How to make blueberry jam
STARTING UNIVERSITY CAN BE DAUNTING, PARTICULARLY WHEN HAVING TO FACE COOKING FOR YOURSELF FOR THE FIRST TIME. CACHIN CHU PROVIDES A SIMPLE RECIPE FOR A TASTY – AND CHEAP – TREAT.
Jams bought from the shops are notorious for their high level of sugar and preservatives, so here is a simple recipe for healthier, and cheaper, blueberry jam. The chosen fruit is blueberry but you can replace it with whatever you desire – strawberries, oranges, or a mixture of different fruits. Although I have given a guideline of the amount needed per ingredient, you can easily adjust them depending on how sweet and smooth you wish your jam to be. I advise you to taste-test consistently during the cooking process to make sure the flavour is right for you.
As the ingredients are really fresh, I would recommend keeping the jam for only a few days.
Ingredients: (Makes half a jar. Preparation time: roughly five minutes).
Two handfuls of blueberries
One tablespoon of brown sugar (adjust depending on how sweet you want it to be)
One tablespoon of lemon juice (from a whole lemon)
NB. Make sure to sterilise the jar before you put anything in it.
Put the blueberries in a pan, on low heat. You can chop the blueberries up beforehand if you want a smoother consistency. Use a spatula to break up the blueberries and make them softer.
Add in the brown sugar and lemon juice, while consistently stirring the blueberries. It is crucial you continue stirring the mixture to prevent burning.
After two minutes you should end up with a gooey texture. Pour the substance into a jar and seal it.
Leave to cool for 15 minutes before putting it into the fridge. After a couple of hours, or preferably overnight, you will end up with a solidified, jelly-like substance, perfect for spreading on toast.