BLUEBERRY JAM

I remember so clearly the summers I spent in West Cork while growing up, and my very favourite thing to do there was go wild blackberry picking. Countless jars of blackberry jam were made by my Mum and ever since, the taste of homemade jam brings those memories of warm, care free summer days rushing back. I'm not sure if I'll manage to get to West Cork this summer, so I decided to change up the tradition slightly with some fresh blueberries from the farmer's market. This being the first time I've made jam myself, I was slightly nervous, but Rachel Allen's method made the process simple and quick. Even better, are the delightful labels I found over at my new favourite blog, Eat Drink Chic. This turned out to be the best jam I've ever tasted and will definitely be making it again soon!

Blueberry Jam
Makes 2 small jars of jam

375g (15oz) blueberries
30ml water
300g (11oz) sugar
3 6 tbsp lemon juice*

Place a saucer in the fridge for testing the jam later. To sterilize the jars, put them through a dishwasher cycle, boil in a pan of water for 5 minutes or place in a preheated oven (150C/300F), for 10 minutes.

Place the blueberries and water in a medium-sized pot on a medium heat. Bring to the boil and mash the blueberries with a potato masher. Add the sugar and lemon juice and stir over a high heat for 5 minutes.

Test by placing a small blob on the chilled saucer, leave for 20 seconds and run your finger through the blob. If a skin has formed, the jam is set. Carefully remove the jars from the dishwasher, pan or oven. Pour the jam into the jars immediately, while the jars are still hot, and cover with a lid or jam pot cover.

*The recipe called for 3 tablespoons of lemon juice, but I found it to be too sweet and needing more. In my opinion, 6 was just right.