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Blueberry jam with raspberries

0
953
Kitchen Russian
Calorie content 260.8 kcal
Portions 12 port.
Cooking time 145 minutes
Proteins * 1.5 gr.
Fats * 0.9 gr.
Carbohydrates* 61.8 g
* per 100 gr. product
Blueberry jam with raspberries
Content

I love wild berry jam and I want to share with you a simple and healthy recipe for a fragrant and very tasty blueberry and raspberry jam. Raspberries give the jam an unforgettable, bright and rich taste. Reduce the amount of raspberries if you want blueberries to be prominent in your finished treat too.

Ingredients

Cooking process

step 1 out of 5
Prepare all the ingredients you need to make blueberry raspberry jam. Sort the blueberries along with the raspberries. Put the blueberries in a sieve, rinse thoroughly and let the excess liquid drain. Place the prepared berries in a metal dish with a thick bottom.
step 2 out of 5
Fill the berries with the required amount of granulated sugar, mix thoroughly and leave for 1-1.5 hours, covered with a lid or a clean kitchen towel. During this time, the berries will release a sufficient amount of juice.
step 3 out of 5
Then put the container with berries on low heat, bring to a boil, stirring occasionally and removing the resulting foam. Cook the jam for 20-25 minutes. In the meantime, prepare the jars, wash thoroughly and sterilize in the microwave or oven. Pour boiling water over the lids. Jars and lids must be completely dry.
step 4 out of 5
Using a ladle, carefully pour the hot jam into sterile jars. Tighten the jars of blueberry and raspberry jam with sterile lids, then turn upside down. Leave as it is until it cools completely.
step 5 out of 5
When completely cool, turn the jars over and move them to a cool, dark place for long-term storage. The cooled jam will thicken well and can be used as a cake layer or as a filling for homemade baked goods.

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