Something quick and delicious to have in the fridge, ready to spoon on your morning toast or over a rich, creamy dessert in the evening. This jam isn’t particularly thick, but its pourability makes it versatile.
Prep 5 min
Cook 25 min
Makes About 350ml
Cook 25 min
Makes About 350ml
450g fresh blueberries
200g caster sugar
2 tsp juniper berries, roughly crushed in a mortar
1 lemon – zest finely grated, to get 1 tsp, and juiced, to get 1 tbsp
3½ tbsp whisky (no need for anything fancy – something like Famous Grousewill do very well)
200g caster sugar
2 tsp juniper berries, roughly crushed in a mortar
1 lemon – zest finely grated, to get 1 tsp, and juiced, to get 1 tbsp
3½ tbsp whisky (no need for anything fancy – something like Famous Grousewill do very well)
Put the blueberries, sugar, juniper, lemon zest, three tablespoons of whisky and 50ml water in a medium saucepan and turn the heat to medium-high. Bring to a boil, stirring continuously, then turn down the heat to medium and simmer rapidly for 15-20 minutes, until the mix has thickened slightly. Take off the heat and leave to cool down, during which time it will thicken further. Stir in the remaining whisky and the lemon juice, spoon into a sterilised jar and seal.
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