Blue Boost Jam

This jam doesn’t stay blue or the greenish colour at the end. Instead, it nicely caramelizes slightly with the pectin jam forming. The blue boost juice jam uses the juice from Lidl or their brand; “Naturis”. It’s sweet but also has multiple notes of the numerous other fruit used in the juice.

You will need to either have jam sugar or pectin and sugar individually. The comparison between these two is not much apart from some jam sugar having additives. These additives you may not want to have in your jam so you can omit them.

If you’re looking for other jams made from juice- we have a whole post for it!

Blue Boost Jam
There’s not much juice for a full jar; so make sure to use two bottles of the stuff. Or alternatively; more sugar and pectin.

Blue Boost Jam Recipe

Blue Boost Juice Jam

Josh N.
Cook Time 1 hr 30 mins
Course Ingredient
Cuisine British

Ingredients
  

  • 2-4 tbsp pectin (recipe has been done to double the output instead of having a half jar.
  • 2 bottle blue boost jam
  • 250-500 grams sugar
  • 1 tbsp lemon juice

Instructions
 

  • Add a few tablespoons of water to the pot then add the pectin. Stir until it has completely dissolved. Put a bowl into the freezer to test the jam later
  • Wash your mason jars and sterilize them along with the lids.
  • Add the juice into the pot then set to medium high heat and stir occasionally until it rises then turn heat to medium then simmer.
  • Simmer on medium to medium-high until the colour has changed to a light brown to dark brown and the jam has formed.
  • Take a spoonful of the jam out then put it in the bowl. If it goes jelly-like after around a minute then the jam has a good consistency; if not then either add more sugar and pectin or reduce the jam.
  • Once finished take the jam and pour it into the mason jars. Leave to cool then put in the fridge.

Video

Keyword jam, juice

A guide for Making Jam From Juice

This guide for making jam from the juice will go over the basics of how to turn that delicious juice- whether store-bought or not into jam! You will simply need pectin and sugar, or otherwise if you can’t find any pectin powder simply use jam sugar!

I tend to use around 2 tsp to 3 tsp of pectin powder for jam per litre of jam produced. With around 150g of sugar to 250g of sugar added per litre of jam. This all depends on how much sugar is inside the juice. You will need to use more sugar if there’s not much in the juice due to the pectin needing to bind with it. I also use a bit of lemon juice added- though if you’re making a jam with orange or any citrus fruit this step can simply be skipped.

List of Jams Made on This Blog From Juice

Apple and Mango Jam. We used Lidl’s (this brand will appear a lot on this blog since it’s cheap!) Naturis brand of juice since it’s got enough sugar and it tastes great! I wondered what it would taste like as a jam- so we put it to the test. Using around 3 tsp’s of pectin and around 200 grams of sugar in this recipe; it turned out to be a delight! It produced around two mason jar fulls of jam which can be used for a while.

Blue Boost Jam. We used the same brand again for this one, make sure to use two bottles to make sure that you’re able to make a jar of jam from it. It’s got more flavour complexity and as well as that it has added vitamins!

Making Jam From Juice Recipe

You can explore our other posts above if you want to create personalised jams from different juice brands (mostly UK brands here, sorry!). I will also review the jams above so you know whether it’s good or not. Other than that- if you want to turn the juice into a jam here’s the recipe! Enjoy!:

Jam from Juice!

Josh N.
Cook Time 30 mins
Total Time 30 mins
Course Ingredient
Cuisine British

Equipment

  • ANY AMOUNT mason jars

Ingredients
  

  • 2-3 tsp pectin per liter of jam
  • 1 L juice
  • 150-250 grams sugar per liter of jam. Sugar content variable on how much sugar is already in the juice.
  • 1 tsp lemon juice optional if needed

Instructions
 

  • Add the juice to the pot; then add the pectin. Whisk thoroughly then add the sugar. Heat onto medium-high. Put a bowl into the freezer to test the jam later.
  • Wash your mason jars and sterilize them along with the lids.
  • After ten minutes of the pectin and juice heating up and combining – set heat to high and continuously stir slowly for around 20 more minutes. Add your lemon juice as well if needed.
    Take a spoonful of the jam out then put it in the bowl. If it goes jelly-like after around a minute then the jam has a good consistency; if not then either add more sugar and pectin or reduce the jam.
  • Once finished take the jam and pour it into the mason jars. Leave to cool then put in the fridge.
Keyword jam, juice

Other Jams that we made!

If making jam from juice isn’t your thing- then we have an array of different jams that we have made on this blog!

  • section coming soon!

Apple Juice Jam

Apple juice jam is a delicious way to use up any juice that you know that you’re not going to be drinking soon. You can either use store-bought juice or homemade, though store-bought juices can be just as delicious as homemade if the jam is done right!

For the liquid, I would say if you’re using pectin powder- around 3 teaspoons to one litre of jam. That would be the most sufficient way of making this jam. I used around 200 grams of sugar in the jam but you can use less if you want to reduce it a bit more.

Unlike me, you should probably be stirring the pectin with a little bit of water before adding the juice. I get impatient so I add it in any way. I’ll add the safer version of the recipe which will be more likely to give a much more persistent jam.

If you want to find our jam making guide from juice we have it here. Otherwise, you can watch videos on our channel for jam making!

Apple Juice Jam Recipe

Apple Juice Jam

Josh N.
Cook Time 30 mins
Course Ingredient
Cuisine British

Ingredients
  

  • 2-3 tsp pectin
  • 1 Liter Apple Juice
  • 250 grams sugar
  • 1 tsp lemon juice

Instructions
 

  • Add water to the pot then the pectin and keep mixing together until its incorporated.
  • Add the juice to the pot. Whisk thoroughly then add the sugar. Heat onto medium-high. Put a bowl into the freezer to test the jam later.
  • Wash your mason jars and sterilize them along with the lids.
  • After ten minutes of the pectin and juice heating up and combining – set heat to high and continuously stir slowly for around 20 more minutes. Add your lemon juice as well if needed.
  • Take a spoonful of the jam out then put it in the bowl. If it goes jelly-like after around a minute then the jam has a good consistency; if not then either add more sugar and pectin or reduce the jam.
  • Once finished take the jam and pour it into the mason jars. Leave to cool then put in the fridge.

Video

Keyword apple, jam, juice

Roly-Poly Bites

These roly-poly bites are bite-sized versions of roly-poly’s. They’re easy to add to any meal and absolutely feels less heavy than the larger version.

You can also add any spices to these bites to make them taste much better! Though, if you add spices make sure to add them into the flour when making the dough.

Roly-poly bites

Roly-Poly Bites Recipe

Roly-poly bites

Jam roly-poly bites

Josh N.
Here's an absolutely delectable jam roly-poly bites! It was absolutely amazing and delicious as well!
Servings 3 persons

Ingredients
  

  • 50 grams suet
  • 100 grams flour
  • 35 ml milk Use more if dough is too dry
  • 45 grams any jam
  • 1 pinch salt

Instructions
 

  • Preheat the oven to 175 C fan. Place a pot or skillet into the oven filled with water (please be careful when taking it out later since it will be VERY hot!)
  • Add the flour and suet together into a mixing bowl with a pinch of salt. (you can add the allspice here or add it on the fourth step)
  • Slowly mix and add the milk gradually until its a dough texture; not sticky or dry.
  • Roll out the jam roly-poly on a floured board then cut out three long slices. If you didn't add the allspice on the second step- you can add it here; sprinkle it over the pastry.
  • Spread marmalade jam over the pastry then roll up the pastry; squeeze the two ends.
  • Wrap the roly poly into baking paper with aluminum foil on the outside; make sure not to wrap too tightly then place in oven.
  • Keep in oven for 45 minutes then take out; make sure that the roly poly is above the steam on a rack.

Video

Excerpt

Well we hope you enjoyed these roly poly’s! If you want the larger and non-bitesize version of the roly poly here is the article. But we also have a lot of videos on our YouTube channel where you can find a lot of cooking shorts!

Jam Roly Poly with Marmalade Jam

This jam roly poly is absolutely delectable! Amongst the marmalade; the hints of allspice and nutmeg really add a new level of depth to it.

Jam roly poly
Look at that delicious roly poly! No photogenic crap- it’s the real thing!

The Marmalade Jam Roly-Poly Recipe

Jam roly poly

Marmalade Jam Roly Poly’s

This jam roly poly is absolutely delectable! Amongst the marmalade; the hints of allspice and nutmeg really add a new level of depth to it.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine British
Servings 2 persons

Ingredients
  

  • 100 grams suet
  • 200 grams flour
  • 75-150 ml milk This is variable as it depends on what the dough is like- if its not formed or is too dry use more. Make sure that the dough is NOT sticky.
  • 75 grams marmalade jam
  • 3 tbsp allspice
  • 1 pinch salt

Instructions
 

  • Preheat the oven to 175 C fan. Place a pot or skillet into the oven filled with water (please be careful when taking it out later since it will be VERY hot!)
  • Add the flour and suet together into a mixing bowl with a pinch of salt. (you can add the allspice here or add it on the fourth step)
    suet and flour
  • Slowly mix and add the milk gradually until its a dough texture; not sticky or dry.
    jam rolypoly dough
  • Roll out the jam roly-poly until it's long on a floured board. If you didn't add the allspice on the second step- you can add it here; sprinkle it over the pastry.
    rolled jam roly-poly
  • Spread marmalade jam over the pastry then roll up the pastry; squeeze the two ends.
    marmalade jam
  • Wrap the roly poly into baking paper with aluminum foil on the outside; make sure not to wrap too tightly then place in oven.
    squeezed jam roly-poly
  • Keep in oven for 45 minutes then take out; make sure that the roly poly is above the steam on a rack.

Video

Keyword allspice, british, dessert, jam, jam roly poly, marmalade, roly poly, suet

Excerpt

wrapped poly
Here’s the wrapped one! Make sure that the baking paper and the aluminium foil are the same size!

You can multiple the number of ingredients in this recipe for bigger results or multiple poly’s. Replacing the milk with evaporated milk gives the dessert a much sweeter and more decadent touch. For my one- I used dulce de leche to top; making it much nicer and amazing.

If you enjoyed this recipe make sure to check out our other dessert recipes like our apple pie. Or perhaps you’d enjoy checking out our recipes on our YouTube channel!