Quick Blueberry Jam
4 servings
30 minutes
Blueberries require careful handling - here they need to be carefully crushed, without deviating from the recipe. The jam will be sweet, it is good to serve with creamy croissants and unleavened cheesecakes.
1
Preheat the oven to 120 degrees. Send an empty plate to the freezer.
2
In a saucepan, mash 1 cup of blueberries, add the remaining berries and 0.5 cup of water. Bring to a boil over medium heat. Cook, stirring with a wooden spoon, until the berries are soft, about 6 minutes.
- Blueberry: 4 glasss
- Blueberry: 4 glasss
- Sugar: 3.5 glasss
3
Meanwhile, pour sugar onto a baking sheet and place it in the oven to warm for 5 minutes.
- Sugar: 3.5 glasss
4
Slowly add sugar to the blueberries and bring to a boil again. Cook on low heat, stirring, until thickened, about 45 minutes to 1 hour. To check the jam's readiness, drop a little on a plate from the freezer - the drop should not run and should remain firm.
- Sugar: 3.5 glasss
