The blueberry jam is a simple jam to prepare at the end of summer for filling cakes, pies, cookies, pancakes, and crepes. Small and particularly tart, blueberries are powerful antioxidants to include daily in our diet.
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- Difficulty: Very Easy
- Cost: Expensive
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2.2 lbs blueberries
- 2 cups sugar
Tools
- 1 Saucepan
- Jars
Steps
Wash the blueberries and place them in a saucepan after drying.
Add the sugar, stir gently, and let macerate for a few hours (about 3).
Cook on low heat for an hour.
Pour into previously sterilized jars.
Close with lids and invert until cooled to create a vacuum seal.
Store in a dry place.
For all info on pasteurization and preservation, consult Guidelines for the correct preparation of homemade canned foods.
Advice
It keeps for up to a year in a cool, dry place.
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