Gelatine is added to a basic low sugar blueberry jam recipe to create an easy, effective and very delicious blueberry preserve. Lemon zest adds a hint of citrus and the whole blueberries give it a lovely texture.
- 300g blueberries
- 175ml warm water
- 1 1/2 tsp. powdered gelatine
- 4-5 tbsp. caster sugar
- 1 tbsp. lemon juice
- 1 tsp. lemon zest
Put blueberries, 3/4 of the water and the lemon juice into a pan. Bring to the boil, reduce to a low simmer and cook for 8-10 minutes or until the berries are softened and starting to break down, but still with some whole berries.
Meanwhile, sprinkle gelatine on the rest of the warm water. Once dissolved, stir well to combine. Add the gelatine mix to the blueberries, along with the sugar and lemon zest. Take off the heat and spoon into hot sterilised jars. Ready to eat right away but lasts for a few weeks only, as the sugar content is far less than traditional jams.