Thursday, January 22, 2015

Blueberry Jam

Fresh Blueberry Jam

For the jam:
1 quart fresh blueberries (2 pints)
1 cup sugar
1 cup water
Place berries, sugar and water into a sauce pan and bring to a boil, then lower to a simmer.
Make the corn starch slurry(below) and pour into the jam and bring back up to a boil for a minute or two or until it is thicker.  Whisk in the gelatin sheet that has been placed in cold water for 5 minutes and water strained.  Pour the jam into a container and cool.  Can be stored for a week or frozen. Substitute with any berries or most fruit.

To make the corn starch slurry
½ cup water
2 tablespoons corn starch
Mix together with a spoon.

To "bloom" the gelatin
1 gelatin sheet, place in 1 quart of cold water for 5 minutes, then squeeze out liquid. 




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