15 simple recipes for making blueberry jam at home with apple and lemon in a slow cooker

Blueberries are a berry with many benefits, one of which is their abundance of beneficial properties. The fruits are used in folk medicine to treat a variety of ailments. They are especially beneficial for digestive tract disorders. Blueberry jam is a treasure trove of nutrients that will normalize digestion, help with intestinal disorders, boost immunity, and even improve overall health.

How to make blueberry jam: the rules

Blueberries are particularly juicy, so they quickly lose their marketable appearance and become soft. It's recommended to process them on the day of purchase or picking. Be sure to sort them first—remove any spoiled or overripe fruits and discard any green ones. Wear thin rubber gloves when sorting—they'll keep your hands clean, as blueberry juice is very difficult to remove.

To avoid losing some of the nutrients, prolonged heat treatment is not recommended. Cooking for too long will also affect the consistency of the jam, making it resemble a thick jam.

Preparing the main ingredient

It's best to wash the fruit using a colander. Simply dip the fruit in cool water several times or hold it under running water, shaking occasionally. Allow the excess moisture to drain or dry it on a towel.

If the jam will be made from frozen berries, it should be immediately placed on the stove to boil, adding the required amount of sweetener. Melted fruits become too watery, lose their shape, become soft, and inevitably turn into mush when cooked.

How long does it take to cook blueberry jam?

Typically, each recipe specifies the exact cooking time for the preserves after they come to a boil. There's no specific cooking time for all recipes—blueberries are often combined with other ingredients that require longer cooking times.

If the recipe doesn't specify a precise cooking time, it's difficult to estimate the cooking time. It's best to check the jam's readiness with a simple trick. To do this, drop a drop of the hot mixture onto a plate previously chilled in the refrigerator and watch for the drop to lose its shape. If the jam doesn't spread, it's ready for packaging.

Blueberry jam recipes

Making this delicious treat at home doesn't require much time or effort—blueberries easily transform from fresh berries into a thick, mouth-watering jam. The simplest recipe is a combination of sugar and blueberries, but you can experiment with other ingredients to add a unique twist.

Cooking is typically done in a wide saucepan; it's recommended to use a larger diameter container. This will make canning much easier and allow for gentle stirring.

A simple recipe for the winter

Making a thick, rich jam that will bring back sunny, warm days on winter evenings is easy, and all you need are berries and sugar. It's best to avoid adding water.

Preparing preserves with whole berries:

1. Place the washed fruits (1 kg) into a container in which heat treatment will be carried out.
2. Add sugar (650 g) and leave until the sweet crystals are completely dissolved.
3. Put it on to cook, boil for half an hour, remove from heat, and let it cool for a day.
4. Finish cooking, simmer the jam for about a quarter of an hour.

Carefully, trying not to crush the fruit, package it, seal it, place the lid on a flat surface and wrap it up for 24 hours.

Five-minute jam

The five-minute jam takes minimal time to prepare, but it doesn't affect the quality of the jam—it turns out thick and rich in flavor.

Preparation:

1. Cook the sweet syrup (dissolve sugar in water and bring to a boil; for 180 ml of liquid you will need 700 g of sweet ingredient).
2. Place blueberries in a cooking container and pour in the boiling syrup.
3. Cook the next day.
4. The heat treatment duration is half an hour.

Place the jam in pre-sterilized jars, preferably with metal lids. Cool slowly by wrapping the jars with an old blanket.

If you want to make jam in which the blueberries remain whole, pour lukewarm syrup over the fruit and cook for 3-5 hours.

Blueberry jam with mint

Adding mint will enhance the aroma and flavor of blueberry jam, giving it a refreshing, piquant note.

Preparation:

1. To make a blueberry preserve, sprinkle a kilogram of fruit with sugar (650 g) and leave for a day.
2. Grind fresh mint leaves (about 50 g), pour boiling water (100 ml).
3. The next day, drain the syrup formed from the blueberries and sugar, mix it with the mint infusion, and cook.
4. Pour boiling liquid over blueberries and immediately place on fire.
5. Cook until the preserves are fully cooked (up to 40 minutes).

After packaging, seal the containers, turn them over, wrap them up, and allow them to cool slowly for 24 hours.

Blueberry and blackcurrant jam

You can make jam that exquisitely combines fruits that are equally beneficial. Blueberry and currant preserves are even recommended for treating colds and boosting the body's immune system.

Preparation:

1. Combine berries (600 g blueberries, 350 g currants).
2. Cover the fruit with sugar (you will need about 600 g of the sweet component, but those with a sweet tooth can increase the amount of sugar).
3. Leave until the juice appears, drain it, bring to a boil.
4. Pour boiling fruit juice over the berries, place on low heat, and simmer at low heat for 25 minutes.

Complete the jam preparation process by packaging it into previously sterilized and dried containers and sealing it.

Blueberry jam with lavender

Lavender pairs exquisitely with blueberries, although the flavor and aroma of the jam are an acquired taste—some dislike the lingering, rather unusual odor. The key to making this preserve is following the recipe precisely and measuring the ingredients accurately.

Preparation:

1. Grind several sprigs of lavender (no more than 20 g), if using dry plant, take only 5 g.
2. Mix blueberries (750 g), lavender pulp, sugar (500 g), pour in water (50 ml).
3. Place on the stove and cook for about a quarter of an hour after boiling.

Remove from heat, immediately pour into containers, and seal. It's best to cool slowly, so place under a blanket, lids down.

Blueberry jam with apples

Jam isn't always made with just one ingredient—experiments with skillfully combining multiple ingredients are encouraged. Apples and blueberries are a classic, producing a delicious dessert rich in vitamins and nutrients.

Preparation:

1. Peel, core and cut apples (600 g).
2. Combine apple slices with blueberries (1 kg).
3. Add sugar (1.1 kg), stir.
4. Wait until the juice appears, only then put the jam on the stove.
5. Boil, stirring constantly, for half an hour.

Packaging must be done immediately after cooking. Metal lids are usually used.

If the preparation is to be stored for a long time and there is no cellar or basement, it is recommended to sterilize it for half an hour.

Blueberry jam with spices

To give the jam a rich, lingering aroma and a unique flavor, add spices during the canning process. Cinnamon sticks are a common addition—their aroma pairs beautifully with the blueberry flavor.

Preparation:

1. Cook the syrup (dissolve 450 g of sugar in 200 ml of water, bring to a boil, cook for 10 minutes).
2. Pour boiling liquid over previously washed and slightly dried fruits (750 g).
3. Add a cinnamon stick and let it sit for 24 hours.
4. Cook the jam, being careful not to let it burn, for half an hour.

One step is enough to prepare the mixture. Be sure to remove the cinnamon stick before packaging. Cool as usual: turn the container upside down and wrap it in a blanket.

Blueberry jam without cooking

If you don't have time to heat-treat berries and make jam, you can get a delicious product that retains all its beneficial properties much faster and easier.

Preparation:

1. Grind the berries (1 kg) in a small container; you can simply put them through a meat grinder. Using a blender is not recommended, as it will turn the blueberries into a puree.
2. Add sugar (500 g) to the prepared mixture.
3. Stir until the sweet crystals are completely dissolved.

The final step is to package the jam into the prepared, clean containers. Seal immediately and store in a cool, dark place.

Blueberry jam with lingonberries

Another delicious jam option is a combination of lingonberries and blueberries. This preserve offers not only a wonderful taste but also a long shelf life; often, the preserves retain their flavor and nutritional value for several years.

Preparation:

1. Mix blueberries (700 g), lingonberries (300 g).
2. Boil sweet molasses (800 g of sugar per 300 ml of water), pour the boiling liquid over the fruits.
3. Wait until the mixture cools down, then put it back to boil.
4. For a delicious and rich jam, heat the jam in two stages, separated by a 24-hour interval. Cooking time is 15 minutes.

Place into containers (be sure to sterilize first) and seal. Cool slowly, so it's recommended to turn the containers upside down and wrap them in an old, warm blanket.

Blueberry jam in syrup

The preserves, which combine thick dark syrup and whole fruits, look very appetizing.

Preparation:

1. Prepare syrup (mix 1 kg of sugar, 400 ml of water), bring to a boil.
2. Pour the liquid over the berries (1.3 kg) and let it sit for two days.
3. Bring to a boil and immediately pour into sterilized containers.

After sealing, place in a cool cellar or refrigerator.

Blueberry and banana jam

Every year, the collection of recipes for blueberry preserves grows, and the combination of berries and bananas has quickly gained popularity among housewives.

Preparation:

1. Cover blueberries (900 g) with sugar (700 g), leave for 4-7 hours.
2. Send for heat treatment, cook for half an hour, without allowing it to boil vigorously.
3. Place sliced ​​banana pieces (3 pcs.) into the container with the boiling mixture.
4. Cook for another quarter of an hour.

The final stage of preparation is packaging into sterile containers and sealing. Slow cooling is not necessary; store immediately.

Blueberry and raspberry jam

For blueberry and raspberry jam, use only fresh berries. Even after a short period of storage, raspberries can release juice and become unsuitable for cooking.

Preparation:

1. Combine half a kilogram of fruit and sprinkle with sugar (680 g).
2. Put it on to boil immediately, adding 100 ml of water first.
3. Stirring, cook for half an hour.

Place in sterilized containers. Use metal or plastic lids.

Blueberry jam with lemon

Not everyone likes the sweet taste of blueberry jam, and often people want to add a pleasant sourness in the form of lemon.

Preparation:

1. Prepare a syrup consisting of water (100 ml) and sugar (550 g).
2. Pour boiling molasses over a kilogram of berries and leave until the mixture has completely cooled.
3. Before cooking, wash the lemon thoroughly, cut into thin slices without removing the peel, and add to the main mixture.
4. Boil the mixture for 45 minutes.

After packaging into jars, seal them; it is recommended to use tin lids.

Blueberry jam with rum

Alcohol, especially rum, pairs perfectly with blueberries. Don't worry about the alcohol content—it completely disappears during heating.

Preparation:

1. Cook sweet molasses (750 g sugar, 120 ml rum, 100 ml water).
2. Pour boiling liquid over prepared berries (1.3 kg).
3. Leave for three hours.
4. Cook, stirring vigorously, for 35 minutes.

Place in glass containers and seal with metal lids.

Jam in a multicooker

Using a multicooker for canning is a popular process among good housewives, allowing them to reduce the amount of effort required for cooking.

Preparation:

1. Place berries (700 g) into the bowl of a kitchen appliance.
2. Cover the blueberries with sugar (450 g).
3. Turn on the "Bake" mode.
4. Cooking time: 50 minutes.

Carefully pour into containers. Slow cooling is recommended, so after turning the container upside down onto a flat surface, wrap the preserves in a blanket.

It is recommended to sterilize the container beforehand; this will extend the shelf life of the finished product and prevent spoilage.

Methods for storing jam

There are several ways to store prepared blueberry preserves. The most popular is to store them in a cellar or basement. The cool temperature will allow you to keep your preserves for a long time without worrying about their safety. Although blueberry jam does well in a cellar, it's important to inspect it regularly. If the preserves begin to spoil, which is extremely rare, re-boil the mixture and use it in baked goods or serve immediately with tea.

Canned blueberries also keep well at room temperature. The only rule is to inspect the finished product frequently. Pre-sterilization is recommended to prevent fermentation or spoilage.

If you have only a few preserves, you can refrigerate them. Place the containers on the bottom shelf and inspect them regularly.

Jam made from these healthy and delicious fruits is a wonderful addition to family tea or when guests are visiting. It's recommended to use preserves when baking—children and adults alike enjoy their pies. Blueberries retain their beneficial properties even when cooked, so they can be safely used medicinally for various ailments.