Blueberry jam is often used as a snack for tea, a delicacy is also used for filling pies and cakes. The main ingredients are berries and sugar syrup, enveloping them. Experienced housewives have developed their own recipes with the addition of raspberries, strawberries, lemon juice and other ingredients. To enjoy blueberry jam in the winter, you need to make blanks. Consider the basic aspects, give practical recommendations.

Features of making blueberry jam

1. Blueberries are characterized by excessive softness and a large amount of juice contained. For this reason, be responsible for harvesting, spend it in dry weather. Next, start sorting. Immediately exclude spoiled, unripe, overripe, rotten specimens.
2. Jam is made from ripe berries. In the case of overripe fruits, the composition becomes similar to jam. If we talk about green fruits, they distort the taste and add bitterness. Blueberries are highly colored berries, for this reason, sort with gloves before cooking.
3. Rinse the fruits before direct heat treatment. To do this, move them into a sieve or colander, dip them in a bowl of cold (preferably ice) water, leave for 10 minutes. You can carry out the procedure by placing blueberries in a colander, and then douse them with water pressure from the shower.
4. To preserve the structure of the berries during the cooking process, cover the fruits with sugar and soak for at least 2 hours. During this period, they will give the juice, you can cook jam without compromising quality. If the goal is to make jam jam (composition of a homogeneous structure), chop the blueberries with a blender or a potato pestle before cooking.
5. Not many people know that jam is not only a sweet snack for tea, but also a storehouse of useful enzymes. A short (!) heat treatment will help preserve vitamins. Moderately ripe blueberries have optimal sweetness, so sugar should not be abused. For 1 kg. fruits account for about 450-500 gr. sand. In other cases, sugar is added to taste.

Preparing jars for preserving blueberry jam

1. Before starting cooking jam, it is necessary to sterilize and dry the container into which the composition will be rolled. The same applies to lids, they will need to be washed and dried.
2. To properly carry out the procedure, inspect the jars for cracks, uneven bottoms or walls. Otherwise, discard containers with defects.
3. After you have selected the jars, wash them with running water and plenty of baking soda. Next comes sterilization. You can perform it using the oven, stove (water or steam bath), microwave.
4. If you plan to sterilize seaming utensils using a steam bath, follow the instructions below. Take a wide saucepan, lower the lids into it and pour boiling water over it. Install the grate on top, put the cans. Bring the liquid to the appearance of the first bubbles, boil for 15 minutes. Dip the containers on a towel neck down, dry.
5. If we talk about sterilization in an electric oven, the technology is not particularly difficult. Wash, dry the container, put the jars and lids on the wire rack. Turn on the appliance at 50 degrees, gradually increase the power every 5 minutes. You should smoothly reach a temperature of 110 degrees, then warm the dishes at these rates for 15 minutes.
6. You can also sterilize jars in the microwave. To do this, pour water into them so that the volume reaches 1/3. Set the power to 800 W, heat the dishes for 4 minutes. Periodically pause the device and shake the water in the jars. After the procedure, dry the container with a towel.
7. In cases with a water bath, sterilization becomes possible if the jam is rolled into jars with a volume of 0.3-0.5 liters. Line the bottom of the pan with a towel, pour water, lower the jars inside. Boil the container for a quarter of an hour, do not allow the cans to float to the surface.

Blueberry jam: a classic recipe

• blueberries - 1.3 kg.
• water - 400 ml.
• granulated sugar - 860 gr.

1. Sort through the berries, eliminate all unnecessary (spoiled, immature, rumpled specimens). Wash the blueberries in a bowl of cold water, drain the debris. Try to perform manipulations in such a way as not to crush the berries.
2. After the procedure, throw the fruits on a sieve, rinse in the shower, leave to dry for a quarter of an hour. Pick up a thick-bottomed pan, pour water into it, add sugar. Set the burner to medium power, wait for the crystals to dissolve.
3. When the sugar melts, simmer the syrup for 7 minutes. Next, strain the liquid through gauze or a colander, excluding extraneous neoplasms. The end result should be a clear syrup.
4. After straining, pour it into the pan, wait for the bubbles to appear again. When this happens, pour in the berries, stir with a wooden spoon to thoroughly soak. Set the fire to minimum, bring the blueberries to a boil.
5. Periodically remove the foam with a slotted spoon, after boiling, simmer the jam for 10 minutes. Next, increase the power to the middle mark, simmer the product for half an hour. Prepare a flat dry dish, drip jam on it.
6. After the composition has cooled, it should spread in different directions. This sign indicates the readiness of the jam. Proceed to seaming the product, the procedure can be performed in several ways.
7. The first says that a hot treat is poured into pre-sterilized containers. Then the composition is kept open until completely cooled, only after that it is possible to carry out corking.
8. In the case of the cold twist method, the cooled jam is poured into sterile containers, then covered with plastic lids and wrapped in parchment paper. Regardless of the twist method, the snack is kept cold.

• blueberries - 850 gr.
• raspberries - 2.6 kg.
• granulated sugar - 550 gr.
• drinking water - 300 ml.

1. Start by preparing your blueberries and raspberries. Pre-sort the fruits, exclude rumpled and spoiled ones. Send the berries to a deep bowl, fill with water, rinse thoroughly.
2. Dry the fruits, put them in a colander, leave until the liquid drains completely. In a separate bowl, prepare a syrup from sugar and filtered water: mix the components together, put on the stove, wait for the crystals to dissolve.
3. After boiling, cook the composition for another 5 minutes, then pour the washed and dried berries into the pan. Cover with a lid, wait until the blueberries release juice (about 3.5-4 hours). After the allotted time, put the container on fire.
4. Set the burner to medium power, wait for the first bubbles to appear, cook the berries for about 1 hour. Always skim off the foam with a slotted spoon. While the jam is languishing, sterilize the jars. Next, pour the hot composition over them, leave for 6-8 hours to cool.
5. Seal the container with lids using a special key. Turn the containers upside down, make sure there are no leaks. After 20 hours, take the jam to a place of long-term storage.

Blueberry jam without cooking

• granulated sugar - 1.8 kg.
• ripe blueberries - 1.2 kg.

1. If you plan to make jam without cooking, use overripe fruits. They will provide the necessary consistency. Rinse the berries in a bowl of cold water beforehand, eliminating twigs and debris.
2. Leave the berries to dry in a colander or sieve (duration about 10 minutes). After washing, combine the fruits with granulated sugar, turn the product into porridge in a convenient way (pestle, blender, meat grinder, fork).
3. Sterilize the jars, pack the product on them, cork with nylon lids. The method of making blueberry jam without cooking is bad because the composition cannot be left for a long time. The finished product must be consumed within a month, preferably earlier.

Blueberry jam with rum

• honey - 380 gr.
• strawberries - 250 gr.
• rum (brandy, whiskey, cognac) - 30 gr.
• blueberries - 330 gr.
• raspberries - 225 gr.
• blackcurrant - 230 gr.

1. Preliminary preparation of the berries, rinse them under the tap, leave in a bowl of cold water for 5 minutes. Remove all debris, transfer blueberries, strawberries, currants, raspberries to a cotton towel or leave to dry on a sieve.
2. After that, put the berries in a thick-walled pan, mash with a pestle or chop with a blender / meat grinder. Add honey, mix, leave for 1.5 hours, during this period the juice will stand out.
3. After the allotted time, put the heat-resistant dishes with the composition on the stove, turn on the appliance at minimum power. Boil the berry mixture for 30-40 minutes, be sure to remove the foam with a slotted spoon.
4. When cooking comes to an end, turn off the burner, pour in alcohol, mix until smooth. Sterilize and dry the containers, immediately package the finished product. Roll up the composition with tin roofs, take it to the cellar after it has completely cooled.

• blueberries - 1.5 kg.
• granulated sugar - 1.3 kg.
• lemon juice - 30 ml.

1. Citrus juice is used to thicken the jam, if desired, replace it with citric acid. The main thing is to dilute 5 gr. composition 40 ml. warm water, wait for the crystals to dissolve, then pour into the total mass.
2. Rinse the blueberries in a bowl of cold water, transfer them to a colander and leave until the liquid drains completely. Then sprinkle the fruits with granulated sugar, put in the refrigerator for 20 hours.
3. Prepare a heat-resistant dish, pour the juice from the blueberries and the berries themselves into it. Pour in diluted citric acid or citrus fruit juice, stir with a wooden spatula.
4. Put the container with the composition on the stove, simmer until the first bubbles appear. As soon as this happens, note the time, after 20 minutes turn off the burner. Remove the foam with a slotted spoon throughout the cooking.
5. Scald lids with jars with boiling water 3-5 times, dry, pour hot jam into containers. Leave at a temperature of 22-23 degrees until completely cooled, then roll up with a key. Refrigerate for long term storage.

Making blueberry jam on your own is not particularly difficult if you follow practical recommendations. Cook a delicacy according to the classical technology, consider recipes with the addition of honey, lemon juice, as well as other berries (raspberries, currants, blackberries, etc.).

Video: blueberry jam for the winter

Blueberries are a berry loved by children and adults alike. It contains so many benefits that it can be safely called a forest pharmacy. Blueberries have a whole range of useful substances: organic acids, tannins, natural antioxidants, vitamins A, B, PP, C, E, carotene and trace elements - iron, manganese, copper and zinc.

Tinctures, jelly, jelly, jams, preserves are prepared from this amazing berry, or simply dried, and then used in making tea.

Now is the season of berries and if you have already had enough of them, I suggest you make blueberry jam, which will be an excellent accompaniment to waffles, ice cream, yogurt, cake, or just a tasty and healthy treat for tea on cold winter days.

Making and preserving your own blueberry jam is a very simple process. To do this, you will need ripe and not spoiled blueberries, sugar, a deep container for cooking dessert and sterilized jars with lids.

Even if you are a fan of strawberry, blackberry, strawberry or some other jam and do not like fresh blueberries, you MUST try this dessert! So, let's get down to familiarizing yourself with the recipes and creating a vitamin treat!

Blueberry jam with sugar - a simple recipe

This fabulously delicious blueberry jam is prepared very simply and quickly, and the result is amazing. This berry is not only tasty, but also insanely healthy. What can I say, close at least one jar and you yourself will understand everything!

Ingredients:

• Blueberries - 1 kg.
• Sugar - 300 gr.

Cooking:

1. Berries must be washed and leaves and debris removed, if any.

2. Pour blueberries with sugar and shake so that the sugar is evenly distributed over the berries. We leave for 30-40 minutes.

3. At this time, wash the soda cans and sterilize in the oven for 10-15 minutes. at a temperature of 130-150ºС.

Attention! Do not open the oven immediately after the end of sterilization, otherwise the jars will burst. Let cool slightly in a closed oven.

4. The lids also need to be washed, boiled for 10-15 minutes. Put on a plate to dry.

5. Then we take a glass of berries covered with sugar and break with a blender or knead with a crush. We get juice. We do this so as not to add water.

6. Pour the juice into a container with berries and cook after boiling for 30-40 minutes over low heat.

7. Pour the jam into jars and roll up with dry lids. Everything! Store blueberry dessert in a cool place.

Signs of properly cooked jam - the color, taste and aroma of berries should be preserved. And this means that the vitamins are preserved.

Jam with whole berries - "Five Minute"

A delicious jam that cooks very quickly, which is why it is called "Five Minute". Berries remain whole and retain a maximum of vitamins.

Ingredients:

• Blueberries - 1 kg.
• Sugar sand - 300 gr.

In order to prevent foam from forming during cooking, you can add a small piece of butter.

Blueberry jam with strawberries, strawberries and raspberries

This delicacy in a combination of blueberries, strawberries, strawberries and raspberries is one of the most delicious and fragrant. There is nothing fancy about making jam. Everything is very easy and simple. With such a dessert, you can pleasantly surprise even the most picky gourmet.

Ingredients:

• Blueberries - 1 kg.
• Strawberries - 500 gr.
• Strawberries - 500 gr.
• Raspberries - 500 gr.
• Sugar - 2.5 kg.
• Lemon juice - 1 tbsp. l.

Cooking method:

1. We sort out all the berries and wash them in cold water. We recline them in a colander so that the water is completely glass.

2. We cut off the stalks of strawberries and cut each berry into 4 parts. Then we shift it into a deep bowl, add sugar and mix. Leave it for an hour so that the strawberries give juice.

3. After an hour, we shift all the berries into a deep saucepan and put on a small fire. Add lemon juice to them and cook for 20-25 minutes, stirring constantly until thickened.

4. Pour the jam into dry sterilized jars and close the lids.

Thick blueberry jam with orange

I bring to your attention an original and unusual jam with an exotic aroma. The combination of these two useful components makes the dessert doubly useful, as blueberries and oranges contain a large amount of vitamin C. And as we know, this vitamin strengthens the immune system, which is very important in the cold season.

Ingredients:

• Blueberries - 1 kg.
• Sugar - 1 kg.
• Orange - 2 medium or 1 large

Cooking:

1. Wash and dry orange. Peel the peel off the orange and cut into slices. Cut the slices into cubes.

2. We sort out the blueberries, wash them and leave them in a colander so that the water is glass. Then we combine them with chopped orange cubes. Sprinkle everything with sugar, mix gently and cover with cling film. We leave it like this for 5-6 hours so that the berries and citrus let the juice go.

3. In the meantime, wash jars and lids with baking soda and sterilize them.

Sterilization of jars can be done in the oven for 10-15 minutes at t 120-150ºС, in the microwave for 3-4 minutes at a power of 700-800 W, for a couple of 10-15 minutes or in boiling water for 10-15 minutes. Depending on whichever is more convenient for you.

In this case, this process is shown in boiling water.

4. Put the berry-citrus mass on the fire and bring to a boil, stirring constantly. After boiling, cook the jam for 20 minutes until thickened.

5. Turn off the stove and pour the finished dessert into prepared jars.

blueberry jam recipe

Blueberries and blueberries are cousins ​​in the wild berry realm. And this is not surprising, because the berries are very similar in their appearance and taste. In addition, they are in no way inferior to each other in terms of their useful properties. In this regard, jam is often prepared from them for the winter.

Ingredients:

• Blueberries - 500 gr.
• Blueberries - 500 gr.
• Sugar - 1 kg.

Cooking:

1. We sort and wash the berries.

2. We shift the berries into a large deep container and cover with sugar. We mix everything and leave for 3-4 hours or overnight so that the berries release juice. At this time, we sterilize jars with lids.

3. Put the pan with berries on medium heat and bring to a boil, stirring constantly. At the same time, do not forget to remove the foam with a slotted spoon. After boiling, reduce the heat to a minimum and cook the berries for 5 minutes. Remove the berries from the stove and let them cool completely.

4. Once again, bring the berries to a boil over medium heat. When they boil, reduce the heat to a minimum and cook for 5 minutes. Vanillin can be added a couple of minutes before readiness. Remove the finished jam from the heat and pour it into prepared jars.

How to cook jam in a slow cooker

This blueberry dessert in a slow cooker is easy to prepare and takes a minimum of your time. While it is cooking, you can do other household chores. Its consistency is slightly different from what is cooked in the usual way, it is more dense. For its preparation, a multicooker of any size and model is suitable.

Ingredients:

• Blueberries - 1 kg.
• Sugar - 500 gr.
• Juice of half a lemon

Cooking:

1. We sort out the berries, wash and dry them. We put them in a multicooker bowl, add sugar, squeeze the lemon juice and mix. Wait until the berries release a lot of juice.

You can add more lemon zest if you like.

2. Then close the multicooker, turn on the "Extinguishing" mode for an hour and a half and you can start preparing jars and lids.

3. After an hour and a half, we switch the multicooker to the “Steaming” mode and set the timer for 1 minute. After that, our jam is ready. We lay it out on the banks and close it with screw or roll up with tin lids. Turn the jars upside down and make sure that the lids fit snugly on the jars and do not leak.

4. We remove the completely cooled jam in the pantry or cellar.

Blueberry jam with mint and lime

Mint Lime Jam or Blueberry Mojito Jam, as it is also called, is a fun summer take on a traditional dessert. Of course, the classic blueberry jam is incredible in its taste, but the addition of lime and mint puts it on a completely different taste level. Jars with such a delicacy are unlikely to wait for winter.

Ingredients:

• Blueberries - 1 kg.
• Sugar - 500 gr.
• Zest of 3 limes
• Lime juice (freshly squeezed) - 60 ml.
• Mint (fresh) - 4 sprigs

Cooking:

1. First of all, we sort out the blueberries: we remove the leaves, twigs, rotten or unripe berries. Then wash it and dry it. We prepare sprigs of mint, wash and dry limes and sterilize jars with lids.

2. In a large container we place clean, berries, sugar, zest and lime juice. We turn on the stove over medium heat and bring all our ingredients to a boil, stirring occasionally so that they do not burn.

3. Add sprigs of mint and cook the jam for 30-40 minutes until thickened. Do not forget to constantly stir and remove the resulting foam.

Depending on how big the mint sprigs are, you may not want to keep them in the jar for the duration of the jam. Periodically check the dessert for taste. When the jam has a flavor of mint that suits your taste, remove the sprigs from the container.

4. Pour the finished jam into sterilized jars and close with sterile lids. Store the jam in a cool dry place like a pantry and consume within 1 year.

Blueberry and blackcurrant jam without boiling berries

This super vitamin blueberry and blackcurrant dessert can be called a panacea for many diseases. The beneficial properties of these two berries are endless and it is impossible to say that one is better and the other is worse.

To prepare this jam, we do not have to heat-treat the berries and thus we will retain their beneficial properties one hundred percent. The only disadvantage of this dessert is that it must be stored in the refrigerator.

The number of berries is taken in a ratio of 1: 1, and the amount of sugar is equal to the total mass of blueberries and currants. Berries must be ripe and not spoiled. For this amount of ingredients, 3 liters are obtained. jam.

Ingredients:

• Blueberries - 1 kg.
• Black currant - 1 kg.
• Sugar - 2 kg.

Cooking:

1. Before we start making jam, we need to sort, rinse and dry the berries well. And also wash and sterilize jars with lids well.

2. Grind the berries in a food processor with the addition of a small amount of sugar. Grind the fruits so that small pieces remain.

3. We shift the chopped berries into a large deep container, add the remaining sugar and mix with a wooden spoon.

4. Sugar takes a very long time to dissolve, so we will speed up this process. We put the container on a small fire and heat the mass so that the sugar dissolves. As soon as the sugar dissolves, remove the jam from the stove.

5. We lay out the finished dessert in sterile jars and tightly close the lids. This jam must be stored in the refrigerator.

Cooking jam with the addition of gelfix

With this recipe, you can prepare a thick jam in a few minutes and in just one go. And Zhelfix pectin will help you with this - a natural thickener that is obtained from apples and citrus fruits. In addition, you can save a maximum of vitamins during the heat treatment of berries.

Ingredients:

• Blueberries - 1 kg.
• Sugar - 700 gr.
• Gelfix 2:1 - 0.5 sachet

Cooking:

1. We sort out and wash the berries well. Then we transfer them to a deep container and lightly crush them with a potato masher or pass them through a food processor.

2. Add half a bag of pectin, mix and put on a small fire. Bring to a boil, stirring constantly.

3. When the berries boil, add granulated sugar and bring to a boil again, stirring constantly. Cook the berries for 1-2 minutes to dissolve the sugar and remove from heat.

4. We lay out the jam in sterilized jars and tightly close with screw caps.

Blueberry and apple jam

The blueberry-apple dessert prepared according to this recipe turns out to be very fragrant, moderately sweet, not cloying and very tasty.

Ingredients:

• Blueberries - 1 kg.
• Apples (red) - 4 pcs.
• Sugar - 1 kg.
• Cinnamon (ground) - 1 tsp
• Nutmeg (ground) - 1/2 tsp

Cooking:

1. Apples must be washed, dried and peeled. Then we cut them into cubes.

2. We sort out the blueberries, wash and dry them.

3. We combine berries, apples, granulated sugar, cinnamon and nutmeg in a deep container in a deep container.

4. Bring all the ingredients to a boil over low heat. At the same time, do not forget to stir constantly. After boiling, cook for 2-3 minutes and remove the finished jam from the stove.

5. Pour the jam into sterilized jars and close with screw caps.

Recipe for blueberry jam with lingonberries

And finally, I want to invite you to cook another unique delicacy that strengthens the immune system at any time of the year. The jam has a rich aroma and a balanced sweet-sour taste.

Ingredients:

• Blueberries - 55o gr.
• Cowberry - 550 gr.
• Sugar - 550 gr.
• Cinnamon (ground) - 1 tbsp. l.
• Cloves (ground) - 1 tsp
• Lemon zest - 0.5 tsp

Cooking:

1. Combine washed and dried berries with sugar, lemon zest and spices in a deep non-stick saucepan. We put the container with the berries on medium heat and, stirring constantly, bring to a boil.

2. When the berries boil, reduce the heat to a minimum and cook them for another 20-25 minutes until thickened. Do not forget to remove the foam during the cooking process and mix constantly.

3. We lay out the finished jam in sterilized jars and close it with boiled lids.

Blueberry lavender jam with honey and lemon

Blueberry jam is one of the most popular and quickly eaten treats in our family. Last year, I discovered that blueberries pair very well with lavender. I know that most people don't associate lavender with food. It is one of those herbs that are widely used in aromatherapy and cosmetics.

However, when used with the right foods and in the right amount, it adds a slight floral yet nutty flavor to dishes. I also used honey as a sweetener in this recipe. Honey pairs well with lavender as well as blueberries.

Ingredients:

• Blueberries - 1 kg.
• Honey - 650 gr.
• Lavender - 1 tbsp. l. fresh kidneys
• Lemon - 1/2 zest and juice 1 pc.

Cooking:

1. Grind the lavender buds in a mortar and pestle. Set aside. Place one ceramic or glass plate in the freezer. Later we will need it to test the readiness of the jam.

2. Sterilize jars and lids in any way convenient for you: in the oven, steam, microwave or boiling water.

3. Add blueberries, honey, lemon juice, and zest to a large, wide saucepan or enamel bowl. I find that using a wide container for small batches will speed up the cooking time. During cooking, the jam will form a foam. It needs to be cleaned up. It does not affect the integrity of the dessert in any way, but makes it less attractive.

4. As your jam begins to thicken, remove a plate from the freezer and place a spoonful of jam on it. Return it to the freezer for two to three minutes. Remove the plate from the freezer and gently nudge the jam with your fingertip. If it is slightly wrinkled, then the delicacy is ready. If not, continue cooking for a few more minutes and repeat the test.

While you are testing for doneness, remove the jam from the stove so that it does not burn.

5. Once the jam is ready, add crushed lavender to it and mix well. Then place it in sterilized jars and tightly close or roll up the lids. This dessert goes well with toast, muffins, buns or ice cream. Make a few extra jars and give to your loved ones or friends.

What a great selection of recipes we have today. As you can see, making blueberry dessert is not at all difficult. Choose for yourself one or more of the most delicious, in your opinion, recipes and be sure to prepare a healthy treat. For me, they are all good and each has its own zest.

I wish you pleasant sweet preparations, but I went to bake my favorite cheesecake and will serve it with blueberry jam. And if you are interested to know how it is prepared, write in the comments and I will definitely share the recipes with you. See you soon!

Step 1: prepare inventory.

In order for any workpiece to be stored for a long time and delight you throughout the winter with its pleasant taste, first of all, you need to properly prepare all the equipment with which the entire conservation process will be carried out. And to begin with, we wash all kitchen appliances under warm running water with the addition of any detergent that contains a minimum of chemicals, but it is better to use ordinary baking soda for this purpose, it will wash away any dirt.
Then, small inventory should be doused with boiling water, and the lids and containers in which the workpiece will be stored must be sterilized in any convenient way, for example, in a microwave, oven or on a kettle.

Step 2: prepare the blueberries.

After that, we set sterilized jars and a bowl with sterilized lids on the kitchen table. Then we proceed to prepare the blueberries, throw the berries into a colander and rinse them under a thin stream of cold running water from dust and any other contaminants. Leave the berries in a colander for 10 – 15 minutes to drain the remaining liquid and transfer them to a deep aluminum pan with a thick bottom.

Step 3: Make jam.

We fill blueberries with 1 kilogram of 200 grams of granulated sugar and put the container on the stove, turned on at a very low level. We arm ourselves with a wooden kitchen spatula and continuously mix the berries with sugar until the sugar grains are completely dissolved and the berry juice is released. When this happens, increase the temperature of the stove to an average level. After boiling making blueberry jam 5 minutes, periodically removing the foam from its surface with a slotted spoon. Then turn off the stove and immediately proceed to the next step.

Step 4: preserve the jam.

We alternately install a clean, wide-mouthed watering can on the sterilized jars and pour hot blueberry jam over them, helping ourselves with a ladle. Then, using tongs for preservation, cover each jar hot screw cap and tightly tighten them with a kitchen towel.


After we turn the containers with the workpiece upside down and check if air bubbles come out from under the lids, if any, re-tighten the cans more tightly so that there is no air. We put the cans with preservation on the floor, cover with an old woolen blanket and cool the workpiece for 12 days without sudden temperature changes. After a while, we put the cooled jam in a cool, well-ventilated place, for example, in a pantry, cellar or basement.

Step 5: serve jam - a five-minute blueberry.

Jam - a five-minute blueberry is served at room temperature, it is served in bowls, rosettes or special vases for jam and served with fresh brewed tea of ​​any kind for dessert. Also very often this yummy is used for layers of cakes, pies, as a filling for pies, rolls, as additions to fruit sauces or desserts in the form of ice cream. Rice pudding is poured with this jam, fruit or berry jellies are decorated, sugar syrups are cooked from it or savored with fresh bread and butter. Enjoy!
Bon Appetit!

This type of jam is stored in a cool, well-ventilated place for 9 months without losing its nutritional and vitamin properties.

If you increase the amount of sugar by 500 grams and boil the jam for 40 minutes, then you will get blueberry jelly.

Instead of screw caps, you can use regular metal preservation lids with rubber bands.

Sometimes sugar syrup is boiled from sugar, berries are poured with hot mass, boiled for 5 minutes and then canned.

If you purchased very sweet berries, then while cooking the jam, you can add 1/2 teaspoon of citric acid to the fragrant mass.

Blueberries have a unique composition, which owes their beneficial properties. However, some of the valuable elements contained in this berry do not tolerate heat treatment well. Harvesting it for the winter, it can not be cooked for more than five minutes. Otherwise, you will get a tasty, but not very healthy dessert. Zealous housewives choose Pyatiminutka blueberry jam from many types of wild berry preparations. Under this name, recipes are combined according to which you can cook a dessert by subjecting blueberries to intensive heat treatment for no longer than five minutes.

Cooking features

Making blueberry jam "Five Minute" is not a difficult task even for an inexperienced cook. If you do everything right, the dessert will stand well all winter in a cool place. Its taste and appearance will not disappoint you either.

• Blueberries after harvesting must be carefully sorted out, cleaned of forest debris and washed. This berry is fragile, so for washing it is put in a colander and dipped several times in a container of clean water. This is quite enough, since in the forest no one treats the berry with harmful chemicals.
• Dry blueberries. The easiest way to do this is to pour the berry on a towel that absorbs moisture well.
• Often blueberry jam is prepared without adding water. So that the berry does not burn during cooking, it is covered with sugar and left for several hours so that it starts up the juice. Sugar dissolves in this juice, resulting in a rather liquid mass, which is not scary to put on fire.
• Jars for blueberry jam must be sterilized. You can do this steamed, in the oven, microwave - the method does not matter. Metal lids suitable for prepared jars are also sterilized, usually by boiling.
• After cooking, the jars of Pyatiminutka blueberry jam are turned over and wrapped in a blanket. Cooling down in a steam bath, the jam undergoes additional sterilization, which increases its safety.

Store blueberry jam in a cool place. Suitable unheated pantry, cellar, basement. The shelf life of a healthy treat is 12 months. After opening, the jar can only be stored in the refrigerator. Dessert should be consumed within 7 days.

The classic recipe for blueberry jam "Five minutes"

Composition (for 1.25 l):

• blueberries - 1 kg;
• sugar - 0.7 kg.

Cooking method:

• Sort the blueberries, clearing them of adhering leaves and other rubbish.
• Rinse the berry, let it dry.
• Pour blueberries into a bowl, sprinkle with sugar.
• Shake the basin to mix the sugar with the berry.
• Cover the container with blueberries with gauze and put in a cool place for 4-5 hours.
• Sterilize jars and suitable lids.
• Put the container with the berry mass on the stove.
• Heat over low heat until the jam boils.
• Increase the intensity of the flame. Boil for 5 minutes, skimming off the foam. If it is not removed, the jam will quickly turn sour. Do not throw away the removed foam - it will be a good addition to tea.
• Pour hot jam into prepared jars, roll them up with sterilized lids.
• Cover the jars with a blanket, leave to cool in this form.

Recipe for the occasion::

Jam according to this recipe is fragrant and appetizing. Its taste will not disappoint you either.

Blueberry jam "Pyatiminutka" in syrup

Composition (for 1.25 l):

• blueberries - 1 kg;
• sugar - 0.8 kg.

Cooking method:

• Pour the sorted, washed and dried blueberries into a basin.
• Sprinkle the berries with sugar. Shake the basin several times so that the sugar covers each berry.
• Place the container with blueberries in the refrigerator for 8-12 hours. Can be placed overnight.
• Squeeze out the juice that stands out from the berries along with the sugar dissolved in it.
• Put the syrup on medium heat, bring to a boil and cook for 5 minutes, removing the foam.
• Pour hot syrup over blueberries.
• When the syrup has cooled, put the bowl of blueberries on the stove. Bring the blueberry mass to a boil over low heat and simmer for 5 minutes.
• Arrange the jam in pre-sterilized jars, seal them tightly.
• Leave to cool under something warm.

This recipe for five-minute blueberry jam is good because the dessert prepared according to it can be stored even at room temperature.

Blueberry jam "Pyatiminutka" with honey and cognac

Composition (per 0.75 l):

• blueberries - 1 kg;
• honey - 0.25 l;
• cognac - 20 ml.

Cooking method:

• Transfer the prepared blueberries to a large bowl, mash with a fork or potato masher.
• Melt honey to a liquid state, pour berry puree over it, mix.
• Cover the container with blueberries and honey with a napkin, leave for 2-3 hours at room temperature.
• Put the sweet mixture on the stove, heat over low heat, stirring.
• After boiling, cook for 4 minutes, then pour in the cognac and continue to cook for another minute.
• Divide the jam into jars of the same size. Before this, the container must be sterilized.
• Put a towel in the pan, put jars of jam on it.
• Pour warm water into the pan, its level should reach the shoulders of the cans.
• Put on a slow fire. Sterilize jam jars for 15-20 minutes depending on their size.
• Remove the jars from the pan, roll up.

Store the dessert made according to this recipe in a cool place, ideally in the refrigerator.

Blueberry jam "Pyatiminutka" is not only tasty, but also healthy. The short duration of heat treatment allows you to preserve the taste and aroma of berries, as well as the vitamins they contain.

Product Matrix: 🥄

Ingredients:
- 1 kg of blueberries;
- 1.2 kg of sugar.

Recipe with photo step by step:

We sort blueberries, removing twigs, leaves and spoiled berries. We place the berries in a colander and rinse under a thin stream of cold running water. We leave the berries in a colander for 10-15 minutes so that excess moisture is drained from them.




A heavy-bottomed stainless steel pot is best for making blueberry jam. It is better if before this the pan is rinsed with water and not wiped dry.
We put the blueberries in a saucepan, add sugar, mix and put on the stove.




On a small fire, stirring constantly, bring to the allocation of juice and complete dissolution of sugar crystals (almost to a boil).




Then increase the heat to medium, bring to a boil and cook the jam for 5 minutes, periodically removing the resulting foam.






We prepare jars and lids for canning in advance. We wash them with hot water with the addition of baking soda, rinse thoroughly. We sterilize the jars in any way convenient for you: by steam, in the oven or in the microwave. Boil the lids for 4-5 minutes. We carefully wipe the prepared jars and lids dry; We cover the jars with lids so that dust does not get into them while the jam is being prepared. We pack the jam in prepared jars, filling them to the very top.




After that, we immediately seal the jars hermetically.
We put the cans with preservation aside, wrap them tightly with a blanket and keep it for 1-2 days, until it cools completely.
We store the finished jam in a dark, cool place (pantry, basement or cellar).




Blueberry five-minute jam is used not only directly as jam for tea. This jam is suitable for layers of cakes or pastries, for filling pies or rolls, or as an addition to ice cream, desserts. If you can't make blueberry jam for some reason, then freeze