Slatko od borovnica (Blueberry sweet preserve)

Sastojci: 300 g borovnica (sveže ili smrznute), 200 g šećera, 100 ml vode, 1 kašičica soka od limuna.

Priprema:

1. Ako koristiš sveže borovnice, pažljivo ih operi i ukloni oštećene plodove. Ako koristiš smrznute, ne moraš ih odmrzavati.

2. U šerpu sa debljim dnom sipaj vodu i šećer. Zagrevaj na srednjoj temperaturi (4) dok se šećer potpuno ne otopi, zatim kuvaj oko 5 minuta da se dobije lagani sirup. Povremeno blago promešaj da šećer ne zagori.

3. Smanji temperaturu na srednje nisku (3) i pažljivo dodaj borovnice. Nakon dodavanja voća slatko se uglavnom ne meša kašikom da se plodovi ne raspadnu. Umesto mešanja, povremeno lagano prodrmaj šerpu.

4. Kuvaj oko 12–15 minuta. Tokom kuvanja po potrebi skidaj penu sa površine kašikom kako bi sirup ostao bistar.

5. Pred kraj kuvanja dodaj limunov sok i kratko prodrmaj šerpu. Limun pomaže da sirup ostane bistar i sprečava kristalizaciju šećera.

6. Proveri gustinu sirupa tako što kap sirupa staviš na hladan tanjirić – ako se kap lagano zadržava i ne razliva brzo, slatko je gotovo.

Slatko treba da bude gust sirup, ali da borovnice ostanu cele.

7. Sterilisati tegle.

8. Vruće slatko sipaj u sterilisane staklene tegle. Tegle treba da budu suve i zagrejane (mogu se zagrejati u rerni na oko 100 °C (212 F) 10–15 minuta).

9. Tegle puni skoro do vrha, dobro zatvori čistim poklopcima i ostavi da se polako ohlade na sobnoj temperaturi. 

10. Nakon hlađenja čuvaj na tamnom i hladnom mestu.

Rok trajanja:

- Frižider: 7–10 dana.

- Zamrzivač: 4–6 meseci.

Ingredients: 300 g of blueberries (fresh or frozen), 200 g of sugar, 100 ml of water, 1 teaspoon of lemon juice.

Preparation:

1. If you use fresh blueberries, wash them carefully and remove damaged fruits. If you use frozen ones, you don't have to thaw them.

2. Pour water and sugar into a saucepan with a thicker bottom. Heat on medium temperature (4) until the sugar is completely dissolved, then cook for about 5 minutes to obtain a light syrup. Stir occasionally so that the sugar does not burn.

3. Reduce the temperature to medium-low (3) and carefully add the blueberries. After adding the fruit, the sweet preserve is generally not mixed with a spoon so that the fruit does not fall apart. Instead of stirring, shake the pan occasionally.

4. Cook for about 12–15 minutes. During cooking, if necessary, remove the foam from the surface with a spoon so that the syrup remains clear.

5. Towards the end of cooking, add lemon juice and shake the pan briefly. The lemon helps keep the syrup clear and prevents the sugar from crystallizing.

6. Check the density of the syrup by placing a drop of syrup on a cold saucer - if the drop stays slightly and does not spill quickly, the preserve is ready.

The preserve should be a thick syrup, but the blueberries should remain whole.

7. Sterilize the jars.

8. Pour hot sweet preserve into sterilized glass jars. The jars should be dry and heated (they can be heated in the oven at around (up to) 100 °C (212 F) for 10–15 minutes).

9. Fill the jars almost to the top, close them well with clean lids and let them cool slowly at room temperature.

10. After cooling, store in a dark and cool place.

Shelf life:

- Refrigerator: 7–10 days.

- Freezer: 4–6 months.