Homemade Blueberry Jelly Jam

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While cleaning out my upright freezer, I noticed a bag of frozen blueberries. After, I planned to make a blueberry cheesecake or panna cotta and decided to start small first; I wanted to make a blueberry jam without a lot of sugar and since Jay Neri (the Great) gave me Wildflower Blossom Honey, I decided to make one. So, let’s get cooking!

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INGREDIENTS:

1 cup fresh or frozen blueberries

1 and 1/2-2 tbsp. raw honey

1 tsp. lemon juice

1/4 tsp. Knox unflavored gelatine

 

PROCEDURE:

1. Simmer 1 cup blueberries and honey in a sauce pot on a low fire and when the blueberries start to soften and lightly burst, use a potato masher to mash them just like in the picture below.image

2. Add 1 teaspoon of freshly squeezed lemon juice, stir well and continue mashing; you may thicken the sauce by simmering longer or turning the stove off, adding 1/4 teaspoon of Knox unflavored gelatine dissolving well into the jam.

3. Let it cool down a bit and spoon the jam into a small mason jar. Let it cool well before covering and putting in the refrigerator.

This is a homemade jam with no preservatives, artificial coloring, or flavoring. Tastes great!

– Peaches, Masarap! (Delicious)

 

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