Bilberry jam differs in saturated taste with light sourness and also pleasant aroma of wild berries. It is very useful thanks to the high content of vitamins and amino acids. Tasty jam, jam or fruit jelly from bilberry can be cooked without problems and in house conditions.
It is required to you
- Jam jelly:
- - 7 glasses of bilberry;
- - 3 glasses of water;
- - 7 glasses of sugar.
- Bilberry jam with a lemon:
- - 1 kg of bilberry;
- - 400 g of sugar;
- - 50 ml of water;
- - 0.5 h spoon of lemon juice.
- Bilberry jam on honey:
- - 1 kg of bilberry;
- - 1.5 glasses of liquid honey;
- - 2 tablespoons of dark rum.
Instruction
1. Bilberry jam-zhelepereberite also wash out berry, dry it, having scattered on a towel. Boil water, pour into it bilberry, once again bring to the boil and add sugar. Once again boil mix and reduce fire. You cook jam of 15 minutes, periodically stirring slowly with its wooden spoon and skimming.
2. Pour hot mix on the sterilized banks and roll up them covers. Turn banks, completely cool, and then remove on storage to the cool place. If you plan to use jam in the nearest future, it is possible not to roll up it. Cover tanks with glass or rubber covers and you store a product in the fridge.
3. Wash out bilberry jam with a limonomchernik and dry. Pound a glass of berries a masher or crush in the blender. Mix sugar with water and, stirring slowly, you cook before full dissolution of crystals. Add berry puree, bring mix to the boil and you cook 5 minutes. Pour the whole bilberry into syrup, mix and leave for 2-3 hours.
4. Put the container with jam on a plate, bring it to the boil, and then you cook 20-25 minutes until thick. Check readiness of a product, having dripped jam on a saucer. At the end of cooking add lemon juice, well mix and cool jam. Spread out it on the sterilized banks and roll up covers. Remove banks on storage to the cool place.
5. Bilberry jam on a medupereberita also wash up bilberry, dry it on a towel. Lay out berries in the enameled capacity - a pan or a basin. Slightly mash bilberry that it started up juice. Put capacity on a plate, bring to the boil and you cook berries, slightly stirring slowly. Gradually add to them honey, and then pour in rum. Jam has to thicken. Check its readiness, having dripped a little on a saucer - ready jam shouldn't spread.
6. Pour a ready-made product on the sterilized banks and roll up covers. Turn banks bottoms up, let's jam cool down, and then remove it on storage.