Blueberry Cheong ( Whole Berries) update #blueberry #blueberries #cheong

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????Update on the Blueberry Cheong (Whole Berry Version):If you go with the quick method and crush the blueberries, it is ready to use in about a week. But if you choose the traditional method and leave the berries whole, it takes around 4 weeks for the sugar to fully dissolve and the flavors to infuse. I keep the jar in the fridge the entire time, turning it occasionally to help the sugar melt.

The result? A luxurious, fragrant syrup with a deeper, more intense blueberry aroma than the crushed version. It takes a little more time and patience, but it is absolutely worth it. I highly recommend this method.

???? Blueberry Cheong (Whole Berries)
• Blueberries
• Sugar (equal weight to blueberries)
• 1 Tbsp baking soda

Steps:
1. Soak blueberries in cold water with baking soda for 10 minutes. Rinse, drain, and pat dry thoroughly with a clean towel.
2. Weigh the blueberries and sugar to ensure equal amounts by weight. (Example: 16 oz blueberries : 16 oz sugar)
3. Set aside 1/2 cup sugar. Take a clean jar and add alternate layers of blueberries and sugar. Top with the reserved sugar at the end.
4. Store in the fridge. After 1 week, when there’s some juice released, turn the jar daily for 1 week, then turn the jar every 3 days after that. Make sure blueberries are always covered with sugary syrup. The whole process takes about 4 weeks, when sugar is dissolved and flavor is fully infused.
5. Use your blueberry cheong to sweeten drinks, drizzle over pancakes, or mix into yogurt or ice cream. Keeps in the fridge for 3 to 6 months. Enjoy!

#cheong #blueberry #blueberries #berries #sugar #sweet #homemadesyrup #syrup #easyrecipes #preserve #jam #strawberryjam #strawberries #strawberries???? #berrypicking
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