Blueberry Jam with gelatin

• 1 kilo blueberries

• 500 gram organic sugar

• 1 deciliter water

• 2 tablespoons organic lemon juice

• 10 gram gelatin (I used powder) + 0.5 deciliter water

Sterilize the jars in the oven, 100 degrees Celsius for about 20 minutes or so. Put the jars in before you start to heat the oven.

Simmer the blueberries with the water and the sugar for about 15-20 minutes. Grandma said, do not stir, shake, but I stirred a bit in the beginning to mix in the sugar and then in the end to mix the gelatin. I guess she never made jam with gelatin ;)

Put the gelatin in about 0.5 dl of water, if the gelatin still feels like a hard cake, add a bit more water so it feels a bit loose.

After 15-20 minutes remove the pot from the heat, let it cool a few minutes and then add the lemon juice and the “wet” gelatin. Stir so it will be mixed properly.

Pour hot jam into hot jars, make sure that the jars are not too hot in comparison with the jam, then they will crack.

Put them up side down to prevent air to get into the jars.

Store cold.

Eat.

I have never made jam with gelatin before so I can’t say what kind of shelf-life it will have, just have to wait and see, if we don’t eat it before it happens of course!

See the video of the procedure here: https://youtu.be/mkNjUgTe2eo?si=_HQyqFE_68VcMHvG&t=902