Blueberries puree
Today there are blueberries mashed with sugar for the winter. it's blureberries puree. The taste and aroma of summer will remain until winter, and it will take only a couple of minutes to prepare such raw jam. Sometimes it's such a pity to let berries on jam, because most of the vitamins will be lost. But there are blanks that do not involve heat treatment.
Equipment
- 1 dishcloth
- 1 kitchen chopper
- 1 tablespoon
- 2 jar
- 2 lid
- 1 sieve
- 1 mix bowl
Ingredients
- 500 g blueberry
- 200 g sugar
Instructions
- Prepare everything you need. Sort blueberries, remove tails, leaves and large debris.
- Pour the berries with water, then throw them on a sieve and rinse under the tap.500 g blueberry
- When the liquid drains well, sprinkle on a towel. Allow to dry naturally or gently blot on top with a cloth or paper napkin. This is a very important point, since the workpiece is not subjected to any heat treatment, and the presence of liquid can start the fermentation process.
- Put the dried berries in the bowl of a kitchen chopper, add 150 g of sugar.200 g sugar
- Scroll until the puree is as homogeneous as possible.
- It is better to sterilize the jars, and boil the lids. Pour the berry mass into jars, not reaching the edges of 2 cm. Spread the remaining sugar on top. During storage, it will get wet, harden and turn into a cork that will prevent the penetration of bacteria.200 g sugar
- Blueberries mashed with sugar are ready. The workpiece should be stored in the refrigerator. If everything is done correctly, blueberries will retain their taste and will not spoil for 4-5 months.
Nutrition
Calories: 21kcalCarbohydrates: 5gProtein: 0.1gFat: 0.05gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.005gSodium: 0.1mgPotassium: 8mgFiber: 0.2gSugar: 5gVitamin A: 5IUVitamin C: 1mgCalcium: 1mgIron: 0.03mg