A jar of homemade blueberry jam keeps the charming aroma of the forest and all the charm of wild berries. There are a lot of ways to prepare this delicacy on the web, but I don't like complicated recipes, so I always try to simplify the task as much as possible
Ingredients
- Blueberries - 1 kg
- Water - 1 glass
- Sugar - 4 glasses
Step-by-step cooking recipe
Sort the blueberries, gently rinse in cold water, trying not to break the integrity of the berries, and throw them into a colander. Place the slightly dried berries in an enameled jam-making bowl. I do not recommend using copper containers, because the acid contained in the berries reacts with copper oxides, forming a dark coating on the surface of copper dishes. And we don't need it at all.
Combine water and sugar in a saucepan, stir, bring the syrup to a boil over high heat and boil for a couple of minutes until the sugar is completely dissolved.
Pour hot sugar syrup over the blueberries and leave to infuse for 10 minutes.
Then put the bowl with the workpiece on the fire, bring to a boil and cook the jam over low heat for 20 minutes, not forgetting to stir occasionally and remove the resulting foam.
Pour the ready-made wild blueberry jam hot into pre-sterilized small jars, roll it up, turn it upside down, wrap it with a blanket and leave it to cool completely. From the specified number of products, I get about 1.5 liters of fragrant treats.
