Photo: Banangraut, CC BY-SA 3.0 · source

Jam · From Bladwijzer

Bilberry jam

Updated on 9 October 2026

• Makes: ± 5 jars of 250 ml
• Time: 45 min
• From: Bilberry

Ingredients

• 1 kg wild bilberries
• 500 g jam sugar 2:1 (with pectin)
• juice of 1 lemon
• 1 pinch of cinnamon (optional)

Method

1. Rinse the bilberries briefly, drain them well and remove any leaves and stalks.
2. Roughly purée a third of the berries with a stick blender, or mash them with a fork. That way the jam keeps some whole berries.
3. Mix all the berries with the lemon juice, cinnamon and jam sugar in a large pan and bring to the boil, stirring.
4. Boil hard for 4 minutes (or as the packet says) and skim off the foam.
5. Test for a set: a drop on a cold saucer should firm up after a minute.
6. Fill hot, clean, sterilised jars to the brim, close them and turn them upside down for 5 minutes.

Storing: A year in a cool, dark place; once opened, in the fridge.