Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Fast Blueberry Jam

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Fast Blueberry Jam

    Unless you have access to wild blueberries or bilberries, making large quantities of jam is expensive. This is a quick alternative that you can make with a few punnets, perfect for spooning on to buttered wheaten bread or hot pancakes. It contains less sugar than conventional jam and the set is quite soft. Keep it in a covered container in the fridge for 2-3 weeks.

    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 400ml


    • 375g blueberries
    • 200g caster sugar


    1. Put the blueberries in a pan with 50ml water. Bring to the boil, then simmer for about 10 minutes, stirring every few minutes, until the berries burst, soften and release their juice.
    2. Add the sugar, stir until dissolved, then boil for 10 minutes. Transfer to a container that has an airtight lid, leave to cool, then cover and chill.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars