This is Eugénie’s recipe without added pectin.
The day before, pick over the blueberries and pass them very quickly under cold water to rinse. Place them in a jam pan or a large stainless steel saucepan and heat to a simmer. Turn off the heat, pour into a large heatproof bowl and allow to cool. Cover the mixture with plastic wrap, placing the wrap in contact with the surface of the fruit, and refrigerate overnight. The next day, return the mixture to the pan, add the sugar and lemon juice and zest and cook over high heat for about 15 minutes, checking the mixture regularly with the cold plate test (see ‘strawberry jam’) or a sugar thermometer. It should indicate 104°C (220°F). Pour into clean jars and store in the refrigerator. It can also be sterilised.
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