Blueberry Jam



  • 600g firm Flavorite or Pacific Blue blueberries

  • 400g granulated sugar

  • 1 tbp fresh lemon juice


  1. Wash the blueberries in a colander.

  2. Put the blueberries, sugar and lemon juice into a preserving pan.

  3. Place the pan over a gentle heat to slowly dissolve the sugar crystals, stirring with a wooden spoon from time to time.

  4. As the sugar starts to melt and the fruit warms up, take a potato masher to mash the blueberries, leaving some whole if desired.

  5. Once the sugar has completely dissolved turn up the heat and bring the pan to a rolling boil and time for 15 minutes, stirring all the while (to prevent the sugar burning on the base).

  6. Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If when you push your finger through it the jam forms a crinkle and is gel like then it’s ready. Otherwise boil for another couple of minutes and repeat process until ready.

  7. Pot up the jam in a sterilised hot jar using a small ladle or jam funnel. Screw on lid.