Fresh Blueberry Jam ｜鮮藍莓果醬
Blueberry jam is a delightful treat. This recipe uses fresh blueberries, a touch of lemon, and the subtle aroma of bay leaves for a unique twist. Perfect for spreading on toast, pairing with yogurt, or adding a fruity layer to your desserts.藍莓果醬酸甜適中，香氣迷人。這個食譜以新鮮藍莓為主角，加入檸檬與香葉提味，帶來獨特層次。無論是抹在吐司、配乳酪，還是作為甜點的果醬餡料，都能為日常增添果香滋味。
Ingredients
- 200 g Fresh Blueberries 新鮮藍莓
- 80 g Caster Sugar 幼砂糖
- 1 pc Dried Bay Leaves 乾香葉 Optional 隨意
- half serving Fresh Lemon Juice 檸檬汁
Instructions
- Rinse the fresh blueberries well, pat dry, and remove any stems.
- Add half the sugar to the blueberries and mix well. Refrigerate for at least 3 hours.
- Cook the blueberries with bay leaves over medium heat until tender.
- Turn to low heat, add the remaining sugar, and stir until dissolved.
- Turn to high heat, boil the mixture until 105°C or until reaching the setting point. Remove bay leaves. Done.
- 將藍莓洗淨後抹乾，去除果蒂。
- 將一半幼砂糖加入藍莓中拌勻，放入雪櫃醃浸至少 3 小時。
- 將藍莓與香葉以中火煮至軟身。
- 轉小火，加入餘下的幼砂糖，攪拌至溶解。
- 轉大火煮至果醬達到 105°C 或凝固點，取出香葉，即成。
Notes
Yves Tips～
- Leave the finished blueberry jam for a while before bottling – it prevents the blueberries from floating to the surface.
- 將完成的藍莓果醬靜置一會再入瓶，可避免果實浮在表面。