Blueberry Jam

Another blueberry sales in the local supermarket recently. It happened that I wanted to do a blueberry cake for my sister, so I bought many packs of them, and decided to make blueberry jam too!

The blueberry jam turned out to be really good with some sweetness and tartiness from both the lemon juice and blueberries. I felt that the sugar could have been reduced more.

Recipe for Blueberry Jam, adapted from Against All Grain.
(Makes approximately 550g jam)

Ingredients:
500g Fresh blueberries (4 packets)
130g Caster sugar (can reduce to 100g )
3 tbsp Fresh lemon juice
1 tsp Lemon zest

Method:

1. Wash your blueberries and dry them.
2. Place the blueberries in a medium sized sauce pan and crush them with a potato masher.

3. Add the sugar, lemon juice, and lemon zest, then bring to a boil over medium-high heat.

4. Stir frequently while the mixture boils for 15-20 minutes and it starts to thicken. 

5. Skim off any foam, then ladle the jam into a sterilized jar. Cover and leave it to cool completely before storing it the fridge.