Blueberry – Raspberry – Jam
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 750 g blueberries
- 250 g raspberries
- 500 g preservin suar (2: 1)
- 1 vanilla pod (s)
- 0.5 ½ lemon (n)
- 5 cl whiskey
Print Recipe
Pin Recipe Instructions
- Wash the blueberries and raspberries and drain well in a colander. Halve the vanilla pod lengthways and scrape out the pulp.
- Put the fruit in a saucepan and stir in the preserving sugar. Add the vanilla pulp to the mixture. Squeeze half a lemon and add the juice with the whiskey. Bring the mixture to the boil, stirring constantly, and let it simmer for 4 - 5 minutes on low heat.
- After the gelling test, pour the jam into the prepared jars, close immediately and, upside down, let cool under towels.
- Label the next day, put 4 jars away for safekeeping and eat the jar that is not full right away.
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