Blueberry jam

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Blueberry jam is good because you can cook it all year round if you have kept fresh berries in the freezer or live in a big city that supplies us with freshly frozen semi-finished products.

Of course, those who were able to grow garden blueberries or were able to collect a full basket of forest berries were lucky, these lucky ones will prepare jam from fresh blueberries. But I advise all other losers to buy frozen berries. From any blueberry you get great jam, very tasty and healthy. I advise you to thicken blueberry jam with gelatin or use gelling sugar, which, however, in my opinion, is one and the same.

Blueberries and blueberries, rather fresh berries, so a small amount of freshly squeezed lemon juice will revitalize the jam, but you can not add it, cook it to your taste.

Blueberry jam with gelling additives is very good as a layer for biscuit roll, it holds it together well and firmly. Sponge cake does not fall apart when it is cut into even very thin slices.

Time for preparing: 1 hour
Amount: 650 g

Blueberry Jam Ingredients

500 g of fresh or frozen blueberries;
800 g of sugar;
25 g of gelatin;
lemon.

Method for making blueberry jam

In this recipe, I made jam from frozen berries.

Pour fresh or frozen blueberries with a small amount of water, just to slightly cover the berries. Put on fire, bring to a boil, cook for 10 minutes. To preserve the most useful vitamins in blueberry jam, you do not need to digest the berries, just boil them a little.

We discard the finished berries in a colander or sieve. The resulting hot juice will be needed to dissolve the gelatin. Wipe blueberries through a sieve or grind with a blender.

In the blueberry juice that has cooled down to 80 degrees Celsius, we soak the gelatin.

And the chopped blueberries are combined with sugar. We put the pan on the stove, bring to a boil, cook for 5 minutes.

Add the gelatin dissolved in the juice to the rubbed blueberries. Just be sure to strain it so that grains of gelatin do not get into the jam.

Blueberries are a fairly fresh berry, so feel free to add the juice of half a lemon; many will like a small sourness.

We spread the hot jam in clean, pre-dried jars in the oven.

Put jars of hot blueberry jam in a pot of hot water. We 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 cooled completely, the jars are corked. Be sure to decorate your blanks!

Even the most delicious jam in a cucumber jar with an old, tattered label and a lid with which the enamel was half peeled off looks sad. Plain checkered fabric, rubber bands, felt-tip pens and self-adhesive paper will turn your culinary masterpieces into cute and tasty gifts.