Blueberry Jam

Posted on February 19, 2011 by cityhippyfarmgirl

Blueberry Jam

500gms blueberries

250mls water

bring it to a simmer

now slowly add

500gms sugar

1/2 lime juice

stir

a slow rolling boil until the jam thickens and passes the saucer test.

So what is the saucer test? Grab a small saucer and pop it in to the freezer while your jam is cooking. If you keep casting your eyes over the cooking jam, you will start to see the consistency changing, it will start to look like a thicker rolling boil. If you think it has started to thicken, get the cold saucer out of the freezer and dollop a small spoonful of jam on to it. Swirl it round a bit, and (hopefully) you will see that it has thickened up. Try running a finger through it. If it’s ready it will wrinkle a little and feel thicker.

34 thoughts on “Blueberry Jam”

Yvette on February 19, 2011 at 5:26 pm said:

Blueberry jam my favourite kind….just delicious! x

LikeLike

Reply ↓
- cityhippyfarmgirl on February 19, 2011 at 8:31 pm said:
  
  It’s not one I usually make so I’m appreciating every drop.
  
  LikeLike
  
  Reply ↓
m.e (cathie) on February 19, 2011 at 5:47 pm said:

oh my..YUMM!
♥

LikeLike

Reply ↓
Celia @ Fig Jam and Lime Cordial on February 19, 2011 at 6:17 pm said:

Lovely! Have you ever tried it with frozen blueberries?

LikeLike

Reply ↓
- cityhippyfarmgirl on February 19, 2011 at 8:32 pm said:
  
  I haven’t… Have you?
  
  LikeLike
  
  Reply ↓
  - Citysister on February 20, 2011 at 3:29 am said:
    
    I have, it works just the same…just a few extra minutes to warm it all up though.
    
    LikeLike
bruisemouse on February 19, 2011 at 7:26 pm said:

Yum! These look fabulous. You should make some English Muffins to have with it. Mmmmmm

LikeLike

Reply ↓
- cityhippyfarmgirl on February 19, 2011 at 8:33 pm said:
  
  Last time I made them, they were heavy little hockey pucks 🙂
  
  LikeLike
  
  Reply ↓
Anna Johnston on February 19, 2011 at 7:32 pm said:

Can’t beat that saucer test 🙂 Have never made blueberry jam, but I know I’d love it, bet its amazing too 🙂

LikeLike

Reply ↓
- cityhippyfarmgirl on February 19, 2011 at 8:35 pm said:
  
  I have grand dreams of owning many of my own flourishing blueberry bushes, so I make blueberry jam galore…one day, one day.
  
  LikeLike
  
  Reply ↓
Kate on February 19, 2011 at 7:43 pm said:

We’re jammin’ here too.
Blackberry and plum.
And wow you use gorgeous plates for testing. I have always used my crappiest. I think I might take your lead next batch. Its bound to taste yummier. X

LikeLike

Reply ↓
- cityhippyfarmgirl on February 19, 2011 at 8:38 pm said:
  
  Ahh, blackberry…if only.
  That little plate was a $1 at an op shop. It was supposed to be incorporated into a gift for someone, but ended up as a favourite in my kitchen. I’m sure things do taste better for being eaten off it!
  
  LikeLike
  
  Reply ↓
dixiebelle on February 19, 2011 at 8:12 pm said:

Makes a nice milkshake too!

LikeLike

Reply ↓
Christine on February 19, 2011 at 9:21 pm said:

Oh, yum! Blueberry jam is up there on my list to make one day..I’ve made strawberry/blueberry but would love to try just blueberry on it’s own! Your’s looks divine. One of the most helpful tips I have read about jam making was that just before setting point, the jam changes texture (like you said) and the bubbles appear ‘gummy’. Now I’m always on the lookout for those gummy bubbles, lol! Make sure you swirl some through your homemade yoghurt, ok? 🙂

LikeLike

Reply ↓
- cityhippyfarmgirl on February 20, 2011 at 4:36 pm said:
  
  Always swirled in the yogurt!
  Gummy bubbles…hmm, now I want to make some jam to look out for them.
  
  LikeLike
  
  Reply ↓
Thebokflock on February 19, 2011 at 11:02 pm said:

Yum! I never make good jam. Will try yours! Although this year on a 43deg day all of our blueberries instantly desiccated! Was so disappointed! Am sure the birds were too!
Love how you’ve packaged the jam too.

LikeLike

Reply ↓
- cityhippyfarmgirl on February 20, 2011 at 4:37 pm said:
  
  Thanks Mrs Bok.
  Oh that’s so disappointing that they all went belly up after the hot day. What a shame.
  
  LikeLike
  
  Reply ↓
Joanna @ Zeb Bakes on February 19, 2011 at 11:24 pm said:

Lovely jubbly blueberry jam – blueberries far too expensive here to do this with but I can dream! 🙂

LikeLike

Reply ↓
- cityhippyfarmgirl on February 20, 2011 at 4:39 pm said:
  
  They are here too usually Joanna. These blueberries were from when we went picking them (older post). I’m not sure I would have done it, as a blueberry only jam if I could only buy the 150gram punnets.
  
  LikeLike
  
  Reply ↓
drfugawe on February 20, 2011 at 1:45 am said:

Try throwing a stick of cinnamon in the boil – a nice touch. Congrats on your non-pectin batch.

LikeLike

Reply ↓
- cityhippyfarmgirl on February 20, 2011 at 4:40 pm said:
  
  Mmm, now theres a thought, cinnamon you say eh?…Yum.
  
  LikeLike
  
  Reply ↓
blushingstrawberries on February 20, 2011 at 2:14 am said:

I used to love making jam when I lived on my farm, but moving t the city it became so expensive to buy the fruit!! I’m heading to a farmers market this afternoon, I might keep an eye out for well priced berries or apricots! Nothing like a day spent over a bubbling cauldron of delicious sweet!

LikeLike

Reply ↓
- cityhippyfarmgirl on February 20, 2011 at 4:41 pm said:
  
  Nothing indeed. There is something quite therapeutic about that bubbling cauldron!
  
  LikeLike
  
  Reply ↓
Citysister on February 20, 2011 at 3:28 am said:

We usually use lemon…Lime would be so tasty too.

LikeLike

Reply ↓
- cityhippyfarmgirl on February 20, 2011 at 4:42 pm said:
  
  I would usually use lemon too, but had some limes to go.
  
  LikeLike
  
  Reply ↓
heidi on February 20, 2011 at 7:49 am said:

I’m so glad Celia asked and answered about frozen blueberries!
I’m making some out of the frozen bounty in my freezer.
Thanks for the recipe!
( and for the jelly snakes! Here we call them gummy worms. But they don’t taste as good! I love the flavor and the NOT too SWEET texture!
My grandson was in love with the one I shared with him. He figures that snakes are delicious! ” Hmm. I never knew snakes tasted so good!”)

LikeLike

Reply ↓
- cityhippyfarmgirl on February 20, 2011 at 4:43 pm said:
  
  Glad the snakes got there and they were a hit. They can be addictive little fellas 🙂
  
  LikeLike
  
  Reply ↓
bagnidilucca on February 20, 2011 at 5:37 pm said:

I love blueberry anything.

LikeLike

Reply ↓
thecompletecookbook on February 21, 2011 at 4:09 pm said:

I wonder who the clever person was that came up with the saucer test.
🙂 Mandy

LikeLike

Reply ↓
shayray on February 21, 2011 at 6:23 pm said:

The blueberries are making me wish for spring. They are just so darned pretty.

LikeLike

Reply ↓
spiceandmore on February 23, 2011 at 2:10 pm said:

Looks lovely. All you need now is a scone and big dollop of cream….

LikeLike

Reply ↓
Mariana on February 23, 2011 at 5:13 pm said:

Interesting that you only bring it to a simmer before you begin to add the sugar. I would have cooked it longer, but then I guess the lovely round blueberries would disintegrate and not look so gorgeous and whole as they do in your photo. Another jam girl. Ohh I love finding jam-makers. Gorgeous post.

LikeLike

Reply ↓
- cityhippyfarmgirl on February 25, 2011 at 6:16 am said:
  
  Thanks Mariana. You’re right, I did want those blueberries to try and keep some of their lovely shape. Always good to find another jam girl.
  
  LikeLike
  
  Reply ↓
turid on February 25, 2011 at 6:15 pm said:

There is something about home made jam. Nostalgia, authenticity, soul and exploding flavors. I absolutely love the look of this one. Blueberries are little forest gems…

LikeLike

Reply ↓