What is your favorite jam from blueberries. Possible and on the bread and butter spread and just eat the whole jar with a cup of tea.
Blueberries I loved as a child. I remember how we with my father and brothers left for the summer in the Tver region. We lived there for a cottage.
Every morning for breakfast we had a blueberry with fresh milk. I remember, drools. For blueberries went into the woods. Pope collected in a bucket, and my brothers into the mouth.
Home back to blue lips, bitten by mosquitoes, but happy. Blueberries, that we did not have time to eat, Dad sent in a large bucket, fill with sugar and boiled jam. So we came back from leave empty-handed.
Today's recipe is the same recipe from my childhood that I'm a little adapted to modern realities. Now I add less sugar and jam can be safely stored without refrigeration.
1 kg blueberry
0.5 kg of sugar
100 g water
10 g agar
A small portion of sugar, about 100 grams, send in a saucepan. Adding agar, water and stirred.
arms berries interspersed into the pan. If you come across leaves and twigs - throw. Add sugar and knocking blender.
Pan blueberry and bring to the boil to give Cook 5 minutes. While blueberries boiling syrup warm up to a state of jelly. Adding to the blueberries and stir until completely dissolved.
Re I bring the weight to the boil and cook for another 5 minutes after boiling. Before bottling remove foam.
Another hot jam poured into sterilized jars and close the lid. Marmalade prepared. Keep it in the closet, it's dark and hot. This jam is easy to stand for 12 months, but usually ends by the middle of winter.
What to look for:
✔ Foam from blueberry jam is very dark and it is difficult to distinguish from the main mass. I stir the mass of a spoon, and then the foam adheres to the edges of the pan.
✔ Hot jam has a liquid consistency. At cooling mass will thicken.
✔ Jam when cooking foams and expands. That the mass does not boil dry, it is better to use a large pot.
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