Fresh Blueberry Jam

In my mind it was all there: a warm English tea, fresh scones, and clotted cream melting, being soaked up by the scone's texture. The more I considered it, the more I wanted something extra - a sweetness to add to the dish but remain distinct from the other flavors. I also wanted a tartness and blueberries offered both (attached to its own boldness). Much like before, this is an incredibly quick, simple, and tasty topping that can be used for pies, cheesecakes, cobblers, and so much more!

Ingredients

Servings: 16 Tbsp

Prep Time: 15 min

1.5 Cups Fresh Blueberries

As in the Strawberry Jam recipe, begin by setting a small plate in the freezer for the 'Jelling' test. Remove any stems on the blueberries and toss together with sugar and lemon juice in a medium-sized mixing bowl. I found it best to give the berries a light 'crush' with a potato masher to bring out some of their juice.

Stir mixture in a medium saucepan on medium heat until warmed. Increase to medium to high heat and continue stirring, scraping excess from the sides. Liquid will thicken as water evaporates. Test for 'jelling' and remove.

'Jelling' Test: Remove plate from freezer and place 1/2 tsp of the liquid onto the plate. Allow to sit for a few seconds. Run the spoon through the jam. If it tries to re-seal, continue stirring and heating for 1-2 more minutes and test again. Jam will remain jelled on either side when ready to be removed from heat. Please note: the jam will continue to thicken as it cools.

I varied another recipe to show how easy it is to use another fruit to get a similar result and to add to a different dish. With these blueberries holding a bit less water than the strawberries, less were required to yield the same amount of jam. A friend spoke of a blueberry jam he tried using candied orange peel which spun my mind into new conceptions. I thought and I thought of other ingredients to include, but all of this just returned to the same basic idea: this is a simply versatile treat. Enjoy!

Nutrition Info (1 Tbsp)

Calories 25, Total Fat 0.1g, Sat. Fat 0g, Cholest. 0mg, Sodium 0.2mg, Carb. 6.4g, Fiber 0.4g, Sugars 5.5g, Protein 0.1g