Bluebery Jam 蓝莓果酱

Authomated food processor is very convenient tool when comes to cooking jam as it relieves your obligation to stand in front of the pot and constant stirring. I use Thermomix for this recipe but it is possible to make use of any all-in-one food processors too.

The blueberry jam was too refined for me tastebud due to TM's blades, but you will be delighted if this is your cup of tea.

Delicious blueberry jam

Ingredient

1. Blueberry 蓝莓 365g

2. Vanilla infused sugar 香草细砂糖 120g

3. Red Fuji apple 红富士苹果 1-1/2 no

4. Lemon juice 柠檬汁 1/4 no

You may throw in a vanilla pod to flavour the jam should you infused your sugar with vanilla pods too, but this is optional.

Reverse your blade during cooking if you wish to retain some bites in your jam. For anyone who enjoys smooth texture, you may also pulverize the jam upon the completion of 40min cooking time. From there, you decide how much more to thicken the jam.

Method

1. Clean blueberry thoroughly. View cleaning hacks - click HERE

2. Remove apple skin and core, chop at 3sec/ Sp8.

3. Set 40min/ V/ Rev Sp1.

4. Assemble varoma set during cooking to prevent bubbling liquid from overflowing.

5. Check consistency of the jam. View consistency test on spatula - click HERE.

6. Extend cooking in interval of 5min/ V/ Rev Sp1 until you get the preferred consistency.

7. Fill blueberry jam into sterilized jar.

8. Let cool completely before refrigeration.

Sterilize glass jar and lid, dry with paper towel. After filled, cover the lid, turn to tighten well, place the jar in hot water, sterilize the outside by pouring hot water over the jar of strawberry jam. Let cool to room temperate before storing it in fridge for longer shelf life.

To view the traditional method of preparing blueberry jam, click HERE.