Quick and easy blueberry preserve

    25 min

    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.

    69 people made this

    Serves: 16 

    • 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

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. Meanwhile, soak gelatine in remaining warm water.
    3. Remove blueberries from heat and stir in gelatine and sugar. Pour into hot, sterilised jars and seal. Cool overnight and store in the fridge.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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    Reviews in English (29)


    Please can you tell me did this recipe make one jars worth or more? Thinking of making some as a present for someone! Thanks :-)  -  20 Nov 2011


    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