Ingredients
- 1 cup (100 g or 3.5 oz.) blueberries, fresh and washed or frozen
- 6 tbsp. (72 g or 2.5 oz.) sugar
- 1/2 tbsp. lemon juice
Differences of blueberry and sugar ratio in American recipes and Japanese recipes is stunning if I don't mess up in calculation ...
Americans add 150-170 % of sugar in weight to blueberry, while Japanese add 30-50% of sugar. I tried 3:4 then 1:1, but it is still sweet to me. I will try about 4:3 next time, and recipe above is written based on that.
Directions
- Put the blueberries in a small pot on the stove over low heat, stir often enough to prevent burning.
- Bring up heat to medium high once blueberry juice is released from the blueberries, stirring consistently for 15 minutes.
- Add sugar and lemon juice.
- Continue to boil until it gets desired consistency.
- Place in canning jar or similar while still hot. Remember, the jelly solidifies when cooled.