Preparing time is in full swing, so recently there was amber apricot jam on the site, and today there is blueberry jam for the winter. The recipes are varied, but all are simple and with their help you can easily prepare this tasty and healthy berry.
Of course, someone will say that it would be better to simply freeze these berries. I agree, freezing is the best storage method. But not everyone has enough space in the freezer, so this type of preparation like jam is still popular.
But we will try to preserve the beneficial properties of the berry as much as possible, so the selection of recipes will include those that require a minimum amount of time for preparation, and you can make fresh jam without cooking.
Thick blueberry jam for the winter
Thick blueberry jam can be safely used for fillings, since it will not spread with every bite.
You can thicken such jam using gelling products or, as in the recipe, by prolonged boiling.
Cooking time: 3 hours.
Portions: 3.
There are two ways to check the readiness of the product.
- First: if you put some of the prepared jam in a plate, after a couple of minutes a film will appear on the surface.
- Second: you need to drop a drop of jam onto a cold plate or spoon, it will harden and will not drip
Ingredients
Blueberries – 1 kg
Granulated sugar - 750 gr.
Cooking process
Sort through the berries from garbage brought from the forest, remove leaves, twigs, insects, and moss. Rinse the blueberries several times with running water until the water in which the berries are floating is clear.
Pour granulated sugar into the blueberries, mix gently and set aside for 2 hours to allow the fruits to release their juice.
After the specified time, put the pan with the berries on low heat, cook, stirring constantly and removing foam from the surface of the jam, until thickened (about 45-50 minutes).
It is best to take a saucepan for making jam with a thick bottom and walls: the jam will burn less, and the heat from the stove will be distributed evenly.
During the cooking process, the berries will soften and some of the liquid will evaporate.
When making jam, you need to sterilize the jars and lids with steam over a saucepan, kettle or in a warm oven.
If you have a multicooker at home, you can set the “Steamer” program and place the jars on the grill for steaming, having first poured water into the bowl.
In this case, the lids can be placed in a bowl, they will be treated with boiling water.
Place the hot jam into still-uncooled jars; after cooling, it will thicken significantly.
Screw the lids on tightly or roll them up.
Turn over the jam jars and cover with a warm blanket or jacket.
Leave to cool in the dark.
Serve the finished jam with pancakes and fill baked goods with it. Bon appetit!
How to make blueberry jam for the winter
Here you can learn how to make blueberry jam. A recipe with a photo will help you maintain proportions and also make the cooking process easier.
Cooking blueberry jam can raise a lot of questions, especially for novice cooks. How much and how to cook blueberry jam at home, how to make the jam thick, why is it bitter or how to preserve the integrity of the berries? How to properly store blueberry jam? What to do if it gets moldy? How to make a simple blueberry preparation with sugar? Let's look at these questions in more detail.
How long to cook blueberry jam after boiling?
How to make blueberry jam for the winter to preserve the taste and benefits of the berries? Prolonged heat treatment can completely destroy the beneficial elements in blueberries. The jam may turn out tasty, but not at all healthy.
To prevent this from happening, cook blueberry jam, a winter recipe for which can be found here, for no more than five to seven minutes.
Why did the blueberry jam turn out runny?
How to cook blueberry jam so that it turns out thick? Many novice housewives ask this question. First you need to understand the reasons why the jam turns out liquid.
- It is better to cook blueberry jam in a basin rather than in a saucepan. The surface area from which water evaporates can play a large role in the thickening of the jam.
- The amount of sugar is important. Many housewives advise maintaining a berries-sugar ratio of 1:2 - take two measures of sugar for one measure of blueberries. You can reduce the sugar content to 1.5 measures. But you definitely shouldn’t take less than 1:1. Otherwise, you risk getting syrup instead of jam.
- Never dilute berry sugar with water. Excess water can come from freshly washed berries and from blueberries picked in a rainy summer. In this case, you can combat excess liquid by increasing the amount of sugar and cooking time.
Why is blueberry jam bitter?
Do you not make pure blueberry jam for the winter, but recipes mixed with other berries? Additional ingredients may add a bitter taste to the jam.
Among the blueberries purchased from summer residents, you may find honeysuckle berries that have a slight bitter taste. Blueberries are quite expensive berries, so unscrupulous sellers may be tempted to “dilute” blueberries with cheap honeysuckle.
How to make jam from blueberries and sugar so that the berries are whole?
If you picked the berries yourself, then you need to sort them out - clean them of leaves, debris and twigs. This problem does not arise with blueberries purchased in a store or from summer residents.
Dilute a weak solution of table salt: one teaspoon per glass of boiled water. Immerse blueberries in it for 10-15 minutes. Afterwards, wash the berries well in running water and dry.
In an enamel saucepan or basin, combine blueberries and half the sugar according to your favorite recipe. Place the mixture in the refrigerator for several hours - the berries will release juice.
Make syrup from the resulting blueberry juice. To do this, first heat the juice in an enamel pan over low heat. Then add the remaining sugar and, stirring with a spatula, cook over low heat until the sugar is completely dissolved. Then bring the syrup to a boil and cook for about three minutes. Let the syrup cool to room temperature.
Add blueberries to the syrup and stir gently. Cook over low heat until desired thickness.
Storing blueberry jam
When making jam for the winter, it is not enough just to know how to make blueberry jam. It must be stored correctly.
Some housewives claim that they do not sterilize jars of blueberry jam. Simply pour the jam into jars while still hot.
But in most cases, cooks adhere to the traditional view of storing blueberry jam. To avoid mold, it is better to sterilize jam containers.
It is better to keep jars of jam in a dark and cool place. If these rules are followed, blueberry jam can be stored for up to three years.
Blueberries with sugar for the winter without cooking
A simple preparation that preserves all the benefits of the berries is blueberries pureed with sugar.
Take blueberries and sugar in a 2:1 ratio. Clean the blueberries from leaves and debris and wash under running water. Pour into prepared container.
Add sugar to the berries and mix well. Grind the mixture with a blender, mill or mortar by hand.
The resulting puree can be frozen in the refrigerator or placed in sterilized jars. But in the second case, the shelf life of blueberries will not exceed several weeks. The product must be stored in the refrigerator.
What should I do if my blueberry jam is moldy/moldy?
It is not without reason that they say that the appearance of mold means that the product was good. But I don’t want to say goodbye to blueberry jam! How to avoid mold and what to do if it does appear?
If mold appears, then you need to do the following. Carefully remove the moldy layer of jam without mixing it with the main mass. Add sugar and cook blueberry jam, a photo recipe for which can be found here. The amount of vitamins may decrease, but the taste and nutritional properties of the product will remain.
To prevent mold from appearing, place blueberry jam in carefully sterilized and dried jars. Store blueberry jam in cool places - heat promotes mold growth.
Blueberry jam with whole berries without water
This recipe will appeal to lovers of classic jam, which our mothers and grandmothers have always made.
What’s good about this option is that it can not only be spread on a bun, the thick delicacy can be used for baking.
For jam with whole berries, only ripe blueberries are suitable. Unripe fruits worsen the taste of jam, and overripe ones make it look like jam.
Ingredients:
- blueberries – 1 kg
- sugar - 0.7 kg
Cooking according to recipe
- Wash the berries and place them in a bowl in which the jam will be cooked. Add sugar and shake slightly so that the sugar spills out between the berries.
- Sometimes housewives add water, but for such a juicy berry as blueberries, you don’t have to do this. It will give enough juice even without water, after standing for a while at room temperature.
- It is not necessary to wait for the sugar to completely dissolve; as soon as there is enough juice, you can start cooking. Stir gently if you want the berries to remain whole; the heat will quickly dissolve the remaining sugar.
- You need to cook this jam for half an hour, skimming off the foam. Pour hot into sterile jars and close with hot lids.
Cooking time may be longer or shorter. It all depends on how thick you want the blueberry treat to be.
Berry jam with mint
If you like a pleasant freshness in taste, add a few fresh mint leaves when preparing the preparation. Mint will prevent the delicacy from becoming too cloying. Take fresh mint, it is fragrant and beautiful.
Compound:
- 1-1.5 liters of blueberries;
- granulated sugar - 3.5 cups;
- bunch of mint - 50-60 g.
How to cook:
Pour the washed berries directly into the pan, cover it with sugar and leave for 1-1.5 hours. There is no need to pound the contents of the pan; the berries will release juice on their own.
After the time has passed, place the pan on low heat and wait until the sugar is completely dissolved. Cook the jam without turning up the heat for about 20-25 minutes.
Rinse the mint under running water and dry with paper towels. Tear the leaves with your hands, or chop them with a knife. Carefully add mint to the boiling mixture and stir. Cook for another 5-7 minutes.
When the mixture becomes thick and takes on a beautiful rich color, remove the pan from the stove. Pour the mixture into sterilized jars, immediately roll up and cover with a blanket. The jam is ready as soon as it cools, so you can immediately pour some into a bowl and serve with tea. Enjoy your tea!
Blueberries for the winter in sweet and thick syrup
Concentrated blueberry syrup prepared for the winter using this recipe can be bottled and sealed with simple cork caps.
However, such a preparation must be kept in the refrigerator and should preferably be consumed within 6-7 months.
If you need to increase the shelf life, you will need to add twice as much sugar, package the finished treat in standard glass jars for preservation and be sure to roll it under tin lids.
Only then will the syrup last in the pantry for a year or more.
Ingredients:
- blueberries – 1 kg
- brown sugar – 250 g
- filtered water – 750 ml
- lemon – 1 pc.
Step-by-step instruction:
- Cut the lemon in half. Peel the peel from one part and squeeze out as much juice as possible from the pulp.
- Rinse the blueberries, place in a deep enamel bowl, add one glass of water and mash into a paste with a fork. Then place on the stove and heat over low heat. When the mixture begins to boil, boil for 15 minutes, remove from the stove and cool to room temperature. Rub the cooled berries through a sieve twice.
- Combine the remaining water and lemon with sugar, mix and boil for 10 minutes. When the liquid begins to thicken, add blueberries and simmer for another 3-5 minutes. Then remove the lemon and cool the syrup.
- Pour the finished blueberry delicacy into sterilized bottles, close the lids tightly and store in the refrigerator or deep cellar.
With gelatin
Another version of jelly-like blueberry jam. The preparation process is not very long, and the result will delight you all winter until you eat it. Thanks to gelatin, it will acquire the desired thickness in a shorter time.
Ingredients:
- Blueberries – 1 kg
- Sugar - 0.75 g
- Gelatin - 1 teaspoon
- Water – 100 ml
Cooking method
1. Mix berries with sugar in a bowl or saucepan and stir. Leave until the blueberries release their juice. Then put it on low heat. After about five minutes from the start of cooking, all the sugar should dissolve. Bring the brew to a boil and, stirring occasionally, cook for 20 minutes. At the same time, do not forget to remove the foam.
2. Dissolve gelatin in warm water, stir and let stand for a while. Then pour it into the jam and cook for 2 minutes. After this, put it in jars and close the lids. Turn them over and leave to cool. It will thicken as it cools.
Well, dear friends, today you have learned several interesting recipes and will be able to make wonderful blueberry jam for the winter. And how you will prepare such a delicacy is up to you. But I recommend exploring all options.
Good luck with your preparations!
Sugar-free jam recipe
Making jam for the winter without sugar is very simple. This is especially true for people with diabetes or on a diet. In order to prepare jam according to this recipe, you need to prepare:
- 15 g jellyfix;
- 1 kg blueberries.
Cooking method:
When the berries are sorted and washed, they are placed in a colander. After this, the berries are scalded with boiling water. Next, they are placed in a saucepan and left on low heat until the berries begin to release juice. As soon as everything starts to boil, jelly fix is added to the pan. All ingredients must be mixed well and placed in jars. Jam prepared according to this recipe can be consumed immediately or stored in a cool place until winter.
Five minutes in the form of jelly
Here's another five minutes for you. This recipe, thanks to the addition of pectin, will give you a jelly-like blueberry product for the winter. It is great for various sweet baked goods, such as cakes or pies. You can make a wonderful fruit drink from it or add it to a milkshake. Yes, a lot of things are possible...
Ingredients:
- Blueberries – 1 kg
- Sugar – 1 kg
- Pectin – 1 sachet
- Water – 100 ml
Cooking method
1. Place blueberries and sugar in equal proportions in a bowl and blend with a blender until smooth. Then place on the stove over low heat.
2. Pour water into a small saucepan and add a bag of pectin. Mix well and put on fire. Stirring constantly, bring to a state close to boiling. Then pour the mixture into the already heated jam and stir.
3. Stirring constantly, bring the blueberries to a boil and cook for no more than 3 minutes. Then immediately pour the treat into clean, sterile jars, which should be prepared in advance. Next, store in a cool place.
Quick blueberry jam for the winter
Preparing this recipe takes no more than half an hour. There is no need to use pectin or gelatin. This blueberry jam can be prepared for the winter or used immediately after preparation. To prepare it you only need 3 ingredients:
- 2 kg blueberries;
- 2 kg granulated sugar;
- half a liter of water.
To make jam, you need to follow simple rules:
To start, the main ingredient is sorted out, washed and dried. All ingredients need to be cooked in a large container with high sides.
First of all, the blueberries are pressed until smooth. To do this, you can use a masher, but to make the mass as puree as possible, it is better to use a meat grinder or blender.
According to the recipe, the syrup is first prepared, so water is poured into the pan, brought to a boil and combined with sugar. As soon as the sand has dissolved, it is boiled for another couple of minutes, after which the berry puree is added. Once the mixture boils over medium heat, it needs to be boiled for another 15 minutes. To prevent the jam from burning, you need to stir it from time to time. You definitely need to remove the foam.
The jam should be poured while hot and only into heated jars. As soon as the jam is rolled up, the jars are placed upside down under a warm blanket. After a day, the jam can be used immediately or placed in the pantry for storage. If you choose plastic containers for storage, then the jam should be left in a cool place. The shelf life of this blueberry delicacy is at least a year.
Unusual blueberry jam in a frying pan
Another way to cook five-minute blueberries is to cook them in a frying pan.
What you will need:
- 500 g blueberries;
- 500 g sugar.
Cooking procedure
- Wash the blueberries, let the water drain, and dry on a towel.
- Place the berries in a bowl, add sugar and stir. Transfer to the pan. Let stand for about 20 minutes until the fruits release their juice.
- Place over medium heat, bring to a boil, cook, stirring, for 5 minutes. Then remove from the stove and leave for three hours. Then return to the stove, bring to a boil, cook for five minutes, then cool for 3 hours. Repeat again and pour the hot jam into the jar.
How to make homemade jam with whole berries
Recipe note! Yield: 2700 ml.
A beautiful, aromatic and very tasty delicacy. Be sure to try making confiture using this technology.
Set of ingredients:
- 1.5 kg of sand;
- 3 kg blueberries.
On a note! Housewives do not always follow the exact sand consumption in the recipe. How much sugar you need often depends on the “sweetness level” of the berry.
Cooking method:
- Place the berries in a saucepan and add sugar. Put everything on the fire, bring to a boil.
- Boil for 20 minutes after boiling, stirring occasionally. Then pour into sterile jars.
No cooking with blender
Blueberries are rich in potassium, magnesium and sodium, and also contain a huge amount of other beneficial microelements.
In order to preserve all this useful diversity, as well as the natural taste and aroma of the berry, some housewives refuse to cook jam in favor of preparing it in a cold way, without cooking.
Cooking time: 10 hours.
Servings: 2.
Ingredients:
- Blueberries – 1 l;
- Granulated sugar – 1 kg.
Cooking process
- Sort through blueberries: remove twigs, cuttings, debris, throw away depressed, rotten, overripe and unripe berries. Wash the fruits under cold running water, place in a colander, and let the water drain. Place the berries on a clean, dry towel and let air dry.
- In a deep enamel bowl, lay blueberries and granulated sugar in layers and grind with a blender. If desired, the amount of sugar can be increased by a maximum of another 200 g.
- Leave the dishes with berries for 9-10 hours at room temperature. The pan needs to be shaken from time to time so that the berries are mixed and release juice, which will dissolve the sugar crystals.
- Wash jars and lids with baking soda, rinse and dry. Treat the jars with steam and boil the lids for 2-3 minutes.
- After the time allotted for soaking the berries with syrup has passed, pour the finished cold jam into jars. You can sprinkle a thin layer of sugar on top of the jam in each jar to form a sugar plug that will protect the jam from souring.
- Seal the jars hermetically with screw, seam or nylon lids. Store the product in the refrigerator or cellar for 1 year.
- Use in baking, fruit drinks, add to porridge, pancakes or pancakes.
Bon appetit!
Video recipe
I suggest watching a video recipe for jam, prepared in an unusual and common way. There is no need to cook the berries themselves, but the process will take some time.
You will need ingredients based on 1 kg of blueberries - 1.5 kg of sugar. You will learn the cooking method by watching a detailed video.
After this processing option, blueberries remain fresh and turn out incredibly tasty. In this case, the berries do not burst and remain intact.
From blueberries and currants without cooking
If you want a super-vitamin winter dessert, combine two healthy berries together - black currants and blueberries.
I suggest preparing it without cooking in order to preserve all the beneficial vitamins to the maximum.
The proportions of berries in this jam can be made differently, depending on how much you have on hand.
Ingredients:
- blueberries – 0.5 kg
- black currant -1 kg
- sugar - 1.5 kg
How to cook
- Wash the berries, dry well and chop in small portions, adding sugar. This can be done using a blender, in a food processor, or by twisting through a meat grinder.
- Mix everything well and leave at room temperature until the sugar is completely dissolved. Stir it periodically so the sugar will dissolve faster.
- Transfer the prepared blueberry-currant jam into sterile jars and close the lids. Since this jam is prepared without cooking, it should only be stored in the refrigerator.
The assortment can be made not only with currants, but also with lingonberries, cranberries, and strawberries.
Natural blueberry jelly
Blueberry jam with whole berries in jelly form is very tasty. To prepare it you need to have the following ingredients on hand:
- 5 cups blueberries;
- 3 glasses of water;
- 7 glasses of sugar.
Making this jelly is very simple:
To begin with, as in other recipes, the berries are sorted out and washed well. First of all, water is placed in the pan and brought to a boil. Afterwards, blueberries are placed there. When the berries boil, sugar is added. The pan is removed from the heat only after everything has boiled for another 10 or 15 minutes with all the ingredients. From time to time the mass is stirred and the foam is removed.
The jam is poured while still hot. As a result, the delicacy prepared according to this recipe preserves the integrity of the berries, and the liquid takes on a jelly-like shape. Store it in a cool place.
How to cook without sugar
Quite an unusual recipe, which, nevertheless, is not difficult.
You will need:
- 1 kg blueberries,
- beet juice (2 tablespoons)
- citric acid on the tip of a knife.
Preparation
- It is necessary to ensure that the berries are ripe, then peel them, rinse and place on a sieve.
- Also clean the beets and squeeze out the juice. Since it noticeably stains the skin of your hands, it is better to have any gloves with you (except rubber ones).
- Pour beet juice over the blueberries, add citric acid and cook over low heat for 5 minutes, waiting until it boils.
Pour the sweetness into containers and wait until it cools down.
Sugar free method
For those who are on a diet or stick to a healthy diet, there is one healthy recipe for making jam without added sugar. There is nothing in the finished product other than benefits, and you can eat it without any fear for your figure. Instead of sugar, use beet juice, it will add a little pleasant sweetness to the berries.
Compound:
- 1-1.2 kg blueberries;
- 200-230 ml of freshly squeezed beet juice;
- citric acid - on the tip of a knife.
How to cook:
Rinse the blueberries and place in a saucepan. Peel 3-4 large beets, cut into small cubes and pass through a juicer or meat grinder. Pour the resulting juice into the pan with the berries. Crush the mass a little with a wooden masher and add citric acid.
Place the pan on the stove, turn on the heat and bring to a boil. Cook the jam for at least 5-6 minutes with constant stirring, skim off the foam with a spoon.
After 5 minutes, remove the pan from the stove, and pour the berry mass into a sterilized container. When the container with the finished product has cooled, store the delicacy in the refrigerator or cellar.
On a note! Citric acid acts as a preservative, so the product has a shelf life of at least 1 year.
With beet juice
Another sugar-free dessert option that will appeal to those who are on a diet and struggling with excess weight. Citric acid, which is used during cooking, serves as a preservative, which increases shelf life and allows you to make preparations for the winter.
What you will need:
- 1 kg blueberries;
- 1 glass of freshly squeezed beet juice (to prepare it you will need 3-4 large beets);
- citric acid on the tip of a knife.
Cooking process
- Peel the beets, cut into pieces, pass through a meat grinder or use a juicer to extract juice.
- Prepare the blueberries and place them in a saucepan.
- Pour beet juice into the berries, crush with a masher, then add citric acid.
- Place on the stove, bring to a boil, then cook for five minutes. Turn off the heat and pour the jam into jars, seal, cool and put in a cool place.
Classic recipe
The classic blueberry jam recipe includes:
- 2 kg of berries;
- 700 g sugar;
- half a teaspoon of lemon juice;
- liter of water.
Preparation:
This recipe can be prepared for the winter. To begin with, the blueberries are sorted, washed and crushed in a blender. At the same time, only 2 glasses fit there. Afterwards, sugar and water are placed in the pan, and after the syrup is obtained, chopped blueberries are placed there. As soon as everything boils, pour the remaining berries into the pan. All ingredients are boiled for 25 minutes, and only at the end lemon juice is added. The hot mixture is poured into the jars and left under a warm blanket until it cools.
Recipe with honey and rum
For those who care about their health and want to eat only healthy desserts, we will tell you how to make blueberry jam for the winter not with sugar, but with honey.
Ingredients:
- Blueberries – 1 kg
- Honey (herbs) – 1 tbsp
- Rum – 2 tbsp
Preparation
- Sort the berries, wash them very well, place in a colander and let the water drain.
- Place in an enamel cooking bowl and mash a little, without turning the semi-finished product into porridge.
- The berries just need to release their natural juice.
- When this happens, place the container on the stove and, stirring constantly, bring to a boil.
- Then reduce the heat to almost a minimum and carefully begin adding honey one tablespoon at a time, mixing the fruit mass very thoroughly each time.
- Finally, pour in the rum and stir again with a large wooden spoon.
- Place the hot jam into sterilized jars, seal with metal lids and turn upside down.
- When the treat has cooled, put it in a cool, well-ventilated place.
Recipe with lemon juice
If you prefer a slightly sour aftertaste rather than sweetness, add a little lemon juice when preparing the treat. Lemon juice will dilute the sweetness and make the jam more aromatic, resulting in a finger-licking taste!
Compound:
- blueberries - 2 kg;
- 2 tbsp. lemon juice;
- 800-870 g granulated sugar;
- 100 ml water.
How to cook:
Place the prepared berries in a deep bowl and grind with a blender for at least 3-5 minutes to obtain a homogeneous mass.
Pour water into the pan, pour sugar into it, but not the whole amount, but about 1/4 of it. Turn on the heat; when the water boils, the sand will begin to dissolve. Cook the syrup for another 4-5 minutes, you need it to thicken a little.
Carefully transfer the berry mass from the cup into the syrup and stir well. Continue cooking the contents of the pan for another 15-20 minutes, and then pour in the lemon juice. It is better to take freshly squeezed juice, then the aroma will be more concentrated. Then turn off the heating and pour the finished product into a sterilized container.
Blueberry-lavender jam with honey and lemon
Blueberry jam is one of the most popular and quickly eaten treats in our family. Last year I discovered that blueberries pair really well with lavender.
I know most people don't associate lavender with food. It is one of those herbs that is widely used in aromatherapy and cosmetics.
However, when used with the right foods and in the right quantities, it imparts a slightly floral yet nutty flavor to dishes.
I also used honey as a sweetener in this recipe. Honey goes well with lavender, as well as blueberries.
Ingredients:
- Blueberries - 1 kg.
- Honey - 650 gr.
- Lavender - 1 tbsp. l. fresh buds
- Lemon - 1/2 zest and juice 1 pc.
Preparation
1. Grind the lavender buds in a mortar and pestle. Set aside. Place one ceramic or glass plate in the freezer. Later we will need it to test for the readiness of the jam.
2. Sterilize the jars and lids in any way convenient for you: in the oven, steamed, in the microwave or in boiling water.
3. Add blueberries, honey, lemon juice and zest to a large, wide saucepan or enamel bowl. I find that using a wide container for small batches speeds up the cooking time. As the jam cooks, foam will form. It needs to be removed. It does not affect the integrity of the dessert in any way, but makes it less attractive.
4. As your jam begins to thicken, remove a plate from the freezer and place a spoonful of jam on it. Return it to the freezer for two to three minutes. Remove the plate from the freezer and gently push the jam in with your fingertip. If it crumples a little, then the treat is ready. If not, continue cooking for a few more minutes and repeat the test.
While you are testing for doneness, remove the jam from the stove to prevent it from burning.
5. Once the jam is ready, add chopped lavender to it and mix well. Then place it in sterilized jars and close or roll up the lids tightly. This dessert goes well with toast, muffins, buns or ice cream. Make a few extra jars and gift them to your family or friends.
What a large selection of recipes we have today. As you can see, preparing blueberry dessert is not at all difficult. Choose for yourself one or more of the most delicious recipes, in your opinion, and be sure to prepare a healthy treat. For me, they are all good and each has its own zest.
I wish you pleasant sweet preparations!
Blueberry and apple jam
Blueberry-apple dessert prepared according to this recipe turns out to be very aromatic, moderately sweet, not cloying and very tasty.
Ingredients:
- Blueberries - 1 kg.
- Apples (red) - 4 pcs.
- Sugar - 1 kg.
- Cinnamon (ground) - 1 tsp.
- Nutmeg (ground) - 1/2 tsp.
Preparation
1. Apples must be washed, dried and peeled. Then we cut them into cubes.
2. We sort out the blueberries, wash them and dry them.
3. Combine berries, apples, granulated sugar, cinnamon and nutmeg in a deep container.
4. Bring all ingredients to a boil over low heat. At the same time, do not forget to stir constantly. After boiling, cook for 2-3 minutes and remove the finished jam from the stove.
5. Pour the jam into sterilized jars and close with screw caps.
Preparing jam with the addition of jellyfix
With this recipe you can prepare thick jam in a few minutes and in just one step. And Zhelfix pectin, a natural thickener obtained from apples and citrus fruits, will help you with this. In addition, you can preserve maximum vitamins during heat treatment of berries.
Ingredients:
- Blueberries - 1 kg.
- Sugar - 700 gr.
- Zhelfix 2:1 - 0.5 sachets
Preparation:
1. Sort through and wash the berries well. Then we transfer them to a deep container and lightly crush them with a mashed potato masher or pass them through a food processor.
2. Add half a bag of pectin, mix and put on low heat. Bring to a boil, stirring constantly.
3. When the berries have boiled, add granulated sugar and bring to a boil again, stirring constantly. Cook the berries for 1-2 minutes until the sugar dissolves and remove from heat.
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4. Place the jam in sterilized jars and close tightly with screw caps.
Thick with orange
I bring to your attention an original and unusual jam with an exotic aroma.
The combination of these two healthy components makes the dessert doubly healthy, as blueberries and oranges contain large amounts of vitamin C.
And as we know, this vitamin strengthens the immune system, which is very important in the cold season.
Ingredients:
- Blueberries - 1 kg.
- Sugar - 1 kg.
- Orange - 2 medium or 1 large
Preparation
1. Wash and dry the orange. Cut off the peel and film from the orange and cut into slices. Cut the slices into cubes.
2. We sort out the blueberries, wash them and leave them in a colander to drain. Then combine them with chopped orange cubes. Sprinkle everything with granulated sugar, mix gently and cover with cling film. Leave it like this for 5-6 hours so that the berries and citrus release their juice.
3. Meanwhile, wash the jars and lids with baking soda and sterilize them.
Sterilization of jars can be done in the oven for 10-15 minutes at 120-150ºC, in the microwave for 3-4 minutes at a power of 700-800 W, steamed for 10-15 minutes or in boiling water for 10-15 minutes. Depending on what is more convenient for you.
In this case, this process is shown in boiling water.
4. Place the berry-citrus mixture on the fire and bring to a boil, stirring constantly. After boiling, cook the jam for 20 minutes until thickened.
5. Turn off the stove and pour the finished dessert into prepared jars.
Unusual recipe with zhelfix
If you like jam more than preserves, then use zhelfix when cooking. When it is added, it takes much less sugar to prepare than when preparing regular jam, and the cooking time is no more than 10 minutes. You can put the finished jam as a filling in pies, buns and any other baked goods.
Compound:
- blueberries – 1-1.2 kg;
- 350-400 g sugar;
- Zhelfix – sachet (10-12 g).
How to cook:
Rinse the berries well under water, dry and transfer to a blender cup. If you have an immersion blender, then transfer the berries to a cup and grind until smooth. Grind for at least 3-4 minutes so that the color and consistency of the jam is even. Place the berry puree in a saucepan and place on the stove to heat.
Mix Zhelfix with 2 tablespoons of granulated sugar and after the contents of the pan boil, pour the powder into the mass and stir quickly. Cook the jam for 3-5 minutes from the moment you add the gelfix, then remove the pan from the heat.
Without waiting for it to cool, pack the hot jam into the prepared container, turn the jars upside down and cover them with a towel. When the jars have cooled, put them in a cool place.
Advice! When sealing jars, use airtight lids, then the jam will be stored for up to 2 years.
With added mint and lime
Mint Lime Jam, or Blueberry Mahito Jam as it's also called, is a fun summer twist on a traditional dessert.
Of course, classic blueberry jam is incredible in its taste, but adding lime and mint takes it to a completely different level of flavor. Jars of such delicacy are unlikely to survive winter.
Ingredients:
- Blueberries - 1 kg.
- Sugar - 500 gr.
- Zest of 3 limes
- Lime juice (freshly squeezed) - 60 ml.
- Mint (fresh) - 4 sprigs
Preparation
1. First of all, we sort out the blueberries: remove leaves, twigs, rotten or unripe berries. Then wash it and dry it. Prepare the mint sprigs, wash and dry the limes and sterilize the jars with lids.
2. Place clean berries, sugar, lime zest and juice in a large container. Turn on the stove over medium heat and bring all our ingredients to a boil, stirring occasionally to prevent them from burning.
3. Add mint sprigs and cook the jam for 30-40 minutes until thickened. Do not forget to constantly stir and remove the resulting foam.
Depending on how large the mint sprigs are, you may not want to keep them in the container throughout the entire jam making process. Check the dessert for taste periodically. When the jam has a mint flavor to your liking, remove the sprigs from the container.
4. Pour the finished jam into sterilized jars and close with sterile lids. Store the jam in a cool, dry place, like a pantry, and consume within 1 year.
Recipe with added gelatin
To give the jam a thick, appetizing consistency, add gelatin during cooking. Gelatin will make the syrup viscous, and the cooked delicacy can be added as a berry filling to pies, dumplings, and baked goods. The yield of the finished product is 500-550 g from the specified amount of ingredients.
Compound:
- blueberries - 1-1.2 kg;
- granulated sugar - 4 cups;
- tsp gelatin.
How to cook:
Place the berries in a saucepan and add sugar. Leave the berries for 1-1.5 hours and then put on fire.
During the heating process, the sugar will begin to dissolve in the juice, so you need to stir the mass so that it does not burn. Cook the mixture for 15-20 minutes from the start of boiling.
Dissolve gelatin in 100 ml of warm water. Pour water and gelatin into the jam in a thin stream, stirring constantly. Continue cooking for another 10 minutes, then remove the jam from the heat. After cooling, it will become even thicker than immediately after cooking.
Pour into small sterilized jars, roll up the lids and put them under a blanket to cool longer.
With raspberries for the winter
If you want another assorted option, combine raspberries and blueberries, it will be a healthy, tasty jam with a pleasant raspberry aroma.
Ingredients:
- blueberries - 500 gr.
- raspberries - 500 gr.
- sugar - 700−800 gr.
How to cook
- Prepare the berries, put them in a bowl in which you will cook the jam, and cover with sugar.
- As soon as the berries release their juice, cook. Cook for 15 minutes, skimming off the foam and remove from heat. We will cook again as soon as the jam has cooled and again for exactly 15 minutes.
- Cool and set to cook a third time. When hot, place into jars.
Raspberry-blueberry jam can also be prepared without cooking.
Blueberry jam made from raspberries, strawberries and wild strawberries
The following option will help give us a storehouse of vitamins, because these are three of their special berries such as wild strawberries, raspberries and strawberries. And of course, the main king in this dish is blueberries; they are used most of all, although this can be changed. The main thing is to maintain the proportions of sugar and lemon juice.
We will need:
Stages:
1. Wash all the berries such as raspberries, strawberries, blueberries and wild strawberries and shake them in a colander. Cut off the stems of strawberries and strawberries.
2. Then put all the products in one bowl and add sugar. By the way, if you find large red berries, you can cut them into pieces. Stir and let the mixture sit for 2 hours.
3. After cooking the jam on the stove, turn it to medium until done. That is, after boiling for 5-10 minutes, and at the end pour in lemon juice. Transfer the finished dessert hot into jars and cover with lids. Store in the cellar. Have fun!
With strawberries, wild strawberries and raspberries
This delicacy, a combination of blueberries, strawberries, wild strawberries and raspberries, is one of the most delicious and aromatic. There is nothing complicated about making jam. Everything is very easy and simple. This dessert can pleasantly surprise even the most picky gourmet.
Ingredients:
- Blueberries - 1 kg.
- Strawberries - 500 gr.
- Strawberries - 500 gr.
- Raspberries - 500 gr.
- Granulated sugar - 2.5 kg.
- Lemon juice - 1 tbsp. l.
Cooking method
1. We sort all the berries and wash them in cold water. Place them in a colander to drain the water completely.
2. Cut off the stalks of strawberries and cut each berry into 4 parts. Then transfer it to a deep bowl, add sugar and mix. Leave it for an hour so that the strawberries release juice.
3. After an hour, transfer all the berries into a deep saucepan and place on low heat. Add lemon juice to them and cook for 20-25 minutes, stirring constantly, until thickened.
4. Pour the jam into dry, sterilized jars and close with lids.
How to make jam in a slow cooker
This blueberry dessert in a slow cooker is easy to prepare and takes a minimum of your time. While it is preparing, you can do other household chores. Its consistency is slightly different from what is cooked in the usual way; it is denser. A multicooker of any size and model is suitable for its preparation.
Ingredients:
- Blueberries - 1 kg.
- Sugar - 500 gr.
- Juice of half a lemon
Preparation:
1. We sort the berries, wash and dry them. Place them in a multicooker bowl, add sugar, squeeze out lemon juice and mix. Wait until the berries release a lot of juice. If desired, you can add more lemon zest.
2. Then close the multicooker, turn on the “Stew” mode for an hour and a half and you can start preparing the jars and lids.
3. After an hour and a half, switch the multicooker to the “Steam” mode and set the timer for 1 minute. After this, our jam is ready. We put it in jars and close it with screw or tin lids. Turn the jars upside down and make sure the lids fit snugly on the jars without leaking.
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4. Place the completely cooled jam in the pantry or cellar.
