Home Made Blueberry Jam - by Jeslin Chua


Recipe:
2 x 125g punnets blueberries
190g caster sugar
30ml Grand Marnier liqueur (optional)
1 tbsp fresh lemon juice

Method:
1) Place all ingredients in a saucepan over medium - high heat. Bring to the boil. Use a large metal spoon to skim froth from the surface. Reduce heat to medium - low. Simmer, stirring often, for 30-35 mins or until the jam jells when tested.

2) Spoon hot jam into clean, dry sterilized hot jars. Seal. Invert for 2 mins. Set aside to cool.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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