Blueberry jam
Blueberry jam is a delight for every sweet tooth! Nice texture with whole berries, rich color, exquisite aroma with a light citrus note... Well, as for the taste, there is nothing to say, it's better to just make blueberry jam and try it. Remember that in this case the rule that applies to any jam works: try to use the freshest berries possible. For example, if you brought blueberries from the forest, do not put off processing them until tomorrow: after a few hours, the berries will give juice, which will not have the best effect on the quality of any of their dishes.
Ingredients
- blueberries - 1 kg
- sugar - 600 g
- lemon - 1 pc.
Cooking
Step 1
Prepare all blueberry jam ingredients. Sort the berries, removing wrinkled and rotten ones, then rinse with cold water. Lay out on a paper towel and let dry.
Step 2
Place half of the blueberries in a blender and chop. Pour into a saucepan. Add sugar and stir. Wash the lemon thoroughly and pat dry. With a fine grater, rub the zest onto a saucer. Cut the lemon in half and squeeze the juice into the pan with the pureed blueberries and sugar.
Step 3
Place the saucepan with the berry puree over medium heat and bring to a boil, stirring. Wait until the sugar is completely dissolved. Pour the remaining blueberries into the pan and cook, stirring, over low heat for about an hour.
Step 4
Add the grated lemon zest and cook for another 5 minutes. The jam should thicken. Pour it into dry sterilized jars and roll up. Invert onto a folded towel and let cool.