This weekend we decided to visit the Rila mountain and make day trips to the Skakavitsa waterfall and the 7 Rila lakes . Rila is one of my most favorite mountains in Bulgaria and the combination of the views, the good company and the photo trip sounded irresistible. The bonus part – wild blueberries. Fresh, juicy and delicious.
On day one we went all the way up to the waterfall through a beautiful forest, which we all loved. For some it was like Lord of the rings, others felt like in a fairy tail, but for all of us it was magical, enchanted.
It was a mix of heavy climbs on the rocks and tree roots, peaceful meadows and wild streams.
The only marks through the forest were painted lines on some trees and stones. Easy to get lost if you don’t pay attention…
And easy to be found, if you want to…
The wild blueberries we brought back from the enchanted forest were too much to be eaten as it is, so Deo asked me to make some blueberry jam, his favorite. I ended up with 2 recipes, one for a raw jam (as seen in Russell James ‘s video), which I’m not sure how much will last and a normal one, with the sugar and the boiling. They both taste mouthwatering, but which one will you prefer… is up to you :)
blueberry jam
0.5 kg. wild blueberries
0.5 kg. sugar (I used a mix of coconut and brown unrefined cane sugar)
Instructions:
1. Wash carefully the blueberries with cold water.
2. Add the sugar on top and leave them for 2-3 hours. The blueberries will release sweet red juice.
3. Pour everything in a pot and bring to a boil stirring all the time.
4. Reduce the heat and boil for 15-20 minutes, stirring occasionally.
5. When the consistency is thick enough and jam-like, remove from the hot plate and leave for 10-20 minutes to chill on the countertop.
6. Pour into small jars and close them.
7. Keep in the fridge and enjoy at any time :)
raw blueberry jam
1 cup blueberries
1 cup date paste
Instructions:
1. Wash carefully the blueberries with cold water.
2. Blend into a paste.
3. Add the dates paste and blend again.
4. Pour in a plate and dehydrate for 10-12 hours.
5. Keep in the fridge!
This weekend we decided to visit the Rila mountain and make day trips to the Skakavitsa waterfall and the 7 Rila lakes . Rila is one of my most favorite mountains in Bulgaria and the combination of the views, the good company and the photo trip sounded irresistible. The bonus part – wild blueberries. Fresh, juicy and delicious.
On day one we went all the way up to the waterfall through a beautiful forest, which we all loved. For some it was like Lord of the rings, others felt like in a fairy tail, but for all of us it was magical, enchanted.
It was a mix of heavy climbs on the rocks and tree roots, peaceful meadows and wild streams.
The only marks through the forest were painted lines on some trees and stones. Easy to get lost if you don’t pay attention…
And easy to be found, if you want to…
The wild blueberries we brought back from the enchanted forest were too much to be eaten as it is, so Deo asked me to make some blueberry jam, his favorite. I ended up with 2 recipes, one for a raw jam (as seen in Russell James ‘s video), which I’m not sure how much will last and a normal one, with the sugar and the boiling. They both taste mouthwatering, but which one will you prefer… is up to you :)
blueberry jam
Instructions:
1. Wash carefully the blueberries with cold water.
2. Add the sugar on top and leave them for 2-3 hours. The blueberries will release sweet red juice.
3. Pour everything in a pot and bring to a boil stirring all the time.
4. Reduce the heat and boil for 15-20 minutes, stirring occasionally.
5. When the consistency is thick enough and jam-like, remove from the hot plate and leave for 10-20 minutes to chill on the countertop.
6. Pour into small jars and close them.
7. Keep in the fridge and enjoy at any time :)
raw blueberry jam
Instructions:
1. Wash carefully the blueberries with cold water.
2. Blend into a paste.
3. Add the dates paste and blend again.
4. Pour in a plate and dehydrate for 10-12 hours.
5. Keep in the fridge!
bon appétit!