Blueberry jam
Overview
Do it after watching it! Homemade jam made from fresh fruits can be used to make milk, mix with yogurt, make mousse, spread on toast, make puffs, macarons and other fillings, etc. It is always available at home. Many people say that there are no additives when making their own food, but it goes bad easily and needs to be eaten quickly. In fact, this is not the case. If I don’t need to use it in the near future or don’t use it often, I keep it in the freezer. I make it once a year and make a few more bottles, then freeze it and eat it slowly. *If stored in the refrigerator, the higher the sugar content, the less likely it will go bad. There is a dosage range below. You can increase or decrease it according to the degree of sweetness you like.
Tags
Ingredients
Steps
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Prepare the glass bottles in advance, boil them in boiling water for ten minutes to sterilize and dry them, or place them in the oven at 100 degrees for 15 minutes to sterilize. Blueberries (either fresh or frozen), crush half the amount in a food processor and keep the other half whole. If you want to be lazy, you can use the whole fruit, but you must mash part of it with a spatula during the cooking process. Personally, I think that the whole fruit is not called jam, but blueberry syrup (strawberry syrup...) * I personally recommend breaking a part of it in the first step, which is more conducive to the precipitation of pectin in the next step.
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Add sugar and lemon juice, mix well, cover with plastic wrap and let sit for a few hours until the pectin naturally precipitates.
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After a few hours, pour it into a non-stick pan, bring to a boil over medium heat, then turn to medium to low heat, and begin to simmer slowly, while removing the foam. During cooking, stir and shovel the bottom with a spatula constantly to prevent sticking to the bottom.
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Here is a photo of raspberry jam to illustrate the degree of cooking: it is thick overall, and when the spatula is pushed forward, the jam at the bottom of the pot will not merge immediately. When the spatula is lifted, a layer will adhere to it, and it will not drip down like running water.
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After boiling, bottle it while it's hot, close the lid tightly, and invert it to cool naturally.
