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| Recipe Archive > Jams & Preserves > |
Blueberry Star Jam
(Makes enough for one 450g (1lb) jar)
Blueberries with a frosty bloom and deep purple stain were once called star fruit by the American Indian who named them after the blossom end of the fruit which resembles a five-pointed star.
They are indeed a rising star in this mouthwatering soft jam where the fruit (no topping or tailing required) is teamed with Whitworths caster sugar.
The jam which takes less than 15 minutes to make is guaranteed to disappear almost as quickly from the jar, being so delicious to spoon over a plain yogurt, creamy cheese cakes, or the delicious little organic pancakes below. Do try them.
Equipment & Ingredients
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350g (12oz) fresh blueberries |
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200g (7oz) Whitworths caster sugar |
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thin 5cm (2in) strip of lemon peel |
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Method
Place the blueberries in a pan with 50ml water. Bring to the boil, then simmer for about 5 minutes, stirring every few minutes, until the berries burst, and release their deep purple juices. Add the sugar and lemon peel, stir in gently until the sugar is dissolved, then boil for 7 minutes. Transfer to a screw top jar. Seal with the lid and leave to cool. Store in the fridge and eat as required.
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Organic Blueberry Pancakes
(Makes 18 - 20)
I find these little pancakes which take less than 5 minutes to prepare are delicious eaten freshly cooked and still slightly warm spread with butter and a spoonful of jam.
As they use so few ingredients why not make them extra special and go all-organic by using Whitworths organic granulated sugar with pale auburn coloured grains produced from organically grown raw cane sugar without the use of unnecessary chemicals.
The pancakes freeze reasonably well and defrost quickly left at room temperature for impromptu coffee mornings, but warm them very lightly to regain their freshness.
You will require a flat griddle pan, or a heavy frying pan to cook them on.
Equipment & Ingredients
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140g (5oz) organic self raising flour |
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2 lightly rounded tbls Whitworths organic granulated sugar |
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2 large fresh free range eggs, lightly beaten |
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125ml (4 fluoz) milk, plus 1 tbls of extra milk |
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115g (4oz), or a small punnet, of fresh blueberries |
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Knob of butter for frying (about 55g / 2oz) |
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Method
Sift together the flour, sugar and cream of tartar. Make a well in the centre and drop in the eggs with the milk and beat together to make a fairly thick batter with a dropping consistency.
Heat the griddle or frying pan over a moderate to high heat and grease it lightly with butter, it should be hot and sizzling before you add the batter. Pour a dessertspoon of the batter onto the griddle or pan at successive intervals and when small bubbles start to rise to the surface, quickly press 3 - 4 blueberries around the edges. Turn the scones over with a palette knife and cook them on the other side. When the underside looks mid-golden and cooked through transfer them to a wire cooling rack.
Pancake Tip
Clean and refresh the pan if the butter starts to look a bit discoloured halfway through cooking the pancakes.
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