By Andreas Kavazis
- 1 kg of blueberries
- 1 kg of sugar
- 1 teaspoon of grated ginger
- 2 tablespoons of lemon juice
Put the blueberries and sugar in a bowl and press them with a spoon to remove the juice. Pour them into a saucepan along with the ginger and boil for 20 minutes until the mixture binds. While boiling, mix continuously with a wooden spoon to keep from sticking. Add the lemon juice shortly before moving from fire.
To know when the marmalade is ready, pour some on a saucer and leave it in the refrigerator to cool down. Then pull a line with your finger, if the line does not close and remains stable then it means that it is ready.
Put the marmalade in sterilized jars, let it cool, and store in the refrigerator.