Bilberry jam

Bilberry jam

Products

1kg bilberries
1.2-1 sugar kg
2-3 gr citric acid

To shift the prepared bilberry in cooking ware, to fill in with hot 70 percent sugar syrup (700 g of sugar on 300 ml of water) and to keep in syrup 3 — 4 hours.

After that to cook on weak fire to full readiness, scumming. At the end of cooking it is possible to add citric acid.

To pack hot bilberry jam in the prepared, heated-up banks. To pasteurize at temperature of 95 °C: half-liter banks — 10 minutes, liter — 15 minutes.

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