Bog bilberry jam with lemon and vanilla

Name: Bog bilberry jam with lemon and vanilla
Total time: 40 min
Yield: ± 3 jars of 250 ml
Ingredients: 600 g bog bilberries; 300 g jam sugar 2:1 (with pectin); juice of 1 lemon; grated zest of half an unwaxed lemon; half a vanilla pod

Updated on 9 October 2026

Makes: ± 3 jars of 250 ml
Time: 40 min
From: Bog bilberry

Ingredients

600 g bog bilberries
300 g jam sugar 2:1 (with pectin)
juice of 1 lemon
grated zest of half an unwaxed lemon
half a vanilla pod

Method

Wash the berries and drain them well.
Split the vanilla pod and scrape out the seeds.
Put the berries, jam sugar, lemon juice, zest and vanilla in a large pan and crush some of the berries with a potato masher.
Bring to the boil, stirring, and boil hard for 4 minutes (or as the packet says). Skim off the foam.
Test for a set: a drop on a cold saucer should firm up after a minute.
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.