Simple recipes for making blueberry jam in five minutes, with gelatin, and from frozen berries for the winter

Blueberry jam is delicious and healthy. It can be made year-round. In summer, it's made with fresh berries, and in winter, with frozen ones. Lemon juice can liven up the flavor, and jam with gelatin is used as a filling for sponge cake. The jam preserves vitamins and beneficial elements, so it can help strengthen the body on cold winter days.

The specifics of making blueberry jam

Cooking principles:

1. Jam is made only with the addition of sugar. Berries can be preserved with other ingredients: raspberries, blueberries, apples, pears, cherries, and strawberries.
2. To improve the taste, spices are added: cloves, vanillin, cinnamon, lemon zest.
3. Cook only on low heat. All debris floats to the surface along with the foam, so skim it off.
4. To avoid a metallic taste in the jam, avoid using stainless steel utensils. Ideally, use a wide bowl. This will prevent the bottom layers of the berries from softening under the weight of the other layers.
5. The product should be packaged only in dry, clean, sterilized containers. If droplets of water get into the jam, it will ferment over time, and mold will appear on the surface.
6. If desired, sugar can be replaced with gelling sugar or fructose.
7. Depending on the recipe, cooking time is typically 20 minutes. Longer cooking will destroy most of the vitamins.

How to prepare berries

To ensure perfect jam, special attention is paid not only to the preparation method but also to the condition of the berries. Important rules:

• unripe berries will not be able to fully impart aroma and juice to the jam;
• overripe fruits will turn into mush;
• It is best to use soft, ripe, beautiful specimens.

Preparation:

1. The berries are washed. To avoid damaging them, pour water into a wide bowl and add the berries. Gently rinse. Repeat this process three times. Washing under the tap is not recommended, as the berries will fall apart under the pressure of the water.
2. Place on a paper towel and dry.
3. Most often, they are cooked without adding water. The berries are juicy and release a lot of juice during cooking.
4. The fruits contain a lot of pectin, so the jam retains an intense color and turns out thick.

If you don't sort blueberries properly and cook with spoiled fruit, not only will the taste of the jam be ruined, but its shelf life will also be shortened.

How to make jam at home

There are different ways to prepare this delicacy. We offer the most successful options.

A simple recipe for the winter

Ingredients:

• blueberries - 1 kg;
• water - 240 ml;
• sugar - 800 g.

Preparation:

1. Sort the fruit. Remove debris and wash the berries. Dry.
2. Heat water. Add sugar. Cook syrup.
3. Pour the mixture over the berries and let it sit for 15 minutes. Bring to a boil. Cook for 20 minutes. Skim off any foam as it cooks. Reduce heat to low.
4. Blend and simmer for five minutes. Pour into prepared containers. Roll up.

Five-Minute

The proposed cooking option preserves the largest amount of vitamins.

Ingredients:

• sugar - 1.5 kg;
• blueberries - 1.5 kg.

Preparation:

1. Place the prepared berries in a tall container, sprinkling the layers with sugar.
2. Shake well. Cover and refrigerate for 13 hours. During this time, a sufficient amount of juice will be released, and the sugar crystals will have almost completely dissolved.
3. Place over low heat. When the mixture boils, simmer for 5 minutes.
4. Beat the mixture and pour into prepared jars. Roll up.

With gelatin

The resulting treat is thick and dense, making it ideal for cake filling.

Ingredients:

• gelatin - 25 g instant;
• blueberries - 550 g;
• lemon - 0.5 pcs.;
• water;
• sugar - 850 g.

Preparation:

1. Pour a small amount of water over the berries. The liquid should barely cover them. Bring to a boil and simmer for 10 minutes.
2. Drain the juice. You'll need it later. Blend the berries. You can also strain them through a sieve.
3. Cool the juice to 80 degrees Celsius and pour in the gelatin. Let sit for 5 minutes. Strain.
4. Sprinkle the berry puree with sugar and boil for 5 minutes. Pour in the gelatin.
5. Squeeze the lemon juice and pour it over the jam. Stir. Pour into dry, sterilized containers. Roll up.

From frozen blueberries

The berry's delicate flesh will delight you with its delightful flavor and aroma. This delicacy is ideal for garnishing ice cream and desserts.

Ingredients:

• blueberries - 750 g frozen;
• gelatin - 25 g;
• water;
• lemon - 4 slices;
• sugar - 1050 g.

Preparation:

1. Defrost the berries. To prevent the treat from becoming runny, drain off any excess liquid.
2. Soak the gelatin according to the manufacturer's instructions. Let it sit for half an hour, then melt it in the microwave. Do not boil the gelatin, as this will destroy its gelling properties. To avoid gelatin lumps in the finished dessert, strain it through a sieve.
3. Sort the berries, rinse and dry. Sprinkle with sugar and set aside for 5 hours.
4. Once the juice has formed, place the mixture in a meat grinder and grind. Pour into a saucepan and bring to a boil.
5. Pour the gelatin in a thin stream. Stir and simmer for 15 minutes. Reduce heat to low. The mixture will thicken and thicken.
6. Pour into containers. Roll up.

Storage

It is recommended to store in dark places:

• in the basement;
• underground.

Store at a temperature no higher than 7 degrees Celsius. If stored correctly, the treat will retain its flavor for a year.

The jam can be frozen in individual containers instead of canning. This product will keep in the freezer for up to 10 months.