Zesty lemon juice and plump summer blueberries elevate this Mary Berry blueberry jam to a vibrant favorite you’ll always want at the heart of your breakfast table. It’s delicious with warm buttery croissants, toasted bagels, a swirl in creamy porridge, a dollop on vanilla cheesecake; in fact most things.
Mary Berry Blueberry Jam Recipe Ingredients
- 1 kg (2.2 lbs) fresh blueberries, washed and any stalks removed
- 1 kg (2.2 lbs) jam sugar (sugar with added pectin)
- Juice of 1 large lemon
- A small knob of butter (to disperse foam)
How To Make Mary Berry Blueberry Jam Recipe
- Prepare the equipment and fruit: Place two or three small saucers in the freezer to use for testing the set later. Wash the blueberries thoroughly and discard any that are shriveled or bruised. Sterilize your glass jars by washing them in hot, soapy water, rinsing them well, and then placing them in a low oven at 140 degrees C (275 degrees F) for at least 15 minutes to stay warm.
- Soften the berries: Put the blueberries and the lemon juice into a large, heavy-based preserving pan. Heat gently over a medium-low flame, stirring occasionally, for about 10 to 15 minutes. You want the berries to begin to burst and release their juices, softening the skins before the sugar is added.
- Dissolve the sugar: Add the jam sugar to the pan. Keep the heat very low and stir constantly with a wooden spoon. It is essential to ensure that every grain of sugar has completely dissolved before the mixture is allowed to boil. You can check this by looking at the back of the spoon; if you see any crystals, keep stirring.
- Reach the rolling boil: Once the sugar is fully dissolved, increase the heat to high. Bring the jam to a full “rolling” boil—one that continues to bubble vigorously even when stirred. Boil rapidly for about 10 minutes. Stay close to the pan as blueberry jam can rise quite quickly and potentially boil over.
- Test for the set: Remove the pan from the heat to stop the cooking process. Take a cold saucer from the freezer and drop a small teaspoon of the hot jam onto it. Let it cool for a minute, then push the edge of the jam with your fingertip. If the surface wrinkles up, the setting point has been reached. If it is still liquid, return the pan to the heat for another 2 minutes and test again.
- Finish and rest: Once the set is achieved, stir in a small knob of butter. This helps to disperse any white foam (scum) on the surface, leaving the jam clear and jewel-like. Allow the jam to sit in the pan for about 15 minutes. This cooling period is crucial because it allows the jam to thicken slightly, ensuring the whole blueberries stay suspended throughout the jar rather than floating to the top.
- Jar and seal: Carefully ladle the jam into the warm, sterilized jars, filling them to within 5mm of the top. Seal immediately with lids. Label the jars once they are completely cold.
Recipe Tips
- Pectin is Key: Blueberries are naturally very low in pectin. Using “jam sugar” (which has pectin added) is Mary Berry’s secret to ensuring a perfect set without having to boil the fruit for so long that it loses its fresh flavor.
- Lemon Juice: The acid in the lemon juice works with the pectin in the sugar to create the “gel” needed for jam. Do not omit it, as it also balances the sweetness of the berries.
- Don’t Overcook: If you boil the jam for too long, the sugar will caramelize and the jam will become dark and sticky rather than bright and fruity.
- Fresh vs Frozen: You can use frozen blueberries if fresh ones aren’t in season. Thaw them completely first and use all the liquid that comes off them in Step 2.
What To Serve With Mary Berry Blueberry Jam Recipe?
This Mary Berry Blueberry Jam Recipe is a bright, summery treat that needs a creamy or bready pairing! A Toasted English Muffin with a thick layer of salted butter is the quintessential choice for a zesty breakfast. For a more indulgent snack, a spoonful over American-style Pancakes or French Toast adds a lovely fruity sweetness that pairs perfectly with maple syrup! A side of Lemon Shortbread or a glass of Chilled Earl Grey Tea pairs wonderfully with the floral blueberry notes.
How To Store Mary Berry Blueberry Jam Recipe
- Pantry Storage: Store sealed, sterilized jars in a cool, dark, and dry place. The jam will remain at its best for up to 12 months.
- Refrigerate: Once opened, keep the jar in the refrigerator and consume within 6 weeks for the freshest flavor.
- Freezing: Jam does not require freezing as the high sugar content acts as a natural preservative.
Mary Berry Blueberry Jam Recipe Nutrition Facts
- Calories: 52 kcal (per tablespoon)
- Total Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1 mg
- Total Carbohydrates: 13 g
- Protein: 0.1 g
- Fiber: 0.3 g
Nutrition information is estimated and may vary based on ingredients used.
FAQs
This is usually caused by trapped air bubbles or foam. Stirring in the knob of butter at the end and letting the jam rest for 15 minutes before jarring will help clarify it.
In traditional jam making, sugar acts as the preservative and the setting agent. Reducing the sugar may result in a jam that doesn’t set or one that spoils quickly.
Yes, wild blueberries are smaller and have a more intense flavor. They work beautifully in this recipe, though they may soften faster during the initial simmer.
Try More Recipes:
- Mary Berry Lemon and Blueberry Cake Recipe
- Mary Berry Lemon and Blueberry Muffins Recipe
- Mary Berry Blueberry Muffins Recipe
Mary Berry Blueberry Jam Recipe
Description
A classic, reliable preserve featuring whole blueberries and a bright citrus lift, designed for a perfect set every time.
Ingredients
Instructions
- Soften blueberries with lemon juice in a pan for 10-15 mins.
- Add jam sugar and stir over low heat until fully dissolved.
- Bring to a rapid rolling boil for 10 minutes.
- Perform the wrinkle test on a cold saucer to check the set.
- Let rest for 15 mins, then stir in butter to clear foam.
- Ladle into warm jars and seal immediately.
Notes
- Jam sugar is essential for a reliable set with blueberries.
- Resting the jam ensures the fruit is evenly distributed in the jar.
- This jam is also delicious as a topping for yogurt or oatmeal.
