Blueberry jam for the winter

Blueberry jam is an excellent vitamin dessert that can be prepared for the winter during the berry season. It is prepared for every taste: classic, simplified or not requiring boiling at all, flowing or thick, from whole or pureed berries, with and without various additives. One thing is invariable: no matter which option the culinary prefers, the result will definitely be a healthy, tasty and fragrant sweetness with the aroma of summer.

Why is blueberry jam useful?

Blueberries are a real storehouse of useful properties, many of which are preserved even in the form of jam:

• vitamins C and K, contained in the pulp of this berry in significant quantities, as well as a number of amino acids - natural antioxidants that prevent cell aging, improve memory and brain activity, remove radioactive compounds from the body;
• organic acids have a beneficial effect on the functioning of the stomach, intestines, liver and gallbladder, increase appetite;
• the presence of vitamin E in the composition supports vision and improves skin condition;
• thanks to saponins, the risk of inflammatory processes decreases;
• pectins cleanse the body of toxic substances;
• Betaine, which has an anti-sclerotic effect, lowers the level of harmful cholesterol in the blood;
• a wide range of trace elements (first of all - potassium and calcium, as well as iron, sodium, magnesium and phosphorus) regulates the function of hematopoiesis, strengthens the walls of blood vessels, normalizes metabolic processes.

It is not recommended to use blueberry jam and fresh berries:

• lactating mothers and children under 1.5 years of age: this product can cause diathesis in babies;
• people prone to allergies, as unpleasant consequences can manifest themselves in the form of skin irritation, runny nose or itching.

Features of making blueberry jam for the winter

In order for the jam to please with its excellent taste and does not disappoint during storage, first you should take a responsible approach to the choice of the main ingredient:

• you need to buy hard, strong berries with a solid blue skin color and a weak whitish bloom on it;
• suitable blueberries will not stick together (this can be seen if you shake the package slightly);
• berries should not be crushed or damaged, as well as have traces of mold or rot;
• if you are going to buy frozen blueberries, you need to make sure that they lie loose in the briquette, in bulk, without forming large pieces - that is, they have not been frozen again.

Before making blueberry jam, you should sort it out, removing spoiled specimens, leaves, stalks, and then rinse under running cold water.

It is not recommended to use copper or aluminum dishes for the preparation of berry blanks. It is best to choose wide brass, steel or enamelled pots or basins.

You need to pack blueberry jam for long-term storage in glass jars, cleanly washed with soda in warm water and heated over steam (5-7 minutes) or in an oven (about 10 minutes with a gradual increase in temperature from 100 to 180 degrees).

It is advisable to boil the tin lids with which the container is to be rolled up or screwed up for 5-10 minutes.

Blueberry jam "Pyatiminutka"

Many valuable substances remain in this jam, since it spends only five minutes on the fire:

• 1 kg of washed and sorted berries should be covered with the same amount of sugar;
• leave for a day so that they let the juice out;
• put the container with the mass on moderate heat and, stirring constantly, let it boil well;
• boil for 5 minutes, turn off the heat;
• immediately pour into sterilized jars, close the lids, wrap with a warm blanket and allow to cool.

A simple blueberry jam recipe

Blueberry jam according to this recipe is really simple: nothing is required except the berries themselves, sugar and a small amount of water. It will take a little longer to cook it than "five minutes", but the cans are then safely stored on the shelves in the pantry.

Preparation:

• put the prepared berries in a cooking bowl;
• separately in a saucepan, heat the water, add sugar and, stirring, wait until it dissolves and boils;
• pour the prepared syrup over the berries and let stand for 10 minutes;
• put the basin on the stove, bring the jam to a boil and cook on the lowest heat for 20 minutes, stirring it from time to time and removing the froth;
• spread hot in sterilized jars, roll up, wrap and allow to cool.

Thick Blueberry Jam Recipe

Many people like blueberry jam thicker - such that, as they say, "there is a spoon." Its secret is also simple: more sugar goes there and no water needs to be added.

Preparation:

• pour sugar into a container with berries;
• slightly mash them with a potato crush - so that about a third is crushed;
• let stand for half an hour in order for the juice to separate;
• put on the stove, bring to a boil and cook for about 15–20 minutes;
• packaged in ready-made jars, cork with lids and let cool (in a blanket).

Frozen Blueberry Jam

If you want to cook blueberry jam, but the berries are not fresh, but frozen - no problem! The delicacy will turn out to be no less tasty. At the same time, the berries do not even have to be washed and sorted - after all, they went through this stage of preparation before going to the freezer.

Preparation:

• pour the berries into a container, cover with sugar;
• keep on low heat, stirring from time to time, until boiling;
• remove the froths, turn off the stove and let the jam cool completely;
• once again bring the mass to a boil and keep for 7-10 minutes on a medium flame, not forgetting to stir;
• Put the finished product in sterilized containers, seal and leave to cool.

This will allow you to check the tightness of the closure and, moreover, will additionally warm the inner side of the covers.

How to make honey blueberry jam

Honey added instead of sugar and a small amount of rum will help to complement the usual taste of blueberry jam with exquisite notes.

Preparation:

• the berries must be warmed up over low heat until the juice is released;
• honey (pre-melted) should be added to them and mixed;
• boil the mass for 5 minutes (from the moment it boils);
• pour in rum, mix and keep on fire for no more than half a minute;
• pour into prepared cans, closing them with lids (nylon or metal);
• store the cooled jam in the refrigerator.

Blueberry jam with gelatin

Delicate, quivering blueberry jelly, flavored with lemon juice, will appeal to many, especially children.

Preparation:

• pour the berries with water - so that the liquid completely covers them;
• boil and boil for a couple of minutes;
• drain the broth through a sieve;
• rub the berries through a wire rack and add to it;
• Dissolve gelatin in 2 tbsp. l. cold water, add to the slightly cooled broth and mix thoroughly;
• pour in lemon juice;
• strain the mass and pour into small, cleanly washed jars;
• sterilize the product in a water bath, covering with metal lids;
• after the end of the process, roll up the cans, wrap them tightly (in a warm blanket) and allow to cool completely.

Blueberry jelly (with gelatin)

In order to get an excellent berry jelly, you can use "Zhelfix" - a thickener based on natural pectin. It significantly reduces the time for making blueberry jam, retains its taste and color well.

Preparation:

• lightly press down the berries with a pestle or crush, so that the juice is released, put on the fire and boil for 1 minute;
• grind the mass with a blender;
• mix "Zhelfix" with 2 tbsp. l. sugar and add to blueberry puree;
• bring to a boil over medium heat, add the remaining sugar and cook, stirring occasionally, for 5 minutes;
• at the end of cooking, remove the foam;
• put the mass in sterilized jars, twist, leave to cool.

Blueberry jelly without gelatin

Blueberry jelly can be made without adding gelatin or thickeners. This berry is rich in its own pectin, which will help the product maintain its density and thickness. However, in this case, more sugar will be required, and the boil time should also be increased.

Preparation:

• chop berries (pre-prepared) in mashed potatoes;
• add sugar and citric acid to the mass;
• put on the stove and after boiling, cook for 20-30 minutes over low heat, stirring and making sure not to burn;
• Pour the boiled thick mass into sterilized jars and roll up tightly.

How to keep maximum vitamins

The so-called "live jam" undoubtedly has a number of advantages over preparations that require boiling.It fully retains the beneficial and nutrients that raw berries are rich in, and does not require additional time spending while standing at the stove.

But it should be borne in mind that the shelf life of such a jam is short. In addition, at the stage of preparation, blueberries should be carefully sorted out, rinsed and dried. Even one low-quality berry can completely ruin the resulting product.

Uncooked blueberry jam

Of course, according to this recipe, blueberry “jam” can be called such only conditionally - after all, in fact, the berry remains raw. However, this preparation for the winter is extremely useful and tasty. The hostess should definitely devote time to her during the season, along with traditional jam.

Preparation:

• bring water to a boil, add sugar and dissolve in it, add citric acid;
• sterilize and dry the container for storing the workpiece;
• put the berries in a jar, pour hot syrup and roll up;
• after cooling, place the resulting "jam" in the refrigerator.

Blueberries in sugar

Fresh blueberries in sugar are a real treasure trove of vitamins and a feast of taste, reminiscent of the generous abundance of summer in the harsh winter. It should not be boiled, but must be frozen.

To do this, you should fill the container layer by layer with the berries, previously slightly mashed in a bowl, sprinkling the layers with granulated sugar. After that, the container must be tightly closed and placed in the freezer.

Blueberries, mashed with sugar

You can make sweet blueberry puree for the winter using a blender or a sieve. The more sugar is added to the workpiece, the longer it can be stored. Most often, the recommended ratio of berries and sugar in such recipes is 1: 1.

Preparation:

• grind the berries into a homogeneous mass (if a sieve is used, you will need to discard the cake);
• add sugar (to taste) and a little citric acid to the puree;
• transfer to a clean jar, close the lid;
• store the finished product in the refrigerator.

Assorted berries, or what can you combine blueberries with

Blueberry jam does not have to be mono. A culinary specialist can apply a little imagination by combining it with other berries or spices.

You can, for example, make blueberry jam with mint, as shown in the video:

This berry is also excellent "friends" with wild strawberries, blueberries, cranberries, strawberries, raspberries. She makes a very tasty ensemble with apples and citrus fruits. As for spices and spices, most often, in order for the blueberry jam to acquire an original aroma, they use ground cinnamon, vanillin, ginger (in powder form), crushed cloves, lemon or orange zest.

Blueberry and apple jam

It is not difficult to make thick blueberry and apple jam. It will delight you with its original taste and pleasant aroma. At the same time, the given ratio of ingredients makes it much cheaper than a similar product, which contains only blueberries.

Preparation:

• grate washed apples (on a coarse grater), cover with sugar and set aside for a quarter of an hour to let the juice start;
• boil them for about 20 minutes;
• chop using an immersion blender, and keep on fire for another 15 minutes;
• add blueberries and grind the mass again with a blender;
• let it boil over low heat for 20 minutes;
• put hot jam in sterilized jars, roll up thoroughly and let cool.

Blueberry jam with orange

Blueberry jam with the addition of orange juice is not only unusual in taste, but also extremely useful: all its main components are famous for their high vitamin content.

Preparation:

• in a saucepan, heat a mixture of lemon and orange juices, dissolve sugar, add cinnamon and zest;
• pour the prepared berries with syrup, wait until it boils, and keep it on low heat for about 10 minutes, stirring from time to time;
• let the mass cool well (about 12 hours);
• boil it again and, stirring, wait until it thickens;
• remove the cinnamon stick;
• pour hot into containers and roll up.

Blueberry jam in a slow cooker

An excellent assistant for a modern housewife who is going to make blueberry jam will be a slow cooker. It will significantly save time and eliminate unnecessary hassle: there will be no need to constantly monitor the berry mass, stirring and removing the foam.

Preparation:

• pour berries into the multicooker bowl;
• add sugar, stir;
• close the lid and set the device to the “extinguishing” mode for 2 hours;
• Arrange the ready-made jam in jars while hot and twist.

Terms and conditions of storage of blueberry jam

The rules for storing different types of blueberry jam are easy to remember. Here's what you need to know:

• "Live" blueberry jam (just like "five minutes") must be kept in the refrigerator;
• the frozen product is recommended to be consumed within 8-10 months;
• jars with candied berries sterilized in a water bath can be stored in the refrigerator or cellar for about a year;
• Classic blueberry jam is usually enough to be placed in a cool, dark place (on the pantry shelves) and it will remain edible for 2 years.

Conclusion

If possible, you should definitely make blueberry jam for the winter. This berry contains a lot of nutrients and vitamins, most of which can be stored in the harvest. It is enough to choose the right recipe, pay attention to the preliminary preparation of ingredients and processing of containers, adhere to the technology of preparation and storage - and tasty, original, healing jam in the cold season will take pride of place on the table.

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