Blueberries, the miniature nutritious bombs, are in season. You don't need another excuse to make a jam with this berry. Angela Nicolettou uses maple syrup instead of sugar in this recipe. This versatile jam resembles a thick syrup and can be used with ice cream, yogurt, pancakes, pavlova or in cakes with fresh, whipped cream. Try it.
Blueberry and maple syrup jam
500g fresh blueberries
1/3 cup maple syrup
1 tbs lemon juice
1 vanilla bean
Wash fresh blueberries and add to a medium heavy based saucepan with the maple syrup, lemon juice and vanilla bean (cut in half with the seeds scaped out and put into the pot). Bring to the boil while stirring to combine. Simmer for about 30 mins and skim any froth that forms.
Place jam in sterilised jars and seal. Best kept in the fridge as it is a low sugar jam