Mary Berry's Blueberry Jam Recipe

What is Mary Berry Blueberry Jam Recipe?

Mary Berry’s blueberry jam is a simple and delicious recipe that uses fresh blueberries and is perfect for spreading on toast, scones, or using as a filling in cakes and desserts. The jam has a bright, fresh flavor that showcases the natural sweetness of the blueberries.

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What Goes Best with Mary Berry Blueberry Jam Recipe?

Toast: Spread on warm toast or English muffins.
Scones: A perfect pairing with traditional scones and clotted cream.
Pancakes or Waffles: Drizzle on pancakes or waffles for a fruity touch.
Yogurt: Stir into plain or vanilla yogurt for a burst of flavor.
Cheese Board: Serve alongside mild cheeses like Brie or Camembert.
Cakes: Use as a filling for sponge cakes or as a layer in tarts.

Ingredients for Mary Berry Blueberry Jam Recipe

1 kg (2.2 lbs) fresh blueberries
1 kg (2.2 lbs) granulated sugar
Juice of 1 lemon
50 ml (1.7 oz) water (optional, if needed for consistency)

How to Prepare Mary Berry Blueberry Jam Recipe

Instructions:

Prepare the Berries:
- Wash the blueberries thoroughly and remove any stems or bruised berries.
Cook the Blueberries:
- Place the blueberries and lemon juice in a large saucepan. Cook over medium heat, stirring frequently, until the berries begin to release their juice and soften, about 5-7 minutes.
Add Sugar:
- Add the sugar to the pan and stir until it dissolves completely. Increase the heat to high and bring the mixture to a full boil. Allow it to boil rapidly for about 10-15 minutes, stirring occasionally to prevent sticking or burning.
Test for Set Point:
- To check if the jam has reached its set point, place a plate in the freezer for a few minutes, then drop a spoonful of jam onto the cold plate. Let it cool for a minute, then push it gently with your finger. If the jam wrinkles and holds its shape, it’s ready. If not, continue boiling for a few more minutes and test again.
Skim Foam:
- If any foam forms on the surface of the jam during boiling, skim it off with a spoon.
Jar the Jam:
- Remove the jam from the heat and let it sit for 5 minutes. Pour it into sterilized jars, leaving about 1 cm (½ inch) space at the top. Seal with lids while the jam is still hot.

Notes:

Sterilizing Jars: Ensure that your jars are properly sterilized to prevent any bacterial growth. You can sterilize them by placing the jars and lids in a boiling water bath for 10 minutes or running them through a dishwasher on the hottest cycle.
Consistency: If your jam is too thick after cooling, you can add a bit of water and reheat gently to adjust the consistency.

How to Serve Mary Berry Blueberry Jam Recipe

Serve the jam on toast, bagels, or crumpets.
Use it as a topping for ice cream or yogurt.
It makes a great filling for sponge cakes, tarts, or layered desserts.

How to Reheat Mary Berry Blueberry Jam Recipe

To reheat jam that has become too thick, place the jar in a saucepan of simmering water until the jam softens. Alternatively, you can microwave it for a few seconds, stirring in between.

How to Store Leftovers of Mary Berry Blueberry Jam Recipe

In the fridge: Once opened, store the jam in the refrigerator for up to 3 weeks.
In the pantry: Unopened jars of jam can be stored in a cool, dark place for up to a year.
Freezing: You can also freeze jam in freezer-safe containers for up to 6 months.

Frequently Asked Questions Regarding Mary Berry Blueberry Jam Recipe

Can I use frozen blueberries?
Yes, you can use frozen blueberries, but make sure to thaw them completely and drain any excess water before cooking.
How can I thicken the jam if it doesn’t set properly?
You can continue boiling the jam or add a little pectin to thicken it.
Do I have to use lemon juice?
Yes, lemon juice is necessary as it provides acidity to help the jam set and balance the sweetness.
How long does homemade blueberry jam last?
Sealed jars of jam can last up to a year in the pantry. Once opened, it will last about 3 weeks in the refrigerator.
Can I reduce the amount of sugar?
Reducing sugar may affect the setting process. If you want to make low-sugar jam, consider using a low-sugar pectin.
Can I add other fruits to the blueberry jam?
Yes, you can mix in other berries like raspberries or blackberries for a mixed berry jam.
What should I do if my jam is too runny?
If the jam doesn’t set, boil it for a bit longer to evaporate excess liquid or add pectin for thickening.
How can I prevent the jam from burning?
Stir the jam frequently, especially toward the end of cooking, and keep the heat at a medium-high level.
What’s the best way to test if jam is ready?
Use the cold plate test: drop a bit of jam onto a cold plate, and if it wrinkles when pushed with your finger, it’s ready.
Can I use this recipe for making jelly instead of jam?
No, for jelly you would need to strain the blueberry mixture to remove the skins and seeds before setting.