recipe where you can use fresh or frozen blueberries.
Makes 3 small jars
500g fresh or frozen blueberries
2 cups (430g) raw caster sugar
2 tablespoons lemon juice
1 ½ teaspoons finely grated ginger
The seeds from 8-10 cardamom pods, finely ground or ¾-1 teaspoon ground cardamom
Place the blueberries, sugar, lemon juice, ginger and cardamom into the Biroix Dutch Oven over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, stirring often, for 30-35 minutes or until the jam gels when tested*.
Spoon hot jam into sterilised jars**. Seal. Set aside to cool.
*To test if your jam gels, place a small saucer in the freezer before you start cooking. When ready to test, spoon a small amount of jam onto the saucer, run your finger through the middle. If the jam doesn’t run back into the centre, you’re ready to transfer to jars. If it runs back into the empty space, cook for a further 5 minutes then re-test.
** To sterilise jars, wash in hot soapy water, rinse well. Place upside down in a cool 110-120C oven for 15-20 minutes or until jars are completely dry. To sterilise the lids, the best practice is to boil them for 5 minutes and place them on a cooling rack to air-dry.
2 tablespoons lemon juice
1 ½ teaspoons finely grated ginger
The seeds from 8-10 cardamom pods, finely ground or ¾-1 teaspoon ground cardamom
Place the blueberries, sugar, lemon juice, ginger and cardamom into the Biroix Dutch Oven over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, stirring often, for 30-35 minutes or until the jam gels when tested*.
Spoon hot jam into sterilised jars**. Seal. Set aside to cool.
*To test if your jam gels, place a small saucer in the freezer before you start cooking. When ready to test, spoon a small amount of jam onto the saucer, run your finger through the middle. If the jam doesn’t run back into the centre, you’re ready to transfer to jars. If it runs back into the empty space, cook for a further 5 minutes then re-test.
** To sterilise jars, wash in hot soapy water, rinse well. Place upside down in a cool 110-120C oven for 15-20 minutes or until jars are completely dry. To sterilise the lids, the best practice is to boil them for 5 minutes and place them on a cooling rack to air-dry.
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