Blueberry jam

Step-by-step preparation

Cooking time: 1 day

1. STEP 1

   

   How to make blueberry jam? Sterilize jars in any way. You can do it over steam or in the microwave; I find it more convenient in the oven. Rinse the jars with baking soda and rinse thoroughly. Place wet in a cold oven with the neck down, and also place the lids. Turn on 150 degrees, after reaching the set temperature, sterilize jars 0.200 - 0.720 10 minutes, 1l - 15 minutes, 2l - 20, 3l - 25 minutes.

2. STEP 2

   

   Prepare the berries and sugar. I am giving a recipe for a small amount of berries, I bought a 1 liter jar. While I went through it, we ate a little and there was 500 grams left. If you have more berries, use the calculator.

3. STEP 3

   

   It is imperative to sort the blueberries, remove all debris, leaves, twigs, and especially bruised berries. Unscrupulous sellers often mix the remains of berries that were not sold on time with a new batch of fresh ones. Even a small amount of old berries can ruin the whole jam and it will ferment. If you buy, choose carefully.

4. STEP 4

   

   Rinse clean berries under cool, running water. Let the water drain and only then weigh the berries; sugar consumption will depend on this. And of course, try the blueberries, mine were quite sweet.

5. STEP 5

   

   Place the berries in a wide bowl or cooking basin. Take enamel or stainless steel dishes with a thick bottom so that the berries do not oxidize. Sprinkle with sugar and mix carefully. At this stage there are several options. Can be packaged in bags and frozen. Leave for a couple of hours so that the berry releases its juice and cook with the whole berry. I like the other option.

6. STEP 6

   

   Even though blueberries are a delicate berry, I prefer to puree them a little with an immersion blender. I do not chop it too much so that large fragments of the berry remain. In this form, it can be served with tea and used as a topping or as a filling in baked goods, and there are many other options. Leave the bowl on the counter for an hour, stir several times to dissolve the sugar.

7. STEP 7

   

   Then bring to a boil over low heat. Stir constantly with a spatula touching the bottom so that the sugar does not stick, but is completely dispersed. From the moment it boils, note the time and cook for exactly 5 minutes over low heat. Do not let it boil violently, the boil should be quiet.

8. STEP 8

   

   At the end, add a little citric acid and stir. It balances the taste; if more sugar is added, it will prevent sugaring. You can add fresh lemon juice or add nothing at all, it’s a matter of taste.

9. STEP 9

   

   Remove the foam from the finished jam, there is not enough of it, but you need to remove it. Hot jam will be liquid, with berry fragments. The berry is already soft and ready.

10. STEP 10

    

    Immediately pour the hot jam into warm, dry, sterilized jars. Screw on sterile caps and turn over. Cover warm and leave until completely cool, then transfer to a dark, cool place. The result was a 0.5 liter jar.

Comments on the recipe

Victoria

10.09.2023

4.5

It turned out to be excellent blueberry jam, I love this berry. But I don’t think it’s worth it until winter - we’ll eat it earlier.