- 500g blueberries
- 1 1/2 cups caster sugar
- 1/3 cup lemon juice
- Step 1Place blueberries, sugar and lemon juice in a large, heatproof, microwave-safe bowl.
- Step 2Microwave, uncovered, on high (100%) for 4 minutes, stirring every minute or until sugar has dissolved.
- Step 3Microwave, uncovered, on high (100%) for 17 to 18 minutes, stirring every 4 minutes or until jam has reached setting point (see tip). Set aside for 2 minutes for bubbles to subside. Carefully spoon into a hot sterilised jar (see note). Seal. Cool. Once opened, store in fridge for up to 1 month.
We used a 1100 watt microwave.
Tip: Place 1 teaspoon jam on a chilled saucer.
Place in freezer for 1 to 2 minutes or until jam reaches room temperature. Run your finger through jam. If the surface wrinkles and jam stays in 2 separate portions, it’s ready to bottle.
It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:
Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.
Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.
Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.
- Author: Claire Brookman
- Image credit: Steve Brown
- Publication: Super Food Ideas