Blueberry and lemon verbena jam

Jam diaries # 11: Blueberry & Lemon

Looking for the next jam to make, I came across this recipe in Darina Allen's book. Blueberries were still in season and a friend has a lemon verbena tree. I asked him for some leaves and started the jam.

The original recipe calls for adding 300ml of water per kilo of fruit but all it did was watering the jam and taking a lot longer to set. No water then.

I added a lot more lemon verbena leaves than the original recipe called for, but the end result was disappointing. Don't get me wrong! It's a delicious blueberry jam but whilst it smells of lemon verbena, it barely tastes of it.

Serves: 730g.

Ingredients:

• 600g blueberries
• juice of 1 lemon
• 2 tbsp lemon verbena leaves, chopped
• 300g sugar

Method:

1. Put the blueberries in a stainless steel pan and add the lemon juice, the lemon verbena and the sugar and bring to the boil.
   
   
   
   
   
   
   
   
   
   
   
   
2. Boil until a setting point is reached.
   
   
   
3. Mash the berries with a masher or with a handheld blender.
   
   
   
4. Fill into sterilised jars, and cover with tightly fitting lids. I do not use silicone or paper discs so I fill the jars all the way to the top. The less air inside, the less chances of mould developing. 
5. Store in a cool, dark place. 
   

How to sterilise jars and lids?

Jars: heat them in a 180°C oven for 10 min. Let them cool.

Lids: boil them in water for 10 min. Let them air dry upside down. If you are tight for time, let them dry on the door of the open oven once you've sterilised the jars and the oven if off.

What is a setting point?

Literature tells us that the jam setting point is reached at 105°C. I bought a sugar thermometer specially for this. I really cannot get my jams to get to 105°C so I quit on the thermometer!

There is an easier way, the wrinkle method, which involves a cold plate. Check this link out: https://www.cookingwithnanaling.com/how-to-tell-when-jam-is-set/

In time you won't need any of these methods. Experience of looking on how the jam sets on your stirring spoon will tell you when it's ready.

How long will the jam last for?

Literature tells you jams will last for 6 months and the more sugar you add to them the longer they will last as sugar is a preservative. Jams usually have a 1:1 fruit to sugar ratio to make them last longer.

Personally, that is not my experience. I usually use half the amount of sugar so a 1:½ fruit to sugar ratio. Some years we are eating jams 1 year later and they are still absolutely fine.

Perhaps the jam has developed a bit of mold on the top when you open it. Do not throw it away!!! Just scoop the mold out and continue eating. If you are a fast eater like my partner, you can store the jam in the cupboard. If you are not, store it in the fridge.