Monday, 26 February 2018

Boozy Blueberry Jam

Berries are full in abundance over the the Spring/Summer months, I make sure that I take full advantages, purchasing in bulks and creating a number of recipes that I can are resourceful and will last when the colder months sets in. What started off as a simple blueberry jam, quickly became something slightly luxurious with the addition of a good swig of dark Jamaican rum. The addition of the rum, is a wonderful kick and provides a subtle heat to this jam.  I now make this in bulk as soon as I can get my hands on blueberries.  As long as the jars are sterilised correctly, this should serve you a year.

You will need 3 x 250ml jam jars, funnel, a large saucepan and a side plate (or thermometer) .
500g blueberries
425g jam sugar
juice of ½ lemon
50ml dark Jamaican rum

Steriliseyour jam jars. Place a side plate in the freezer. In a large saucepan, add the berries, jam sugar and juice of lemon. Give everything a good stir with a wooden spoon until the sugar coats the blueberries. Turn the heat and bring the blueberries to a boil (not overflowing), turn the heat down and leave to simmer. After 20 minutes, remove the plate from the freezer and spoon a teaspoon of the jam on the plate. Leave for a few seconds and if when you touch it with your finger, if the surface of the jam has set, it is ready. If not, gently boil for a further 5 minutes and do the wrinkle test again. Remove the jam from the heat and pour the rum in the saucepan – it is likely to sizzle, but not to worry.
Place the funnel in the sterilised jars (take care not to touch the insides), you may need to hold the base of the jars with one hand and pour the jam in the funnel. Seal and leave to cool in a dark place.


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