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To recipe list
Blueberry Jam
This is another recipe that had no gluten to begin with, but it is such nice jam that I thought I’d include it anyway for those who would like to use it on gluten-free toast or pikelets, or whatever…
- 1 kg blueberries
- 4-5 lemons (juice only)
- 1 cup water
- 3 1/2 - 4 cups sugar
Combine water and blueberries and bring to the boil to soften the fruit a little. They can be gently mashed with a potato masher to reduce the number of whole berries in the final product.
Add sugar and lemon and bring back to the boil, stirring throughout.
Boil to gelling point (test by placing a little on a cold saucer and checking to see whether a skin develops). This usually takes about 10 to 15 minutes.
Place in sterile jars and seal. The recipe usually makes about 5 medium sized jars of jam.
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