Recipe

Joshna’s Blueberry Jam

25 minutes

Easy

This delicious homemade jam is made with less sugar so the fresh fruit has a chance to shine. It combines local blueberries, cardamom and a little hint of salt for a sweet and unique taste.

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About the Chef

Equally talented as a chef and an activist, Joshna Maharaj has built her career around a powerful belief: that chefs and social gastronomy can bring the values of hospitality, sustainability, and social justice to every dining table.

A two-time TEDx speaker, educator, author, and former host of CBC Radio's Kitchen Helpdesk, Joshna is a leading voice in conversations about food systems and our relationship with food. Her award-winning book, Take Back the Tray, explores her work creating new models for institutional food procurement and service, helping transform the way people experience food in schools, hospitals, and other public institutions.

Chef Joshna Maharaj

Joshna’s Blueberry Jam

Ingredients

4 cups blueberries (wild, cultivated or a mix of both)
2 cups granulated sugar
¾ to 1 tsp ground cardamom
½ tsp flaky sea salt

Directions

Combine berries and sugar in a large saucepot (you need the vertical space for the mixture to boil). Bring mixture to a full rolling boil that cannot be stirred down, over med high heat, stirring constantly for about 15-20 minutes.
Add the cardamom and salt and return mixture to a full rolling boil. Cook for 1 more minute, stirring constantly. Remove from heat. The jam is done when you can draw a line on the back of a spoon and it doesn’t fill in. Cool to room temperature. Store in the fridge or freezer in an airtight container.

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Food and Drink