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.
Ingredients for our Bilberry Jam Recipe
- 500g Bilberries
- 400g White Sugar
- Juice of 1 lemon
Method
- 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.
- Pop everything in a wide pan and begin to heat.
- Once the sugar is fully dissolved turn the heat up
- 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.
- Allow cooling slightly then pour into your jars. Should keep well for up to a year.
Find more of our Bilberry Recipes right here
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