Bilberry – the wild berry useful to sight. In it few fruit acids, but it is vitamin-rich various groups – And, In, With and also manganese, magnesium and calcium. Bilberry is picked in August, berries it can be dried, frozen or made from them tasty jam.
Bilberry jam – great sweet. Berries can be picked independently in the forest and to prepare in August-September, and then to enjoy them in the cold winter. Jam is added to tea, cook from it pastries or used in the form of a stuffing for pancakes. Of course, such preparations can be bought in shop, but independently made jam is much more useful as doesn't contain artificial additives.
Jam five-minute from bilberry with honey
For tasty, useful and fast jam will be required:
- berries of bilberry, 1 kg; - honey, 1 glass; - rum, 2 tablespoons. Carefully wash out berries and let's them dry several minutes. Shift bilberry in a saucepan, slightly you remember it before formation of juice and heat capacity on fire. After juice begins to begin to boil, lower fire.
In a pan with berries begin with small portions, literally on 1 tea spoon, to add honey and carefully mix everything, without removing capacity from a plate. After you enter honey completely, let's mix boil 15 minutes. At this time sterilize glass jars.
It is possible to sterilize the jars in several ways: in a sterilizer, the microwave or an oven, having added water approximately on 1 cm. Boil metal covers in a pan.
Further remove a saucepan from fire, pour in rum there, mix and pour on the prepared hot banks. Roll up and turn glass tanks a cover up, wrap up in a warm product, for example an old fur coat or a plaid. Wait until banks completely cool down.
You store jam in the dark and cool place – a cellar, the fridge, a locker on the glazed balcony.
Classical bilberry jam
Such bilberry jam is cooked a little longer. It turns out dense, rich, sweet, but at the same time more high-calorie as sugar is used. Necessary ingredients: - bilberry, 1 kg; - sugar, 1.5 kg; - citric acid, ½ h spoon; - the clear water filtered 300 ml. Wash out berries and boil them about 5 minutes in the boiling water. Weld syrup from water with sugar, filter it through a gauze rag. Fill in with hot syrup berries of bilberry and you cook jam at continuous boiling of 30 minutes. Surely remove a skin as soon as it begins to be formed. In 3 minutes prior to the end of cooking, add citric acid. Pour jam on the sterilized banks and roll up. Turn and roll up them warm clothes before cooling.