Blueberry jam is a storehouse of vitamins and biologically active substances that are of natural origin. It includes folic acid, choline, beta-carotene. In just one small jar of jam contains almost the entire vitamin alphabet and a large set of trace elements such as potassium and manganese, iron and phosphorus, sodium and calcium, magnesium and zinc.
Rules for making a sweet treat
You can make blueberry jam for the winter at home. For this, in addition to berries, you only need sugar, which, if desired, can be replaced with honey. The choice of ingredient to make jam sweet depends on the personal taste preferences of each hostess. When a low-calorie product is required, sugar can be omitted altogether.
If you want to enjoy blueberry jam in winter, the recipe for its preparation is given below. First, the berries should be soaked for a while in water, then thoroughly washed and dried. The fruit stems of the blueberries must be removed before cooking, if there is a desire and time to complete this procedure. Spoiled berries should certainly be excluded from the total mass.
Blueberry jam is stored in glass jars, which must first be thoroughly washed and sterilized for about 10 minutes over steam. Lids for corking containers are tin, boiled in water for 5 minutes. It is permissible to sterilize the jars in the oven at a temperature of not more than 70-80 º. To do this, they need to be placed on the grill so that they do not touch each other. It is recommended to take out the cans after the moisture that has formed during heating on their walls completely evaporates.
Blueberry jam: recipe
The berries must be chopped using a meat grinder or blender. Next, add sugar to the blueberries, mix and place the resulting mixture in containers on a small fire. In the process of heating the jam, it should be constantly stirred. After boiling, a foam forms on the surface, which must be removed. Then it is recommended to reduce the fire to a minimum and boil blueberry jam for another 15-20 minutes. The readiness of the product is checked by dripping liquid on a saucer. If the jam does not spread, then it is ready. You can turn off the fire. While the product is hot, it has a liquid consistency that resembles jam, and after cooling it thickens, turning into a kind of jelly or marmalade. This process occurs due to the combination of pectin and sugar contained in blueberries. Therefore, the finished mass should be placed in a container for storage immediately after preparation. Then the banks are covered with lids, rolled up with a special key and left upside down until they cool completely. At the same time, it is desirable to wrap them up.
Cans with cooled jam can be turned over to the bottom. Wipe them with a damp cloth to prevent stickiness. After drying completely on the cans, you can attach labels or stickers with the name of the product and the date of manufacture. You can store the mass at room temperature in the pantry or in a cool place (cellar or refrigerator).