Blueberry Jam Recipe

My recipes aren’t the healthiest are they…

Jam is actually really easy to make and doesn’t require any fancy equipment (unless you want it to). This recipe makes four small jars (the ones in the picture) or two larger jars. I make this jam to eat right away so don’t use any canning techniques or equipment – if you wanted to use this recipe for long term food storage you would need to. This isn’t the sweetest jam and as such is really good with a whole variety of food. I like it best on a buttered scone.


800g (approx) blueberries
500g (approx) caster sugar
juice of half a lemon.
2tbsp water

(These mesurments are aproximate as I don;t ussually weigh them, I prefer to go off sight, so if you are a little over or under it won’t make much difference.)


Add the sugar and water into a pan over a medium-low heat. Stir until the sugar is just starting to dissolve.

Add all the blueberries to the sugar and continue to cook over a medium heat until the jam starts to boil, stirring all the time. Allow to boil for about 5mins, making sure you don’t stop stirring (if you do the jam at the bottom may burn).

After 5 minutes reduce the heat and continue to simmer (still stirring…) for about 15 mins. The easiest way to check if jam is done is to put a drop of it onto a clean plate and wait 30 seconds for it to cool. Then push it with your fingernail. If the Jam is done, it will have formed a skin which will wrinkle, if no skin has formed keep simmering!

When the jam is cooled pour it into your desired containers and enjoy!

E x

Processed with VSCO with m3 preset

Processed with VSCO with m3 preset




Chilli Sauce Recipe

IMG_20170823_110457_509I was given a handful of chillies and tomatoes that someone I know had grown and used them to make this lovely (but quite strong) chilli sauce. The sauce uses citrus juices which really cut across the chilli heat giving a nice depth of flavour and honey gives a hint of sweetness. I have kept the ingredients pretty simple to let the chilli flavour really shine through.



  • 10 fresh chillies
  • 10 small cherry tomatoes
  • 3 gloves of garlic
  • a drizzle of oil
  • juice of one lemon
  • juice of one orange (or lime would also work nicely for a less sweet taste)
  • 1 tablespoon of honey
  • salt and pepper



Heat the oil in a pan and gently cook through the chopped chillies, tomatoes and garlic cloves until the have softened.

Add the citrus juice and stir together. Cook over a medium heat for about 10 minutes, just until the mixture is starting to turn a little sticky.

Add salt and pepper.

Stir in the honey.

Blend together in a food processor until smooth. Add water to achieve your desired consistency.


The sauce can be stored in a clean container with a lid for up to 7 days in the fridge. If you want a less spicy sauce, substitute half of the chillies for a chopped red pepper