Fresh blueberries are not available throughout the year but frozen berries work just as well for making this Blueberry jam.
Makes 4 x 285 ml jars of blueberry jam
• 1 080 g frozen blueberries
• 1 080 g (1 350 ml) sugar
• 30 ml lemon juice
Put ingredients in a large saucepan and, stirring continuously, bring to the boil over medium heat – ensure sugar has dissolved before the mixture comes to the boil. Turn down the heat as soon as the cooking process starts. Watch mixture constantly to remove foam that floats to the top. Simmer uncovered for 1½ hours.
Start testing jam after an hour. Put a saucer in the freezer for 15 minutes, then remove and spoon a little hot jam onto it. Leave to cool for 5 minutes. Run your finger through the jam – if it doesn’t flow back into the opening the jam is ready. Spoon hot jam into sterilised jars and close tightly.
Preserving food was an everyday task before fridges became commonplace. I still remember the jars of guavas and quinces lining my grandmother’s pantry shelves. My method of preserving is similar to hers, but ingredients such as blueberries and chillies are new
How to sterilise jars for Blueberry jam
Put a clean tea towel in the bottom of a large saucepan. Fill the pan with water and bring to the boil. Put jars and lids in the water and boil for 5 minutes. Remove jars and lids with thongs and leave upside down on a wire rack to dry. Fill air-dried jars with the preserved product. Remember, jars must be kept in the fridge after they have been opened
Edition SARIE FOOD April / May 2014 | Story Perfectly preserved | Recipe Blueberry jam