Mixed Berry Jam

Ingredients

Strawberry: 500gms

Blueberry: 150gms

Blackberry: 150gms

Sugar: 2 cups approx.

Lemon Juice: 3-4tbsp

Method Of Preparation

In a pressure cooker add washed strawberry, blueberry, blackberry and little water. Let two whistles come.

Let the pressure settle and open the cooker. ,Mash well with the back of ladle and add sugar to it.

Stir occasionally till it becomes thick.

When it becomes thick, add lemon juice and stir frequently.

Switch off the flame when you get the jam consistency. (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)

When cooled store in air tight container.

Delicious jam is ready.

Blueberry Cake

Ingredients

Butter, softened: ½ cup

Powdered sugar: 1 ¼ cups

Eggs: 2

All-purpose flour: 2 cups

Baking powder: 2tsp

Salt: ¼ tsp

Milk: ½ cup

Vanila Extract: 1tsp

Fresh or frozen blueberries: 1/4 cup or as per your taste.

Method Of Preparation

Separate egg yolks and whites. Beat egg whites till stiff peak forms.

In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs yolks, one at a time, beating well after each addition. Add vanilla essence and beat well. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. Beat well after each addition. Then add the egg white to it and combine it slowly with a spatula without deflating the batter. Fold in the blueberries to the batter.

Add the batter to greased baking tin. Bake at 160⁰C for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.