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
  1. Blank step
    Add Photo

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

  2. Blank step
    Add Photo

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

  3. Blank step
    Add Photo

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

  4. Blank step
    Add Photo

    Turn the stove off and allow it to cool.

  5. Blank step
    Add Photo

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

  6. Blank step
    Add Photo

    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.

  7. Blank step
    Add Photo

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

  8. Blank step
    Add Photo

    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.

  9. Blank step
    Add Photo

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

  10. Blank step
    Add Photo

    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.

  11. Blank step
    Add Photo

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

  12. Blank step
    Add Photo

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

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords