Blueberry jelly for winter

We carefully sort the berries from the forest litter, remove the spoiled ones, then pour the blueberries into a sieve and rinse it well under running water. We spread the berries on a clean and dry towel, let it dry a little. After that, we transfer them to a suitable sized enameled pan.

Pour the right amount of water to the blueberries. It may need a little more or a little less. It is necessary that the water completely covers the blueberries. We put the pan on high heat, bring its contents to a boil. After that, reduce the heat to moderate and cook the berries until soft (5-10 minutes is enough).

Remove the pan from the heat and leave it at room temperature for 8 hours. When this time has passed, we filter the juice. You can use a sieve with small holes or gauze folded in several layers. Blueberry cake is well squeezed.

Measure the amount of juice received. We add sugar to it at a rate of 1:1, that is, for every 1 liter of juice we put 1 kilogram of sugar. We put the pan with the mixture on a high heat, bring it to a boil, in the process, without ceasing to mix the future jelly. All sugar crystals should dissolve. Cook the jelly after boiling over low heat. We cook it to the required density.

Add tartaric acid at the rate of 1 teaspoon of acid per 1 kilogram of sugar. Mix everything well and cook the jelly for another 3 minutes. Then remove the pan from the heat.

We lay out the jelly in pre-prepared sterile jars, roll it up with sterile lids. We leave it upside down to cool during the day. Additionally, we cover the jars with something warm.

We remove the cooled cans to the cellar for storage.

Bon appetit!