From Zillertal ‘Krapfen’ to Tirolean ‘Gröstl’: Tirol’s cuisine has much to…
Recipe: Tirolean Blueberry Jam
Tirolean blueberry jam
Ingredients (makes 4-5 jars)
500 g blueberries
40 ml water
500 g jam sugar (1:1)
4 juniper berries
Juice from half a lemon
1 shot of rum (optional)
½ apple, peeled and cut into small pieces
Ingredients for Tirolean blueberry jam
Bring the blueberries, water and preserving sugar to the boil in a pan while stirring. Put the juniper berries in a tea bag and add to the mix. Add the lemon juice and half the rum. Allow to simmer for 3-4 minutes, stirring regularly.
Skim off the foam and rinse the jars in very hot water. Add the remaining rum and the pieces of apple to the jam and simmer for around 1 minute, then remove the tea bag with the juniper berries.
Now it's time to see if your jam has set! Pour 1 spoonful of jam onto a cold plate and leave to cool briefly. If the jam sticks to the plate, it's ready.
Pour the jam into the jars, seal tightly and turn them upside down for 5-10 minutes. Then turn them back up the right way again and leave to cool. The jam is ready to be eaten the next day. The best way to enjoy blueberry jam is, of course, on a slice of Tirolean farmer's bread.
Step 1: Place the blueberries, water and jam sugar into a pot and bring to the boil.
Step 2: Place the juniper berries into a tea bag and add to the mix.
Step 3: Add the lemon juice and half of the rum.
Step 4: Remove the foam from the top of the liquid.
Step 5: Add the rest of the rum and the pieces of apple to the mixture.
Step 6: Take a spoon and scoop a small amount of jam onto a cold plate. Leave to cool for a few moments and then hold the plate up sideways. If the jam sticks to the plate, it is ready.
Step 8: Put the blueberry jam into jars.
Step 9: Place the lids on the jars, close firmly, turn the jars over and leave to rest.
Maria from the Böglalm restaurant in Alpbach show us her way of making blueberry jam with juniper berries and apples. Click on the video below to see how she does it.