Step-by-step recipe with photos and videos. Blueberry jam Blueberry jam with other fruits

The mild taste of blueberries makes this berry one of the most loved by children and adults. Ripe berries contain sugars, organic acids, carotene and ascorbic acid. Blueberries are not only tasty, but also very healthy: they strengthen vision and the immune system, and heal gastrointestinal disorders.

Of course, it is best to eat berries fresh, since it is in the fresh product that all the vitamins and nutrients are preserved. But the berries cannot be stored for a long time, so they are processed for the winter and stored in the form of jams, preserves, preserves, sauce, jelly, marmalade, and compote. Blueberries can be dried and frozen. With minimal heat treatment, it is possible to preserve many useful substances in blueberry preparations.

Blueberry preparations - general principles of preparation

Blueberries ripen by mid-summer and are harvested until August. For winter preparations, fully ripe berries are used. It needs to be sorted out, freed from debris, and washed with cold water. After some simple preparation, you can start processing blueberries according to recipes for preparations.

Glass jars in which the prepared product will be stored must be sterilized over steam for 15-20 minutes (depending on the volume of the container). Metal lids need to be boiled. The sealed jars are cooled in the same way as other preparations: upside down under a warm old blanket or rug.

Blueberry jam

Blueberries contain pectin, which makes them a wonderful thick jam. It can be prepared very quickly and requires a minimum of ingredients. The taste of the jam is natural, the consistency is pleasant and quite dense.

Ingredients:

Two kilograms of ripe blueberries;

A kilogram of white sugar.

Cooking method:

1. Place prepared clean blueberries in a saucepan for cooking. It would be good if it had a non-stick coating.
2. Pour granulated sugar over the berries and mix gently.
3. Immediately put on the fire, without waiting for the moment when the berries release juice.
4. There is no need to add water, otherwise the jam will turn out watery and runny.
5. Heat the berries over medium heat. Once the bottom of the pan gets warm, blueberry juice will release.
6. Turn the heat to low and simmer the blueberries for two hours. The consistency of the jam should be very thick.
7. When foam appears on the surface, it must be removed.
8. As soon as the mass has thickened, the jam is ready.
9. If desired, you can puree it using an immersion blender to obtain a more uniform and thick mass.
10. Place the hot jam into clean, sterilized jars, seal and cool.

Puree blueberries with sugar

Blueberry preparations that do not require heat treatment are of great benefit. The simplest option is to simply grind the berries together with sugar. From the specified amount of ingredients you will get 3.5 liters of finished mass. Tasty and healthy!

Ingredients:

Three kilograms of ripe blueberries;

Two kilograms of white sugar.

Cooking method:

1. Place the washed berries in a bowl.
2. Puree blueberries in any way: grind in a blender, meat grinder, or simply crush with a rolling pin.
3. Sprinkle the berries with granulated sugar and stir.
4. Place the container with crushed sugar blueberries for 6-8 hours (overnight is possible). The sugar should dissolve.
5. Place blueberries and sugar in clean, sterilized jars, cover with boiled lids and seal.
6. Keep refrigerated.

Blueberry jelly for the winter "Lemon-cinnamon"

Homemade recipes for blueberry preparations must include jelly - tasty, aromatic, beautiful and extremely easy to prepare. It is not necessary to add spices to it if you don’t like the aroma of cinnamon or nutmeg. But with them the finished product gets a very pleasant warm note.

Ingredients:

Six glasses of ripe blueberries;

Four glasses of sugar;

One lemon;

Half a teaspoon of nutmeg;

A teaspoon of cinnamon.

Cooking method:

1. Place washed, clean blueberries in a cooking pot. It is good if the bottom of the dish is thick.
2. Mash the berries with a mortar or the end of a rolling pin.
3. Add sugar to blueberries and stir.
4. Turn on medium heat and let the pan heat up.
5. Bring the mixture to a boil.
6. Squeeze juice from lemon.
7. Remove the zest from the crusts using a fine grater.
8. Pour in the juice and add the zest to the boiling syrup.
9. Simmer over low heat for about 20 minutes, waiting until the mixture begins to thicken.
10. During the cooking process, be sure to stir the future jelly, otherwise it will burn.
11. As soon as the mixture thickens, pour it into prepared jars, seal and place under a blanket to cool.

Blueberry compote

Recipes for blueberry preparations necessarily include a very healthy and extremely tasty vitamin compote. The amount of ingredients is indicated for a three-liter jar.

Ingredients:

Three glasses of blueberries;

One and a half glasses of sugar.

Cooking method:

1. Wash the jars with baking soda and rinse thoroughly with water.
2. Boil the lids.
3. Sort the blueberries, wash them and pour them into a jar.
4. Place water (three liters per jar) on the fire until it boils. It is very convenient to boil water in a large kettle.
5. Pour boiling water over the blueberries, cover with a lid and leave to warm for 15 minutes.
6. Drain the water and return to the fire.
7. Pour sugar into the jar and cover with a lid.
8. When the water boils a second time, pour in the berries and seal the jar.
9. Turn over and cool under the blanket.
10. Store the workpiece in the cold.

Canned blueberries without sugar

For the winter, you can make blueberry preparations without sugar. Here is a simple option for canning berries, which allows you to preserve the natural taste of a natural product. The approximate number of berries is indicated. You can prepare as much as you need to preserve.

Ingredients:

Two kilograms of blueberries.

Cooking method:

1. Wash the berries without debris, branches and leaves in several waters.
2. Sterilize jars.
3. Place the berries in prepared hot jars and cover with metal lids.
4. Pour water into a wide saucepan, put an old kitchen towel on the bottom, and bring the water to a boil.
5. Carefully place the jars of blueberries in boiling water so as to fill the jars up to the neck.
6. Sterilize for 20 minutes.
7. Roll up the jars, cool and store in the cold.
8. The seams of the lids can be filled with melted wax or paraffin.

Blueberry and apple marmalade

Delicious aromatic marmalade will become a favorite healthy treat for the whole family. For this blueberry preparation you will need apples and a little citric acid.

Ingredients:

Half a kilo of blueberries;

Half a kilo of apples without core and peel;

Seven hundred grams of granulated sugar;

Two grams of citric acid.

Cooking method:

1. Peel and core the apples and cut into small slices.
2. Place the apple slices in a saucepan, add a little water and cook over low heat for 15 minutes.
3. Puree the apples with a blender or mortar.
4. Wash the blueberries and crush them with the end of a rolling pin, mortar or puree in a blender.
5. Place blueberry puree in a saucepan and cook for 15 minutes.
6. Combine apples and blueberries and place over low heat.
7. When the mixture boils, boil it for five minutes.
8. Add a quarter of the sugar, stir, cook for another five minutes.
9. Add the remaining sugar in three portions.
10. Dissolve citric acid in a small amount of water.
11. Add citric acid along with the last portion of sugar and mix thoroughly.
12. Divide the mixture into sterilized jars, roll up hot and cool.
13. Store in a cool place.

Five-minute blueberry jam

The classic recipe for blueberry preparations is jam. To preserve the maximum amount of vitamins, it only needs to be cooked for five minutes.

Ingredients:

One and a half kilograms of blueberries;

A kilogram of sugar.

Cooking method:

1. Rinse the berries and dry them a little on a towel.
2. Place the blueberries in a saucepan with as thick a bottom as possible.
3. Sprinkle the berries with sugar and leave for three to four hours until they release juice.
4. Place the pan on low heat.
5. Wait until it boils, stirring the syrup constantly.
6. Remove any foam that appears.
7. When the jam boils, set aside for five minutes.
8. Pour hot jam into clean, sterilized jars and seal.
9. Keep refrigerated.

• If a recipe calls for pureed blueberries, you can puree them in a mixer. To avoid splashing the kitchen, you first need to crush the berries a little with a rolling pin or spoon.
• You can use any metal lids, including screw ones, to prepare for the winter. It is necessary to boil them, otherwise the product may sour.
• A very good option for preserving the freshness and benefits of blueberries for the winter is freezing. The berries need to be prepared in the same way as for hot preparation. Be sure to dry on a paper or cloth towel. Place in a plastic container and place in the freezer.
• Another option is to freeze clean, dry blueberries on a large platter or wooden board, then transfer them to plastic bags and put them in the freezer.
• You can freeze blueberries with sugar or honey. To do this, put the berries in a plastic container, cover with granulated sugar or pour in liquid honey, cover with a lid and place in the freezer.
• Another great method is drying. Blueberries can be dried in the sun or at home using the oven. The berries should be laid out on a sheet in a thin layer and dried with the oven door open at 50 degrees. From time to time, the blueberries need to be shaken or mixed with your hands. For storage, place the dried berries in a linen bag and store it in a cool, dry place.
• You can prepare compotes, infusions, and decoctions from frozen or dried blueberries. Or just add it to tea to taste.

The berry season is in full swing, so I'm in a hurry to prepare as many homemade preparations for the winter as possible. My pantry already has jars of strawberry jam, raspberry compote and zucchini-orange jam, and now it’s blueberry time.

Usually I only froze it to use for dumplings and pies, but this year I decided to make blueberry jam with lemon. I was very pleased with the result: the jam turned out to be tasty, aromatic, and very beautiful!

Ingredients:

• 1 kg blueberries;
• 0.5 kg sugar;
• 1 medium lemon:
• 10 g pectin.

Preparation:

We sort the berries - remove any crushed or spoiled ones. At the same time we remove the leaves and twigs. After this, wash the blueberries in plenty of cold water, stirring gently with your hands. Place the washed berries in a colander to drain excess moisture. Then we lay the berries in one layer on a towel to dry.

Place the dried berries in a clean container (saucepan or tall bowl) and use a blender to puree them. You can also use a blender bowl as a container, but in this case you will have to grind the berries in small portions, which will take more time. If possible, it is best to grind the berries directly in the pan in which we will cook the jam.

Scald the lemon with boiling water and wipe it off. Grate the lemon zest on a fine grater. We try to remove only the zest, without touching the white part, which is bitter and can ruin the taste of the jam. Then squeeze the juice out of the lemon. We watch carefully so that no lemon seeds get into the juice.

Add sugar, zest and lemon juice to the pureed berries. Mix everything well.

Place the pan over low heat and bring to a boil, stirring occasionally. Cook the jam, stirring constantly, over low heat for 15 minutes.

Pour pectin into a small bowl, add half a glass of berry mass and mix quickly so that no lumps form. Immediately pour the pectin mixture into the hot jam and mix thoroughly. Bring to a boil and continue cooking for another 3-5 minutes.

At the same time, we sterilize the prepared lids and jars in the way you prefer - steamed or in the oven. Wipe the jars and lids dry. Place hot jam in jars to the very top.

Cover the jars with lids and immediately seal them tightly (roll or screw).

Turn the jars upside down and leave for 24 hours until completely cooled.

Then we turn the jars over and move them to their permanent storage location. This jam can be stored at room temperature, but in a dark place and away from heat sources.

If you want to make blueberry jam, the winter recipe presented in the article will help you with this. Blueberries are a delicious dark blue berry that has beneficial and healing properties. The advantages of this berry can be listed for a long time, but the main one is its antioxidant content. With regular use, the condition of the skin improves, immunity increases, blood vessels are strengthened and toxins are eliminated. But, provided that the blueberries were grown in an ecologically clean area.

You can also make amazingly delicious jam from blueberries. Not only tasty and appetizing, but also healthy, rich in vitamin C and has an antibacterial effect, just like raspberry jam.

Ingredients for jam

• Blueberries – 2 kg;
• sugar – 600 g (for those with a sweet tooth, you can slightly increase the quantity).

Making blueberry jam

Preparing for the process of making jam will not take much effort and time. To do this, it is enough to have a good mood and a couple of necessary utensils. The ideal option would be to have stainless steel utensils, a saucepan or a basin, better with a “double” and even “triple” bottom. The advantage of such dishes is that they do not oxidize and the preserves in them do not burn.

And one more, no less important element, a wooden spoon. If she also has a long handle, that’s great. Doesn't scratch dishes and doesn't heat up. You can also use it to pour jam into jars.

And, of course, jars for storing jam, which need to be prepared in advance, namely sterilized. So, preparation:

Sort the blueberries from stalks, leaves and other debris and wash.

Grind the berries. You can do this in a blender, or you can grind it through a meat grinder. The main thing is that the mass is homogeneous.

Place the blueberries in the prepared bowl, add sugar little by little, stirring and tasting. There are blueberries, the jam from which was made without sugar, and the taste was amazing. It's better to play it safe so as not to over-sweet.

Bring to a boil over medium heat, reduce to low and simmer for 1.5 hours, stirring if necessary.

Pour the hot jam into sterile jars; small half-liter jars are best. Close with sterilized lids, turn the jars upside down and leave until completely cool. When the jam has completely cooled down, only then will it will reach a thick jelly-like consistency.

Whenever you wonder what to make from blueberries, preparing them for the winter will turn out surprisingly tasty and healthy. And also, blueberry jam, made from sweet berries, without sugar, is extremely useful for people with diabetes. After all, blueberries lower blood sugar, another remarkable property.

We hope you enjoy blueberry jam - we have selected the simplest and fastest recipe for the winter. If you have your own options for cooking delicious food, share them in the comments.

Blueberry jam- one of the options for harvesting an unusually tasty and healthy berry for the winter - blueberries. The proposed recipe for making blueberry jam does not require long cooking, which allows you to preserve more vitamins. The thick consistency of the jam is achieved thanks to the pectin contained in blueberries. This blueberry jam is good for vision, especially for those who spend a lot of time in front of a computer monitor. So cook for your health!

Ingredients:

• per 1 kg. blueberries
• 1 kg. Sahara

To preserve blueberry jam, we will also need 0.5 liter glass jars, lacquered metal lids and a seaming key.

Preparation:

1. We prepare dishes for canning jam: wash the jars and lids well with soda or soap, and then sterilize (jars for about 10 minutes over steam, and lids for 5-7 minutes in boiling water). Jars can also be sterilized in the oven. To do this, place the washed jars in a cold oven on a wire rack upside down and heat the oven to 70 or 80ºC. We sterilize the jars until droplets of moisture completely evaporate from their walls and the jars become completely dry.
2. Place the blueberries in a bucket or basin, fill them with water, mix them gently - drain the water along with the floating leaves. Pour in a new portion of water and rinse the blueberries until the fresh portion of water is clean and transparent. We remove the stalks to the best of our ability and desire. If you come across a spoiled berry, remove it. Place the berries in a colander and let the water drain.
   
3. We twist the blueberries in a meat grinder or grind them using a blender (if possible, it is better to use a stationary blender, not a submersible one, so that splashes of blueberry juice do not scatter).
   
4. Add sugar to the twisted berries and mix.
   
5. Place blueberry puree over medium heat. Heat while stirring (sugar dissolves almost immediately when heated). After boiling, remove the foam, reduce the heat, cook for 10-15 minutes, stirring constantly. We check the readiness of the jam by dropping a little onto a saucer - the drop should not spread. Turn it off.
6. Place the hot jam into prepared jars (fill 1-2 jars at a time). While the jam is hot it is quite liquid, like jam. But after cooling completely, it becomes thick, acquiring the consistency of jelly or marmalade, due to the pectin contained in blueberries and sugar.
   
7. Cover the jars of blueberry jam with lids and roll them up. We place the rolled up cans upside down on a floor covered with a thick layer of newspapers, checking that the cans are not leaking anywhere. Cover them with old blankets and leave them to cool.
   
8. Cooled jars of jam can be turned over and wiped with a damp cloth so that they do not stick anywhere. When the jars are dry, you can glue (or tie) labels with the date of preservation and the name of the product. Can be stored in the pantry.
9. Blueberry jam, like, as well as other types (,

Blueberry desserts, such as jam or marmalade, are traditionally popular with adults and children. True, cooking them is not as easy as it seems. Even if the technological process is disrupted even slightly, the end result may not be satisfactory. Most often, housewives complain that the mass is too liquid or lumpy.

Some people, no matter how hard they try, cannot find the optimal proportions of berries and sugar, which is why the dessert does not have the most pleasant taste. There are not many recipes for making blueberry delicacies and each of them has its own specifics.

Blueberry jam as medicine

Blueberry jam doesn't even need to be cooked. The component, which is the leader in the content of vitamin A, and in addition contains many other microelements necessary for the body, rapidly begins to lose them during heat treatment. Therefore, if you want the dessert to be not only tasty, but also healthy, you can use this approach:

• We clean the berries from leaves and petioles and rinse thoroughly in several changes of cold water.
• Grind it to a puree or grind it using a blender.
• We measure the weight of the resulting mass, take the same amount of sugar and mix the two components.

Tip: If you plan to use blueberry jam not for consumption in its pure form, but for preparing various desserts (pies, cakes, casseroles), then you can add a little more sugar to it than indicated in the recipe. Otherwise, the finished dish will have a slightly blurred and even neutral taste.

• We place the blanks in clean, preferably even sterile, small jars, which we close only with nylon lids.
• It is recommended to store containers in the refrigerator. The contents of an open jar should be consumed within two weeks. If the blueberry jam, which is still closed, is covered with traces of mold, it needs to be opened, the problem areas removed and the product subjected to heat treatment.

The resulting dessert should be consumed in its pure form. Its rich chemical composition will ensure that tissues are saturated with the necessary microelements and will help the body survive during periods that are famous for seasonal vitamin deficiencies.

A classic way to make thick blueberry jam

If you plan to store blueberry jam in a pantry or cellar, then preliminary heat treatment is necessary. It is best to choose exposure options that can minimally provoke the destruction of microelements. Here is a good option for preparing a dessert, as a result of which up to 60-70% of useful components will remain in the mass.

• To prepare the composition, we will need the following components: the berries themselves, pectin at the rate of 1 sachet per kilogram of blueberries, sugar in the same amount as blueberries.

Tip: If you want to get not a liquid classic jam, but a mass more reminiscent of jelly in consistency, you need to take twice as much pectin. You just need to act carefully, otherwise lumps will form in the product.

• Wash and sort the berries, place them on a towel and cover with paper napkins to remove excess moisture. Next, pour the blueberries into the desired container and mix with sugar.
• Using a masher or immersion blender, grind the mass until smooth, then add pectin and mix everything well.
• Place the container over medium heat and bring to a boil, stirring constantly. Next, reduce the heat and wait no more than 5-7 minutes. Pour the still hot jam into sterile jars and seal with tin lids. There is no need to turn containers upside down while cooling!

Despite the short duration of heat treatment, the finished product is absolutely safe and is able to retain its beneficial substances and taste until spring.

Express method of preparing dessert

Blueberry dessert can be cooked in another way. Some housewives even think it is more preferable, because... in this case, pectin is not used, and the mass turns out fresher and more natural.

• For a kilogram of berries we take a kilogram of granulated sugar and a glass of water.
• We clean the fruits from debris, wash them, dry them and turn them into a homogeneous puree using any type of blender.
• Combine sugar and water in a saucepan, which we put on fire. Stirring the mixture, cook the thick syrup.
• After the sand crystals have completely dissolved, you need to reduce the heat to low and let the mixture simmer for a couple more minutes. Then pour the blueberry mixture into the pan and mix everything well.
• The workpiece should boil, but do not increase the heat. If you do this, the product may burn and the jam will taste bitter. Do not forget to constantly stir the composition and remove the foam from its surface.
• The mixture is cooked for no more than a quarter of an hour, during which time you need to prepare the jars for seaming.
• Pour hot jam into jars that are still warm after sterilization, close with tin lids and turn upside down. Cover the containers with a blanket and leave for a day. The dessert turns out sweet and sour, not cloying.

Today, jams are increasingly sealed in plastic containers, which are then stored in the freezer. In this case, the product will definitely not deteriorate and will last for more than a year. There is only one inconvenience - you will have to spend time defrosting the composition. It is worth noting that its taste properties will not be affected by this approach to storage.

How to make blueberry jam: 3 simple recipes

It is worth thinking before making blueberry jam, taking the standard approach as a basis. The mass may turn out sweet and liquid, because the berry is very capricious