The spices added to this jam, make it more than something
to just add to your morning toast!
Try it on the side of a cheese platter or spread it onto
Brie cheese and a baguette.
Add it to your Greek yogurt, or a dollop on
a slice of cheesecake!
The choices are endless!
As Always,
ENJOY!
Recipe Source: In A Jam by Kirsten Day
Makes 3- 250ml jars
500g blueberries
500g sugar
2 tsp. lemon zest
juice of 1/2 lemon
1/4 tsp. cinnamon
pinch of ground cloves
Place half the blueberries into a large pot, and gently crush the berries using a potato masher. Add the remaining whole berries, sugar, lemon zest and juice, cinnamon and cloves.
Bring up to a boil over medium-high heat, and cook for approximately 20 minutes, or until thick, stirring often. (Using an instant read thermometer, the temperature has reached 104C degrees.
Remove from heat and allow the jam to sit for 5 minutes. Ladle the jam into hot, sterilized jars. Screw the hot lids on and turn upside down for 5 minutes. Turn them back upright and allow to cool.
Label and date the jars.
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