Ingredients
- 250 g blueberries
- 15 g lemon juice
- 180 g sugar
- 6 g lemon zest
Preparation
1. Wash the blueberries and drain them well.
2. Place the blueberries, lemon juice, sugar and lemon zest in a vacuum bag.
3. Vacuum pack at 99% using a vacuum packing machine.
4. Cook in a SmartVide sous-vide cooker at 80 °C for 1 hour.
5. Cool the bag once cooking is complete.
6. Blend the jam with an XM-12 hand blender until you achieve the desired texture.
In this recipe, the sous-vide technique allows you to cook the blueberries evenly while maintaining precise control over the temperature. Low-temperature cooking helps ensure good preservation and means you can have seasonal fruit ready to use.
Chef’s notes
