemon
4. Lemon zest - From half a lemon


1. Add the blueberries, honey, lemon juice and lemon zest over medium- high heat on a heavy bottom saucepan and bring to a boil.
2. Boil for about 15 minutes until most of the water evaporates, stirring occasionally to prevent scorching.
3. Pour the hot jam into hot or sterilized glass jars leaving a quarter of an inch of headspace.
4. Make sure that there are no air bubbles, close the lid and immerse into a pan of boiling water (water level should be 1 inch above the jar) for 10 mins and remove.

Note: This jam thickens as it cools down. I did not add any artificial pectin to this recipe and it still turned out to be a good jelly.

Enjoy! :D

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