Wild bilberry preserves

    12 hours 25 min

    The bilberry season is traditionally August and September but you can make this homemade whole bilberry jam so you can enjoy them in the winter months. Add the juice to black tea or use the fruit as a filling for sponge cakes, cobblers or meringues.

    20 people made this

    Makes: 6 200ml jars

    • 1kg bilberries
    • 250g granulated sugar, or more to suit your taste

    Prep:15min  ›  Cook:10min  ›  Extra time:12hr  ›  Ready in:12hr25min 

    1. Remove leaves and stems from bilberries.
    2. Rinse, transfer into a bowl and cover with sugar. Refrigerate overnight.
    3. Sterilize 6 small (200ml) jars and lids. Transfer berries into the jars. Seal and transfer into a large pan. Add water to 3/4 height of the jars and bring to the boil. Boil for 10 minutes, then take jars out carefully and place upside-down on a clean cloth. Leave to cool.
    4. Store in a cool, dark place. Store in fridge once opened.

    How to sterilise jars

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

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