Wednesday, November 21, 2018

Blueberry Jam

Made some blueberry jam, to clear the frozen blueberries from my freezer. This simple recipe is free from processed sugar, sweetened only with honey. Easy to make and takes only about 15 to 20 minutes of cooking.

Mix everything together, the blueberries, honey, water and salt in a medium  stainless steel pot and simmer for 15 to 20 minutes. I wanted a less chunky jam, so I have used the emerson blender to puree the berries after about 15 minutes of cooking. I then simmer for a further 3 to 5 minutes, stirring constantly, until thickened. Allow to cool, spoon into a jar and keep refrigerated.

Blueberry Jam
(from Huckleberry by Zoe Nathan)
makes about 1 cup
3-1/2 to 4 cups (525 to 600gm) fresh blueberries
1/4 cup (85gm) honey
1/4 tsp kosher salt
1/4 cup (60ml) water

Combine the blueberries, honey, salt and water in a medium stainless-steel pot. Simmer over medium heat until jammy, about 15 minutes. Refrigerate until needed.
This keeps well, refrigerated, for up to 2 weeks.

I'm linking this post with Cookbook Countdown #35