How to cook blueberry jam: 5 recipes

Blueberry jam is often used as a snack for tea, a treat is also used for filling cakes and pastries. The main ingredients are berries and sugar syrup, enveloping them. Experienced housewives 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 preparations. Consider the basic aspects, give practical recommendations.

Features of cooking blueberry jam

1. Blueberries are extremely soft and have a lot of juice. For this reason, take responsibility for the harvest, spend it in dry weather. Next, proceed with sorting. Immediately exclude spoiled, immature, ripe, rotten specimens.
2. Jam is made from ripe berries. In the case of overripe fruits, the composition becomes like jam. If we talk about green fruits, they distort the taste and give bitterness. Blueberries are highly colored berries, for this reason, before cooking, sort the gloves.
3. Rinse fruits before direct heat treatment. To do this, move them into a sieve or colander, dip 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 with a pressure of water from the shower.
4. To preserve the structure of the berries during the cooking process, pour sugar over the fruits and let stand for at least 2 hours. During this period they will give the juice away, you can make jam without compromising on quality. If the goal is to make jam jam (a homogeneous structure), grind blueberries with a blender or 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. Short (!) Heat treatment will help preserve vitamins. To the best of extent, ripe blueberries have optimal sweetness, so do not abuse sugar. For 1 kg. fruits account for about 450-500 gr. sand. In other cases, sugar is added to taste.

Preparing cans for preserving blueberry jam

1. Before you start jam cooking, 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 conduct the procedure correctly, inspect the banks for cracks, uneven bottom or walls. Otherwise, discard containers with defects.
3. After you have selected the cans, wash them with running water and plenty of drinking soda. Next comes direct sterilization. You can do it with an oven, stove (water or steam bath), microwave.
4. If you plan to sterilize your sewing utensils with a steam bath, use the following instructions. Take a wide pan, lower the lids into it and pour boiling water over it. Install the grill on top, put the cans. Bring the liquid to the appearance of the first bubbles, boil for 15 minutes. Lower the containers on the towel with the 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 cans and lids on the wire rack. Turn on the device by 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 sterilize cans in the microwave. To do this, pour water in them so that the volume reaches 1/3. Set the power to 800 watts, warm the dishes for 4 minutes. Pause the device periodically and shake the water in 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 cans of 0.3-0.5 liters. Line the bottom of the pan with a towel, pour water, lower the cans inward. Boil the container for a quarter of an hour; do not allow the cans to surface.

Blueberry Jam: A Classic Recipe

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

1. Go through the berries, exclude all unnecessary (spoiled, immature, rumpled specimens). Wash the blueberries in a bowl of cold water, drain the garbage. Try to perform manipulations in such a way as not to crush the berries.
2. After the procedure, discard 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, pour in granulated 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 cheesecloth or colander, excluding extraneous neoplasms. In the end, you should get a clear syrup.
4. After filtering, pour it into the pan, again wait for the bubbles to appear. When this happens, pour in the berries, knead with a wooden spoon for thorough soaking. Set minimal heat, 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 an average mark, simmer the product for half an hour. Prepare a flat dry dish, drip jam on it.
6. After the composition cools down, it should spread in different directions. This sign indicates the readiness of jam. Start rolling 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 then can corking be carried out.
8. In the case of the cold spin method, the cooled jam is poured into sterile containers, then covered with plastic lids and wrapped in parchment paper. Regardless of the method of spinning, the appetizer is stored in the cold.

Blueberry Raspberry Jam

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

1. To get started, prepare the blueberries and raspberries. Pre-sort the fruits, exclude rumpled and spoiled. Send the berries to a deep bowl, fill with water, rinse thoroughly.
2. Dry the fruits, drop them in a colander, leave until the liquid drains completely. In a separate bowl, prepare 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, wait until the blueberries have 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 remove foam with a slotted spoon. While the jam is simmering, sterilize the cans. Next, pour hot composition over them, leave for 6-8 hours before cooling.
5. Seal containers with caps using a special key. Turn the containers with the mouth down, make sure there are no leaks. After 20 hours, take the jam to a place of long storage.

Blueberry jam without boiling

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

1. If you plan to make jam without boiling, use ripe fruits. They will provide the necessary consistency.Pre-rinse the berries in a bowl of cold water, eliminate twigs and debris.
2. Leave the berries to dry on a colander or strainer (lasting 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 jars, pack the product on them, and seal with nylon caps. The method of making blueberry jam without cooking is bad because the composition can not be left for a long time. The finished product must be consumed within a month, preferably sooner.

Blueberry jam with rum

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

1. Pre-prepare the berries, rinse them under the tap, leave in a basin with cold water for 5 minutes. Remove all debris, transfer blueberries, strawberries, currants, raspberries to a cotton towel or leave on a sieve to dry.
2. After that, put the berries in a thick-walled pan, mash with a pestle or chop using 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 heat-resistant cookware with the composition on the stove, turn on the appliance at minimum power. Cook 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 pack the finished product. Roll up the composition with tin roofs, take it to the cellar after complete cooling.

Thick Blueberry Jam

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

1. Citrus juice is used to make jam thick. Replace it with citric acid if desired. The main thing is to dilute 5 g. composition of 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 let the liquid drain completely. Then sprinkle the fruit with sugar, send it to the refrigerator for 20 hours.
3. Prepare heat-resistant dishes, pour in it the juice from blueberries and the berries themselves. Pour diluted citric acid or citrus fruit juice, mix 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, turn off the burner after 20 minutes. Throughout the cooking process, remove the foam with a slotted spoon.
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 complete cooling, then roll up with a key. Transfer to cold for long-term storage.

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

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