With Shrove Tuesday on the horizon I’ve been busy in the kitchen making my annual pot of Fridge Blueberry Jam. I call it Fridge Blueberry Jam because it’s not quite a set jam and it’s not quite a fruit sauce or compote; it’s somewhere in between. It’s a simple recipe which doesn’t require any great skill, but the results are worth a bit of pot watching and stirring.
I only make this jam once a year, it’s really easy to throw together and I use frozen blueberries which make everything a little bit more economical. My recipe makes a big jar of jam, but I have to hide it because if I don’t it mysteriously disappears before Pancake Day. The Fridge Blueberry Jam is to my mind at least, the perfect accompaniment to pancakes. My favourite thing is to make American style blueberry pancakes and then spoon this runny, oozing jam over the top. Sometimes I might have some cream, sometimes I might have some syrup. Sometimes the blueberry jam is enough!
Fridge Blueberry Jam
500g blueberries (I used frozen but fresh is fine too)
250g preserving sugar
Zest of 1 lemon
Juice of half a lemon
In a large pan ( a preserving one if you have one, don’t worry if not) over a medium heat; tip in all of your ingredients and stir until the sugar melts. Feel free to bash some of the blueberries about a bit with the back of a wooden spoon; this will help them release some juice.
Bring the blueberries up to a low rolling boil. It’s better to take this slow and steady than rush it and push it too far. At this stage put one or two clean jars in a low oven to sterilise them.
Keep an eye on your blueberry jam, keep stirring and after a while you should feel it start to thicken. Scoop any foamy scum off the top (this is just impurities from the fruit and the sugar, it’s not harmful at all) and discard.
Take a cold plate (if you put it in the fridge to chill, that’ll help) and put a dribble of the blueberry jam on. Leave it to cool and if it sets to the consistency you want, then your fridge jam is ready to be put in the jars. If not, keep stirring and testing the jam regularly.
When it’s ready, carefully remove your jars from the oven (they will be incredibly hot) and pour in your blueberry jam. We use a wide necked funnel for this, but filling a jug and pouring it into the jar works just as well. Work quickly and carefully and get the lids on your jars while everything is still hot.
Leave your jam to cool and them pop it in the fridge for when you need it. I’d take it out of the fridge an hour before you need it if you can. It just takes the chill off it.
Enjoy spooned over pancakes, or it’s excellent on crumpets!
If you enjoyed this fruity recipe, you might also like my recipe for Plum Jelly.