Blueberry jam for winter

Step-by-step cooking

1. Step 1:

   

   How to make blueberry jam? Sterilize the jars in any way. It can be steamed or in the microwave, it's more convenient for me in the oven. Rinse the cans with baking soda and rinse thoroughly. Wet put in a cold oven with the neck down, also spread out the lids. Turn on 150 degrees, after reaching the set temperature, sterilize the cans 0.200 - 0.720 for 10 minutes, 1L - 15 minutes, 2L - 20, 3L - 25 minutes.

2. Step 2:

   

   Prepare the berries and sugar. I give a recipe for a small amount of berries, I bought a 1L jar. While I've had too much, they've come up a little and there are 500 grams left. If you have more berries, use the calculator.

3. Step 3:

   

   Blueberries must be sorted out, remove all the litter, leaves, twigs, and especially the crushed berry. Unscrupulous sellers often mix the remains of berries not sold on time with a new batch of fresh ones. Even a small amount of old berries can spoil all the jam and it will ferment. If you buy, choose carefully.

4. Step 4:

   

   Clean the berry under cool, running water. Let the water drain and only then weigh the berry, the consumption of sugar will depend on it. And of course, try blueberries to taste, I had quite sweet.

5. Step 5:

   

   Pour the berry into a wide bowl or cooking basin. Take enameled or stainless steel dishes with a thick bottom so that the berry does not oxidize. Sprinkle with sugar and mix gently. There are several options at this stage. It can be packaged in bags and frozen. Leave for a couple of hours to let the berry juice and cook with a whole berry. I like the other option.

7. Step 6:

   

   Although blueberries are tender berries, I prefer to punch them a little with an immersion blender. I grind not much so that large fragments of berries remain. In this form, it can be served to tea and used as topping or as a filler in baking, and many more different options. Leave the bowl on the table for an hour, mix several times so that the sugar dissolves.

8. Step 7:

   

   Then bring to a boil over low heat. Stir constantly with a spatula touching the bottom so that the sugar does not stick, but completely dispersed. From the moment of boiling, mark the time and cook for exactly 5 minutes on low heat. Do not let it boil violently, the boiling should be quiet.

9. Step 8:

   

   At the end, add a little citric acid, stir. It balances the taste, if more sugar is added, it will prevent candying. You can add fresh lemon juice or add nothing at all, it's a matter of taste.

10. Step 9:

    

    Remove the foam from the finished jam, it is not enough, but it must be removed. The hot jam will be liquid, with fragments of berries. The berry is already soft and ready.

11. Step 10:

    

    Pour the hot jam immediately into warm, dry, sterilized jars. Tighten with sterile lids, turn over. Cover with warm and leave to cool completely, then transfer to a dark, cool place. It turned out a jar of 0.5 liters.