Maple syrup will give blueberry jam an interesting and more rich aroma and taste, and lemon juice and zest balance it, so that the jam does not turn out too cloying. To make it look appetizingly and accurately, with whole berries, at first only portion of blueberries until the jam thickens, and then, 10 minutes before readiness, the remaining berries are added to the bulk. Cook them need to be careful not to break. Preserve Blueberry jam with maple syrup in jars. It will not only be great a dessert for tea in the cold, but also suitable as a tasty подарка друзьям.Поделитьwith я с друзьями: 
Time: 1 hour. 30 min. Difficulty: medium Amount: 4 (230 ml.) Cans In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 lemons
- 8 tbsp. fresh blueberries (approximately 1.2 kg.), sort through the berries
- 0.5 tbsp. maple syrup
- 2 tbsp. Sahara
Recipes with similar ingredients: lemon, blueberries, maple syrup, sugar
Recipe preparation:
- Use a peeler to cut strips of lemons zest without touching the bitter white flesh. Squeeze lemon juice through strainer into a large, wide pan.
- Add 3.5 tbsp. blueberries, lemon zest, maple syrup and sugar simmer on low heat, stirring until sugar dissolve, 6-7 minutes. Reduce heat to medium and cook, stirring occasionally until the thermometer for syrup or deep fat will show a temperature of 104 ° C, 30-40 minutes (turn down the heat if jam burns). Remove from the stove.
- In the meantime, sterilize four 240 ml cans. сlids.
- Return the blueberry jam to medium heat. Bring to a boil stirring, then add the remaining 4 and 1/3 tbsp. blueberries. Turn down fire until moderately weak and cook until the berries are soft, but they will still be in shape, 7-10 minutes.
- Fill cans with blueberry jam, not topped about 1 cm., then close the lids and preserve.
