Hi Picasso, thank you, so glad you like the reicpe. You could always tip it back in the pan with some water and re-boil to the desired consistency if you can’t bear it.

In reply to Camilla.

Thank you for your response. I’ve googled a bit and gone ahead with the microwave sterilisation method.

I made my jam and it was amazing. I was particularly grateful for the tip about stirring all the time. My jam set after 5 minutes rolling boil — in fact it is a bit more solid than I really wanted because I didn’t believe it could possibly be set. A brilliant recipe. Thank you.

If you’re a fan of this recipe then wouldn’t you want to hear about new recipes I create via my newsletter. You could always unsubscribe later down the line. I really don’t send that many e-mails. I provide a free service so I think I should be applauded not booed. I hope you have a better day tomorrow.

Hi Picasso, I really couldn’t pass judgement on a sterilisation method that I’ve never use I’m afraid. The one I use is the standard one.

This looks amazing and I’ve had a happy time reading the comments. I have 300g rather tart blueberries so I shall be trying this recipe. Thank you.

I’ve always failed using the crinkle test whatever preserve I make so use a digital thermometer instead. Thanks for advising the setting temperature on one of your responses.

I sterilise my washed jars in the microwave, putting water in the bottom of them and allowing the resultant steam to sterilise them. Then I pop them (water poured out) in the air fryer so that they are warm. Do you think the steam sterilisation method is safe please?

Hi Jackie, no we don’t water bath jams in the UK. Confused about the sugar amount, it’s in the recipe.

Wonderful Pam, so happy your first attempt at jam making was successful. Thank you for taking the time to comment:-)

Hi Ashley, so glad you like my Blueberry Jam. I can’t advise of doing what you suggest at the timings would be completely different. Try looking at my Strawberry & Gin Jam https://www.fabfood4all.co.uk/strawberry-gin-jam/ or my One Punnet Strawberry Jam https://www.fabfood4all.co.uk/quick-one-punnet-strawberry-jam/ or https://www.fabfood4all.co.uk/strawberry-jam/

Thank you Star, so glad you like the recipe. I had to Google Ezekiel toast, sounds fascinating and gut friendly!

Safe to say I will never again buy blueberry jam. For my first go at making jam and jarring this was so easy to follow and came out absolutely delicious! I did use a stick blender to mush it all up as I’m not a fan of chucks in jams. I now want to give a strawberry jam a go, can I use the same recipe but switch out the blueberries for strawberries?

Just made it, it’s excellent on Ezekiel toast. I halved the recipe and cooled it on a large plate so it was room temperature and jammy in 10 mins. After it cooled I put it in a plastic Tupperware, not a canning jar, as I plan to finish it in the next few days. Fantastic fuss free yet delicious addition to a whole food plant based oil-free diet. Thank you!

Hi Lorna, the sterilising instructions are in the notes, I will add a first step about that as I usually mention it but this is a very early recipe in my jam creation journey. Regarding Stevia, I am not an expert in sugar free jam as I don’t eat sweeteners but I believe you would need to add a sugar free pectin as sugar helps form the gel for the set as well as acting as a preservative for long shelf life.

This looks great! I’m not an experienced kitcheneer but my son really wants to make jam- so I think we will give it a try! Can we use stevia instead of sugar? How do you sterilise your jars?
Wish me luck!

So happy to hear that Morgan, I have plenty of different jams for you to try:-)

Thank you Cath, so glad you liked the recipe. Funnily enough I do also have a Blueberry and Lime recipe: https://www.fabfood4all.co.uk/blueberry-lime-jam-a-heavenly-pairing/

I’ve a blueberry orchard, Tamborine Mountain (Queensland Australia), and had 2kg of under-ripe leftover blueberries – your recipe was easy to multiply up. I used limes instead of lemons and they worked well – lovely tang to the final jam; also used a little more lime juice (squeezed a bit too much) and included the flesh. Mushing the berries up with a stick blender seemed to work well.

Hi Sharon, yes you can use frozen fruit for any jam recipe but always use from frozen and not thawed to keep as much juice in the fruit as possible.

Aaw, thank you so much Eileen, that’s made my day:-)

Love your Jam recipes so easy to follow. We have now made some Blueberry jam and then some Seedless Raspberry jam. Everyone loves them both
Thank you for sharing your recipes with us all.

That’s so wonderful to hear Martha, thank you so much and so glad you like the jam:-)

This recipe and your step-by-step directions made my first experience with making jam such a wonderful experience. I used frozen blueberries and the jam is delicious. Thank you for this recipe and especially the easy to understand directions

Aaw, that’s so wonderful to hear Rhona, makes me very happy:-)

Love this jam, so easy to make! I’ve now followed your recipes for blueberry, raspberry and apple and bramble jams and they all taste fabulous and it’s really easy to follow. Thanks so much.

No, that’s not something we do in the UK but if that’s what you’re more comfortable with then you’d need to refer to your jar manufacturer’s instructions. All my jams are shelf stable and best eaten within a year but would be “safe” to eat for many years (provided they’re stored in a cool, dry, dark place).

Cool, I just had to go and Google Huckleberry as wasn’t sure what it was but I see it looks similar to a blueberry. Now wondering if it tastes the same in jam?

This recipe worked great! I used Huckleberries and Habenero, but followed the recipe otherwise- perfection! Thank you.

So glad you like the recipes Laura. I do have a Shredless Orange Marmalade but you can keep the shreds in it if you prefer. https://www.fabfood4all.co.uk/watermelon-jam/

I have made 2 recipes of blueberry and one of strawberry-rhubarb. Both are wonderful. I did have to cook the Strawberry about 5 min total longer….
Use of a digital scales helped me with the conversions instead of trying to convert from Grams to cup, since it is not precise.
I haven’t made jam in many years, but found the directions and terminology easy enough for anyone.
Of note do you have a marmalade recipe??
Best
Laura O

So glad you like the recipe Eve, it is a wonderful jam:-) Can’t take any credit for the saucer test:-)

Love this recipe! My jam came out so delicious! Your testing method with the frozen saucer is genius! Thanks so much.

Thank you so much for your feedback Theresa, means the world to me:-)

Great recipe, works really well.

Aaw, thank you so much Joann, so glad you and your friends all like my Blueberry Jam, it is quite special:-)

This is the best recipe . I found this last year. It was my first time making jam and it was perfect. I have friends asking me already this year when I’ll be making my jam . Easy , delicious recipe. Thanks for sharing.

No Robbin,, this is how we make jam in the UK and much of Europe. If you prefer to hot water bath then follow your jar instructions as it’s not something I have any experience of.

You can but I would suggest using a digital thermometer to guide you as to when the setting point is reached. Doubling the recipe can more than double the time it takes, there’s no hard and fast rule. Temp should be 105C.

Can I make more than one jar?pam Collins.

Awesome Kay, thank you so much:-) Currently waiting for my blueberry bush to bear ripe fruit. Enjoy the jam!

Easy and delicious! This is 2nd time I’ve made this. I literally just picked 14 cups of berries drove home washed them and made this great jam!! Thanks!

I can add it if you like:-)

Thank you for your kind words Christine, so glad you loved the recipe as much as I do:-)

Hi Katerina, I’ve literally just been reading a comment from a reader who said they followed my recipe exactly and it worked beautifully. So I can only assume that somewhere along the line you didn’t follow the recipe and instructions exactly as written. Sounds like you boiled the jam for too long, how long did you boil it for? Was it your first time jam making? Perhaps you aren’t used to the crinkle test? It only needs to be a slight crinkle and be tacky. A firm crinkle will give glue jam.