This jam works well for filling chocolates with a nice, tart berry flavour. Depending on the cooking time it can be runny or dense. Other berry jams can be created with the same recipe. Raspberries and blackberries follow a similar recipe.
For filling out chocolates, the jam should be runny and at room temperature.
Recipe
Ingredients
- 1 part washed blueberries
- 1 part white caster sugar
- 1 part filtered tap water
- 1 part berry jam from a previous batch
- 1 teaspoon of citrus juice: lemon, lime, orange
Tools
- Pan, non-stick
Method
Put sugar, water, fruit in a non-stick pan over a very low fire. Keep the lid on the pan for the first few minutes.
Take the lid off and with a rubber spatula or a wooden spoon ensure the ingredients are mixed. Stir frequently.
After the fruit breaks down (10 minutes or so), add the citrus juice and the extra portion of fruit jam.
Stir frequently and let the water evaporate until the jam is consistent.
Hack
"One part of jam" is useful for adding pectin to help set our mix. You can also use commercial jam from a suitable variety (berries, strawberry, raspberry).
To fill the chocolates, allow it to cool below 30 degrees C.