Tag Archives: bilberry

Bilberry Jam

Bilberry Jam
Recipe type: Jam
Cuisine: British
  • 1.5kg (3lb 5oz) bilberries
  • 1.5kg (3lb 5oz) sugar
  • 2 large lemons
  • 150ml (5fl oz) of water
  • 225 ml (7fl oz) liquid pectin
  1. Put the berries and the water in a pan and gently heat. Stir occasionally until the berries form a pulp.
  2. Add the sugar and slowly heat whilst stirring until all the sugar has been dissolved.
  3. Bring to the boil.
  4. Add the juice from the 2 lemons and boil until the jam looks shiny and smooth.
  5. Remove from the heat, add the liquid pectin, stir well and allow to cool until a skin forms on the surface.
  6. Transfer to warm and sterile jars.
  7. Seal well.

Bilberry and Apple Jelly

Bilberry and Apple Jelly
Recipe type: Jelly
Cuisine: British
  • 1kg (2lb 3oz) apples
  • 1kg (2lb 3oz) bilberries
  • 1l (1¾ pints) of water
  • sugar
  1. Chop the whole apples roughly- do not bother to peel or core them.
  2. Place the fruit and water in a preserving pan and cook slowly for about an hour.
  3. Transfer the pan contents to a fine muslin bag and allow to drip over a container.
  4. Leave for about an hour or until juice no longer drips from the bag. DO NOT squeeze the bag - this will force pulp through and produce a cloudy liquid.
  5. Measure the juice collected and place it in a clean preserving pan.
  6. Bring the juice to the boil.
  7. Add 400g (14oz) of sugar for every 600ml (1 pint) of juice.
  8. Keep on a medium heat and stir well until all the sugar has dissolved.
  9. Bring to a brisk boil and keep it there for about 10 minutes or until setting point is reached.
  10. Transfer to warmed and sterile jars, and seal well.
For a deeper colour to the jelly, add the sugar before boiling the juice - the longer cooking time deepens the colour.