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Blueberry jam for the winter

0
884
Kitchen Russian
Calorie content 354.4 kcal
Portions 4 port.
Cooking time 1 minute.
Proteins * 1.8 gr.
Fats * 1 gr.
Carbohydrates* 86.1 gr.
* per 100 gr. product
Blueberry jam for the winter
Content

A fairly thick blueberry jam can be made for the winter by adding jellix. The dessert has a pleasant consistency, has a pronounced taste. In the recipe we will cook 2 types: just boiled jam and thick jam with gelatin.

Ingredients

Cooking process

step 1 out of 9
Pour into 2 thick-walled pots, 0.5 kg each granulated sugar.
step 2 out of 9
Pour 125 ml of purified water into both pots.
step 3 out of 9
Boil the sugar syrup on an above-medium heat, stirring occasionally.
step 4 out of 9
Pour 2 tbsp into a separate bowl. l. sugar and add gelatin there, mix well.
step 5 out of 9
Sort the blueberries, wash in several waters and discard in a colander. Pour 0.5 kg of berries into each of the pans. Bring to a boil, stir and reduce heat.
step 6 out of 9
Pour the prepared mixture into one of the saucepans and mix, cook for 3 minutes. until the jam is ready.
step 7 out of 9
Remove the jam in the saucepan from the stove.
step 8 out of 9
Bring the berries to a boil in another saucepan again, stir and lower the cooking temperature. Cook the jam for 20 minutes.
step 9 out of 9
Pour jam and preserves into different jars while hot, roll up or close with screw caps. Allow to cool upside down under a warm handkerchief or blanket. Take to the cellar for storage.

Bon Appetit!

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