Recipe Information
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Yield: About 3 to 4 small jars
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Prep Time: 20 minutes
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Cooking Time: About 45 minutes plus straining
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Difficulty: Beginner friendly
Ingredients
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1.4 kg fresh blueberries
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1.4 litres cold water
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1 large handful fresh basil leaves
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Juice of 1 lemon
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Granulated sugar (measured after straining)
Step-by-Step Method
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Cook the blueberries
Place the blueberries and water into a large saucepan. Bring slowly to the boil, then reduce to a steady simmer. Cook for 30 to 35 minutes, stirring occasionally, until the berries have fully burst. -
Infuse the basil
Remove the pan from the heat. Tear the basil leaves slightly and stir them into the hot fruit mixture. Cover and leave to infuse for 10 minutes only. -
Strain the juice
Pour the mixture into a jelly bag or a muslin-lined sieve set over a bowl. Leave to drip for at least 4 hours or overnight. Do not squeeze the fruit, as this will cloud the jelly. -
Measure and sweeten
Measure the strained juice. For every 600 ml of juice, add 450 g granulated sugar and the lemon juice. Transfer everything to a clean saucepan. -
Boil to setting point
Heat gently, stirring until the sugar dissolves completely. Increase the heat and boil rapidly for 8 to 10 minutes. Test for set using the chilled plate test. The jelly is ready when it wrinkles lightly when pushed. -
Jar the jelly
Remove from the heat, skim off any surface foam, then pour into warm sterilised jars. Seal immediately.
Practical Tips
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Add the basil after cooking the fruit to avoid a grassy flavour.
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The colour will deepen slightly as the jelly cools and sets.
Serving Suggestions
Serve with toast, spoon alongside cheese boards, or use as a glaze for simple cakes.
Storage and Reheating
Store sealed jars in a cool, dark place for up to 10 months. Once opened, refrigerate and use within 3 weeks.
