Orange flour

Blueberry Jam with Rosemary and Thyme


A savoury blueberry jam may seem a little unconventional, but when you think of apple sauce with pork, redcurrant jelly with your Sunday roast and sweet fruit chutneys with your cheese platter, its not such a strange idea after all. This jam is wonderfully fragrant with just the right balance of sweetness. Try in a brie toastie with rocket and even some rashers of crispy smoked streaky bacon. This jam is also a great dipping sauce for my herb crusted chicken nuggets.


340g fresh blueberries

300g caster sugar

330ml white wine

160ml chicken stock

juice of 1 lemon

3-4 sprigs fresh rosemary

2 sprigs fresh thyme


– place the blueberries, sugar, wine, stock and lemon juice in a saucepan, stir and bring to the boil


– tie the herbs together into a bouquet garni and submerge in the liquid


– once boiling, reduce heat to medium and simmer mixture for around 20 minutes, stirring often, until thickened to the consistency of jam (better to be a little on the liquid side than too thick as it will thicken slightly after cooling)

– spoon into a jam jar or similar container and allow to cool before placing on the lid

– keep refrigerated and use within 2 weeks



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This entry was posted on January 16, 2014 by in Chicken, Dinner, Duck, Easy, Fish, Lunch, Snack, Starter, Uncategorized and tagged , , , , , , .
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