Blueberry jam: useful composition and method of preparation
Gem from blueberries is a storehouse of vitamins andbiologically active substances that are of natural origin. It contains folic acid, choline, beta-carotene. Just one small jar can contain almost the entire vitamin alphabet and a large set of trace elements, such as potassium and manganese, iron and phosphorus, sodium and calcium, magnesium and zinc.
The rules for making sweet treats
Prepare jam from blueberries for the winter can be inhome conditions. For this, in addition to berries, it will take only sugar, which can be replaced by honey if desired. The choice of ingredient for giving jam to sweetness depends on the personal taste preferences of each hostess. When a low-calorie product is required, sugar can not be added at all.
If you want to eat jam from blueberries in the winter -the recipe for its preparation is given below. Pre-berries should be soaked for a while in water, then thoroughly washed and dried. The pedicel of the blueberry fruit must be removed before cooking, if there is a desire and time to perform this procedure. Porcined berries must be excluded from the general mass.
Gem from blueberries is stored in glass jars,which must first be thoroughly washed and sterilized about 10 minutes above the steam. Cover caps for tare are used tin, boiled in water for 5 minutes. Banks can also be sterilized in an oven at a temperature of no more than 70-80 ºС. To do this, they must be placed on the grate so that they do not touch each other. It is recommended to remove the cans after the moisture formed during heating on their walls evaporates completely.
Blueberry Gem: Recipe for Cooking
Berries need to be grinded with a meat grinder orblender. Next to the bilberries, add sugar, mix and place the resulting mixture in a container for a small fire. During the heating of jam, it should be constantly stirred. After boiling, foam forms on the surface, which must be removed. Then it is recommended to reduce the fire to a minimum and cook the blueberry jam for another 15-20 minutes. Readiness of the product is checked by dripping liquid on a saucer. If jam does not spread, then it's ready. You can turn off the fire. While the product is hot, it has a liquid consistency reminiscent of jam, and after cooling it thickens, turning into a kind of jelly or marmalade. This process is due to the combination of the blueberry contained in pectin and sugar. Therefore, the finished product should be stored in a container for storage immediately after preparation. Further, the cans are covered with lids, rolled up with a special key and inverted, they are left until completely cooled. In this case, it is desirable to wrap them up.
Banks with cooled jam can be turned onbottom. They should be wiped with a damp cloth to prevent stickiness. After completely drying on the cans, you can attach labels or stickers with the product name and the date of manufacture. Store the mass at room temperature in the pantry or in a cool place (cellar or refrigerator).