Not many people harvest blueberries for future use. The thing is that it does not grow in the beds, it must be collected in the forest. But if you still managed to collect enough of this berry to not only eat fresh, but also make preparations for the winter from it, it makes sense to make blueberry jam. It turns out tender and tasty, besides it is very useful. After all, blueberries not only strengthen the immune system, but also have a positive effect on metabolism, the functioning of the cardiovascular system, have an antioxidant and anti-inflammatory effect, and lower body temperature during illness.

Cooking features

Making blueberry jam has its own characteristics.

• Do not choose overripe berries for cooking jam. After all, blueberries are already quite soft and fragile, and if they overripe, they will quickly turn into a shapeless mass, at best, in the first minutes of cooking.
• Blueberries must be washed thoroughly, but carefully so as not to damage the berries. Before washing, it is better to sort it out to remove leaves, crushed berries, adhering forest rubbish. After that, the picked berry should be placed in a colander and immersed several times in clean water. You can also wash it with running water, but the risk of damaging blueberries with a jet of water is quite high.
• In order for blueberry jam to be well stored, the berries must be thoroughly dried before preparing the delicacy. Banks under it also need to be sterilized, and then wait until they dry. If jam is placed in damp jars, it will quickly become moldy.
• An enamel basin is most suitable for making jam. Enamel does not react with berry juice, does not make the workpiece toxic and does not give it a metallic taste. The shape of the basin helps to quickly warm up the entire berry, which reduces the cooking time and, therefore, preserves the usefulness of blueberries. In addition, a large pelvic area allows you to reduce the intensity of the pressure of the upper berries on the lower ones, so that they better retain their shape.
• To reduce the time heat treatment and you can reduce the pressure of the upper layers of the berry on the lower ones if you make jam in small portions, from one kilogram of berries (this is about 6 glasses).

Tastier and healthier blueberry jam will turn out if you combine it with other berries. Most often, these are blueberries, which are simply replaced with part of the blueberries indicated in the recipe. For taste and aroma, cinnamon, cloves and some other spices can also be added to blueberry jam.

Easy Blueberry Jam Recipe

Composition (per 1.5–1.75 l):

• blueberries - 1 kg;
• sugar - 0.8 kg;
• water - 0.2 l.

Cooking method:

• Select blueberries suitable for making jam: ripe, firm, undamaged. Clean it of forest debris, rinse it carefully, let it drain and place it in a bowl for making jam.
• Heat water in a saucepan and, pouring sugar into it in parts, cook a thick syrup.
• Pour the blueberries in the basin with boiling syrup and leave to infuse for at least a quarter of an hour (half an hour is possible).
• While the blueberries are infused, sterilize the jars and boil the lids that are suitable for them.
• Put the infused berry on the stove, bring to a boil over low heat and then cook, stirring gently, but often, and removing the foam, for 20 minutes.
• Pour the hot jam into the prepared jars and close them tightly. Turn upside down, cover with a blanket and leave to cool under it for additional preservation.
• Put the jars of blueberry jam on the pantry shelves.

Making jam for this simple recipe will take away from the hostess no more than one and a half hours in total. For jam, this is very little.

Five-minute blueberry jam

Composition (per 1.5–1.75 l):

• blueberries - 1 kg;
• sugar - 1 kg.

Cooking method:

• Sort, rinse the berry, dry it, pouring it out on a towel.
• Put the berry in a basin, cover with sugar and put it overnight in a cool place. During this time, the berry will give a lot of juice and plunge into the syrup, soaked in it.
• Put the berry on fire. After the jam boils, cook it for 5 minutes. After the specified time, remove the bowl of jam from the heat.
• Arrange the jam in pre-sterilized jars, close tightly with lids, let cool.
• Remove cooled jars to a place of permanent storage. It is better if it is cool enough (up to 20 degrees).

Due to the fact that the blueberries have time to soak in the syrup, they only need a five-minute boil. This allows you to save maximum useful properties blueberries.

Thick blueberry jam

Composition (per 1 liter):

• blueberries - 0.5 kg;
• lemon - 1 pc.;
• sugar - 0.8 kg;
• gelatin - 25 g.

Cooking method:

• Place prepared blueberries (both mashed and frozen can be used) in a basin and fill with water so that it completely covers the berries.
• Put on low heat and cook for 10 minutes after boiling water.
• Pour a glass of broth and cool it to 60-80 degrees.
• Wipe the berry through a sieve, return to the bowl for cooking jam.
• Sprinkle blueberry puree with sugar, bring to a boil and cook for 5 minutes.
• Dissolve the gelatin in the broth and strain it through a sieve. Pour into a bowl with berry puree, stir.
• Cut the lemon in half or into 4 parts, squeeze the juice out of it. Add lemon juice to blueberries.
• Boil blueberries for a couple more minutes and remove from heat.
• Arrange the jam in prepared small jars.
• By placing banks in large saucepan with water, sterilize for 5 minutes if their volume does not exceed a quarter of a liter, 10 minutes if they are half a liter, or 15–20 minutes if you decide to put all the jam in one jar.
• Take out the jars, cover them with clean lids and wait for the jam to cool.
• Screw on the lids so that the jars are sealed tightly, and put away for the winter. It is better to store jam in a cool place, although practice shows that it does not deteriorate even at room temperature.

Thick jam prepared according to this recipe can be used instead of jam or confiture for making sandwiches and various desserts.

Blueberry jam with honey

Composition (per 1 liter):

• blueberries - 1 kg;
• honey - 0.2 l;
• rum - 40 ml.

Cooking method:

• Put prepared blueberries on medium fire and heat until the berries burst and release the juice.
• Melt honey, pour it into a bowl with blueberries and mix thoroughly.
• Bring the jam to a boil and simmer for 5 minutes.
• Pour in the rum, stir, cook for half a minute and remove the bowl of jam from the fire.
• Distribute the healing treat into clean jars, close them with metal or nylon lids. After cooling, rearrange in the refrigerator, where the jam should be stored so that it does not deteriorate.

According to this recipe, it turns out fragrant and very healthy jam, which can be eaten in a spoonful for the prevention or treatment of colds, strengthening immunity.

Recipes for blueberry jam are simple, it does not take too much time to prepare, meanwhile it is a very tasty, fragrant and, most importantly, healthy dessert.

The article offers you recipes for preparing blueberry blanks for the winter.

Blueberries are tasty and healthy taiga berries. Compared to others, it has a lot of advantages and an unusual flavor: sweet with a slightly noticeable sourness. Blueberry is an elastic berry, it easily holds its shape when preparing fillings in pies or dumplings.

You can also make various preparations for the winter from blueberries: jams, berries grated with sugar, compote, jelly and jam. Canned blueberries do not lose their useful qualities, perfect for morning toasts, fillings in muffins, pies, open pies, even cakes.

Before starting harvesting, it is important to know that blueberries should be sorted out before canning. During selection, discard all spoiled berries:

• beaten
• Leaked
• Rumpled
• moldy
• Unripe (with a red tint)

IMPORTANT: If the berry is not sorted out and spoiled berries are allowed to jam, you risk spoiling not only the taste of the workpiece, but also its shelf life.

Blueberries grated with sugar are the most useful and simple blank, which does not require a long cooking time, effort and heat treatment. All you need is a culinary sieve or blender, berries and sugar in the amount that you prefer.

In this case, sugar serves as a preservative, which allows you to save the berry. If you do not like very sweet preparations and add a little sugar, it is important to know that such blueberries will not last very long in the pantry. It should only be kept in the refrigerator.

You will need:

• Fresh blueberries - 1 kg. (selected)
• Sugar - 1 kg. (adjust the amount yourself, focusing on the preferred sweetness of the workpiece).
• Lemon acid - pinch

Cooking:

• Before starting work, it is important to rinse the blueberries with running water. It is convenient to do this in a large colander. Pay special attention to those berries that are in the mud.
• Pour the sorted and washed berries on a towel, spreading it on the table. Spread the berries evenly and let dry.
• After that, you should grind the berry through a sieve, but it is much easier to grind it with a modern blender in homogeneous mass. In case of grinding through a sieve, discard the cake.
• Pour blueberry puree into a jar and add sugar, mix everything thoroughly, taste until the berry mass acquires the desired sweetness.
• While adding sugar, add a pinch of citric acid. It stabilizes the acidity and also serves as a preservative that will prevent the workpiece from spoiling.
• Store sugar-ground blueberries in the refrigerator, cellar, or freeze in plastic bottles in the freezer.

IMPORTANT: Unlike blueberry jam or jam, which goes through heat treatment, blueberries grated with sugar retain the maximum of their nutrients and absolutely all the vitamins that are present in fresh berries. This is the advantage of this workpiece.

How to prepare grated blueberries with sugar?

Raw blueberry jam without cooking: recipe

“Raw” jam is something that does not process the berry with temperatures, allowing it to retain the maximum amount of nutrients and nutrients, a beautiful elastic shape and a fresh original taste. In addition, such a blank is easy to do and it does not take you much time, as well as effort.

Before starting the work, it is important to carefully and very meticulously go through all the berries, since you will not cook them, and even one spoiled blueberry will spoil the whole taste and shelf life of the jam. After the berries are sorted, rinse them thoroughly with running water and dry them on a spread towel.

You will need:

• Fresh blueberries - 700 g (approximately, you can add more or less, recipe for a liter jar).
• Water - 1 cup (peeled or distilled, boiled).
• Sugar - 3 cups (you can reduce the amount of sugar, but not more than a glass, so the jam will turn out to be more liquid and less sweet).
• Lemon acid - pinch

Cooking:

• While the berries are drying, you should cook sugar syrup.
• Put the saucepan on the stove and boil a glass of water, dissolve sugar in it and stir until all the crystals have melted, add citric acid.
• The jar for harvesting should be sterilized in the usual way (oven, steam, soda) and dried.
• Pour clean berries into a jar and fill them with ready-made hot syrup, roll up.

How to make delicious "raw" blueberry jam?

How and how much to cook blueberry jam for five minutes?

"Five Minute" universal recipe making jam for any fruit, which allows you to prepare the berry tasty, quickly and without loss of nutrients during prolonged boiling. "Five-minute" blueberry jam can become your favorite recipe for the winter, as a result you get a delicious jam with a delicate aroma, beautiful rich color.

• Fresh blueberries - 1 kg. (prepared)
• Sugar - 0.8-1 kg. (adjust to your taste and add the required amount of sugar).
• Lemon acid - 1-2 pinches
• cinnamon stick - to taste (you can not add it).

Cooking:

• Blueberries should be sorted out, removing all spoiled berries and rinsing them with running water.
• Pour the blueberries into glass, enamel and plastic dishes (it will oxidize in iron), sprinkle with sugar and in this state you should leave the blueberries for at least 6 hours, and preferably all night. So the berry will release the juice necessary for proper five-minute jam.
• In the morning, put this dish on the fire (if it is not a saucepan or a basin, pour the berry into the required container).
• Make sure that the mass does not burn, and therefore, until boiling, constantly stir it with a wooden spoon (an iron one is impossible, all because of the same oxidation process).
• After boiling, cook the jam for no more than 5 minutes. At this time, do not forget to stir it, but very carefully so as not to damage the berries.
• Blueberry "five-minute" jam should only be rolled into sterile jars (sterilize in the usual way).

Delicious "five-minute" blueberry

How and how much to cook blueberry jam with blueberries?

Blueberries are another fragrant taiga berry that is very similar to blueberries. It differs in small size (smaller than blueberries), darker color and brighter taste with sourness. Together with blueberries, it can be used for cooking delicious jam for the winter, which will saturate you with a mass of nutrients and vitamins.

You will need (for 2 small jars):

• Fresh blueberries - 0.5 kg. (selected)
• Fresh blueberries - 0.5 kg. (selected)
• Lemon acid - pinch (1-2 to taste)
• Sugar - 0.5-1 kg. (Try and adjust the sweetness yourself).

Cooking:

• The berries are sorted out from spoiled and dented ones, washed with running water and poured into an enameled basin.
• There they should be sprinkled with sugar in the preferred amount, depending on how sweet the jam is. Add citric acid.
• Leave the basin for 7-8 hours. During this time, blueberries and blueberries will release juice.
• After that, the basin is put on fire and, stirring the mass, the jam should be brought to a boil.
• After boiling, the mass is kept on moderate heat for no more than 5 minutes.
• Let the jam cool completely (this will take about 3 hours).
• Then boil it again, but do not keep it on fire, but immediately roll it up in the usual way.

Blueberry-blueberry "quick" jam for the winter

Blueberry compote for the winter without sterilization: recipe

Sterilization is the process of treating glassware for sealing preservation at high temperatures. That is why housewives boil jars in boiling water, keep them steamed or in the oven. At high temperatures, most bacteria die, as a result, the workpiece does not deteriorate and can be stored for a long time.

You will need for compote for one 3-liter jar:

• Fresh blueberries- 2 cups (approximately 400-500 g).
• Sugar- 1 cup (you can adjust the sweetness of the compote yourself).
• Slice of lemon- 1-2 pcs.
• cinnamon stick(to taste, you can not add to the recipe).

Cooking:

• The berries should be sorted out before cooking, remove any spoiled or overripe berries (they could start the fermentation process and this will spoil the taste of your compote, as well as its shelf life).
• Prepare a jar for compote, it should be washed hot water with ordinary baking soda, it is she who will sterilize the jar and kill all pathogenic microbes.
• Pour the washed berries into a jar
• Boil water (this is approximately 2.5 liters of water, you can boil more).
• Sprinkle the berries with sugar and add a slice of lemon
• Pour boiling water over berries
• In this state, let the jar stand for 15-20 minutes, then drain the water without the fruit part and bring it to a boil again.
• Pour berries with compote and roll up the jar in the usual way.

How to make blueberry compote?

Blueberry jam for the winter: a simple recipe

Blueberry jam is one of the most popular. It turns out very thick and fragrant, with a rich berry flavor. This jam is very convenient to spread a thick layer on toast or add to pastries. Blueberries can be supplemented with any berries: blueberries, raspberries, currants, and so on.

You will need:

• blueberry berries - 0.5 kg. (you can use fresh or frozen).
• Sugar - 700-800 g (to taste, more or less).
• Lemon - a few slices
• Gelatin - 1 pack (approx 25-30g)

Cooking:

• If you are using fresh berries blueberries, they should be sorted out and washed, spoiled ones should be discarded.
• If using frozen berries, freeze them and drain excess water (otherwise the jelly will be runny).
• Pour gelatin in advance cold water and let it swell, after half an hour of swelling, hold the gelatin over a steam bath and dissolve it, avoiding lumps.
• Pour blueberries with sugar, hold for 1-2 hours (or more, for example, overnight, if you cook from fresh berries).
• After the berries start up the juice, you need to grind them in any way: a blender, a sieve, a meat grinder.
• Put the berry mass on the fire and bring to a boil for small fire Don't forget to stir the jam so it doesn't burn to the bottom.
• Pour the gelatin into the jam in a thin stream and mix everything, cook for another 15-20 minutes, so that the mass becomes thicker and boils down.
• Sterilize jars for jam in the usual way and roll up hot jam.

delicious jam blueberry

Blueberry jelly for the winter without gelatin: a simple recipe

cook thick jam or blueberry "jelly" is possible even without the help of gelatin. To do this, you only need berries (preferably fresh) and a large number of sugar, which will be the "astringent" substance and thickener.

You will need for 1 jar:

• Blueberry berries - 500 grams (fresh or thawed frozen)
• Sugar - 0.8-1 kg. (if there is not enough sugar, the jam will be liquid).
• Lemon acid - 1-2 pinches

Cooking:

• Blueberries should be washed and sorted
• Berries need to be crushed into puree in any of the ways
• Berry mass should be mixed with citric acid and sugar, put on fire.
• After boiling the mass, reduce the heat and cook the jelly for 20-30 minutes, stirring regularly and avoiding burning.
• During this time, the mass will boil down and become thicker, roll the hot jelly into jars.

blueberry jelly

Blueberry Confiture for the Winter: Recipe

Confiture is a blank, which in its structure is very similar to jam. Blueberry confiture should be very homogeneous and therefore it should be ground through a sieve or crushed with a blender. In addition, confiture should have a stretchy structure, and therefore it is advisable to add agar-agar to the recipe.

You will need for 1 jar:

• Fresh blueberries - 2 glasses (with a slide)
• Sugar - a few tbsp. taste
• Agar-agar - 1 tsp

Cooking:

• Wash the berries thoroughly and sort
• Selected and clean berries should be rubbed through a sieve into a homogeneous berry puree and discard the cake (you can grind with a blender).
• Put the berry mass on the fire, mix with sugar and start boiling.
• Add agar-agar powder and start cooking jam
• After boiling, the mass of confiture should be cooked over moderate heat for 5 minutes.
• Roll hot blueberry confiture into a jar in the usual way.

How to make blueberry confiture?

Blueberries: how to keep fresh for the winter?

Blueberries are a berry rich in useful vitamins, which are especially necessary for a person in the winter and during colds. There are several ways to save the berry until winter:

• In the form of a blank: jam, jam, jelly, confiture
• Dry in the sun or in a special dryer for berries and fruits
• Grind with sugar (sugar will prevent the berry from spoiling)
• To freeze

Blueberries: how to freeze for the winter?

Freezing blueberries is very easy, but it's important to do it right:

• Carefully sort the berry, discarding all spoiled
• Rinse the berry thoroughly, it is advisable to let it dry on a towel.
• Place berries in plastic bags or food containers.
• Send blueberries to the freezer, use within 1-1.5 years.

Video: "Blueberry compote for the winter"

Jam made from blueberries is tasty and healthy. You can cook it all year round. In summer they cook from fresh berries, and in winter - from frozen ones. Revive the taste of goodies will help lemon juice, and for the interlayer sponge cake prepare jam with gelatin. Vitamins and useful elements are preserved in the product, so on cold winter days, a treat will help strengthen the body.

Cooking principles:

1. Jam is made with added sugar. Berries are allowed to be harvested with other products: raspberries, blueberries, apples, pears, cherries, strawberries.
2. For improvement palatability spices are added: cloves, vanillin, cinnamon, lemon zest.
3. Cook only on low flame. Together with the foam, all debris floats to the surface, so the foam must be removed.
4. In order for the jam to be without a “metallic” aftertaste, stainless steel utensils cannot be used for cooking. Ideal to cook in a wide basin. Then the lower layers of the berries will not soften under the weight of other layers.
5. Pack the product only in dry and clean sterilized containers. If droplets of water get into the jam, then after a while the delicacy will ferment, and mold will appear on the surface.
6. If desired, sugar can be replaced with gelling sugar or fructose.
7. Depending on the recipe, on average, it takes 20 minutes to cook. A longer preparation will destroy most of the vitamins.

How to prepare a berry

To make the jam perfect, special attention is paid not only to the method of preparation, but also to the condition of the berries. Important rules:

• unripe berries will not be able to fully give the aroma and juice to the jam;
• overripe fruits will turn into porridge;
• it is best to use soft, ripe, beautiful specimens.

Training:

1. The fruits are washed. In order not to damage them, water is poured into a wide basin and the berries fall asleep. Wash carefully. The process is repeated three times. It is not recommended to wash under the tap, as the fruits will fall apart under the pressure of water.
2. Lay out on a paper towel and dry.
3. Most often boiled without adding water. The berries are juicy and release a lot of juice during cooking.
4. The fruits contain a lot of pectin, so the jam retains an intense color and is thick.

If it is bad to sort out blueberries and cook with spoiled fruits, then not only the taste of the jam will deteriorate, but also its shelf life will be reduced.

How to make confiture at home

Exists different ways treat preparations. We offer the best options.

Easy winter recipe

Ingredients:

• blueberries - 1 kg;
• water - 240 ml;
• sugar - 800 g.

Cooking:

1. Sort out the fruits. Remove debris and wash berries. Dry.
2. Warm up the water. Pour in sugar. Boil syrup.
3. Pour the berries and hold for a quarter of an hour. Boil. Cook for 20 minutes. Remove foam during cooking. Fire must be kept to a minimum.
4. Beat with a blender and boil for five minutes. Pour into prepared containers. Roll up.

"Five Minute"

In the proposed cooking option, the largest amount of vitamins is preserved.

Ingredients:

• sugar - 1.5 kg;
• blueberries - 1.5 kg.

Cooking:

1. Pour the prepared berries into a tall container, sprinkling the layers with sugar.
2. Shake. Close the lid and put in the refrigerator. Withstand 13 hours. During this time, a sufficient amount of juice will stand out, and the sugar crystals will practically dissolve.
3. Place on a small fire. When the mass boils, boil for 5 minutes.
4. Beat the mass and pour into prepared jars. Roll up.

with gelatin

The delicacy is thick and dense. Ideal for filling cakes.

Ingredients:

• gelatin - 25 g instant;
• blueberries - 550 g;
• lemon - 0.5 pcs.;
• water;
• sugar - 850 g.

Cooking:

1. Pour some water over fruits. The liquid should lightly cover the berries. Boil and boil for 10 minutes.
2. Drain the juice. He will still be needed. Blend the berries in a blender. Can be passed through a sieve.
3. Cool the juice to 80 degrees and pour gelatin. Set aside for 5 minutes. Strain.
4. Pour berry puree with sugar and boil for 5 minutes. Fill with gelatin.
5. Squeeze the juice from the lemon and pour over the jam. Mix. Pour into dry, sterilized containers. Roll up.

From frozen blueberries

The tender pulp of the berry will delight you with a delicious taste and aroma. The delicacy is ideal for decorating ice cream and desserts.

Ingredients:

• blueberries - 750 g frozen;
• gelatin - 25 g;
• water;
• lemon - 4 slices;
• sugar - 1050 g.

Cooking:

1. Defrost berries. So that the delicacy does not turn out to be liquid, drain the released liquid.
2. Soak the gelatin following the manufacturer's instructions. Set aside for half an hour, then melt in the microwave. Gelatin cannot be boiled, otherwise its gelling properties will disappear. So that there are no gelatin lumps in the finished dessert, strain through a sieve.
3. Sort out the berries. Rinse and dry. Cover with sugar and set aside for 5 hours.
4. When juice is formed, throw the product into a meat grinder and grind. Pour into a saucepan. Boil.
5. Pour gelatin in a thin stream. Stir and boil for a quarter of an hour. Set fire to minimum. The mass will boil down and become thick.
6. Pour into containers. Roll up.

Blueberry jam has many benefits. It is very tasty, healthy and easy to prepare. You can cook it even without cooking or with the help of the best household helper - a slow cooker. What are blueberry jam recipes?

Ingredients

Blueberry 1 kg Sugar 0 kilograms

• Servings: 8
• Cooking time: 3 minutes

Blueberry jam in a slow cooker

For some housewives, cooking jam is associated with endless hours of standing at the stove. Fortunately, there is a way to significantly save both time and effort. You can do this with a multicooker. Jam from it turns out no worse than what is cooked on the stove.

Ingredients:

• 1 kg of blueberries;
• 0.5 kg of sugar.

Sort the berries, wash and dry. Place them in a multicooker bowl. Pour all the sugar in there. Mix both ingredients carefully. Turn on the “quenching” mode and cook the jam for 2 hours.

You can roll up such blueberry jam for the winter, pouring it into jars, or simply serve it to the table when it has cooled. As you can see, there is no need to constantly monitor the cooking process and endlessly remove the foam. The multicooker takes care of the entire cooking process.

Blueberry jam without cooking

During heat treatment, some of the nutrients in any berry die. To avoid this, you can make jam without cooking. At the same time, it is important to carefully follow the cooking technology, otherwise the delicacy will simply ferment.

Ingredients:

• 1 kg of blueberries;
• 1.3-2 kg of sugar (depending on how sweet the jam is to your taste).

The most important stage is the preparation of berries. You need to carefully sort them out, leaving only good berries, remove the smallest debris and stalks. Next, fill the berries with water. Everything superfluous that you did not notice will simply float up, you will need to collect it from the surface of the water. At the end of the procedure, rinse the berries again under running water and dry them.

Grind the berries either in a blender or in the old fashioned way - in a mortar. Next, pour sugar into the prepared mass and mix everything thoroughly with a wooden spatula.

To prevent the jam from sour, be sure to sterilize the jars and lids before pouring the jam over them and rolling it up for the winter. Keep this version of the dessert exclusively in the refrigerator, otherwise it, again, will turn sour.

Be sure to stock up on a couple of cans of such a delicacy for the winter. So you will always have an excellent dessert at hand, which will not only go well with tea, but will also saturate you with vitamins and protect you from winter colds.

The collected fruits are sorted out from debris, twigs and leaves. Transfer the berries to a colander, and then lower it into a large pot of cool water. Water is changed, and the procedure is repeated 2-3 more times. The standard method of washing under the tap is not suitable in this case, since blueberries can fall apart under the pressure of water.

Pure berries are left for 15-20 minutes in a colander, allowing the remaining liquid to drain completely. If desired, blueberries can be laid out in one layer on a paper towel, but, in our opinion, this is already superfluous.

Recipes for making delicious jam

The easiest and fastest option

The first step is to boil the syrup. To prepare it, take a glass of water and 7 glasses of sugar. The ingredients are mixed and boiled on the stove for 5-7 minutes. In a boiling solution, lay 5 cups of blueberries. Berries are pre-washed, sorted and dried.

Cook the jam over medium heat for a quarter of an hour. The workpiece is constantly stirred so that the berries are boiled more evenly, and the foam is removed with a spoon.

While the stove is working, prepare jars for twisting. They are first washed and then sterilized over steam. In addition to steam treatment, jars can be sterilized in microwave oven, oven or dishwasher. Read the details.

Jam is packed immediately after turning off the fire. Hot jam in jars is closed with lids, and after cooling, they are cleaned underground or in the refrigerator.

Five Minute

For this jam, only berries and sugar are needed in equal proportions. Blueberries are placed in a bowl or pan with a wide bottom (you can also use a frying pan with high sides), and sprinkle with sugar. Shake the bowl lightly, cover it with a lid and put it in the refrigerator for 10-12 hours. During this time, the berry will give a lot of juice, the sugar will partially dissolve, and the blueberries themselves will almost completely immerse themselves in sweet syrup.

Soaked in their own candied juice, blueberries require very little cooking time, literally 5 minutes after boiling. Five-minute jam, due to the rapid boiling of berries, retains the maximum amount of vitamins.

thick jam

Blueberries (1 kilogram) are covered with 1.5 kilograms of sugar, and the berries are crushed with a potato crush. They are not very zealous, the main thing is that at least 1/3 of the berries have a broken integrity. The pan with food is set aside for half an hour to extract juice.

After that, start cooking. To get a thick blueberry jam, water is not added to the berries, and cooking is carried out for 15-20 minutes at the minimum heating power of the burner.

The channel "India Ayurveda" will tell in detail about the preparation of jam-jam from wild or garden blueberries

"Live" jam

To save useful material in a berry, they completely refuse to boil blueberries on fire. It is ground with sugar in equal proportions, and frozen. To grind the fruit, use a blender, meat grinder or wooden crush. For freezing, you can use food-grade plastic containers or special disposable freezer containers.

From frozen blueberries

If a lot of blueberries were collected, and part of it was stored in the freezer, then in winter, when there will be more free time, you can make jam from frozen berries.

Read about the methods and options for self-freezing blueberries.

When cooking jam, blueberries, without defrosting, are placed in boiling sugar syrup. It is brewed from 150 milliliters of water and 1.2 kilograms of sugar. Frozen berries will need 1 kilogram. Cooking time after boiling - 15 minutes.

with gelatin

This jam can be called jam-jelly. It has a very soft texture. For cooking, you need fresh blueberries - a pound, 25 grams of edible gelatin, 700 grams of sugar and the juice of half a lemon. Freshly squeezed lemon juice can be replaced with the finished product Lemon Juice, sold in stores.

Blueberries are poured with water so that the fruits are completely immersed in the liquid, but do not float in it. Bring blueberries to a boil over medium heat and cook for no more than 2 minutes. The rasped berries, together with the broth, are thrown into a sieve. Blueberries are rubbed through the grate, and the cake is left for brewing into tea.

While blueberry juice is cooling, gelatin powder is diluted in two tablespoons of cold boiled water. A gelatinous mass is introduced into the slightly cooled berries, and everything is thoroughly mixed. Next, add the juice of half a lemon or 2 tablespoons of the finished product. The mass is filtered again to make sure that there are no undissolved pieces of gelatin or accidentally caught lemon seeds.

At the final stage, the jam is packaged in small clean jars, which may not be pre-sterilized. In this recipe, the workpiece is completely sterilized in a water bath. The details of this process and the sterilization time for cans of different sizes are described.

How to diversify jam

You can combine blueberries, in all the recipes presented, with other berries. Best fit wild strawberry, raspberries or blueberries. They partially replace the original amount of blueberries.

As spices, ground cinnamon is used, vanilla sugar or ginger powder. When cooking jam, cinnamon sticks are also placed in the pan, but before packing in jars, the spice must be removed.

How to store the workpiece

There are no special secrets for storing blueberry jam. The thermally processed blank is stored underground or in the basement for no more than 1 year, and live jam is stored in the freezer. The shelf life of the frozen product is 8-10 months.

In addition to blueberry jam, they cook delicious, most tender and cook various ones.