Blueberry jelly recipe for the winter. Recipe: Blueberry jam - Jelly with whole berries

Summer is berry season. We go to the forest for blueberries. The fingers are black, but we ourselves are happy.
Blueberries are a very tasty and healthy berry. Perfectly improves eyesight.
We eat enough of this berry in the summer, grind raw blueberries with sugar, freeze for the winter and, of course, make jam from blueberries.
Blueberry, delicious, healthy.

I usually cook blueberries with this recipe. If you have a lot of berries, then you can multiply in proportion by 2 or more.

We take blueberries. We sort through the berries, remove twigs and leaves
Blueberries are very delicate berries. I usually wash it right in a colander. I lower the colander into a vessel of water.

It is not necessary to gurgle blueberries in water for a long time. Wild berry, pure. No one treats her with chemicals in the forest.
I washed it quickly and dried it on a towel. Since blueberries color everything quickly, I use paper towels.
Here she is drying. And right in a colander, and in bulk.

While the blueberries are drying, I pour 2 cups of water into a bowl for making jam, and when the water boils, I pour 1 kg of sugar into it.

While the water is boiling, measure out the required amount of blueberries - 800 grams

Today, however, I cooked jam in a double portion.
We stir the boiled syrup, you can slightly remove the sugar foam, because sometimes its top is grayish (and sugar, it turns out, is dirty)

Carefully pour the blueberries into the syrup and mix occasionally with a wooden spatula. From now on, we mark the time. On a slow fire, we will cook the jam for exactly 15 minutes, stirring it periodically and removing the delicious fragrant foam.

At this time, wash and sterilize jars and lids.
Personally, I usually wash my jars with baking soda.

I sterilize the jars in a gas oven, and boil the lids for 10 minutes in a ladle

Periodically continue to stir the jam and remove the foam.

After 15 minutes, the jam is ready. You can add a half teaspoon of citric acid at the end of cooking. This is if you want a slight note of sourness. Yes, and jam is stored better with lemon. Citric acid is an excellent preservative.
Pour jam into jars.

I roll up with metal lids, and I cork with screw caps.

I turn the jars upside down and cover with a towel. Let them stand, sterilize.

When the jars have cooled down, I put them in the "my mother-in-law's room" - that's what we call the pantry. I sometimes store jars with screw caps in the refrigerator.
True, this jam does not have time to be stored for a long time, it is instantly eaten.
This is one of our favorite jams in our family.

At first it is watery, and then, as it were, it gels and becomes a jelly of such a consistency.

Very tasty and healthy jam.
I boil this jam for 15 minutes so that it is better stored, as I keep it in the apartment. I don't have a basement or a loggia.

From the amount of ingredients indicated in the recipe, about one and a half liters of excellent blueberry jam is obtained - three half-liter jars (the volume of cooked jam also depends on how it boils and how much water is evaporated)
Yes, and I have a cup of tea left to drink.

I also cook blueberries and jam for five minutes. But this is a completely different story)))
Happy tea drinking!

Cooking time: PT00H25M 25 min.

Approximate cost per serving: 160 rub.

There are many options for creating blueberry jelly, what can we say about its components. Even blueberry jam can be turned into jelly, and there is no need to talk about how beautifully blueberry juice gels or how picturesque fresh berries look in a transparent piece of light dessert.

Ingredients:

• blueberries - 250 g;
• water - 200 ml;
• maple syrup - 50-150 ml;
• gelatin - 5 sheets.

Cooking

We put the washed berries in a saucepan and pour a glass of water. We put the berries to cook over medium heat, covering the dishes with a lid, exactly until the blueberries burst. After that, the resulting berry solution should be mixed with maple syrup, the amount of which is determined only by your taste preferences. About a third of the resulting mixture will serve us to dissolve the gelatin. Then we mix both components and bring the solution for the future jelly to a volume of 500 ml. It remains only to pour the solution into molds and leave to cool in the refrigerator.

If you want to make blueberry jelly for the winter, then boil the base additionally before pouring it into sterile jars and rolling it up. Frozen, this jelly will go well with bread toast and butter, and in company with fresh berries and fruits, it will become your favorite among morning meals.

How to make blueberry and milk jelly?

Ingredients:

• milk - 235 ml;
• blueberry jam - 150 g;
• sugar - 120 g;
• gelatin - 20 g;
• water - 100 ml;
• pistachios.

Cooking

For the blueberry part of our dessert, berry jam should be mixed with sugar and water, and then brought to a boil over medium heat. We filter the resulting syrup through a sieve and dilute half of the gelatin in it.

The second half of the gelatin is dissolved in hot milk and poured into molds. We wait until the milk jelly in the molds hardens, and then pour the blueberry jelly solution on top of it. Leave the delicacy to completely freeze and serve, sprinkled with pistachios.

blueberry jelly cake recipe

Ingredients:

• blueberry jelly - 85 g (3 bags);
• boiling water - 3 tbsp.;
• ice water - ¾ st.;
• blueberries - 1 tbsp.;
• vanilla yogurt - 2 tbsp.

Cooking

In a glass of boiling water, we completely dilute one bag of blueberry jelly and combine the solution with cold water. Pour the jelly into the bottom of the mold and let it thicken slightly in the refrigerator. Mix jelly with fresh berries, level and cool completely.

In two cups of boiling water, dilute the remaining two bags of finished jelly. We wait until the solution is completely cooled, and then mix it with yogurt. Pour the yogurt mixture over the blueberry jelly and return the mold to the refrigerator. As soon as the dessert has cooled completely, it can be removed from the mold.

Alcoholic blueberry jelly

Alcoholic "jelly shots" are a popular entertainment at parties these days. A couple of such delicacies may well decorate not only your table, but also your mood.

Ingredients:

• • lemonade - 2/3 tbsp.;
  • soda (lime / lemon) - 2/3 tbsp.;

• gelatin - 84 g;
• vodka (can be blueberry) - 2/3 tbsp.;
• fresh blueberries - 15 pcs.

Cooking

Actually, the preparation of alcoholic jelly shots is not much different from ordinary desserts. We combine soda and lemonade, and pour into the jelly solution. We leave the powder to swell for about 5 minutes, and then dissolve it by slowly heating the citrus mixture over low heat. Cool the base for jelly to warm, and then combine with vodka. At this point, you can add food coloring.

We put berries on the bottom of the silicone molds and fill them with a jelly solution. Leave to cool, remove and eat ... or do we still drink?

Scientists have long proven that blueberries are a medicinal berry for vision, the gastrointestinal tract, and simply beneficial for other systems of the human body. It is most reasonable to enrich yourself with vitamins from black forest fruits by eating them in their pure form, however, preparations will also come in handy in the harsh winter months. Among the existing preservation methods, jelly itself is the most interesting, so why don't we find out how to make blueberry jelly quickly and easily?

Getting ready for the process

First of all, we will find a suitable container for blanks. For any type of jam, jars with a capacity of 100 to 500 grams are optimal. If you indulge in sweets infrequently, choose the smallest containers, for example, glass jars of caviar. For a family of several people, standard half-liter jars are suitable. Why exactly this volume? Firstly, a lot of fresh blueberry jelly for the winter is unlikely to work - this berry is not so popular. Secondly, it is always more pleasant to open a fresh portion of dessert than to scrape off the jam left over from last week from the bottom of a three-liter container.

Important! In addition to spaciousness, pay attention to the neck of the jar. If the use of special seaming caps and a machine is implied, check their availability and performance. But threaded cans do not require technical devices and special skills - it is enough to tighten them tightly with a suitable lid. Due to the temperature of the blueberry jelly being poured, a vacuum is created inside, and the jar will seal naturally.

The selected container must be sterilized. To do this, place the containers for 15 minutes in a preheated oven. Or we use a water bath: for the same amount of time we leave the jars over boiling water. In the same way, we disinfect the lids.

In addition to glass containers, you will most likely need:

1. Spacious aluminum bowl to cook blueberries in jelly without burning.
2. Blender or potato pusher, mortar.
3. Colander.
4. Measuring containers or kitchen scales.

Next, we move on to the processing of berries. We carefully sort out the fruits, get rid of unripe, spoiled, rotten units, remove leaves and branches, and other debris. In cold running water, thoroughly wash the black “beads” and leave to dry.

This preparatory work is over, it's time to find a recipe for blueberry jelly to your liking. the site gladly collected the most successful options for blanks, tested by many housewives.

Classic blueberry jelly for the winter

Method 1. For 6 kg of berries you will need 5 kg of sugar. We put the blueberries in a large saucepan, cover with half of the granulated sugar and leave for a couple of hours so that the berries release the juice. Next, put on the smallest fire, bring to a boil and add the remaining sugar. Boil for 5 minutes, set aside the pan to cool completely. Boil again and cool again. For the third time, boil for 5 minutes and immediately pour into prepared jars, roll up and wrap with a blanket.

Do you know? The readiness of the jelly can be checked by dropping one drop into a glass of water. If it does not immediately dissolve, but sinks to the bottom, the dessert is cooked correctly.

Method 2. A less time-consuming option - blueberry jelly in a slow cooker. We take berries and sugar in equal proportions and set the “stewing” mode for 1.5-2 hours. At the end of cooking, turn on the “steam” program for a minute. To create confiture, experienced housewives recommend pouring no more than 1 kg of berries per cycle into a slow cooker.

Classic blueberry jelly for the winter

Blueberry jelly with gelatin

If you're looking for a treat that's the consistency to hold out of the jar, try this recipe. For 4 cups of berries you will need 2 cups of sugar and a bag of jelly (lemon, raspberry, strawberry). We put all the ingredients at the same time in a container, bring to a boil over low heat, cook for two minutes. Now you can start preserving blueberry jelly: pour the liquid into jars, cork, turn upside down, cover with something warm and wait for the dessert to cool.

In addition to the usual gelatin, you can use another thickener - pectin. This substance is a soluble fiber and is found in many fruits. To cook blueberry jam-jelly for the winter, it is enough to combine 4 glasses of water and 2-2.5 kg of wild berries. We cook the mixture for half an hour, then put the mass in gauze and get rid of all the juice. Pour 50 grams of pectin into the resulting 4-5 cups, bring to a boil, add 5 cups of granulated sugar, boil for another minute. Pour into sterile jars and roll up.

Blueberry jelly with gelatin

Blueberry jelly without cooking

This method is suitable for beginners or very busy cooks because it is the easiest option for creating blanks. For one serving of berries, take 2 servings of sugar. Rub it all evenly with a masher or blender. We sterilize the glass containers, cool them and pour the sweet mass. Pour a 1-1.5 cm layer of sugar on top - a kind of cork that will protect the dessert from fermentation. Thus, we get blueberry jelly in our own juice, that is, with a maximum of useful substances. To prevent confiture from spoiling, we will store it in a cellar or refrigerator.

Blueberries are deservedly considered the queen of wild berries, and I look forward to summer to stock up on a delicious dessert. Jelly, jams, marshmallows are harvested from black berries for the winter, but most importantly - deliciously delicious jam, the recipes of which cannot be counted.

You can find some of the best ones here. As well as a few tips, without which it is impossible to properly prepare a delicious and healthy dessert.

Blueberry jam with sugar - a simple recipe

The best jam. Its advantage is in the simplicity of the preparation recipe, the ability to preserve the dessert without fermentation for a long winter, since sugar not only adds sweetness, but also acts as an excellent preservative.

Required:

• Berries - 1 kg.
• Sugar - 500 gr.

How to make jam:

1. Sort through the forest beauty, remove debris and wash in running water. Slightly dry from excess moisture.
2. Place in a bowl and sprinkle with sugar. For a few hours, forget about the preparation so that the berry has time to let the juice out.
3. Make the smallest fire, slowly, bring the blueberry mass to a boil.
4. Cooking time - 30 minutes. This will allow the fruits to remain intact, will not destroy vitamins.
5. Do not forget to remove the foam, this will save the dessert from rapid fermentation.
6. Serve the dessert while still hot. Any type of corking is suitable - with nylon caps that twist. If the blank is intended for storage for the winter in apartment conditions, it is better to roll up the banks.

Tip: when cooking, it is better to use a wooden spoon, the berry does not like metal.

Delicious blueberry jam: so that the berries are whole

Ingredients:

• Berries - kilogram.
• Sugar - 1.4 kg.
• Water - half a liter.

How to cook:

1. Remove debris from the berries, wash, dry on a spread towel.
2. Boil syrup from water with sugar: pour sand with water and bring to a boil.
3. After a couple of minutes, dip the blueberries into the syrup.
4. Boil 20 minutes. Pour hot, swirl and refrigerate.

Blueberry jam for the winter - five minutes

In order for the berries to be whole, to retain the maximum benefit, I suggest making jam according to the principle of 5 minutes of cooking. The method is quite well-known, incredibly simple. A few more options can be viewed on another page of the site - come in!

Take:

• Forest blueberries - kilogram.
• Sugar sand - 700 gr.

Step by step cooking recipe:

1. Sort the berry, put it in a basin and sprinkle with sugar. After 5-6 hours, the fruits will release juice.
2. Put on the stove, turn on a small fire and start to slowly warm the berries.
3. When the mass boils, boil for exactly 5 minutes, remove from the burner. At this time, the brew must be intensively stirred and the foam removed.
4. Let it come to a boil in the last minute. Put it in banks right there.
5. After seaming, let the jars cool at room temperature. Then move to winter storage in the pantry.

Thick blueberry jam - a good recipe

Thick blueberry jam is very pleasant to spread on bread for tea, serve with cheesecakes, casseroles. Add to ice cream, use berry filling for baking. To thicken the syrup, you can take any product containing pectin - gelatin, gelfix, confiture.

Take:

• For a kilogram of blueberries 700 gr. granulated sugar.
• Gelfix - ½ sachet.

Cooking thick jelly:

1. Grind clean berries, but not completely. It will be tastier if the part remains intact, we are not preparing jelly, but jam.
2. Combine the mass with sand. Put it on the burner, and let it boil on slow heating.
3. When it boils, throw in the thickener, mix well. Remove from stove.
4. Requirement for jars: they must be sterilized, otherwise the delicacy will not last long.

Blueberry jam in a slow cooker

Hallelujah multicooker. When she came to our homes, she untied our hands, saving us a lot of time. Throw away all the ingredients, and go about your business. According to the proposed recipe, you can prepare blueberry jam by adding any other wild berry - lingonberries, strawberries that ripen at the same time, raspberries. Another advantage of winter harvesting is a thick consistency, which many people love.

• Wild berry - 1 kg.
• Sugar - 500 gr.

How to cook in a slow cooker:

1. Be sure to dry the clean berry a little - this condition must be observed in order for the delicacy to turn out thick.
2. Put in a bowl, add sand. Stir, spreading throughout the blueberries.
3. Cooking time - 1.5 hours. Select the mode "Extinguishing" "Cooking jam", if any.
4. Dessert is poured while still hot, immediately rolled up.

What is the best way to make jam without sugar?

The recipe for sugar-free blueberry jam is relevant for diabetics and those who follow the diet. Of course, you can make a blank on sorbitol, but not everyone likes the taste of dessert. In the old days, when not everyone could buy sugar, in the villages they cooked without it at all. But it turned out delicious. The only disadvantage of this recipe is that the workpiece is not stored for a long time. The solution is to cook in small portions. Moreover, the recipe is excellent for frozen blueberries.

You will need:

• Blueberries - kilogram.
• Gelfix - 20 gr.

How to cook without sugar:

1. The first step is to scald the berries. Transfer from a colander to a towel to drain excess water.
2. Place in a saucepan, bring to a boil over low heat.
3. As soon as the gurgling begins, throw in the gelfix crystals and remove the pan from the burner.
4. It remains to stir the mass properly and transfer to a jar. I advise you to sterilize jars and roll them under an iron lid.

Jam without cooking blueberries

If you want to save the blank for the winter, sterilize the jars and lids. But I advise you to make at least a couple of cans, because according to the recipe, blueberries will have very little heat treatment. And these are vitamins that are fully preserved in the preparation.

• Berries - 1 kg.
• Sugar - half a kilo.

How will we cook:

1. For harvesting, I recommend selecting the strongest berries, perhaps a little underripe. Wash, be sure to dry, mix with sugar.
2. Set aside for a few hours.
3. When the juice appears from the berries, start cooking. Make minimal fire. Heat slowly until almost boiling.
4. We noticed the first signs of boiling - quickly turn it off, immediately pour it.

Lingonberry-blueberry jam

• Both berries - per kilogram.
• Sugar - 1.2 kg.
• Water - 2 glasses.

Recipe:

1. Blanch a clean berry first to become soft.
2. Dry and grind with a blender until smooth.
3. Add granulated sugar, mix and heat over low heat until boiling.
4. Simmer until the mixture thickens enough. Don't forget to remove the foam.
5. Arrange in a container, cork.

How to make raspberry jam

Both berries ripen at the same time, perfectly complement each other, creating an interesting flavor bouquet. Raspberries, like blueberries, can be forest or garden, no difference. This recipe is suitable for cooking with strawberries and lingonberries. You can also cook with raspberries, the recipes of which you will get acquainted with on another page of the site.

Required:

• Blueberries with raspberries - half a kilogram each.
• Sugar - 1 kg.

1. Carefully sort through the raspberries, as the berry is tender and easily wrinkled. Wash blueberries, pat dry.
2. Put the berries in a cooking bowl and sprinkle with sugar.
3. When they start up the juice, start cooking. Let it boil slowly, making the fire to a minimum.
4. Continue cooking for 10 minutes, remembering to remove the foam.
5. Set the dessert aside, insist for an hour.
6. Put it back on the gas and repeat the process. The second brew time is also 10 minutes. The jam is poured hot.

Video recipe for blueberry jam. Good luck preparing for the winter.

One of the most delicious and healthy berries of the season is, of course, blueberries. It ripens at the end of June, just behind strawberries. Usually jams or jams are made from its fruits. However, there is another cooking method that preserves all the beneficial properties of the berry. So how do you make blueberry jelly?

Required Ingredients

To make classic blueberry jam, we need only three products:

• the berry itself (blueberries must be fresh);
• regular white sugar (about the same amount as blueberries);
• water.

You can diversify the options for making jam or blueberry jelly. A recipe that will surprise your household is very simple. It is only necessary to add a few slices of lime or mint to the treat. They will give a special aroma and unique taste to the delicacy. In addition, blueberries combined with citrus fruits will make your jam much healthier.

blueberry jelly recipe for the winter

One of the classic options for preparing a winter treat is that the berry must be boiled over medium heat for about 15 minutes. However, let's talk about everything in order.

1. First you need to sort out the fruits, which means that the berry should be placed in a large container. Then it is desirable to remove the stalks and get rid of the leaves.
2. It is best to rinse the blueberries under a stream of cool water, and then put in a colander to drain all the liquid.
3. The prepared berry must be crushed. You can do this both in a meat grinder and with a blender. In this case, it is better to choose a stationary device, otherwise it will be difficult to avoid splashing juice with a submersible device.
4. Now you can add sugar, and you need to add about enough so that the ratio of crystals and berries is "one to one". It is in this case that blueberry jelly will be sweet enough. And if you add less than the recommended rate, then the taste will turn out to be more sour.
5. The prepared mass must be transferred to a saucepan with a thick bottom and put on a slow fire. Cook for about 15 minutes, stirring constantly so that the berries do not burn.

Ready blueberry jelly should be put into jars and rolled up until the jam has cooled.

Recipe with gelatin

Blueberries are a very healthy berry that has a beneficial effect not only on our eyes, but on the whole body as a whole. It strengthens the immune system, which is why it is so important to stock up on berries for the winter. The unique healing properties of blueberries are manifested not only fresh, but even when jam is made from it. Any novice hostess can cook blueberry jelly, because there is nothing complicated in its preparation. Just follow the recipe. So, we will need:

• 500 g blueberries;
• 1 liter of drinking water;
• 50 g gelatin (approximately 5 packs of 10 g);
• 1 cup of sugar.

The most important thing is to properly prepare the gelatin base. To do this, it must be soaked in about 300 ml of cold water and allowed to swell for one hour.

While the gelatin is being prepared, you can do the berry. All blueberries should be sorted out and washed under a stream of cool water. And then get rid of the stalks and other debris. After that, you can start the cooking process:

1. Put 700 ml of water on the fire, bring to a boil and carefully add the blueberries.
2. Stir thoroughly every 5 minutes so that the berries do not stick to the sides of the pan.
3. Pour 150 g of sugar and cook for about 15 minutes.

Now you need to do the jelly again: it is necessary that all the gelatin dissolves. And for this, it can be placed in the microwave for literally 1 or 2 minutes, depending on the power of your equipment. Then gelatin should be carefully poured into the cooled blueberry syrup and mix well. You will get a thick mushy mass, which can be decomposed into molds or rolled into jars.

How to cook berry jelly for the holiday?

The festive table can be decorated with an unusual delicacy made from berry syrup and gelatin. The advantage of this treat is that it can be prepared from both fresh fruits and frozen ones. In any case, blueberry jelly will turn out incredibly fragrant and delicious in taste.

So we need the following:

• blueberries - about 1 kg;
• sugar - 150-200 g;
• gelatin - 15 g;
• a slice of lemon or lime;
• half a glass of any red wine.

Step by step recipe

Usually, any jelly is made from berries and gelatin and is used both as a filling for pastries and cakes, and as an independent treat. The following recipe for blueberry jelly with gelatin is perfect for special occasions. So:

1. First of all, you need to squeeze the juice from the berries. The best way to do this is with a blender. Then you should strain the blueberries through cheesecloth or a strainer to get the juice without the berry mass.
2. Pour the juice into a saucepan, add 1 cup of sugar and put on a slow fire. Boil for 5-7 minutes, and at the end add wine.
3. Prepare gelatin in advance: soak it in cold water at the rate of 1 liter of water per 50 g of powder. At the end, it is recommended to drain the excess liquid.
4. Introduce ready-made gelatin into boiling berry syrup, stirring constantly so that lumps do not form.
5. Pour the resulting jelly into molds and leave in the refrigerator for several hours.

The finished delicacy can be decorated with whipped cream. Put a teaspoon of whipped cream on each piece and pour cherry syrup on top.

Another bright idea for decorating a festive table: place berry jelly in an orange peel, freeing it from the insides in advance.

Serve on the table in the form of fruit slices. To do this, cut the orange filled with blueberry jelly with a sharp knife. Guests and your family will be delighted with such a treat!