A lot of people love raspberry jam as their ultimate comfort early morning treat – that comfort food for me is a dollop of blueberry jam on a piece of still warm freshly baked white bread. This recipe also has the warmth and the spice of cloves and cinnamon. And the kitchen smells delicious after wintry glue-wine clove while the jam cooks.
Ingredients (for 1 250ml jar)
250 g blueberries
250 g preserving sugar
1/4 teaspoon of ground clove
1/2 teaspoon ground cinnamon
juice of 1 lemon
- mix all the ingredients together
- boil for about 5 minutes
- test if your jam reached its setting point (cook for another 2 minutes if it hasn’t and test again)
Enjoy is on a piece of white bread and with a glass of milk!