Another seasonal jam, a pity to miss the opportunity - very good and interesting, especially with pancakes. Again I applied my favorite method with boiling in stages and for a while - to keep as many vitamins, aroma and color of blueberries as possible - and all this with a perfect texture. If you boil it too much, it will lose its many good things and its aroma.
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Washed and cleaned blueberries mix well with sugar.
Stir them a little with your hands, so that some juice comes out of them. Leave for about 1-2 hours until more syrup appears.
The most important part - boil the jam in 2-3 steps - in a deep pan or pan about 26-28 cm in diameter.
So put 3-4 normal polishes in the pan, when it starts to boil well, make a low heat and let it boil for 8-10 minutes, stirring periodically in it.
After this time, pour the jam into dry jars and staple well. If the jar from the first round is not filled, cover with a lid and fill from the next round - cooked exactly as in the previous step.
I made about 1.5 kg of blueberries and I got 5 jars of 350ml jam. After they have cooled, put them in the pantry.
Tasty and aromatic, you can see the very good texture.
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