BLUEBERRY JAM – PERFECT FOR PAPANASI OR MOȚEȘTI PIES
This ideal blueberry jam is my vacation favorite — simple, fruity, and perfect spread on bread with butter and a cup of goat milk for breakfast. The countdown to vacation has officially begun!
🕒 Prep Time: 1 hour 15 min
🍳 Cook Time: 45 min
🍽️ Yield: About 900 ml (3 jars: 450 ml, 250 ml, 200 ml)
Ingredients
- 1 kg fresh blueberries
- 450 g sugar
- 1 cinnamon stick (approx. 10 cm, optional)
- 4 cloves (optional)
Instructions
- Cover the blueberries with sugar and let macerate for 1 hour.
- Heat the mixture over low heat until the berries release their juice and the mixture begins to boil, about 15 minutes. Once boiling, continue cooking for 1 minute.
- Strain the berries from the juice and let them drain for 10 minutes to collect as much juice as possible.
- Return the strained juice to the pot with the cinnamon stick and cloves. Boil for 20 minutes, skimming off the thick foam from the surface.
- Add the blueberries back into the boiling syrup. Cook for 8 more minutes after it starts boiling again.
- Pour the hot jam into sterilized, hot jars. Wipe jar rims clean, seal tightly.
- Invert the jars to stand on their lids and let sit for 10 minutes to create a vacuum seal.
- Wrap jars in a blanket to cool overnight in a dry draft-free place.
- Store in a cool, dark place such as a cellar or pantry.
💡 Tips
- Macerating helps release berry juice and enhances sweetness.
- Remove foam for a clearer, more attractive jam.
- Sterilize jars thoroughly to ensure safe preservation.
- Wrap jars to cool slowly and form a good vacuum seal.
🍽️ Perfect For
- Topping traditional Romanian papanasi
- Filling for Moțeşti-style pies
- Spreading on fresh bread with butter
📝 Final Thoughts
This homemade blueberry jam offers a rich, natural flavor and texture, making it an irresistible addition to your breakfasts and desserts.