Blueberry jam is often brewed with various natural additives. For example, if juicy cherry leaves are used in the cooking process, the delicacy will acquire a cherry aftertaste and a subtle cherry flavor. Interesting? I share a proven recipe.
Ingredients
- Chokeberry - 1 kg
- Sugar - 800 g
- Water - 500 ml
- Citric acid - pinch
- Cherry leaves - 1 bundle
Step-by-step cooking recipe
Remove the berries from the twigs, sort through, rinse under running water, throw them into a colander.
Wash and dry the cherry leaves with paper towels. Put the leaves in a cooking container, fill with water, bring to a boil and boil for 15-20 minutes, then discard in a colander.
Put the pan with the broth in which the cherry leaves were cooked on the fire again, add sugar and cook the syrup over low heat.
Add the prepared blueberries to the boiling syrup and boil for 7-10 minutes, stirring. Then remove the pan from the heat and leave to cool completely.
Boil the workpiece again for 10 minutes, remove from heat and leave to cool. Repeat the procedure a third time, adding a pinch of citric acid to the jam and increasing the last cooking time to 15 minutes.
Pour hot prune rowan jam into pre-sterilized jars, roll up and cool upside down at room temperature.
