Wild Blueberry Preserve
Do you always head over to a supermarket for jams and preserves? Please don't. Making jams and preserves at home is much easier than buying one. Don't curse me. I'm serious. By the time time you reach the supermarket, pick your favorite flavor from the shelf, pay for it and get back home, you'll already have your home made jam or preserve. In fact, sooner since using the recipe mentioned below, you wouldn't have to go through the labor intensive and time consuming canning process.
Another benefit of consuming home made jam is that you'll save your body from ingesting all the preservatives, acidity regulators, etc. that the store bought jams have. Believe me, your body will thank you for it and you'll thank me for it. Besides, just imagine spreading home made jam/preserve on a home made bread, dolloping it in the muffin batter or spreading it on cupcakes and cookies....such satisfaction. Still aren't convinced? Well, try it and you'll know what I mean.
The basic difference between a jam and a preserve is that a preserve is chunkier and runnier than a jam. You'll find small bits of fruit in a preserve whereas, a jam is smooth textured like a jelly.
I usually use frozen fruits to make jams and preserves since it gives me the flexibility to make them all year round. Please use fresh fruits if you want to. For this recipe, I have used wild blueberries since I had them stocked in my freezer. You can use the regular blueberries instead. Wild blueberries are a little sour in taste and much smaller in size. I personally think that wild blueberries make for a tastier jam.
A few key notes about jam making: Many people use canning equipments for making jams and preserves.You only need to do it if you are going make large batches and are going to store your jams and preserves at room temperature. I make small batches of jams and preserves and keep it in the fridge. Thereby, no hassle of canning!
Secondly, a lot of recipes call for pectin to set the jams and preserves. I've never felt the need to use it since even without the pectin, you can still make successful jams and preserves.
So let's get started!
Recipe Source: Bakingyummies
Makes more than 500 grams / 17 ounces Wild Blueberry preserve
600 grams / 21 ounces wild blueberries, fresh or frozen(unthawed)
150 grams / 5 ounces granulated sugar
If using frozen blueberries, tip them in a wide heavy bottom pan and add the sugar. Mix and leave aside till the blueberries are completely thawed and are at room temperature. Mix. Keep a small platter or a plate in the freezer.
If using fresh blueberries, start from the next step.
Tip in the blueberries in a wide heavy bottom pan and add the sugar. Place the pan on a high flame and stirring continuously, cook till all the sugar is dissolved and the mixture thickens a little about 4 to 5 minutes. Take the pan off the flame and mash a little.
Remove the platter from the freezer and drop just a little preserve on it. Tip the platter back in the freezer for just 2 minutes.
Remove the platter again and push the drop of preserve gently with your index finger. If wrinkles are formed on the surface of the preserve, it's cooked and has reached the setting stage. If not, then place the platter in the freezer again and cook the mixture for a minute or two more. Check again for the setting point on the platter.
Once the preserve is ready, turn off the flame and after about 10 minutes, pour the preserve in a sterilized air tight glass container. Once the mixture is at room temperature, keep it in the fridge.
Storage Suggestions: The preserve can be stored in the refrigerator for at least 3 months.
Enjoy your home made and preservative free Wild Blueberry Preserve.