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Video: Blueberry Jam. Step-by-step Recipe With Photo
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 fresh frozen convenience foods.
Of course, lucky those who managed to grow garden blueberries, or managed to collect a full basket of wild berries, these lucky ones will make jam from fresh blueberries. But for all other losers, I advise you to buy frozen berries. Any blueberry makes a great jam, very tasty and healthy. I advise you to thicken the blueberry jam with gelatin or use gelling sugar, which, however, in my opinion, is the same thing.
Blueberries and blueberries are fairly bland berries, so a little freshly squeezed lemon juice will liven up the jam, but you don't have to add it, cook it your way.
Blueberry jam with gelling additives is very good as an interlayer for a biscuit roll, it holds it together well and firmly. The biscuit roll does not fall apart when cut even in very thin slices.
- Cooking time: 1 hour
- Quantity: 650 g
Ingredients for blueberry jam
- 500 g fresh or frozen blueberries;
- 800 g sugar;
- 25 g of gelatin;
How to make blueberry jam
In this recipe, I made jam from frozen berries.
Fill fresh or frozen blueberries with a little water, just to cover the berries a little. Put on fire, bring to a boil, cook for 10 minutes. To preserve the most beneficial vitamins in blueberry jam, you don't need to overcook 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.
Soak gelatin in blueberry juice cooled to 80 degrees Celsius.
And combine chopped blueberries with sugar. We put the pan on the stove, bring to a boil, cook for 5 minutes.
Add gelatin dissolved in juice to the grated blueberries. Just be sure to strain it so that no grains of gelatin get into the jam.
Blueberries are quite a bland berry, so feel free to add the juice of half a lemon, many will like a little sourness.
We put hot jam in clean, pre-dried in the oven, jars.
Place the jars of hot blueberry jam in a pot of hot water. We sterilize small jars (up to 200 g) for about 3-5 minutes at a temperature of 85 degrees Celsius.
After the jam has completely cooled, we seal the jars. Be sure to decorate your blanks!
How depressing even the most delicious jam looks in a jar of cucumbers with an old, tattered label and a lid, from which the enamel has half peeled off. Plain checked fabric, rubber bands, felt-tip pens and self-adhesive paper will turn your culinary masterpieces into cute and tasty gifts.
Elegant jars of jams and pickles will decorate the kitchen buffet no worse, and sometimes better, than crystal vases and salad bowls.