Jams, Jellies & Preserves

Blueberry, Elderflower and Gin Jam

Ingredients

  • 1kg blueberries
  • 1kg Tate & Lyle® Jam Sugar
  • 35cl gin
  • 2 tbsp of elderflower syrup

Method

Rinse the blueberries and then add to your Kilner® Jam Pan, warming over a medium heat to release the juices until the blueberries are covered.

Remove from the heat and cool to room temperature.

Once cooled, pour the blueberries and juices into your Kilner® Jar. Add 35cl of gin and seal, shaking before leaving to soak*.

Soak the blueberries for a minimum of one day, then drain the excess gin and add the blueberries back into the Kilner® Jam Pan, adding the elderflower syrup. Reheat gradually until simmering.

Add the Tate & Lyle® Jam Sugar and stir until dissolved. Turn up the heat and boil for 10 minutes until setting point is reached.

Remove from the heat and discard any scum from the surface. Leave to cool.

Finally, process your jars. Click here to find out how.

Keeps for 12 months in a cool, dry cupboard. Once opened, refrigerate and consume within one month.

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