This recipe for blueberry preserves is from “Mes Confitures: The Jams and Jellies of Christine Ferber”. Try it on Popovers. Ingredients: 2 1/4 pounds of blueberries, 3 3/4 cups of sugar, juice of 1 small lemon. Instructions: 1. Rinse the blueberries with cold water without soaking them. 2. Place the blueberries in a pan with sugar and lemon juice. Trust the syrup. 3. Pour the mixture into a ceramic (or glass) bowl. Cover with parchment paper and transfer to the refrigerator. Refrigerate overnight. 4. The next day, transfer the mixture to a large pot and bring to a boil over high heat, stirring carefully. 5. Continue to cook over high heat for 5 to 10 minutes, stirring and squeezing if necessary. 6. Check the set (the mixture should reach 221 degrees). 7. Pour the jam into sterilized jars, filling the fill line. Repeat the process with the remaining jars. Place caps and rings on jars and tighten; do not overdo it. At this point, the jam can be stored in the refrigerator for up to 1 month.
26.04.2023 @ 23:24
This recipe for blueberry preserves is from “Mes Confitures: The Jams and Jellies of Christine Ferber”. Try it on Popovers. Ingredients: 2 1/4 pounds of blueberries, 3 3/4 cups of sugar, juice of 1 small lemon. Instructions: 1. Rinse the blueberries with cold water without soaking them. 2. Place the blueberries in a pan with sugar and lemon juice. Trust the syrup. 3. Pour the mixture into a ceramic (or glass) bowl. Cover with parchment paper and transfer to the refrigerator. Refrigerate overnight. 4. The next day, transfer the mixture to a large pot and bring to a boil over high heat, stirring carefully. 5. Continue to cook over high heat for 5 to 10 minutes, stirring and squeezing if necessary. 6. Check the set (the mixture should reach 221 degrees). 7. Pour the jam into sterilized jars, filling the fill line. Repeat the process with the remaining jars. Place caps and rings on jars and tighten; do not overdo it. At this point, the jam can be stored in the refrigerator for up to 1 month.