Blueberry preserve

blueberry preserve

Let me introduce you to another wonderful  jam to add to the collection of those already blogged. I have actually called it “preserve” to make it sound grander and better. In truth I didn’t have a clue until a few days ago what the difference was between jams and preserves. I thought it had something to do with the sugar/fruit ratio but in actual fact, following an extensive research on Google (and where would I be without it?), I learnt that it’s got more to do with how mashed up the fruit is. Apparently a preserve contains chunkier (if not whole) pieces of fruit. As you can definitely see whole blueberries inside mine let’s go for the posh name. You will be impressed to know that the blueberries I used were actually wild and handpicked by yours truly (with the help of her long suffering husband :-) ). It can’t get more wholesome than this! It’s really satisfying to forage and cook with stuff you have found growing in the wild. Of course feel free to use blueberries from the supermarket. Anyway I found mine in a National Trust geological area in North Yorkshire called Brimham Rocks (which, by the way it’s really interesting to visit. There are these weird looking rocks that people can climb on. I’ve never seen them anywhere else). There are stacks of blueberries  growing wild there. You have to go off the beaten track to find them but there are absolutely loads and this is the time of year to pick them. I am very partial to blueberry jam not only for its amazing taste but also because it brings back happy memories of when my mum used to make it when we were on holiday in the Dolomites as children…Oh happy days!


1 kilo of blueberries, washed

1 kilo of jam sugar (the one with pectin in it)

grated rind and juice of 1 unwaxed lemon

1 knob of butter


Put fruit in a large pan and lightly mash the blueberries with a potato masher. Add the sugar, lemon rind and juice and stir well. Cook on a low heat until sugar dissolves then turn the heat up and boil for 4 minutes. Add a knob of butter to get rid of the foam. Put in sterilized jars. If you use normal sugar and no pectin you should cook the jam for longer (approx. 20 minutes).

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