Blueberry Jam

Back to basic.
Blueberries, sugar, lemon. Delightfully, passionately blue.


Blueberry Jam
for approx. 6-7 medium jars

blueberries 2 kg
sugar 600 gr
lemons 2
green apples 2

Wash blueberries and mix them with sugar and juice of two lemons. Cover with plastic wrap and refrigerate overnight.
The next day, place them in a large pot along with the green apples' peel. Cook at low-medium heat, stirring occasionally and skimming if necessary, until jam reaches the desired consistency (about 45-60 minutes). Discard apple peel, and while jam is still hot, pour it in previously sterilized glass jars, close tightly and place them in a pot full of water, boiling for about 20 minutes. Turn off the heat and let the jars cool down in the same water to create the vacuum.