Now that the blueberries are ripe, feel free to preserve them in jars to enjoy their taste and flavor all year round. Here’s a recipe for tasty and aromatic blueberry jam.
Blueberries are perfect both as ingredients in desserts and preserved as jam, marmalade or syrup. They don’t have chewy seeds like raspberries or strawberries, are juicy and have a tart-sweet taste.
They are rich in vitamins and minerals, which bring essential health benefits to the body. Of all the berries and more, blueberries have the highest antioxidant content. Antioxidants are known to protect the body from free radicals and strengthen the immune system.
Eating blueberries is also recommended by experts for weight loss diets. They are low in calories and fat, but rich in nutrients essential for the body to function properly. They contain a moderate amount of fructose and have no negative effects on blood glucose as they are an excellent source of bioactive compounds.
Blueberry jam is a treat eaten in moderation at breakfast, alongside a good tea. It is also ideal for filling pancakes. Donuts are also delicious glazed with blueberry jam and cream.
If we’ve convinced you to make this delicious jam yourself, follow the list of ingredients and step-by-step instructions below.
Blueberry jam – Ingredients
- 3 kg blueberries
- 1250 g sugar
- The juice of one lemon
Blueberry jam – Preparation
First prepare the utensils needed to make the jam. You will need a double-bottomed saucepan, a wooden or silicone paddle, a strainer and a lemon squeezer.
Compared to other jam recipes, such as the peach jam recipe, for example, the blueberry jam recipe is quicker to prepare. The fruit does not have to be left in the fridge mixed with sugar for a long time. Wild blueberries are very juicy, and mixed with sugar and lemon juice will produce syrup in less than an hour.
Clean the blueberries of impurities and stalks, rinse with cold water and leave to drain in a sieve. After draining, transfer them into a saucepan, add the sugar and stir. Squeeze the juice of one lemon over the blueberries. Lemon juice has the property of keeping the color of the fruit in jams and jellies and preventing the sugar from crystallizing.
Leave the saucepan with the blueberries, sugar and lemon juice mixture on the kitchen table for up to an hour. After this time, place the saucepan on the stovetop on medium heat. Let the jam simmer until foam forms on the surface. Using a thick sieve, skim off the foam, then reduce the heat to low. From this point, simmer the jam for 20-30 minutes.
Prepare the jars using a sterilization method of your choice and transfer the hot blueberry jam in the jars.
Close the jars tightly with the lids, cover them with a blanket and leave them until they cool completely. Finally, label them nicely and transfer them to the pantry shelf.