Blueberry jam is good because you can cook it all year round if you keep fresh berries in the freezer or live in a big city that supplies us with fresh-frozen semi-finished products.
Of course, lucky for those who managed to grow garden blueberries, or managed to collect a full basket of wild berries, these lucky people will make jam from fresh blueberries. But all the other losers, I advise you to buy frozen berries. From any blueberry you get a great jam, very tasty and healthy. I advise gelatin to thicken the blueberry jam or use gelling sugar, which, in my opinion, is one and the same.
Blueberries and blueberries are pretty fresh berries, so a small amount of freshly squeezed lemon juice will liven up the jam, but you can not add it, cook it in your own way.
Blueberry jam with gelling additives is very good as a layer for biscuit roll, it holds it well and firmly. Biscuit roll does not fall apart when it is cut into very thin slices.
- Cooking time: 1 hour
- Amount: 650 g
Ingredients for Blueberry Jam
- 500 g of fresh or frozen blueberries;
- 800 g sugar;
- 25 g of gelatin;
- lemon.
Method of making blueberry jam
In this recipe, I was preparing a jam of frozen berries.
Fresh or frozen blueberries pour a small amount of water, only to slightly covered the berries. Put on the fire, bring to a boil, cook for 10 minutes. To save the most useful vitamins in blueberry jam, you do not need to digest the berries, it is enough to boil them a little.
We fold the ready-made berries into a colander or sieve. The resulting hot juice will be needed to dissolve the gelatin. Blueberries wipe through a sieve or grind blender.
In the blueberry juice cooled to 80 degrees Celsius, we soak the gelatin.
And combine the chopped blueberry berries with sugar. Put the pan on the stove, bring to a boil, cook for 5 minutes.
Add to gelled blueberries gelatin dissolved in juice. Just be sure to strain it so that no grains of gelatin get into the jam.
Blueberries are a rather bland berry, so feel free to add the juice of half a lemon, a small sour taste to many.
Put the hot jam in clean, pre-dried in the oven jars.
Put the jars of hot blueberry jam in a pot of hot water. Sterilize small jars (with a capacity of up to 200 g) for about 3-5 minutes at a temperature of 85 degrees Celsius.
After the jam has completely cooled, we close the cans. Be sure to decorate their blanks!
Even the most delicious jam in a jar of cucumbers with an old, tattered label and lid, with which the enamel has been half peeled off, looks sadly. Plain checkered fabric, gum for money, felt-tip pens and self-adhesive paper will turn your culinary masterpieces into cute and tasty gifts.
Elegant jars with jams and pickles will decorate the kitchen buffet with no worse and sometimes better than crystal vases and salad bowls.
