Blueberry is a very tasty and valuable berry in terms of its vitamin and mineral composition. It grows in various forests of our country and is considered very affordable. In some ways, it resembles blueberries, both in taste and in taste. appearance, however slightly less sweet and larger. And in terms of the content of vitamin C, blueberries are completely ahead of it - once in 5. Among especially valuable properties of this berry is the therapeutic effect that it has on the body: capillary-strengthening and anti-inflammatory, as well as antipyretic. It is believed that it can lower blood sugar levels and is useful in diabetes, as well as gastritis with a low degree of acidity. It is eaten not only fresh, for example, blueberry jam is very common. It has a pleasant sweet and sour taste and a delicate texture.
Traditional jam recipe
How to make blueberry jam yourself? It is no more difficult to do this than any other - raspberry, strawberry, cherry, etc. For one kilogram of berries, you will need about 4 cups of sugar. First you need to prepare the syrup. Pour water into a saucepan (approximately 1.5-1.75 cups for the indicated amount of sugar), boil and cook, stirring, until the sugar dissolves and thickens.
Sort the blueberries, rinse several times and pour over the prepared syrup. She should insist for some time - an hour or two. Then put the saucepan on low heat and cook until the berry is reduced. If desired, during the cooking process, you can add lemon juice and spices, such as cloves. With them, blueberry jam will turn out more fragrant and more interesting in taste. It remains only to pour it into banks and roll it up.
A quick way to make blueberry jam
The previous recipe is suitable for harvesting for the winter. And if you want to enjoy something tasty and healthy at an evening tea party, then you can go the other way - make blueberry jam in a slow cooker. This device is widely used today by housewives and can make a wide variety of dishes. Baking is not the most exotic of them. In order to make jam, you need to use one of the following modes - "Stew" or "Soup". Cooking time should be at least an hour.
Wash and dry the required amount of berries. Dissolve sugar in advance so that it does not stick to the walls of the bowl. For 250 grams you will need a glass of granulated sugar dissolved in 100 grams of water. Fold the blueberries into the capacity of the multicooker, fill with this syrup and select the desired mode. From time to time you will need to open the lid and stir the jam with a silicone spatula, and also remove the foam. The consistency of blueberry jam in a slow cooker will turn out to be slightly different than cooked traditional way. It will be less viscous, viscous. However, there will be more vitamins in it, and less trouble. The best thing is when you need to quickly come up with a dessert for tea.
Other variations
If desired, you can prepare berry platter in the same way, for example, jam from and blackberries. It goes well with these berries and raspberries and currants. A sweet and sour apple, and also a cherry, will give a pleasant taste to the jam. The proportions are the same, just part of the blueberries will need to be replaced with the selected fruits.
Blueberries are healthy wild berry, which means it is very useful. It is dried, wine, jams and other preparations are prepared. But the most delicious is jam. It will delight not only with amazing taste, but also with ease of preparation.
Recipe content:
Going further into the forest at the end of July-August, you can find a huge amount of blueberries. Of course, first you need to eat enough of it, and then boil it delicious jam. In general, blueberry jam is a rare preparation among housewives. However, this berry, incl. and dishes with it, has a mass healing properties. Regular consumption of blueberries - prevention of heart disease, strengthening blood vessels, improving vision and memory, and generally rejuvenating the body as a whole. In addition, the berry prevents the occurrence of infectious diseases, has anti-inflammatory and antipyretic effects, and helps maintain normal weight. Jam is usually served on its own, but it can also serve as a filling for cakes and pies.
How to cook blueberry jam - cooking features
You can cook blueberry jam only with sugar, or with a variety of additives, starting with water and ending with all kinds of alcoholic drinks. Since the collection of berries does not differ in scale, the housewives mix it with other products. A very popular jam made from equal parts blueberries and blueberries. In addition to blueberries, blueberry jam is also cooked with raspberries, cherries, strawberries or cherries. And to add flavor to the jam, add vanillin, cinnamon, cloves or lemon zest.
The jam is cooked on a quiet fire, constantly removing the foam. Cooking utensils are best used from brass, steel or enameled. But here it should be noted that stainless steel can give the finished product a “metallic” taste, and a small chip of enamel is not suitable for use. The shape of the container can be any, while it is best to have a wide basin. It's good for several reasons. The first is that the lower layers of the fruit will not soften under the weight of the upper ones. The second - a large open surface provides a strong evaporation of the liquid.
It is not recommended to use copper basins. Although they have been considered the most traditional for making jam for many years, modern research has confirmed that copper is not suitable for making jam. Berries and fruits contain acid, which is able to dissolve copper oxides and a dark patina (patin) appears on the surface of the dishes. Aluminum utensils are also not suitable for jam. The acid of the berries on the walls of the container destroys the oxide film and aluminum molecules penetrate into the product.
Jam is packaged in clean and dry glass jars. Wash them first hot water with soda and heated to complete dryness in an oven at 60 ° C for 10 minutes. The same is done with closing or twisting tin lids. If the product is poured into a jar with drops of water, then the jam will become moldy, ferment and will not be stored for a long time. For packing, a medium-sized ladle is used, because. jar necks are narrow and there is a risk that the product will spill. Jam is stored at t 10-15 ° C in a dark place.
Sugar during cooking acts as a sweetener, preservative and thickener. When cooking jam, it is divided into glucose and fructose, which contributes to the fastest absorption by the body. It is usually used in a 1:1 ratio. By reducing the rate - the jam will be less high-calorie. However, there is a risk that the output will be a compote consistency. Can substitute sugar food additives based on pectin.
Time heat treatment may be different. But, it should be borne in mind that the shorter the cooking lasts, the more various vitamins are stored in the fruits. Therefore, it is better to choose from all the proposed recipes those where the berry is cooked the least. Usually, the average cooking time for blueberry jam takes 20 minutes.
There are also five-minute jam recipes. Then the blueberries are sprinkled with sugar in equal parts and left for a day. The crystals begin to dissolve, juice appears and a sweet syrup is formed as a result. After boiling, the jam can be cooked for up to 5-7 minutes.
The readiness of jam is determined by the thickness of the syrup. A drop of finished jam is applied to a flat surface, if it does not spread, then it is time to remove the product from the heat and roll it into jars. If the jam does not thicken, then it is recommended to bring it to a boil again or add a little lemon juice.
There are also recipes for jam without cooking. Then, 2 kg of sugar is taken per 1 kg of fruit, the products are crushed with a mixer or blender and the grated mass is stored in the refrigerator.
On cold winter evenings, with a cup of tea, you and your whole family will simultaneously enjoy the pleasant taste of summer berries with all your heart, while enjoying the benefits and pleasure of home-made blueberry delicacies.
- Calorie content per 100 g - 214 kcal.
- Number of servings - 1.5 kg
- Cooking time - 1 hour
Ingredients:
- Blueberries - 1 kg
- Sugar - 4 tbsp.
- Water - 1 tbsp.
Step by step preparation:
- Sort through the fruits, choosing ripe and dense ones. Remove forest debris and gently rinse the berries in a colander without disturbing their structure. Lightly dry and pour into a container for cooking jam.
- Pour water into another container and send to the stove. Heat it up to a warm state and add sugar. Heat well to completely dissolve the sugar. Boil the syrup and turn off the heat.
- Pour blueberries with the resulting syrup and leave for 10 minutes.
Then put the container with blueberries on the fire, boil and cook the jam over low heat for 20 minutes, periodically removing the foam. - Pour the hot jam into sterilized jars and roll up the lids. Turn the jars upside down, wrap with a blanket and wait until it cools completely.
Certainly, the greatest benefit blueberries bring fresh. But since you can’t stock up on vitamins for the future, it’s better to cook delicious jam for the winter with this berry.
Ingredients:
- Blueberries - 1 kg
- Sugar - 4-5 tbsp.
- Drinking water - 1 tbsp.
- Cinnamon stick - 3 pcs.
- Sort the berries, culling the spoiled ones and wash them under cold water.
- Mix water with sugar, boil and cook until it thickens and forms a syrup.
- Combine berries, syrup and cinnamon sticks. Send the products to the fire and cook after boiling for 20 minutes.
- Lay out the slightly cooled jam in jars and cork with lids.
Blueberry jelly - unforgettably fragrant and delicious dessert that will please all family members. It is prepared simply, but it’s good that you can cook all year round, unless, of course, there are frozen fresh berries in the freezer.
Ingredients:
- Frozen or fresh blueberries - 500 g
- Gelatin - 25 g
- Sugar - 800 g
- Lemon - 1 pc.
- Pour fresh or frozen berries with water to cover them a little. Put on fire, boil and cook for 10 minutes to soften the blueberries a little.
- Throw the boiled berries on a sieve and wipe through it.
- Cool the resulting juice to 80 ° C and dissolve the gelatin.
- Combine the grated berries with sugar, bring to a boil and cook for 5 minutes.
- Pour the dissolved gelatin into the grated blueberries through the filter so that no grains of gelatin get into the jam.
- Wash the lemon, squeeze out the juice and pour it into the blueberries.
- Mix everything well and pour into sterilized 200 g jars.
- Place the jars in a pot of hot water and sterilize at 85°C for 3-5 minutes.
- Let the jam cool completely and seal with sterilized lids.
Today I will tell you how to make blueberry jam for the winter. Of course, blueberries are not such a popular berry for making jam, many people prefer to make preparations from raspberries or strawberries. However, blueberries contain many useful properties.
I offer you a simple blueberry jam recipe that tastes just as good. This delicacy you will enjoy eating on cold winter evenings.
We will need:
Fresh blueberries - 1 kilogram
Sugar - 1 kilogram
Blueberry Jam Recipe:
one). First thing 
we sort out the berries, remove the leaves, stalks, spoiled and unripe berries. Rinse the blueberries thoroughly under running water.
2). Then sprinkle blueberries with sugar and leave overnight, during which time the sugar will melt a little and juice will appear. I had some blueberries and some black currant. I decided to cook everything together and make blueberry and blackcurrant jam.
3). pour out 
berries in an enamel bowl and put on fire. When it boils, we make a small fire and constantly stirring with a wooden spatula, cook until thickened. We cook for about forty minutes. When the jam has cooled a little, put it in clean jars and close the lids.
We store in a cool place.
Blueberry jam - recipe for the winter number 2.
Pour a glass of water into the pan and add sugar there, heat until it dissolves. After the syrup boils, the fire should be turned off. Combine blueberries and syrup. Leave for 10 minutes. Then place the pan on the fire and cook for 20 minutes after boiling over low heat.
Pour blueberry jam into jars and screw on the lids.
Blueberry jam is ready!
Blueberries with lingonberries (jam)
Blueberries are a very juicy berry, but the taste is completely “empty”, therefore, as they say, “for an amateur”. I cook blueberries with either cranberries or lingonberries. In either case, I make additions at the end of cooking. If you like sweet and sour jam, then it is better to take cranberries, if you like the bitter taste of lingonberries, then add a tablespoon of this delicious berry. By the way, do not collect (do not buy) overripe blueberries, they will turn into "porridge" even at the time of washing.
Ingredients:
- freshly picked blueberries - 2 kg
- cranberries - 1 tablespoon
- granulated sugar - 2 kg
- water - ½ cup
Cooking:
1. Carefully sort the berries manually from leaves and moss, only then place in a colander and quickly wash in running cold water.
2. Put the blueberries into a plastic container after the water has completely drained. Pour the berries with half of the sugar, leave for half an hour so that the blueberries release the juice.
3. Pour blueberry juice into a saucepan, add water, bring to a boil and pour sugar while stirring. Boil the syrup for a few minutes
4. After that, carefully put the blueberries into the syrup so that the berry does not wrinkle much. (Blueberries barely lose their shape when cooked).
5. Stir, bring to a boil over low heat. We cook blueberries for almost an hour, during which time we add the remaining granulated sugar in portions.
6. 5-7 minutes before the end of cooking, add a tablespoon of lingonberries to the jam, cook over low heat.
- First recipe:
- for 1 kg of blueberries:
- 800 grams of sugar
- 1 ½ cups water
- Second recipe:
- 2 kg of blueberries and granulated sugar
- half a glass of water
- st.l. cranberries
Few housewives used to make blueberry jam. In the old days, it was believed that it was this berry that had an intoxicating effect on the human body. She was even called a "drunkard" or "fool". Now it seems ridiculous, but people were absolutely sure and for many years avoided the berry. But scientists over the years have shed light on this "troublemaker." The berries of this small shrub really have miraculous properties. It is useful for people with colds, with gastritis, cystitis, anemia and heart disease. And in recent years, experts have determined that this forest beauty is able to help people suffering from diabetes in the initial stages.
Compotes, jelly, jelly and all kinds of mousses are made from this berry. For the winter, blueberries are harvested in the form fresh berries crushed with sugar. But the most common way is, of course, blueberry jam.
Classic blueberry jam recipe
Let's start with berries:
- For jam, it is better to choose ripe, but not overripe fruits. Otherwise, during processing, they will turn into a sweet mess, without waiting for cooking. The berries must be thoroughly washed in several waters in order to finally clear them of forest debris.
- Then let the water drain completely, and put the berries themselves into an enamel bowl.
- Cook sugar syrup from sugar and clean water.
- Pour the prepared fruits with hot syrup immediately and leave to infuse for 3 hours.
- Then put the container with berries on the fire and slowly bring the jam to the ready state.
- It is better to roll up immediately, while still hot.
The berry itself does not have a pronounced aroma, therefore, for the smell, lemon juice or a couple of clove inflorescences are sometimes added to blueberry jam. Often other berries are used for these purposes: lingonberries or cranberries.
Recipe for blueberry jam with lingonberries
The jam is prepared like this:
- Pour well-washed and dried berries with sugar until the juice is released.
- Carefully pour the juice into a separate container, bring to a boil, add ½ of the sugar and boil the syrup.
- Put the berries into the boiling syrup and boil slowly with constant stirring for about 50 minutes. At this time, gradually add the remaining sugar to the boiling mixture.
- Put lingonberries into almost ready jam and cook for another 10 minutes.
Small red lingonberries will look great against the black blueberry mixture, and a little bitterness will only add spice to the taste.
