Blueberry Jam

Blueberry Jam

Super easy...Homemade Jam / Jelly...
You can prepare the jam when blueberry is in season and use it later on,no additional preservative is required.

Feby Paul


  1. 1 Cup Blueberry Pulp
  2. 1 Cup Sugar
  3. 2 Drops Tonovin Essence
  4. Pinch Citric Acid


60 mins
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    To prepare the pulp : In a saucepan add 1/2 cup water and 250gm blueberry.

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    Turn the stove on and keep the saucepan covered, in a low flame.

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    Stir occasionally. The berries will start breaking down and release their juice, when it is cooked.

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    Turn the stove off and allow it to cool.

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    Puree the cooked berries and strain it, so that the seeds and the skin are separated.

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    Take equal quantity of sugar and pulp and heat that in a saucepan for 15 to 20 minutes, or until the fruit pulp becomes thick.

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    Turn the stove off and pour the mixture into a glass jar.

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    Spoon or Sheet Test – Dip a cool metal spoon into the boiling jelly mixture and lift the spoon out of the steam so the syrup runs off the side.

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    When the mixture first starts to boil, the drops will be light and syrupy.

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    As the syrup continues to boil, the drops will become heavier and will drop off the spoon two at a time. When the two drops form together and "sheet" off the spoon, the jellying point has been reached.

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    A drop of tonovin essence and a pinch of citric acid can enhance the taste of jam.

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    However I did not use these ingredients as this was prepared for my 2 year old toddler.

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