Tuesday, 8 September 2009

Cinnamon and Blueberry Jam

Here's the recipe I referred to a couple  of weeks  ago.  This is not an economical preserve.  It is a fabulous jam and cinnamon was clearly invented just for this combination.

450gms blueberries
450gms sugar
half teaspoon ground cinnamon

Simply simmer the fruit over a low heat stirring well at first so the juice flows.  As soon as the berries begin to soften add the sugar.  Add the cinnamon. Stir over a low heat until the sugar has disolved then boil rapidly until setting point is reached.  Spoon into hot steralised jars and seal down.

Serve with white bread and lashing of unsalted butter.

1 comment:

  1. This sounds amazing. I love blueberries and that jam is making my mouth water. I have just been reading a blog where a girl in the states goes out and pick wild blueberries. They were huge. Wouldn't it be great to do that here?


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