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Blueberry jam with pectin

0
1475
Kitchen Russian
Calorie content 398.7 kcal
Portions 0.4 l.
Cooking time 30 minutes.
Proteins * 2.1 gr.
Fats * 1.6 gr.
Carbohydrates* 95.1 gr.
* per 100 gr. product
Blueberry jam with pectin
Content

A thick, homogeneous pectin jam can be made from both fresh and frozen berries. If you don't want to cook jam in the summer and fill the cellar, you can prepare blueberries for the winter in the freezer and cook such a delicacy in the cold season.

Ingredients

Cooking process

step 1 out of 5
Wash the blueberries and dry them after having sorted them out. Frozen berries need to be thawed and the excess juice drained.
step 2 out of 5
Punch the berries in a food processor or hand-held hand blender until smooth.
step 3 out of 5
Pour blueberry puree into a heavy-bottomed saucepan. Mix the pectin with sugar and carefully add to the mass, mix immediately until smooth. Bring to a boil, add granulated sugar, wait until it boils again. Cook for 1 min. You can add 1 tbsp together with granulated sugar for taste. l. lemon juice.
step 4 out of 5
It turns out to be a thick jam. Sterilize the cans together with the lids. Put the jam in a jar, roll up with a seaming machine.
step 5 out of 5
Remove jars with cooled jam in the basement or cellar, store there until use.

Bon Appetit!

 

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