Today I am back with yet another delicious sweet treat: Blueberry Jam.
This is one of my favourite homemade jams. It is perfect to have on toast or even better on your Sourdough Crumpets!
I have it both for breakfast and afternoon tea. And the great thing is that this recipe is also naturally Low Fodmap, as blueberries are low fodmap! How good is that?
Making this jam is very easy and it only requires a few ingredients, just 3 to be precise: blueberries, sugar, and lemon juice. The amount of sugar required may slightly vary depending on how sweet your blueberries are. I will give you the right amount for what you would need for sweet blueberries (but not overly sweet).
Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!
Blueberry Jam – one of my favourite jams, perfect to have on toast or even better on your Sourdough Crumpets! So good!
- 600 gms – 4 cups blueberries
- 350 gms – 1 3/4 cups granulated sugar
- 1 tbsp lemon juice
Mix the blueberries, lemon juice, and sugar in a pot.
Cook, stirring, for about 20 to 30 minutes or until thick.
While the jam is cooking, put a small plate in the freezer.
After 20 minutes, when the jam appears like it is beginning to gel, put the fire off.
Put a small amount of jam on the frozen plate and return it to the freezer for a few minutes. If it wrinkles when you nudge it, it’s ready. If not, cook it some more and test it again until it’s ready.
Store the jam in sterilised jars.
If you prefer, you can blend the jam with a hand blender before storing it in the sterilised jars.
Don’t forget to PIN this Blueberry Jam!