Recipe: Blueberry Jam

This recipe is courtesy of the lovely Nigella!


375g blueberries
200g jam sugar
50 ml water (or 25ml water & 25ml lemon juice if you want to cut through the sweetness a little) (I used just water)

The above makes a firm set jam however if you want a softer set use caster sugar instead (as Nigella does).


  1. Put the blueberries in a pan with 50ml water.
  2. Bring to the boil, then simmer for about 10 minutes, stirring every few minutes, until the berries burst, soften and release their juice.
  3. Add the sugar, stir until dissolved, then boil for 10 minutes.
  4. Pour into 1 large or 2 small sterilised jars.

It’s great on toast!!

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