Blueberry jam for the winter: simple cooking recipes with photos and videos

In the cold season, when there is not enough fresh fruit and berries, home-made preparations, for example, jam, help out. It is good to serve with pancakes and pancakes, use it for a layer of cakes, just a bite to tea. Try making jam from wild blueberries or home-grown blueberries. This berry is packed with vitamins and antioxidants to help keep you he althy all year round, plus it's full-bodied flavor.

The specifics of making blueberry jam

Berry jam is prepared quite simply and does not require special skills. However, in order for it to have the right consistency, good taste and a long shelf life, you need to know some nuances.

1. Blueberries are very delicate and require careful handling during picking, washing and drying.
2. Blueberries lose flavor when cooked for a long time. Add lemon juice and zest, other berries or spices to the jam to keep it fresh.
3. Always use only clean, sterilized utensils when preparing home canned food, keep your hands and all products used clean.
4. To get a thick jam, use gelatin or gelling sugar. The berry itself does not contain substances with a similar effect, as, for example, in red currant.

How to prepare the berry

Select blueberries carefully, especially if they are not from your own plot. Remove berries that are too soft or unripe.

Rinse the rest carefully in a colander, trying not to damage. Allow the blueberries to air dry or lightly blot with paper towels, then cook as desired.

How to make confiture at home

Easy winter recipe

You will need:

• 1 kg prepared blueberries;
• 0.8 - 1.2 kg of sugar;
• 2 slices of lemon or 0.25 tsp. citric acid.

Cooking:

1. To make a simple berry jam, put the dove in a bowl or bowl for cooking, cover with sugar for at least 8 hours, preferably overnight. Sugar can be taken from 800 g to 1.2 kg, depending on how sweet the jam you want to end up with.
2. After the allotted time, the berries will release juice. Add lemon or citric acid to the pot and simmer over low heat, stirring and skimming, about 25 minutes.
3. Remove the jam from the fire, sterilize the jars in any way convenient for you, pour the berry mass and roll up.

“Five Minute”

You will need:

• 1 kg prepared blueberries, can be halved with blueberries or strawberries;
• 1.2 kg of sugar;
• cinnamon stick.

Cooking:

1. Put the pre-prepared berries into a cooking container, cover with sugar for 12 hours.
2. After that, grind the mixture in a blender, add cinnamon (optional). Put the container on the fire, with constant stirring, bring to a boil and cook for exactly 5 minutes.
3. Remove the finished jam from the heat, pour into sterilized jars and roll up in the usual way.

With gelatin

Blueberry jam with gelatin has a thicker, jelly consistency. It is good to use for stuffing biscuit rolls, buns or just spread on white bread.

You will need:

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

Cooking:

1. Sprinkle blueberries with sugar and leave overnight.
2. Berries with sugar and separated juice grind in a blender, add lemon slices and put on fire. Bring to a boil with constant stirring. When the jam boils for 5 minutes, turn off the heat and strain 200-250 ml of liquid (decoction) through a sieve.
3. Chill the berry broth to 85-90 degrees. Pour gelatin into it, mix well.
4. Through a sieve, strain the decoction with gelatin back into a container of jam. Simmer over low heat for about 5 minutes without bringing the jam to a boil!
5. Pour the finished jam into sterilized jars and roll up.

Frozen blueberries

Blueberries can be prepared for the winter in the freezer. To do this, they are sorted out, spoiled and unripe are thrown away, washed well, dried and laid out in bags or plastic containers. Frozen blueberries can be used to make jam any time of the year.

You will need:

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

Cooking:

1. Blueberries do not need to be defrosted! First, sugar syrup is boiled - sugar is poured into water in a saucepan or saucepan with a thick bottom, you can add a couple of tablespoons of lemon juice there. The mixture is brought to a boil and simmered until thickened.
2. Frozen berries are poured into boiling syrup, brought to a boil with constant stirring and boiled for 10-15 minutes.

Storage

In winter, it is best to store jam right in the apartment (away from heaters and light) or on a glazed loggia. Optimal conditions - temperature 10-15 degrees and low humidity. If the temperature is less than 5 or more than 25 degrees, the jam may ferment or become moldy.

Even under ideal conditions, jam should not be stored for longer than 3 years, and it will be most useful in the first year after preparation.

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