Starting university can be daunting, particularly when having to face cooking for yourself for the first time. Cachin Chu provides a simple recipe for a tasty – and cheap – treat.
Jams bought from the shops are notorious for their high level of sugar and preservatives, so here is a simple recipe for healthier, and cheaper, blueberry jam. The chosen fruit is blueberry but you can replace it with whatever you desire – strawberries, oranges, or a mixture of different fruits. Although I have given a guideline of the amount needed per ingredient, you can easily adjust them depending on how sweet and smooth you wish your jam to be. I advise you to taste-test consistently during the cooking process to make sure the flavour is right for you.
As the ingredients are really fresh, I would recommend keeping the jam for only a few days.
Ingredients: (Makes half a jar. Preparation time: roughly five minutes).
- Two handfuls of blueberries
- One tablespoon of brown sugar (adjust depending on how sweet you want it to be)
- One tablespoon of lemon juice (from a whole lemon)
NB. Make sure to sterilise the jar before you put anything in it.
- Put the blueberries in a pan, on low heat. You can chop the blueberries up beforehand if you want a smoother consistency. Use a spatula to break up the blueberries and make them softer.
- Add in the brown sugar and lemon juice, while consistently stirring the blueberries. It is crucial you continue stirring the mixture to prevent burning.
- After two minutes you should end up with a gooey texture. Pour the substance into a jar and seal it.
- Leave to cool for 15 minutes before putting it into the fridge. After a couple of hours, or preferably overnight, you will end up with a solidified, jelly-like substance, perfect for spreading on toast.
Featured image credit: Nicole Cash.