🫐 Wild Blueberry Jam: the original recipe from Valtellina
A delicious homemade preserve, with an authentic and slightly tangy flavor, perfect for breakfasts, desserts, and gourmet pairings 🍞🧀🍇
Introduction
A fruit that grows spontaneously in the woods of Valtellina can turn into a delicious jam… and no, it's not just a simple "marmalade"!
The wild blueberries, small and dark, have a distinctively sweet-tart flavor and are rich in natural antioxidants. After a fortunate harvest, preparing them into jam is one of the best ways to preserve all the flavor, freshness, and fragrance of the alpine woods. 🌲
A recommendation: after tasting this delight, don't be surprised if your tongue turns blue or purple… it's a sign that you have tasted something truly natural! 😉
📝 Ingredients (for about 4 jars)
- 1 kg of fresh wild blueberries
- 800 g of granulated sugar
- Peel of 1 untreated lemon
👩🍳 Step-by-step preparation
- Gently wash the blueberries under running water and drain them.
- Place them in a large pot with the lemon peel cut into thin slices.
- Cook over low heat for 30 minutes, stirring occasionally.
- Add the sugar (800 g for every kg of blueberries) and cook for another hour, still over low heat, stirring often.
- The jam is ready when, pouring a drop onto a cold plate, it sets slightly when tilting the plate.
🫙 Jarring and storage
- Pour the hot jam into sterilized jars, leaving about 1 cm of space from the top.
- Seal immediately with the lids, turn the jars upside down for 5–10 minutes.
- After this time, turn them back and let them cool completely.
- Check that a vacuum has formed by pressing the center of the lid: if it doesn’t make a “click”, the jam is well sealed.
🧁 How to enjoy it
- On warm bread or toast
- As a filling for tarts, cakes, and cookies
- Alongside aged cheeses or natural yogurt
The images of the dishes are for illustrative purposes only and do not necessarily correspond exactly to the recipe
