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This jam has a delightful fragrance from the unusual addition of the bay leaf. If you happen across wild blueberries, use them instead for a more intense flavour.
INGREDIENTS:
500g (1 lb 2 oz) blueberries
4 tablespoons lemon juice plus the zest of 1 lemon
1 fresh bay leaf
500 g ( 1 lb 2 oz) granulated sugar - try unrefined sugar for subtly different taste
METHOD:
- Put the blueberries, lemon juice and zest and bay leaf into a large pan or preserving pan. Simmer for 10 minutes until the juices begin to run. Remove the Bay leaf.
- Add the sugar and stir over a low heat until dissolved. Increase the heat and boil for about 15 minutes before testing for a set (see section on tips for jam making). If necessary, boil for a further 1 minute, then test again. Continue testing at 1 minute intervals, as necessary, until the jam has reached setting point.
- Remove the pan from the heat, skim off any scum and allow the jam to cool briefly before carefully pouring into hot sterilised jars. Seal the jars and allow the jam to cool completely before labelling and storing.
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COOK'S TIPS:
- Use dry, unblemished and not overripe fruit. Jam sugar is specified for some recipes – this is sugar with added citric acid and aids the setting of jam when using fruit with little natural setting agent (pectin), such as strawberries.
- All equipment must be scrupulously clean. First of all your jars and lids must be sterilised. If you have a dishwasher, put them through a high heat cycle (or wash and rinse them well in hot water) then place them on a baking tray and slide into a hot oven (gas mark 3/160˚C/fan 140˚C/325˚F) for 10-15 mins. Keep them warm until you pour in the jam. Always seal jams etc while hot.
- Use as little water as possible and cover the fruit with a tightly fitting lid.
Skim scum frequently while the jam is boiling or add a small knob of butter to disperse it.
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