Blueberry Jam



  • 2½ cups caster sugar
  • 500g blueberries
  • 1 teaspoon lemon juice
  • 2 teaspoons white wine vinegar


  1. Preheat the oven to 100°C. Place a small plate in the freezer.
  2. Cover a large baking tray with a sheet of baking paper. Spread the sugar on the tray and warm in the oven for 10 minutes.
  3. Meanwhile, place the berries, lemon juice, vinegar and ¼ cup water in a large pan. Add the sugar, stirring over low heat until it fully dissolves. Increase heat until mixture is at a slow boil. When scum forms on the surface, remove with a slotted spoon.
  4. After 20 minutes, test to see if it has reached a set – place a spoonful onto a chilled plate and push mixture with your finger. If it wrinkles and skin forms, then it’s ready. If not, wash plate and return to freezer. Cook jam 10 minutes, then test again. Continue until jam reaches a set. Pour into sterilised jars.