- Egg free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Low fat per serve
- Vegan
- Vegetarian
Big, beautiful and exclusive to Coles, Eureka blueberries make this blueberry jam recipe extra tasty.
- Makes1, 2 1/2 cups
- Cook time50 minutes
- Prep time5 minutes, + cooling time
Ingredients
- 1kg Eureka blueberries
- 1 3/4 cups (385g) jam setting sugar
- 200g sliced pickled jalapeños, brine reserved
- 1 long red chilli, seeded, chopped
- 1/4 cup (60ml) lemon juice
- Hard cheese, to serve
- Crackers, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the blueberries, sugar, jalapeño, chilli, lemon juice and ¼ cup (60ml) water in a large saucepan over medium heat. Cook, stirring, for 5 mins or until the sugar dissolves. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 40-45 mins or until jam reaches setting point. (To test if the jam is set, freeze a saucer for 10-15 mins. Remove the jam from heat and place a small spoonful of jam on the chilled saucer. Return saucer to the freezer for 1 min. Run your finger through the jam to test if it wrinkles and gels. If it doesn’t, return the jam to heat for 5 mins, then repeat the test.)
Step 2
Carefully strain the hot jam through a fine sieve into sterilised jars (see p160), pressing the pulp with the back of a spoon. Discard pulp. Seal the jars, turn upside down and set aside to cool completely. Serve jam with cheese and crackers.
Recipe tip
COOK. STORE. SAVE.
Unopened jam will last in a cool, dry place for up to 12 months. After opening, keep in the fridge for up to 2 months.
Bell family blueberry and jalapeño jam
- Makes1, 2 1/2 cups
- Cook time50 minutes
- Prep time5 minutes, + cooling time
Ingredients
- 1kg Eureka blueberries
- 1 3/4 cups (385g) jam setting sugar
- 200g sliced pickled jalapeños, brine reserved
- 1 long red chilli, seeded, chopped
- 1/4 cup (60ml) lemon juice
- Hard cheese, to serve
- Crackers, to serve
Description
Big, beautiful and exclusive to Coles, Eureka blueberries make this blueberry jam recipe extra tasty.
Method
Step 1
Combine the blueberries, sugar, jalapeño, chilli, lemon juice and ¼ cup (60ml) water in a large saucepan over medium heat. Cook, stirring, for 5 mins or until the sugar dissolves. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 40-45 mins or until jam reaches setting point. (To test if the jam is set, freeze a saucer for 10-15 mins. Remove the jam from heat and place a small spoonful of jam on the chilled saucer. Return saucer to the freezer for 1 min. Run your finger through the jam to test if it wrinkles and gels. If it doesn’t, return the jam to heat for 5 mins, then repeat the test.)
Step 2
Carefully strain the hot jam through a fine sieve into sterilised jars (see p160), pressing the pulp with the back of a spoon. Discard pulp. Seal the jars, turn upside down and set aside to cool completely. Serve jam with cheese and crackers.