Blueberry Jam with White Chocolate

For the blueberry jam, rinse the blueberries with cold water and carefully sort them.

In a saucepan, bring blueberries to a boil with preserving sugar, citric acid and apple juice. Boil for 4 minutes and puree the mixture with a blender. Now make the jelly test. To do this, drip some of the jam onto a cold plate. If it sets, the jam is ready. If not, let the mass cook a little longer.

In the meantime, finely chop the white chocolate. Stir into the blueberry mixture. Pour the blueberry jam into prepared twist-off jars. Drizzle a little alcohol over the top, light and seal immediately. Place with the lid down on a tea towel and let cool.

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