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Blueberry And Cherry Jam

Blueberry And Cherry Jam

Close in a jar the best tastes of summer with this delicious cherry and blueberry recipe without pectin, that uses lemon juice as thickener

23 June, 2012
Average: 2 (37 votes)


Dietary Consideration

Season & Occasion

serves for


total time

0 HR 50 MIN


225 g
225 g, pitted
1, cooking kind, peeled, cored and chopped
Lemon juice
from 1 lemon
see recipe


Put all the fruit into a pan with the lemon juice.

Bring to a boil, then reduce the heat and simmer gently until the fruit is soft.

Remove from the heat and allow to cool slightly.

Measure the pulp.

For each 225ml add 175g sugar.

Return to the pan and cook gently until the sugar has dissolved.

Bring to a boil and boil rapidly until setting point is reached.

Remove from the heat. and allow to cool slightly.

Stir once, then spoon into hot sterilised jars, cover, seal and label.

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