We’ve picked a bucket full an made the most delicious jam. Great on toast, with scones, greek yoghurt, pancakes……
Blueberries
They have a very brief season, don't miss it!
left Blueberries
right Crushed, they have so much color
Recipe
1 kg blueberries
juice of 1 lemon
500 g sugar
juice of 1 lemon
500 g sugar
Place the blueberries in a saucepan, add a splash of water and bring to a boil.
add lemon juice, stir well, add the sugar and bring to a boil again while stirring.
Let the jam cook until it thickens, test with a drop on a saucer.
Ladle into sterilized jars.
Keeps at least for 3-6 months, but it never lasts that long in my house.
add lemon juice, stir well, add the sugar and bring to a boil again while stirring.
Let the jam cook until it thickens, test with a drop on a saucer.
Ladle into sterilized jars.
Keeps at least for 3-6 months, but it never lasts that long in my house.
Images: Dietlind Wolf via Taverne Agency. Recipe: Leonoor Ottink
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