Simple Small Batch Black Blueberry Jam Recipes

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.

EASY SMALL-BATCH BLUEBERRY JAM

Steps:

• Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.

SMALL BATCH BLUEBERRY JAM

Steps:

• In a medium saucepan over medium heat, combine 1 cup of the blueberries, the sugar, lemon juice, and cinnamon. Cook until the berries are bubbling and have begun to soften, 6 to 8 minutes. This may take a few extra minutes if using frozen berries. Stir in the remaining 1 cup blueberries.
• Reduce the heat to low and continue cooking until all the berries are soft and a spoon leaves a line of separation in the jam when scraping the bottom of the pan, 25 to 40 minutes.
• Cool and fill clean glass jars or freezer­-safe containers. Store in the refrigerator for up to 4 weeks or freeze for longer storage.

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.