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Blueberry
Preserve Veg
CD ACC
2. Meanwhile, place the blueberries, mint, lemon juice and 150ml
water in a large wide saucepan. Bring
to the boil then simmer gently for 10 to 15 minutes or until it begins to
collapse, stirring from time to time. 3.
Remove from the heat and stir in the sugar until it has dissolved. Add the
butter and return to a high heat. Bring to the boil then continue to boil
vigorously for 3 minutes. 5.
Allow the jam cool a little, so that the fruit doesn’t float to the surface.
Remove the mint, skim any scum off the surface, pour into warm jars, cover and
label (see notes below).
Notes:
see also General
preparations Jars
- Use jars which
are free from cracks, chips or flaws – the best sizes to use are 450g/1lb
although 1kg/2lb jars can be successfully used for pickling fruit.
Prepare the jars by washing well in warm soapy water and rinsing
thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).
Fill whilst still warm to prevent the jars from cracking when the hot
filling is added. Testing
for a set – Remove the pan of jam from
the heat. Drop a teaspoonful of jam onto a cold saucer. Allow it to cool then
gently push your finger through the jam. If it wrinkles a satisfactory set has been achieved. If it
doesn’t, return the saucepan to the heat and continue to boil for a few more
minutes then test again. Repeat as necessary.
Filling
the jars – Fill
to the top then wipe the rims of the jar with a damp cloth. Immediately cover
with a waxed disc whilst still hot (wax side down). Allow to cool then cover
with cellophane, securing with a
rubber band. For long term storage secure the cellophane with a screw top lid. Storage
– Store
in a cool dark place.
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