- 8 cups [2 L] blueberries, individually frozen or fresh
- 3 tablespoons [45 mL] lemon juice
- 1 cup [200 g] sugar or honey [250 mL]
- 1/2 teaspoon [2.5 mL] cinnamon
- 5 [8-ounce / 250-mL each] still hot sterilized jars
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- Puree half of blueberries into a food processor until just pureed, still crunchy.
or
- Using a potato masher, crush half of bleuberries into a large casserole but it takes a little while.
- Mix together just pureed blueberries, whole blueberries, lemon juice, sugar or honey and cinnamon into casserole.
- Bring to a boil and leave mixture to boil over high heat until quite thick, for approximately 30 minutes.
- Jam is ready when a few drops dropped onto a cold plate keep their shape.
- Remove from heat.
- Really well scum top of jam.
- Using a ladle, pour really hot jam into hot sterilized jars, up to 1/2 inch [1.3 cm] from the rim.
- Seal jars.
- Sterilize jars covered with boiling water or steam jars, for 5 minutes.
- If needed, screw any loose lids once more; leave to rest without disturbing for 12 hours.
- Store into a cool dry environment.
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