Simple recipes for making blueberry jam for the winter

Simple recipes for making blueberry jam for the winter

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In the cold season, when there is not enough fresh fruits and berries, homemade preparations, for example, jam, help out. It is good to serve it with pancakes and pancakes, use it for a layer of cakes, just a bit of tea. Try making jams using wild or home-grown blueberries. This berry contains many vitamins and antioxidants that will help maintain health all year round and will delight you with its rich taste.

The specifics of making blueberry jam

Berry jam is quite simple to prepare and does not require any special skills. However, in order for it to have the correct consistency, good taste and shelf life, you need to know some of the nuances.

  1. Blueberries are very tender and require careful handling during collection, washing and drying.
  2. Blueberries lose their aroma during prolonged cooking. Add lemon juice and zest, other berries or spices to the jam so that it is not bland.
  3. When preparing homemade canned food, always use only clean, sterilized dishes, keep your hands and all products used clean.
  4. Use gelatin or gelling sugar for a thick jam. The berry itself does not contain substances with a similar effect, as, for example, in red currants.

How to prepare a berry

Sort the blueberries carefully, especially if they are not from your own home. Remove too soft or unripe berries.

Rinse the rest carefully in a colander, being careful not to damage. Air dry the blueberries or blot lightly with paper towels, then cook according to your preferred recipe.

How to make jam at home

A simple recipe for the winter

You will need:

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


  1. To cook a simple berry jam, put the dove in a bowl or cooking bowl, 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 get in the end.
  2. 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.
  3. Remove the jam from the heat, sterilize the jars in any way convenient for you, pour the berry mass and roll up.

"Five minutes"

You will need:

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


  1. Put the prepared berries in 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 fire, bring to a boil with constant stirring and cook for exactly 5 minutes.
  3. Remove the ready-made 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-like consistency. It is good to use it for filling biscuit rolls, buns, or simply spread on white bread.

You will need:

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


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

Frozen blueberry

Blueberries can be prepared in the freezer for the winter. To do this, they are sorted out, the spoiled and unripe ones 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:

  • 75 ml of water;
  • 600 g sugar;
  • 500 g frozen blueberries;
  • lemon, cinnamon if desired.


  1. You don't need to defrost blueberries! First, sugar syrup is boiled - pour sugar with water in a saucepan or a saucepan with a thick bottom, you can add a couple of tablespoons of lemon juice there. The mixture is brought to a boil and cooked over low heat until thickened.
  2. Frozen berries are poured into the boiling syrup, with constant stirring, bring to a boil and cook for 10-15 minutes.


In winter, it is best to store the jam directly in the apartment (away from heating appliances and light) or on a glazed loggia. Optimal conditions are a temperature of 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 ideal conditions, you should not store the jam for more than 3 years, and it will be most useful in the first year after preparation.

Watch the video: BLUEBERRY JAM NO SUGAR NO PECTINNO COOK! (November 2022).