In addition to the fact that blueberry jam is very useful for the body, at the same time it is unusually tasty. Even without adding any gelling agents and a lot of sugar, it turns out to be very thick. During the use of this delicacy, you can notice very small grains, it is they that attract many fans of blueberry blanks. Without trying such a dessert, you are unlikely to understand its taste and consistency. Therefore, be sure to prepare several jars of healthy and incredibly tasty blueberry jam for the winter.
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Ingredients:
Blueberries - 1 kg.
Sugar - 700 gr.
Step by step recipe:
Prepare blueberries and sugar. Take a 500 ml jar, sterilize and dry it in advance. Do the same with the lids.
Soak blueberries in water to remove all surface debris with a slotted spoon. Then rinse the berry with running water, completely remove moisture.
Toss the blueberries and sugar in a deep bowl. Use only half of the main serving of granulated sugar at this stage.
Some of the berries can be slightly crushed with a crush, so that there is more juice. In this state, the mixture should stand for 30-60 minutes. If you are using a ripe and very soft berry, then this time will be enough for a lot of juice to form. Harder blueberries will take longer.
Put the berries and juice into a saucepan. Pour sugar, which did not have time to dissolve, also into a container. Set the saucepan on fire, after boiling, remove all foam.
Boil the jam for 10 minutes, stirring it often. Make the fire minimal so that the mass does not burn or splash, and you should not cover the container with a lid - the steam should completely escape.
After 10 minutes, remove the stewpan with jam from heat, cool completely to room temperature, this will take about 1.5 hours. Kill the mass with an immersion blender until completely homogeneous.
Return the smooth mixture to the fire, add the rest of the sugar, stir frequently until the grains are dissolved. After boiling, simmer the jam for another 15 minutes over low heat. In the process, stir the thick mass constantly with a wooden spoon.
Distribute the jam in a sterile container, let the steam escape for half a minute, and then tighten the lids. Wrap the blanks with a blanket for slow cooling.
When hot, the consistency of blueberry jam may not seem very thick to you, but after cooling you can see that it thickens to a jelly-like state.
Bon Appetit!
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