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The blueberry got its name due to its ability to color everything it comes into contact with. dark color. However, it contains a lot useful substances which are vital to the human body. If you have such an opportunity, be sure to make blueberry jam for the winter.

How to make blueberry jam

It is known that blueberry jam can be prepared for five minutes different ways, optionally, adding other berries, spices, honey, citrus juice or fruits to the main ingredient. In addition, you can make the preparation in the form of jelly or so that the integrity of the blueberries is preserved. The advantage of the berry as a raw material for making jam is that it has no seeds and is easy to peel (there is no need to remove the branches and stalks).

What you need for cooking

You don't need many ingredients to make five-minute blueberry jam. Recipes with blueberries involve the use, in addition to the main component, only sugar. In some cooking options, a little water, lemon juice or acid is added to the berries. First, prepare the syrup by mixing water with sugar, then pour this liquid over the berries. In this case, it is better to take enamel dishes than metal ones, since the latter can oxidize. How to choose blueberries Basics medicinal property berries are aimed at restoring eye health: with regular consumption of blueberries, visual acuity increases. This is achieved due to the content of vitamins E, A, C, PP and B in the fruits. The benefits of blueberries, in addition, consist in saturating the human body with pectin, potassium, selenium, manganese, calcium, sodium, magnesium, organic acids and natural sugars.

Jam from this berry is especially useful for people who engage in mental work, since blueberries improve memory, activate blood supply to all organs, including the brain, have a beneficial effect on memory and metabolic processes, improves intestinal motility. Blueberry jam, if used frequently, can serve prophylactic from thrombosis and anemia. The product strengthens the immune system, reduces cholesterol levels, helps with liver diseases, rheumatism, and gout.

When choosing berries for five-minute blueberry jam, you should prefer dry, smooth, even fruits, covered with a light gray coating. Crumpled or too wet berries are not suitable, since these raw materials are not fresh and cannot guarantee the pleasant taste of the product. You should buy blueberries for jam at the market, but be sure to ask where they were picked. It is important that this is an environmentally friendly area. Frozen berries can be bought at any supermarket where they are sold all year round.

Sterilizing jam jars

Jam jars must be carefully processed to protect the product from oxidation. This is done in several ways:

1. On water steam. A large bowl of water is covered with a wire rack, mesh or sieve, on which the jars are placed with their necks facing down. The structure is placed on the fire and waited for it to boil - then the containers will begin to fill with steam. After 15-20 minutes of such sterilization, you can roll jam into jars for five minutes.
2. Using a microwave. The jars should first be washed with water and detergent. Afterwards they are filled ¼ with water and sent to the oven for 3-5 minutes at maximum power. The liquid will quickly boil and sterilize inner part cans.
3. In the oven. You should set the temperature to at least 220 degrees and place the container prepared for rolling blueberry jam in the oven, bottom to top. After 15 minutes the vessels will be sterilized.

Five-minute jam recipe

More beneficial properties are found in fresh blueberries, but since the berry does not grow in winter, you have to make jam from it. It is worth reducing the cooking time of fruits, thereby preserving maximum amount vitamins and microelements. Five-minute blueberry jam for the winter is considered the healthiest, as it contains almost as many useful substances as fresh berries. Another advantage this recipe is that the preparation is cooked quickly, but it turns out very tasty.

Frozen blueberry jam

Since blueberries themselves are very sweet, you shouldn’t add a lot of sugar to the jam. In addition, to minimize the calorie content in the preparation, you can replace granulated sugar with honey. It can be added to ready-made, not very hot blueberry jam (during cooking, honey loses beneficial features), while thoroughly stirring with a spoon or shaker. If you use frozen raw materials to make jam, you will need the following ingredients:

• sugar – 1 tbsp;
• frozen berries – 0.5 kg.

How to make blueberry jam in five minutes:

1. If you want to achieve uniformity of the workpiece, thawed blueberries should be ground by hand or using a meat grinder or blender.
2. The next step is to place the berries in a saucepan or multicooker bowl. Add half a kilogram of sugar to the mixture and turn on the “Stew” option.
3. Don't forget to stir the blueberry jam every 15-20 minutes. In addition, if foam forms on the top of the mass, it should be removed with a slotted spoon.
4. An hour and a half after placing it on the stove, the jam will be ready for five minutes. After this, you can pour the mixture into jars and seal with lids.

Five-minute jam from fresh blueberries

This is one of the most simple recipes preparations winter harvesting. Classic recipe blueberry jam requires the use of the following ingredients:

• fresh blueberries – 1 kg;
• sugar – 0.5-0.6 kg.

Step-by-step recipe for making jam in five minutes:

1. First you need to sort out the berries, discarding the limp and crushed ones.
2. Afterwards, mash ¼ of the pure blueberries with a masher, turning them into puree.
3. Add the remaining berries and granulated sugar to the blueberry mixture.
4. Place the container over low heat and leave to simmer for five minutes. At the same time, frequently remove the foam that appears on the workpiece.
5. Let the finished jam cool and roll into jars.

Video: five minutes of blueberries for the winter

Blueberries grow mainly in northern regions. This low shrub with blue-black berries can be found in spruce, pine and mixed forests. When blueberries ripen, people who know a lot about them try to collect as many of them as possible so that fresh eat and prepare for future use.

The medicinal properties of blueberries have been known for a long time. It has anti-inflammatory and hemostatic effects. Due to the presence of tannins, blueberries are used as an astringent for diarrhea. It contains vitamins C, A, B, as well as magnesium, calcium and manganese.

Blueberries are used in treatment gastrointestinal tract, gastritis, skin diseases, with anemia. But most of all it is known as a berry that improves vision. It helps to quickly relieve eye fatigue, especially under artificial light.

Of course, it is best to eat blueberries fresh. But since summer ends very quickly in the northern regions, housewives try to prepare these berries in the form of compotes or jam.

Blueberry jam: subtleties of preparation

• Blueberries are very tender and juicy, so they need to be picked carefully. It is advisable to collect them in dry weather and process them on the same day. To speed up the further sorting process, there is no need to pick off green, wrinkled or bird-pecked berries.
• Only ripe berries are suitable for jam. Unripe fruits worsen the taste of jam, and overripe ones make it look like jam.
• Before cooking, the blueberries are sorted again, removing mashed berries and other debris. Blueberry juice gets your hands dirty, so it’s best to wear thin rubber gloves.
• Wash it in a large amount of water, fold it in a colander and immerse it several times in a bowl with cold water. You can also rinse the berries under low pressure from the shower.
• So that during heat treatment the berries remain intact, they are poured into sugar syrup, kept for some time and only then boiled. To obtain jam with an almost uniform consistency, the berries are crushed with a pestle or in a blender before cooking.
• To preserve most of the vitamins, blueberries are tried not to be subjected to prolonged heat treatment.
• Pretty ripe blueberries sweet berry Therefore, the optimal amount of sugar is 500 g per 1 kg of berries. But lovers of sweet desserts can add sugar to their liking.

Blueberry jam: recipe one

Ingredients:

• blueberries – 1 kg;
• sugar – 800 g;
• water – 1.5 tbsp.

Cooking method

• Sort out the blueberries. Fill with cold water and rinse well. Drain the water and debris. Fill with water again. Place clean blueberries in a colander or sieve and rinse in the shower, being careful not to crush the berries with your hands.
• Leave on the sieve to drain the water, but no more than 10 minutes, otherwise the blueberry juice will begin to drain along with the water.
• Pour enough water into the pan and add sugar. Place on the stove and bring the water and sugar to a boil over medium heat. Boil the syrup for at least five minutes. After this, it is advisable to strain it to avoid the appearance of bag fibers and other debris in the syrup. If the syrup turns out transparent, then this step can be skipped.
• Pour the finished syrup into a cooking basin or enamel pan. Bring to a boil again.
• Dip blueberries into syrup. Stir gently with a wooden spatula. Wait for the jam to boil over low heat. Be sure to remove the foam with a slotted spoon. Let the jam simmer for 5-7 minutes, then increase the heat and, avoiding boiling, cook for another 20-30 minutes.
• Drizzle some blueberry syrup onto a cold saucer. If, when cooled, it does not spread into different sides, then the jam is ready.
• Jam can be packaged in two ways - cold and hot. If you want to seal it hermetically, then prepare sterile jars in advance. To do this, first wash them with baking soda and rinse with water. Then sterilize in a way convenient for you: over steam, in the oven, in microwave oven. Turn the heated jars over onto a towel and let dry. Pour hot jam into dry jars, wait 5-10 minutes and then seal tightly with sterile lids. Turn the jars upside down and let the jam cool in this position.
• If you intend to cover the jam with parchment, then leave it in the bowl until it cools completely. Place the cold jam in clean, dry jars and cover with paper.

Blueberry jam “Pyatiminutka”

Ingredients:

• blueberries – 1 kg;
• sugar – 600 g.

Cooking method

• For jam, select ripe blueberries. Remove twigs, debris, and unripe berries.
• Rinse thoroughly in several waters or in the shower. Let the water drain, placing the berries on a sieve.
• Place the blueberries in a cooking bowl or enamel pan. Add sugar. Leave for 3 hours. During this time, the blueberries will give juice and some of the sugar will dissolve.
• Place the bowl over low heat and bring the berries and sugar to a boil. Use a slotted spoon to remove any foam that appears. After boiling, cook the jam for 5 minutes.
• Place the bowl on the edge of the stove and let the jam cool.
• While it cools, sterilize the jars with lids. Dry them by turning them over on a towel.
• Place the bowl of berries on the fire again. Boil the jam for another 5 minutes.
• When hot, place into jars. Close the lids immediately. Cool.

Blueberry jam: recipe three

Ingredients:

• blueberries – 4 tbsp.;
• sugar – 1.5 tbsp.

Cooking method

• Sort the ripe blueberries, remove any debris and green berries.
• Rinse under running water or in the pelvis. Place on a sieve to dry the berries a little.
• Place the blueberries in a saucepan and heat over very low heat until they soften and release their juices.
• Add sugar and stir. Bring to a boil, skimming off any foam.
• Continue cooking for a few more minutes until the sugar is completely dissolved.
• Remove the pan from the heat. Cool the jam.
• Pack it in sterile jars, cover with parchment or nylon lids.

Blueberry jam without cooking

Ingredients:

• blueberries – 1 kg;
• sugar – 1.5 kg.

Cooking method

• For the jam prepared according to this recipe, take ripe or slightly overripe blueberries. Sort through them, removing debris, twigs and bad berries.
• Rinse thoroughly in cold water, changing it several times. Let the liquid drain, placing the berries on a sieve. Leave for literally 5 minutes so that the blueberries do not have time to bruise and release juice.
• Mix blueberries with sugar and place in a blender bowl. Grind until puree. You should not use a meat grinder for this case, since metal parts contribute to the destruction of vitamin C, which blueberries are so rich in. If you don’t have a blender, you can mash the berries the old fashioned way - in a mortar or bowl, armed with an ordinary wooden masher.
• Place the “raw” blueberry jam into sterile dry jars and cover with nylon lids.

Note to the hostess

Hermetically sealed blueberry jam is stored in dark place at room temperature.

Jam, covered with nylon lids, is stored in a cool, dry place without access to light or in the refrigerator.

Jam without cooking is stored only in the refrigerator. Five-minute jam is best covered with airtight lids to prevent it from souring.

Step 1: prepare inventory.

Then small equipment should be doused with boiling water, and the lids and containers in which the workpiece will be stored must be sterilized with any in a convenient way, for example in the microwave, oven or kettle.

Step 2: Prepare the blueberries.

Step 3: make jam.

Step 4: preserve the jam.

Step 5: serve five-minute blueberry jam.

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 ones metal lids for preservation with rubber bands.

Sometimes sugar syrup is made from sugar, the hot mixture is poured over the berries, they are boiled for 5 minutes and then canned.

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

Step-by-step recipes for natural blueberry jam for the winter, with agar-agar, lemon, gelatin

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

0 gr.

Carbohydrates

192 kcal.

Option 1: Classic blueberry jam for the winter

Blueberries are a tender and juicy berry that tastes great in jam. This delicacy will delight you in winter and is also great for making a variety of homemade desserts. Fresh, ripe, but not overripe berries are used for jam. It is advisable to immediately discard blueberries that are dry, wrinkled, green or pecked by birds. It is also recommended to collect it cleanly and in a large bowl, you can immediately put it in a colander, so as not to oversprinkle or crush it again.

Ingredients

• 1 kg blueberries;
• 800 g sugar;
• 4 g citric acid.

Step-by-step recipe for classic blueberry jam

Pour the blueberries into a colander and begin to rinse. Slowly lower it into a basin of water and lift it up, repeat this several times. You can wash the berries in the shower, but not with a very large stream. Next, let the water drain, do not leave it for a long time, otherwise the juice will go with it.

Pour the blueberries into a saucepan or take a bowl for jam. Add sugar immediately. Let the blueberries release their juice. This will take about two hours or a little more; you can leave it overnight.

Place the blueberries and sugar on the stove, heat until the remaining sand dissolves, then skim off the foam that appears when boiling. To prevent the mass from rising too much, reduce the heat a little.

Classic blueberry jam is prepared in 15 to 45 minutes. At the end, add a little citric acid diluted with water. The longer the boiling takes place, the thicker the consistency, but the worse the taste. Typically the boiling time is around 20 minutes. But the jam will not remain as it turned out; after cooling it will thicken a little.

Pour the hot blueberry mixture into jars and screw on the lids. Sometimes the jam is cooled, then packaged in sterile and dry jars, rolled up, you can do it this way. At high concentration sugar and proper storage The blueberries should not turn sour.

Option 2: Quick recipe for raw blueberry jam for the winter

A special feature of this jam is the complete absence of heat treatment. Blueberries retain their aroma and taste as much as possible, as well as all vitamins, but preparation will require special conditions for storage. The place should be dark and cool; a refrigerator or cellar is ideal.

Ingredients

• 1 kg blueberries;
• 1.5 kg sugar.

How to quickly make blueberry jam

We carefully wash the blueberries and immediately place them on a napkin. You can leave it in the sieve, but not for long, otherwise the pressure will gradually leak out. Pour clean blueberries into a saucepan or bowl.

Add granulated sugar and mix well. It is better not to prepare raw jam with whole berries; the sugar should be mixed with the blueberries as much as possible.

In principle, the jam is already ready. Stir it periodically to dissolve the sand. As soon as the grains disperse in the blueberry juice, put the sweetness into jars, put on tight lids and put them in the refrigerator.

Remains of undissolved sand will lead to sugaring of blueberry jam, so we try to completely dissolve it. If suddenly the process is slow, then heat the mass a little and stir vigorously. You can prepare crushed jam using a blender; it will perfectly dissolve and break up all the grains of sand.

Option 3: Thick blueberry jam for the winter

From juicy berries It’s difficult to get a thick but tasty treat from blueberries. Required consistency can be achieved by prolonged cooking, but it has a negative impact on the result. To prevent this from happening, thickeners will come to the rescue. The simplest, most accessible and familiar of them is gelatin. Below you can find a recipe using agar-agar.

Ingredients

• 20 g gelatin;
• 100 ml water;
• 1.5 kg blueberries;
• 1.2 kg sugar.

How to cook

Prepare blueberries in the usual way, you don’t have to dry it after washing, just sprinkle the berries with sugar and leave for a couple of hours, or do it the day before. Then we send it to cook on the stove, immediately catch the foam and remove it. Boil the blueberries for five minutes. Let cool.

Once the jam has cooled, you need to soak the gelatin in water before the second cooking. You can use blueberry or other juice for dilution. The soaking time for gelatin is indicated on the package, but on average it is about half an hour.

We put our blueberries to boil again, now boil over low heat for about ten minutes, after which we add gelatin. There is no need to melt it separately; it will dissolve perfectly into jam. Stir and cook for about three minutes. If you don't do this, you will end up with cloudy jam.

Pour blueberries into jars and seal. At first the jam will be runny, this is normal. We keep it for a day at room temperature, after which we lower it into the cellar or basement, where the gelatin will begin to work. Before use, you can put blueberry jam in the refrigerator.

In cooking, people try not to boil gelatin, as it loses its properties, but this rule does not apply to canning; it is advisable to boil the thickener a little.

Option 4: Blueberry jam for the winter with agar-agar

Agar-agar is not as popular as the well-known gelatin, but now it can also be easily purchased in stores. The thickener is very useful, and it also starts working at 40 degrees, there is no need to cool anything. This blueberry jam will resemble jam, but with berries. If you add a little more agar-agar, you can even cut the delicacy with a knife.

Ingredients

• 1 kg blueberries;
• 0.9 kg sugar;
• 140 ml water;
• 7 g agar-agar.

Step by step recipe

Mix blueberries with sugar, but not all of it, leave 70 grams for making agar-agar syrup. Leave the bulk for a couple of hours, let the juice appear and the sugar melt. You can mash the blueberries or leave them as you like.

Put the jam on the fire. Since it will be cooked with a thickener, we will not boil it for a long time. After the bubbles appear and the foam is removed, cook for literally ten minutes.

Mix sugar and water with agar-agar, place on the stove and boil for two minutes, stir, then pour into boiling jam. Boil the blueberries for another four minutes, after which we immediately turn off the stove.

We pack the blueberry jam into jars and then put it away for storage. After just two hours you can see how it begins to thicken.

Agar-agar can be simply added to the hot mass, mixed with water or sugar, everything should work out too, but it is better to boil it separately. On average, this thickener needs to be boiled for five minutes.

Option 5: Fragrant blueberry jam for the winter

Blueberries are sweet on their own, so they are often supplemented with lemon juice. Citrus enhances the taste, reduces the sweetness of the product, and also helps it preserve better. If, in addition to the juice, you also add zest, the delicacy will sparkle with an extraordinary aroma. Here is the technology for making jam with syrup.

Ingredients

• lemon;
• 1.5 kg blueberries;
• 1.5 kg sugar;
• 1.5 tbsp. water.

How to cook

Combine sugar with water and place on the stove. Remove and chop the zest from the lemon, add to them, and squeeze out the juice there. Stir and heat, after boiling, cook for three minutes.

Pour hot syrup over blueberries and leave for four hours. We don’t cover it, we don’t need condensation. After cooling, drain all the syrup or remove the berries with a slotted spoon. The filling will become colored and some juice will come out, this is normal.

Place the syrup on the stove and simmer for about twenty minutes until we get a thick jam. Add blueberries. Cook together for about five more minutes.

We pack the blueberry jam into jars, let it stand upside down for a while, then put it away for storage.

It’s almost the same way to prepare a delicacy without boiling blueberries; to do this, pour hot syrup over the berries at least three times with an interval of 4-5 hours, you can leave it overnight. This technology is especially good for dense blueberries; the berries will retain not only their taste, but also their integrity.

To prepare such a delicious “Five Minute” blueberry jam, you don’t need a lot of effort or ingredients. With periodic consumption of this product, a person’s vision improves, the functions of the immune system are strengthened and, therefore, resistance to diseases, the functioning of the digestive tract, blood vessels, and the like is normalized. There is nothing exorbitant in the preparation scheme for this product. The main thing is to remember necessary recommendations and follow them in the future.

There are several variations of preparing this blueberry dessert. To improve and strengthen taste qualities During the cooking process, it is recommended to add honey, berries, citrus fruits or spices to the jam.

To preserve the product for a long time, some people prepare it in the form of jelly, grinding the berries or leaving the fruits whole.

A distinctive feature of five-minute blueberry jam is that there is no need to clean the berries from twigs and any small debris (in most cases). All it takes is rinsing with water, after which you can start preparing the dessert.

In many recipes, the main ingredients are blueberries and water. Some additional ingredients are not always indicated there. However, without them, blueberry jam is not as tasty. Some housewives recommend not using a large number of lemon juice or water.

At the very beginning, a syrup is made, which is subsequently poured over the blueberries. For this purpose, it is better to use enamel containers (they do not oxidize).

How to choose the right blueberries for jam

In order for blueberry jam to be tasty and preserved for a long time, before purchasing or picking berries, you should pay attention to their appearance. Fruits must be taken exclusively fresh and ripe. Berries with small holes or other damage are not suitable for cooking.

Preparation of ingredients:

• sorting through raw materials (rotten and damaged fruits It is recommended to throw it away immediately);
• removal of debris (peduncles, leaves, etc.);
• washing blueberries and further soaking;
• drying the berries and transferring them to a container (pan, for example).

Instead of going to the forest to pick berries, you can visit the market and buy blueberries there. Before buying it, it is recommended to find out about the place where the berries are collected. Fruits, which contain a large amount of useful substances and lack toxins, usually grow in ecologically clean places. Frozen or canned preparations are consumed both in winter and in summer.

A simple five-minute recipe for the winter

People have known for a long time healing properties blueberries With regular use, it helps improve visual acuity and more. Blueberry jam “Pyatiminutka” with whole berries is quick and easy to prepare. The main thing is to follow the instructions and necessary recommendations.

To prepare the recipe you will need blueberries and granulated sugar. The fruits are washed under running water, dried and placed in an enamel container. Sprinkle with sugar and let sit for 4-5 hours. Afterwards, place the pan on the stove, turn on the heat (low), wait for it to boil and cook for 5-7 minutes, periodically removing the foam.

The finished product is poured into jars, screwed and left to cool. Afterwards, they are removed to a place where no one can penetrate. Sun rays. Anyone can make this kind of jam.

Five-minute blueberry jelly

To prepare this wonderful delicacy you will need berries, granulated sugar and gelatin.

Step-by-step instruction:

1. After preparation, the necessary products (four kilograms of blueberries and 2.5 kilograms of sugar) are placed in an enamel bowl.
2. Sprinkle with granulated sugar and leave to “infuse” for several hours (preferably 3-4 hours). It is not necessary to mix the ingredients.
3. Next, place the enamel-coated container on the stove and turn on the heat (low). When the whole berries settle to the bottom, add the remaining sugar (1.25 kilograms) to the pan and mix slowly using a spoon (preferably a wooden one). Wait until it boils.
4. To make jam with whole fruits, you cannot keep the pan on the fire for more than 5-7 minutes (this will simply cause them to boil).
5. Sprinkle gelatin over the finished mixture.
6. Place the container back on the stove, bring to a boil and turn off the heat. The treat is ready. All that remains is to distribute it among the banks.

“Five-minute” blueberry with lemon flavor

There are often situations when a person purchases overripe blueberries (too sweet) at the market. When making jam using such berries, the final product is often too sweet. To correct this situation, many housewives take less granulated sugar and lemon zest or juice.

Required Products:

• berries in the amount of one kilogram;
• sugar (650-810 grams);
• whole lemon;
• water (70-150 milliliters).

Water is poured into an enamel-coated bowl, and granulated sugar is poured into it. Syrup is prepared from this solution (place the pan on the stove, turn on medium heat and bring to a boil).

The lemon zest is grated, and the juice is squeezed out of the lemon itself. Blueberries are placed in sugar syrup and boiled. Add the zest while continuing to stir. Cook for a few minutes. Pour it out at the end lemon juice and turn off the fire.

“Five-minute” without boiling berries – frozen in glasses

To prepare the frozen treat, you will need one kilogram of blueberries and 600 grams of granulated sugar.

Sort the blueberries thoroughly, rinse under running water and dry. After this, grind the berries in a blender. Add sugar and stir.