Jamming at Struan Farm Part Three: Blueberry

I saved the best for last, blueberry jam. I also waited to make it until the last day of my holiday at Struan Farm.

 
My recipe calls for: 

3 cups of fresh blueberries (can use frozen in a pinch)

3 cooking apples peeled, cored and finely chopped (I use Granny Smith)

1/4 cup fresh lemon juice

4 cups sugar

Put the berries, apples and lemon juice into the jam pan:

 
Boil until the mixture is soft, then add sugar, stirring until dissolved. Boil for 20 minutes or until set point. Pour into hot jars and seal.

I've saved a huge amount of time by investing in a handy little aparatus to peel and core the apples:

 
This is my favorite jam, by far, although I need to invest some time trying to make black currant jam since that may be a close second.

 

 

Comments

[Marilyn]

So inspired! I love blueberry jam; It looks divine!

[Karen]

Thanks, it's very yummy, but wait until you see the apricot jam tomorrow! The color is incredible, it came out really well. (I got the apricots at the Clevedon Farmers Market, maybe the guys will be back there this weekend, don't know.) I now have strawberry, blueberry and apricot pretty much nailed, not so sure about plum....And still need to grow enough black currants to tackle that one.