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Blueberry Jam ｜ Coris Cooking Channel's Recipe Transcription

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Ingredients

Frozen blueberries : About 1kg
Granulated sugar : Approximately 600g (60% of the weight of blueberries)

Time required

55minutes

Procedure

1) Lightweight 00:32
Weigh the frozen blueberries and weigh the granulated sugar accordingly.
2) Blend blueberries and granulated sugar 01:06
Put about half of the blueberries in a pan, sprinkle about half of the granulated sugar over it, add the remaining blueberries, sprinkle the rest of the granulated sugar, cover the pan and leave at room temperature for at least 2 hours to leave the blueberries and granulated sugar. Familiarize.
3) Heat on medium heat 01:57
Heat over low to low medium heat. Until the granulated sugar melts and becomes syrup-like, it is easy to burn from the bottom, so mix well from the bottom with a spatula and heat.
4) Cook 03:09
When the granulated sugar melts into a syrup and is heated further to make it fluffy, adjust the heat to a low level so that it does not boil over. From here, use a ball to carefully scoop the lye and occasionally mix it with a spatula so that it does not burn, and cook the blueberry jam. When the jam comes with luster and toromi, cook it.
5) Put in a storage jar 08:40
Put the cooked hot blueberry jam in a storage jar, wrap it so that it adheres to the surface, and cool it at room temperature. When it cools, put it in the refrigerator and cool it to complete.

Point

・ Blueberries are frozen. You can make fresh blueberries, but you can buy frozen blueberries at a bargain price. Also, when the granulated sugar is blended, the thawed blueberry juice and the granulated sugar become more familiar.
・ By blending blueberries and granulated sugar, the juice of blueberries and granulated sugar are partially melted into a syrup, which reduces the risk of burning the bottom of the pot when cooked, making it easier to cook smooth jam.
・ If the granulated sugar is heated with a strong heat while it is solidified (crystals), or if it is left unmixed, the granulated sugar at the bottom becomes caramel before it blends with the blueberry juice, or it burns and has a jam flavor. Be careful as it may damage the.
・ The cooked product looks a little watery, but when it cools, it hardens firmly. If you cook it in a dull state during the cooking stage, it will be overcooked and will become a hard jam when cooled. (Be careful not to overcook)
・ For freezing, stuff jam in a tapper, wrap it tightly, and cool it at room temperature. Allow to cool before freezing. The recommended method is to put it in a tapper, wrap it tightly, and store it in a freezer. If frozen, the storage period will be longer, and even if frozen, it will not harden. It is delicious even if you scoop it with a spoon and sprinkle it on yogurt.