I look forward to making my favourite jams every year but it is nice to find something that makes them a little bit different. The addition of bayleaf to this Blueberry Jam recipe compliments the berries perfectly – giving it something extra but I would be hard-pressed to identify exactly what it was if I didn’t know. I tend to make my jams (especially berry jams) using Jam Setting Sugar as it is so quick, easy and fail-safe but if you prefer
1 kg blueberries (fresh or frozen – I used frozen)
1-2 bayleaves (I used fresh)
1/4 cup lemon juice
1 kg jam setting sugar
A knob of butter (about 10g)
Crush the fruit coarsely with a potato masher or food processor. Or I simply heat the frozen berries until they are a bit mushy, giving them an extra squash with the potato masher if needed.
Put the fruit, bayleaves and jam setting sugar into a preserving pan. Heat over a low heat until the sugar is dissolved, stirring occasionally with a wooden spoon. Do not allow to boil.
Add a knob of butter then increase heat and bring to a full boil (a boil that cannot be stopped when stirred). Boil for 4 minutes only.
Spoon out a small amount of jam onto a cold plate. Allow to cool slightly, then test for set: push finger gently through jam, when surface wrinkles remove the pot from heat. If it isn’t setting then return to boil for another minute and re-test.
Ladle jam into hot, sterilised jars.