About this recipe:Blueberries are in season from June through to September, so take advantage of this summer favourite by making it into an easy blueberry preserve. The Duke variety of blueberry is usually the most readily available and has an excellent flavour which is great for use in tarts, over scones or even in ice cream.
300g (11 oz) fresh blueberries
175ml (6 fl oz) warm water, divided
1 dessertspoon lemon juice
1 1/2 teaspoons gelatine
3 tablespoons caster sugar
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Method Prep:10min › Cook:15min › Ready in:25min
In a heavy saucepan over medium high heat, combine blueberries, 3/4 of the water and lemon juice. Bring to the boil, then reduce heat and simmer gently for about 8 minutes, stirring frequently.
Meanwhile, soak gelatine in remaining warm water.
Remove blueberries from heat and stir in gelatine and sugar. Pour into hot, sterilised jars and seal. Cool overnight and store in the fridge.
Quick, easy and delicious. As the blueberries were very tart this time I did have to add an extra tablespoon of sugar but it was super. Hopefully, next time there will be no need to add extra. I loved the fruity pieces. I made this using vegi-gel instead of gelatin which worked perfectly. - 25 Jul 2014
This is a fantastic low sugar jam. We loved how it was mostly fruit! I would love to try this with other berries, as there aren't many other low sugar jam recipes out there! Thanks for a great recipe! - 01 Jul 2011