French Blueberry Jam
The pairing of blueberries and Baileys comes from "This is Real Jam." I’ve tried the method with only sugar, blueberries, and lemon juice, and compared to that, I personally prefer the taste with Baileys. There’s been a slight adjustment to the sugar and lemon juice based on last year’s recipe. I love the taste and highly recommend it to everyone.
Ingredients
Steps
Rinse the blueberries under running water. The white powder on the surface is natural fruit powder and doesn’t need to be washed off. Drain the washed blueberries and set aside.
Place the blueberries in a saucepan, smashing some of them slightly by hand. Add the lemon juice and sugar, and mix well.
The mixed blueberries will release juice. At this point, you can either start cooking directly or cover with cling wrap and refrigerate to marinate for a while.
Heat on medium-high heat until it comes to a boil.
Skim off the foam on the surface to make the jam’s color more beautiful and the taste cleaner.
Then lower to medium-low heat and continue cooking, stirring occasionally.
When stirring, you will feel resistance, and the jam will become thicker and glossier. At this point, add the Baileys.
Mix well, heat slightly, and then remove from heat.
Before the jam cools, pour it into sterilized jars, tighten the lids, and place them upside down until completely cooled.