The summer is the ideal time to get preserving and making homemade jam. With your fresh bounty from the current harvest, you can turn all your excess fruit into one delicious jam to spread over toast!
PREP TIME 5 minutesCOOK TIME 30 minutesMAKES 2 x 250g jars
Ingredients
500g of blueberries
500g of caster sugar
1/2 lemon, juiced
Preparation method
In a large saucepan or your Supreme stainless-steel jam pan on a medium heat, add the blueberries along with the sugar and the lemon juice. When all the ingredients have been added to the pan, clip your jam thermometer to the side of the pan while it heats.
After leaving the ingredients, the mixture should begin to foam. Once the ingredients have reached 105°C, turn the heat off.
Using a ladle and your preserving jar funnel, fill your sterilised jam jars with the fresh blueberry jam before closing the lid and storing.
