Blueberry Jam
Ingredients
- 1kg (2.2 lbs) blueberries (I used 2kg [4.4 lbs])
- 200g (7 oz) sugar
- 60ml (2 fl oz) apple cider vinegar
- 1 tsp fennel pollen (star anise also works great)
Method
1. Wash the berries well and then drain. Place the berries into a bowl with the sugar and mix well. Cover with a tea towel and leave at room temperature for 3-4 hours.
2. Next, place the berries and any liquid that has come off into a large pot. Over medium-high heat, bring to a simmer, then turn the temperature down to medium-low and cook until it thickens. This will take about 2 hours. Once you’re at this stage, you can add the fennel pollen (if using star anise or cinnamon, place them in at around the one-hour mark).
3. Sterilise your jam jars by boiling them in water for 5 to 10 minutes. Pour the hot jam into the jars and place a lid on. Let them cool to room temperature before you place them in the fridge.
4. The jam will last in your fridge for up to 6 months unopened and 1 month once opened.
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