Simple Small Batch Black Blueberry Jam Food

BLUEBERRY JAM - SMALL BATCH

Steps:

• If using frozen berries, allow them to defrost in a saucepan.
• If using the wrinkle test for the setting point, place a couple of side plates in the freezer.
• Put your jam jars in a small roasting dish in the oven to sterilize at 100°C/220°F/Gas Mark 1 while you make the jam.
• Place the fruit in a large saucepan. Simmer gently until soft. If using fresh fruit, add a splash of water. (Frozen berries will be wet enough to use without adding any.)
• Once the fruit is soft, add the sugar and lemon juice. Simmer the mixture to dissolve the sugar. Keep stirring.
• Once all the sugar has dissolved, turn up the hob and heat the jam quickly to a rolling boil. After a couple of minutes, start testing the jam's set using your favourite method.

SIMPLE, SMALL BATCH BLACK & BLUEBERRY JAM

Steps:

• Add your berries and lemon juice to an enamel or stainless steel sauce pan and cook them over a medium flame.
• Just as you begin cooking, mash them with your potato masher, making sure to leave some berries chunkily mashed. Allow to cook for about 3 minutes until bubbling.
• Add the sugar, stir and increase to a high flame. Bring to a bubbling boil. Once the berries are boiling, reduce to a medium simmer for about 5 minutes. Continue to stir.
• If the jam still appears to be very liquidy after that 5 minutes of simmering and stirring, add cornstarch. The sourness of your berries will be a factor in the consistency of your jam. If they're sour, it may not require cornstarch, if they're sweet, they may require up to 2 tsp. If you've added cornstarch, give it a nice stir and let it cook for another two minutes on a simmer. Once the consistency is a syrupy thickness, it's done.
• Remove from heat and allow to cool in a container to room temperature. Then cover and refrigerate.

SMALL BATCH BLACKBERRY JAM

Steps:

• In a non-reactive pan, mash the blackberries with a potato masher. Add the sugar and heat the contents over medium heat, stirring gently, until the sugar is dissolved. Raise the heat to medium-high and boil the mixture until a drop mounds in a chilled dish (this took around 10 minutes for me).
• Pour the jam into a jar and cap the jar tightly. Store in refrigerator. This jam should keep for several weeks.

SMALL BATCH BLUEBERRY JAM

Steps:

• Add blueberries, sugar, and lemon juice to a medium pot, bring to a boil over medium high heat, stirring frequently.
• Once mixture is boiling, turn heat down to low and simmer for about 15 minutes, stirring frequently.
• As the blueberries soften, mash them a bit with a potato masher. I like a bit of texture - not pureed, and not TOO chunky.
• At the 15 minute mark, start testing for thickness. Run a spoon through the mixture - if it leaves a visible "wake" for a second or two, it's thick enough. Don't overcook it!
• Once your jam is thick enough - it can take 35 minutes or more, heads up - remove from the heat.
• Use a clean funnel, and ladle the hot jam into a clean jam jar.
• Use a wet paper towel to wipe the top edge of the jar, and affix a clean jam lid and ring.
• Allow to cool to room temperature before transferring to the fridge.
• Use within 3 weeks

BLUEBERRY JAM

Steps:

• Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
• Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
• Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
• Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.