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Bilberry Jam Recipe

This Bilberry Jam Recipe is a great way to use up a seasonal special glut of bilberries, they’re only in season for a couple of weeks and this is the best way I’ve found of preserving them, without destroying our freezer, for use throughout the rest of the year.

I can even add this jam in a pan with some diced cooking apple to make up the bilberry pie filling for the times I fancy something a bit fancier.

Click here to see our bilberry foraging guide


Ingredients for our Bilberry Jam Recipe

  • 500g Bilberries
  • 400g White Sugar
  • Juice of 1 lemon


Method

  1. Give the bilberries a wash and make sure to remove any hard stems and leaves. If you’ve picked them by hand they will most likely be quite clean but if you’ve used a berry picker you will most likely need to sort through them a little.
  2. Pop everything in a wide pan and begin to heat.
  3. Once the sugar is fully dissolved turn the heat up
  4.  Bring the pan to a gentle rolling boil & continue heating until the setting point is reached which is 105 degrees Celsius.  This usually takes about 10 minutes.  If you don’t have a thermometer you can drop a blob onto a plate which has been in the fridge & if it’s ready the mixture will crinkle on the surface when you push it with a spoon.
  5. Allow cooling slightly then pour into your jars.  Should keep well for up to a year.

Find our Bilberry Recipes right here

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