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Showing items 1 to 3 of 6

Showing items 1 to 3 of 3

Homemade raspberry jam
Homemade raspberry jam
A star rating of 4.3 out of 5.39 ratings

If you are a jam-making novice, raspberry jam is a good one to start with as it’s so quick. All you need are raspberries, lemon and sugar

Rhubarb jam on bread
Rhubarb jam
A star rating of 4.9 out of 5.85 ratings

Make a batch of sweet and tart rhubarb jam with our super simple, seasonal recipe. Add a touch of vanilla for a stunning preserve for spring

Simple jammy biscuits
Simple jammy biscuits
A star rating of 4.7 out of 5.271 ratings

Make a treat that the whole family will enjoy with these jammy biscuits

Nutrition: Per tbsp

  • kcal28
  • fat0g
    low
  • saturates0g
  • carbs7g
  • sugars7g
  • fibre0.1g
  • protein0.1g
  • salt0g
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Method

  • step 1

    Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.

  • step 2

    Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any scum that has formed on the top with a spoon and discard.

  • step 3

    Test the jam is set by spooning a mound onto your cooled plate. Put into the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.

  • step 4

    Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.3 out of 5.10 ratings

joyceperry76902

question

Do I put the whole vanilla pod in or just the seeds?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. You add the whole pod, split in half lengthways (you can then either leave it in the jam when you add it to the jar, or remove it). We hope this helps. Best wishes, BBC Good Food Team.

valdarubiojkpQ_mV4

My jam was set too well. It was very sweet and thick. I prefer a softer jam like the Australian brand Beerenberg.

christine.watts2TDINsILj

question

Why does it only keep for six months. Surely as a jam it will keep for at least a year?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We generally advise 6 months for homemade jams, however some people will keep jam for a year. We hope this helps. Best wishes, BBC Good Food Team.

jeremy.hildreth2wRvFidQJ

Didn’t set. I understand that blueberries are naturally low in pectin so more lemon zest or pulp is needed.

dennzil

question

Could you use wild bilberries instead of blueberries?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes you can but bear in mind that bilberries are much tarter than blueberries. You may need to add extra sugar to balance the flavour unless you want a fairly tart jam. Please note we haven't tested this with different quantities of sugar. We hope this helps. Best…

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