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    Fast Blueberry Jam

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    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

    Ingredients

    • 375g blueberries
    • 200g caster sugar

    Method

    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.

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