Blueberry Jam

Bilberry has unique properties, it is recommended to strengthen vision, improve the condition of blood vessels, enhance immunity, and normalize digestion. The taste of this berry and its unique aroma will not leave anyone indifferent either. In order to preserve these healthy and tasty fruits for the winter, many housewives make blueberry jam. It is advisable to choose this type of preparation if the berries are crushed, but it is also not forbidden to make such canned goods from intact fruits.

Cooking Features

Even a beginning hostess can make blueberry jam. To get the best result, she will need to know a few things.

Before cooking, blueberries need to be picked well to remove heavily tainted berries and forest litter. Slightly wrinkled fruits are suitable for making jam, they should not be thrown away.
Wash the blueberries carefully, taking care not to damage the berries, so that all the valuable juice gets into the sweet harvest. Bilberries can be put in a colander and several times dipped into a container with clean water.
Jam is a thick jam with a uniform consistency. Berries for him are crushed to a state of mashed potatoes. Blueberries are first kneaded with a crush, then rubbed through a sieve or punch through a blender. You can chop the fruit in small batches in the bowl of a blender. It is not recommended to use an immersion blender to grind whole blueberries: during this process, the splashes fly away in all directions, and washing the blueberry juice is not easy.
The longer the blueberry puree is boiled, the thicker the jam will be. The thickness affects the amount of sugar. Wanting to reduce the cooking time, you can use gelling components: pectin, agar-agar, gelatin. How to apply these tools is indicated on the packaging. Recommendations of the manufacturer have a higher priority than the instructions in the recipe, since the composition and consistency of thickeners may be different.
Blueberries do not belong to very sweet or very sour berries, so they put a lot of sugar when making blueberry jam. Additionally, you can add citric acid, lemon juice, citruses, which not only improve the taste of the dessert, but will also prevent its saccharification.
If you decide to prepare blueberry jam for the winter, you can only spread it on sterilized jars. Lids should also be sterilized, usually done by boiling. Caps for jam need metal, ensuring tightness.

The storage conditions for blueberry jam depend on the recipe used. Typically, these blanks are well worth at room temperature, but some options delicacies can only be stored in the refrigerator.

Classic Blueberry Jam Recipe

Composition (for 2-2, 5 l):

blueberries - 1, 5 kg;
sugar - 2 kg;
citric acid - 2 g;
water - 0, 5 l.

Method of preparation:

Sort out the blueberries, clean them from leaves and other garbage, rinse gently. Give the berry a little dry, put in the pan. Add to it a glass of boiled water, mix.
Crush blueberries with a potato masher or similar device. If you want to get jam with a smooth consistency, wipe the resulting mass through a sieve or grind with an immersion blender.
Boil water in a separate saucepan. Pouring sugar in small portions into it, boil a thick syrup.
Combine blueberry puree with syrup, add citric acid.
Bring to a boil over low heat and boil until the berry mass has the desired consistency. If you make jam for 15 minutes, you get about 2.5 liters of sweet product, but it will not be too thick. To get jam with a dense consistency, it will have to be boiled for 45 minutes, the volume of the finished delicacy will then be much smaller.
Sterilize the jars and their lids.
Spread the ready-made jam over the cans, cork them tightly.

Once the jars of jam have cooled, you can put them in the closet: the dessert made according to the above recipe is well worth it at room temperature.

Blueberry Lemon Jam

The composition (1, 5 l):

blueberries - 1 kg;
sugar - 1 kg;
lemon - 1 pc .;
pectin - 10 g.

Method of preparation:

Wash lemon, scald with boiling water, blot with a napkin.
Rub lemon zest from a lemon, squeeze juice out of it. If the juice gets bones, remove them.
Sort, wash and dry the blueberries. In small portions, place it in a blender bowl and turn it into a puree.
Pure blueberry puree in an enamel bowl, add lemon juice and zest, add sugar.
Stir, cover with a cloth or gauze, leave for an hour, so that the sugar is partially dissolved in the blueberry juice.
Place the container on the stove and boil the jam, stirring and removing the froth protruding on the surface for 15 minutes.
Pour a glass of blueberry puree, mix pectin with it. Put the mashed potatoes back into the bowl, mix.
Cook the jam for another 5 minutes, stirring.
Spread the jam over the prepared jars, close tightly.

The jam made according to this recipe does not require special storage conditions.

Blueberry jam without sugar in a slow cooker

The composition (0, 5 l):

blueberries - 1 kg;
agar-agar - 10 g;
water - 100 ml;
stevia - 10-15 g (or another sweetener to taste).

Method of preparation:

Wash blueberries, dry them, turn them into mashed potatoes in any way you like.
Stir the mashed potatoes with stevia, put them in a multicooker container. Turn on Baking mode. After 5-10 minutes, when the mash boils, stir it and turn off the unit.
Dilute agar-agar with hot boiled water, pour in to the blueberry mass. Stir.
Set the “Quench” mode, cook blueberry jam in it for 5 minutes.
Put the jam in prepared jars, close them tightly.

When the jam has cooled, put it in the fridge - it will quickly deteriorate in a warm room. Such preparation can be stored in the refrigerator for no more than 6 months. This option of jam will appeal to those who do not consume sugar.

Blueberry jam is not only delicious, but also a healthy dessert. It can be served as an independent treat for tea or used to prepare other sweet dishes.

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