Blueberry Jam

With the very last blueberry of the season, I decided to make to delicious jam.

I may use it to fill a nice tart, or simply spread it on some toasted bread for breakfast :p

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time30 Minutes
  • Servingmakes 4 jars of 225g each
  • Cooking methodStove
  • CuisineInternational


  • 1 kgblueberries
  • 300 gdark muscovado brown sugar
  • 1lemon


  1. – wash and rinse well the blueberries;

    – transfer them into a large pot with high sides;

    – add the sugar, the juice of the lemon and its peel too;

    – mix well, then put the pot on the stove and set the heat to medium;

    – bring to boil;

    – set the heat to medium/low and continue cooking for at least 20 minutes;

    – stir often to make sure that the blueberries will not stick to the bottom of the pot;

    – grossly crush the fruit while you stir the jam;

    – remove the pot from the stove and pour the jam into sterilized jars;

    – close the lids and put the jars upside down;

    – don’t touch the jars until they will be completely cold;

    – after, to verify if the jars sealed well, press on the lid: it should not click;

    – sealed jars can be stored up till 6 months

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