Common recipes for making blueberry jam for the winter

In the cool season, when there is a shortage of new fruits and berries, homemade preparations, for example, jam, come to the rescue. It’s great served with pancakes and pancakes, used as a layer for cakes, or just as a snack for tea. Try making jam from wild blueberries or blueberries grown on your own plot. This berry contains many vitamins and antioxidants that will help maintain health all year round and will also delight you with its rich taste.

Specifics of making blueberry jam

Berry jam is prepared quite simply and does not require any special skills. But in order for it to have the correct thickness, good taste and be stored for a long time, you need to know certain aspects.

Blueberries are very delicate and require careful handling during picking, washing and drying.
When cooked for a long time, blueberries lose their smell. Add lemon juice and zest, other berries or spices to the jam so that it is not bland.
When preparing home canned food, always use only clean, sterilized containers, and ensure that your hands and all products used are clean.
To get a thick confiture, use gelatin or gelling sugar. The berry itself does not contain substances with a similar effect, as, for example, reddish currants.

How to cook berries

Carefully sort through the blueberries, especially if they are not from your own plot. Remove very soft or unripe berries.

Carefully wash the remaining ones in a colander, being careful not to destroy them. Leave the blueberries to air dry or pat lightly with cardboard towels, then cook according to your chosen recipe.

How to prepare confiture at home

The usual recipe for the winter

1 kg cooked blueberries;
0.8 – 1.2 kg sugar;
2 slices of lemon or 0.25 tsp. citric acid.

To make regular berry jam, place the dove in a bowl or cooking basin, cover with sugar for at least 8 hours, preferably at night (that is, in the dark) . Sugar can be taken from 800 g to 1.2 kg, depending on how sweet you want the jam to be in the end.
After the allotted time, the berries will release juice. Add lemon or citric acid to the container and cook over low heat, stirring and skimming, for about 25 minutes.
Remove the jam from the heat, sterilize the jars using any method convenient for you, pour the berry mixture and roll up.

“Five Minutes”

1 kg of cooked blueberries, can be divided in half with blueberries or strawberries;
1.2 kg sugar;
cinnamon stick.

Place previously prepared berries in a cooking container and cover with sugar for 12 hours.
After this, grind the mixture in a blender, add cinnamon (optional). Place the container on the fire, while constantly stirring, bring to a boil and cook for exactly 5 minutes.
Remove the finished jam from the heat, pour into sterilized jars and roll up using the usual method.

With gelatin

Blueberry jam with gelatin has the thickest, jelly-like consistency. It is great to use for the inside of biscuit rolls, buns, or simply spread on snow-white bread.

1 kg cooked blueberries;
1.2 kg sugar;
3 slices of lemon;
25 g gelatin.

Cover the blueberries with sugar and leave overnight (that is, in the dark) .
Grind the berries with sugar and juice in a blender, add lemon slices and put on fire. Bring to a boil while stirring constantly. When the jam has boiled for 5 minutes, turn off the heat and strain 200-250 ml of water (decoction) through a sieve.
Cool the berry broth to 85-90 degrees. Pour gelatin into it, stir well.
Through a sieve, strain the gelatin broth back into the container with jam. Warm over low heat for about 5 more minutes, without bringing the jam to a boil!
Pour the finished jam into sterilized jars and roll up.

From frozen blueberries

Blueberries can be stored in the freezer for the winter. To do this, they are sorted out, spoiled and unripe ones are thrown away, they are thoroughly washed, dried and placed in bags or plastic containers. You can make jam from frozen blueberries at any time of the year.

75 ml water;
600 g sugar;
500 g frozen blueberries;
lemon, cinnamon optional.

There is no need to defrost blueberries! First, cook the sweet syrup - pour sugar with water in a saucepan or pan with a thick bottom, you can add a couple of tablespoons of lemon juice. The mixture is brought to a boil and simmered over low heat until thickened.
Frozen berries are poured into the bubbling syrup, with constant stirring, bring to a boil and cook for 10-15 minutes.

Storage

In winter, it is best to store jam directly in the apartment (away from heating devices and light) or on a glazed loggia. Rational conditions are temperature 10-15 degrees and low humidity. At temperatures less than 5 or more than 25 degrees, the jam may ferment or become moldy.

Even under perfect conditions, you should not store jam for longer than 3 years, and it will be most useful in the first year after production.

Blueberry and raspberry jam

200 g blueberries, 800 g raspberries, 1 1/2 kg sugar.

Sort blueberries and raspberries, wash and dry.

To make sweet syrup, bring 500 ml of water to a boil, add sugar and boil for 5 minutes. Pour hot syrup over the berries, keep in it until cool and cook until tender.

Place the jam in jars, sterilize and seal tightly.

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Blueberry jam is the most delicious homemade jam!

Blueberry jam is an exclusive delicacy. Partly because of the inaccessibility of the berry, which grows in forests, but more because of its taste and beneficial properties. Thanks to natural sugars, pectin and, especially, ascorbic acid, it increases immunity and has a pleasant sourness that does not allow the dessert to get boring.

How to make blueberry jam?

To the question “how to make blueberry jam?” will answer three favorite methods aimed at preserving their taste and vitamin parameters in berries. In the first, the blueberries are boiled in syrup for 20 minutes, in the 2nd, the “Five Minute” recipe is used, and in the 3rd option, the berries are simmered in pureed form with the addition of gelling agents.

Before preparing blueberry jam, the berries should be sorted and washed. It is better to wash in a colander, dipping the berries a couple of times in a bowl of water.
It is better to cook jam in small portions. This way, the berries will not become overcooked and will retain their aesthetic appearance.
It is necessary to prepare jam in enamel basins. The enamel will not allow the berries to oxidize, and the large bottom will help them quickly warm up from all sides.
To make tasty blueberry jam healthy and low in calories for the winter, you should not use a lot of sugar, it is better to use 1:1 proportions.

Blueberry jam for the winter - recipe

The most reliable method to create storage-resistant blueberry jam for the winter is to boil the berries in sweet syrup. Berries soaked in syrup remain in marketable condition for a long time, do not become soft during the next cooking, and the dessert comes out clear and thick. This preparation can be stored for about 3 years, which is especially important for the rarest berries.

blueberries – 1 kg;
sugar – 800 g;
water – 250 ml.

Pour water over sugar, bring to a boil and cook for 3 minutes.
Pour the syrup over the blueberries and let the berries steep for 30 minutes.
Place on the stove and cook the blueberry jam for 20 minutes.
Pack the roast into sterile jars.

Blueberry jam “Pyatiminutka”

Blueberry jam “Five Minute” for the winter is considered the most useful. Thanks to short-term heat treatment, the berries retain up to 70% of vitamins, their original taste, appearance and are low in calories, as they are prepared with a small amount of sugar. The only negative is the storage space, which is limited to a shelf in the refrigerator.

blueberries – 650 g;
lemon juice – 40 ml;
sugar – 450 g.

Sprinkle the berries with sugar and refrigerate for 10 hours.
After the time has passed, bring the jam to a boil.
Add lemon juice and cook for 5 minutes.
“Pyatiminutka” blueberry jam is rolled into sterile jars and, after cooling, transferred to a cool space.

Blueberry jam with gelling sugar

Technology does not stand still, and now, garden blueberry jam can be created in just a few minutes. Jelly sugar will help with this - a mixture of refined sugar, pectin and citric acid. This composition has the property that it helps to thicken the berry mass in a short time, positively influencing the taste and beneficial properties of the product.

blueberries – 1 kg;
gelling sugar – 1 kg.

Grind the berries with a blender.
Stir berry puree with gelling sugar.
Place on heat, bring to a boil and cook for 5 minutes.
Place blueberry jam in sterile jars and seal.
Keep it upside down until it cools completely and transfer it to a cold space.

Blueberry jam with whole berries

Most housewives want to use delicious blueberry jam not only as a dessert, but also as a topping for baking. To do this, the berries must remain whole and not overcooked. This can be extreme if you follow several rules: you must use unripe berries, cook them in small portions, only in sweet syrup, and for no more than 10 minutes.

blueberries – 850 g;
sweet powder – 750 g;
water – 200 ml;
lemon juice – 60 ml.

Mix sweet powder with lemon juice and cool water.
Bring the syrup to a boil and cook for 5 minutes.
Add the berries and simmer, stirring, for 10 minutes.
Remove the whole blueberry jam from the stove, cool slightly and roll into a sterile container.

Blueberry and raspberry jam

Blueberry jam is a recipe that welcomes all kinds of variability. We are talking about combinations of blueberries with other berries, which is correct, taking into account the high cost and inaccessibility. The same raspberries, taken in a 4:1 ratio with blueberries, will not overpower its natural taste, but will make the preparation more aromatic and financially profitable.

blueberries – 200 g;
raspberries – 800 g;
sugar – 1.2 kg;
water – 500 ml.

Make syrup from sugar and water.
Immerse the berries in the syrup for 3 hours.
After the time has passed, put the jam on the fire and simmer, stirring for 30 minutes.

Blueberry and blueberry jam

Wild blueberry jam is very useful. The same applies to blueberry delicacy. It’s easy to imagine how rich in taste and vitamins the assorted preparation will be. Blueberries will add tartness and sourness, enrich the jam with manganese and protein, and three-stage cooking with interval cooling will take care of their preservation.

blueberries – 550 g;
blueberries – 550 g;
sugar – 2.2 kg;
water – 120 ml.

Sprinkle the berries with sugar and leave for 4 hours.
Place the jam on the stove, add water and cook, stirring, for 5 minutes.
Remove from heat and leave for 5 hours.
Repeat the function three times.
Afterwards, pack into jars and seal tightly.

Blueberry jam with apricots

Blueberry jam for the winter, the usual recipe for which is posted below, is brewed with the addition of fresh thyme and apricot, so it turns out unusual, catchy, fragrant, pleasantly sweet and sour. With all this, the process itself is simple and without infusion, apricot takes only 30 minutes, being a traditional method of making jam.

apricots – 400 g;
blueberries – 100 g;
sugar – 250 g;
sprig of fresh thyme – 4 pcs.

Cut the pitted apricots into slices, add sugar and thyme and leave for 6 hours.
Place the container on the stove and cook for 20 minutes.
Add blueberries and simmer for another 10 minutes.
Pack into sterile jars and screw on the lids.

Recipe for blueberry jam without cooking

Blueberries (jam without cooking) - refers to progressive storage methods. The absence of heat treatment has a beneficial effect on the taste and necessary properties of the berries: they retain freshness and a full range of vitamins. The main thing is to avoid fermentation, the jam must be kept at a temperature no higher than 5 degrees Celsius.

blueberries – 1 kg;
sugar – 800 g.

Using a wood pestle, mash the blueberries into a puree.
Add sugar, stir and refrigerate for 15 minutes.
Grind the mixture through a sieve.
Transfer to a sterile container and store at a temperature not exceeding 5 degrees Celsius.

Blueberry jam in a slow cooker

Almost everyone does not make jam from frozen blueberries, even in a slow cooker, for fear of overcooked berries. All this worry is in vain if you defrost the berries with sugar right in the bowl and add citric acid before cooking. It will keep the berries in shape, and the slow cooker will make sure that during the hour-long simmering, the jam does not burn and thickens.

frozen blueberries – 1 kg;
sugar – 600 g;
citric acid – 10 g.

Sprinkle the frozen berries with sugar and leave in the multicooker bowl until completely defrosted.
As the berries defrost and release their juice, add citric acid and stir gently.
Cook in the “Stew” mode for an hour.
Let the jam brew for 15 minutes, transfer to a sterile container and roll up.

Ordinary recipes for making five-minute blueberry jam, with gelatin and from frozen berries for the winter

Jam made from blueberries is tasty and healthy. You can cook it all year round. In the summer, it is brewed from the freshest berries, and in the winter, from frozen ones. Lemon juice will help revive the taste of sweetness, and jam with gelatin is prepared for the sponge cake layer. The product retains vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and beneficial elements, so on cool winter days the delicacy will help strengthen the body.

1 Specifics of making blueberry jam
2 How to cook berries
3 How to prepare confiture at home
- 3.1 The usual recipe for the winter
- 3.2 “Five Minutes”
- 3.3 With gelatin
- 3.4 From frozen blueberries
- 3.5 Storage

Specifics of making blueberry jam

Jam is made only with added sugar. Berries are allowed to be prepared with other products: raspberries, blueberries, apples, pears, cherries, strawberries.
To improve the taste, add spices: cloves, vanillin, cinnamon, lemon zest.
Cook only on the lowest flame. Together with the foam, all the debris floats to the surface, so the foam needs to be removed.
To ensure that the jam does not have an “iron” taste, it is forbidden to use stainless steel utensils for making it. Perfectly cook in a wide basin. Then the lower layers of the berries will not soften under the weight of the remaining layers.
The product is packaged only in dry and unstained 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.
If desired, sugar can be replaced with gelling sugar or fructose.
Depending on the recipe, on average, cooking takes 20 minutes. The longest preparation will kill most of the vitamins.

How to cook berries

In order for the jam to come out perfect, special attention is paid not only to the production method, but also to the condition of the berries. Fundamental rules:

unripe berries will not be able to fully impart flavor and juice to the jam;
overripe fruits turned into porridge;
It is best to use soft, ripe, beautiful specimens.

The fruits are washed. To avoid destroying them, pour water into a wide basin and add berries. Wash thoroughly. The process is repeated three times. It is not recommended to wash under the tap, because the fruits will fall apart under the pressure of water.
Place on a paper towel and dry.
Most often it is cooked without adding water. The berries are juicy and release a lot of juice during the manufacturing process.
The fruit contains a lot of pectin, which is why the jam retains its intense color and is thick.

If you overdo the blueberries and cook them with spoiled fruits, not only will the taste of the jam be spoiled, but its shelf life will also be shortened.

How to prepare confiture at home

There are various methods for preparing sweets. We offer better options.

The usual recipe for the winter

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

Sort through the fruits. Remove debris and wash berries. Dry.
Warm up the water. Add sugar. Boil the syrup.
Pour over the berries and leave for a quarter of an hour. Boil. Cook for 20 minutes. Remove foam during manufacturing process. The fire should be minimal.
Beat with a blender and boil for 5 minutes. Pour into prepared containers. Roll up.

“Five Minutes”

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

sugar - 1.5 kg;
blueberries - 1.5 kg.

Pour the prepared berries into a high container, sprinkling the layers with sugar.
Shake. Close the lid and put it in the refrigerator. Leave for 13 hours. During this period of time, a sufficient amount of juice will be released, and the sweet crystals will actually dissolve.
Place on low heat. When the mixture boils, boil for 5 minutes.
Beat the mixture and pour into prepared jars. Roll up.

With gelatin

The delicacy comes out thick and dense. Perfectly suitable for the inside of cakes.

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

Pour a small amount of water over the fruits. The liquid should lightly cover the berries. Boil and simmer for 10 minutes.
Drain the juice. It will still be useful. Beat the berries with a blender. Can be passed through a sieve.
Cool the juice to 80 degrees and pour in the gelatin. Set aside for 5 minutes. Strain.
Sprinkle the berry puree with sugar and boil for 5 minutes. Pour in gelatin.
Squeeze the juice from the lemon and pour over the jam. Mix. Pour into dry, sterilized containers. Roll up.

From frozen blueberries

The warm pulp of the berry will delight you with its wonderful taste and smell. The delicacy is perfect for decorating ice cream and desserts.

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

Defrost the berries. To prevent the treat from coming out watery, drain the released liquid.
Following the manufacturer's instructions, soak the gelatin. Set aside for half an hour, then melt in a microwave (microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) oven. Gelatin should not be boiled, otherwise its gelling characteristics will be lost. To ensure that there are no gelatin lumps in the finished dessert, strain through a sieve.
Sort out the berries. Wash and dry. Add sugar and set aside for 5 hours.
When the juice appears, throw the product into a meat grinder and grind. Pour into a saucepan. Boil.
Pour gelatin in a narrow stream. Stir and boil for a quarter of an hour. Set the fire to minimum. The mass will boil down and become thick.
Pour into containers. Roll up.