blueberry & lemon jam

This is a lovely easy to make jam that’s not over sweet and can be made with frozen berries.  The hint of lemon gives it a lovely taste.  A great jam to take to afternoon tea and have with scones or croissants.


4-5 cups of blueberries (we use frozen)

2 ½ cups white sugar

1 teaspoon fresh lemon zest

1 Tablespoon fresh lemon juice

1 pkt Jam Setting Mix


 Put your berries, sugar, lemon zest and lemon juice into a large pot.  Bring mixture to a full rolling boil that cannot be stirred down.  Over a high heat stir constantly for a few minutes.

 Add the jam setting mix all at once (or pectin if using that instead) and stir that in while keeping jam boiling, keep stirring for a couple of minutes to incorporate and thicken.  You are looking for jam consistency, however it should thicken more after it is bottled.  (I find this jam is not super dense)

 Remove your pot from the heat, skim foam if there is any.

 Take your preheated hot jars and lids from the oven and place on a wooden board or folded towel.  Ladle hot jam into the jars, leaving a small head space at the top.  Give them a little giggle to make sure there are no air bubbles. 

 Wipe the jar rim with a paper towel dipped in white vinegar to remove any sticky residue, screw on your lid nice and firm.  Leave to set for 24hrs before cleaning the outside with warm water and storing on your shelf.

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