Blueberries mashed with sugar recipe. Blueberries pureed with sugar. Blueberry wine

Not everyone has tried blueberry jam, but everyone who has will certainly want to keep a jar or two in their pantry for winter tea parties.

At the beginning of September, bluish-blue blueberries ripen in the swamps, thickets of forests and on mountain slopes. Over its thickets stretching for kilometers there is an intoxicating aroma that makes your head spin. An inexperienced berry “hunter” may mistakenly assume that blueberries are intoxicating and dizzy, trying to lure them into the thicket of the forest or into swampy swamps. However, the blue berries are devoid of any flavor. Such a pungent smell is emitted by its faithful companion - wild rosemary. He, like a jealous husband, accompanies his berry everywhere and drives away with a persistent, pungent aroma anyone who thinks about encroaching on this swamp jewel. And although blueberries do not have the most enviable reputation, and thanks to a foul-smelling neighbor, a lot of offensive nicknames appeared - water drunk, fool, fool, drunkard, hemlock - the berry with a bluish-waxy coating and a slightly tart taste has become a people's favorite.

Blueberry fans value it not only for its juiciness and pleasant taste. Since ancient times, blue berries have been stocked up for the entire winter to provide the body with invaluable vitamins C, B1, PP and P, carotene and organic acids. The greatest benefits, of course, are found in fresh blueberries, so northerners try to keep them unprocessed. For this they use birch bark barrels and... fish oil. Berries in barrels are filled with fat and buried in moss. This ancient method preserves the benefits of blueberries as much as possible. Residents of warmer regions use their own methods of preserving vitamins in berries, and store the benefits of blueberries in homemade wines, marshmallows or “live” jam, for which the blue berry seems to have specially accumulated a lot of pectin. The high content of this substance allows you to prepare thick, richly colored and very tasty jam.

TOP 5 recipes for making blueberry jam

Recipe 1: Simple and quick blueberry jam recipe

Ingredients for 4-5 cans of 0.5 l: 1 kg blueberries, 1.5 kg granulated sugar

Wash the berries and place on a sieve to completely drain the water from the berries.
Place the blueberries in an enamel bowl and crush lightly with an earthenware or wooden pestle (just until the berries burst).
Heat the berry pulp over a fire to a temperature of 60-65°C.
Pour sugar into the warm mass, stir the products well, continuing to cook the jam.
When the blueberries warm up again to a temperature of 65-70 ° C, the jam can be removed from the stove and packaged in glass prepared for rolling.
Cool the jam at room temperature. You can store it in cold places, but it is better to put it straight into the refrigerator.

Recipe 2: Five-minute blueberry jam with mint notes

Ingredients for 2 cans of 0.5 l: 600 g blueberries, 400 g granulated sugar (preferably brown), a small lemon, a bunch of mint.

Wash the lemon with a brush, remove the zest layer from it in thin strips, squeeze out the juice.
Remove the leaves from the mint sprigs. Cut the stems into two or three parts and tie them with thread. Stack mint leaves on top of each other, roll and chop finely.
Prepare syrup for blueberries. Pour sugar into 100 ml of water, pour in lemon juice and boil. If foam appears, remove it.
Pour the zest and mint stems into the syrup and boil for five minutes.
Next in the sweet “soup” will be mint leaves and washed blueberries. After boiling, boil the jam for another five minutes and then remove from the hob. Remove the tied mint sprigs from the finished jam.
Roll the “five-minute” blueberry jam into sterilized jars or put it in the refrigerator, where it can be stored for no more than a couple of weeks.

Recipe 3: Blueberry jam in honey syrup with rum

Ingredients for 2 cans of 0.5 l: 1 kg blueberries, 180 g honey, 2 tbsp. spoons of rum, a bag of pectin.

Place the peeled, washed berries into a saucepan and place over low heat. Within three minutes the berries will begin to release juice.
While stirring the blueberries, pour honey into the pan and add pectin (you can do without pectin, but the jam will be less thick).
While waiting for the jam to boil, you need to stir the jam continuously, but very carefully so as not to damage the berries. After boiling for five minutes, the jam can be removed from the hob. Half a minute before this, pour rum into the pan.
Store “drunken” berries in honey syrup rolled into steamed jars in a well-chilled place.

Recipe 4: Blueberry and blueberry jam

Ingredients for 1 0.5 liter jar: 250 g blueberries, 250 g blueberries, 400 ml water, 600 g sugar, one lemon.

Boil the syrup in a thick-bottomed bowl: mix water with sugar and add the zest and juice of one large lemon. Place on the stove.
When the lemon syrup boils, reduce the temperature and simmer for 10-12 minutes.
Pour washed and dried blueberries and blueberries into the hot syrup. The sweet liquid should cover each berry. Leave the berry mixture to soak in the syrup for an hour, stirring occasionally.
After the scheduled time has passed, return the pan to the hob and, after boiling, keep it on low heat for 40-50 minutes. During the cooking process, blueberries and blueberries will begin to burst, turning the syrup more and more inky in color, but the berries will remain fleshy.
You can check the readiness of the jam by dropping a drop of hot syrup onto the smooth surface of a saucer or spatula. If it holds its shape and does not spread, the jam is ready.
Pour the blueberry-blueberry delicacy with lemon flavor into a sterile jar, roll it up, cool it and put it in the pantry. You can take a sample from the remaining jam. The sweet dessert goes especially well with cheeses, white toast or sponge cakes.

Recipe 5: Blueberry jam for sponge layer

This jam contains gelatin. The gelling additive is good because it perfectly holds the “marmalade” shape and perfectly holds the sponge cakes together. This dark purple layer on a white sponge cake looks very impressive and beautiful.

Ingredients for 2 cans of 0.3 l: 500 g blueberries (can be frozen), 800 g sugar, medium lemon, 25 g gelatin.

Pour water over the prepared berries so that it just covers the blueberries. Heat the container until boiling and boil for about ten minutes. During this time, the blueberries will only slightly boil and release juice.
Place the hot berries in a sieve or colander.
Cool the resulting juice to 80°C, soak the gelatin in it.
While the gelatin is dissolving, puree the blueberries in a sieve or puree in a blender.
Mix the blueberry puree with granulated sugar and put it back on the fire. As soon as the thick liquid boils, boil it for another 5 minutes and you can remove it from the stove.
Pour juice with gelatin (through a strainer) into the pureed berries and add lemon juice. Pour into jars heated in the oven.
Place jars of blueberry jam in a container of hot water. Sterilize jars for 5-7 minutes in water heated to 85 °C.
Seal the jam and cool. The sweet preparation for the winter is ready.

Residents of the North know how to make tasty, beautiful and healthy blueberry jam. Their experience will help you prepare the best winter dessert:

Good, rich and rich in color and taste jam is obtained only from well-ripened, soft berries.
To make jam, be sure to sort out the berries, remove any debris and wash them in a colander, carefully immersing it in a container of water, or rinse it under the “shower.” Gentle water procedures will prevent damage to the juice-filled berries.
Blueberries are a very juicy berry and jam can be made from it without adding water. When heated, it releases enough juice so as not to burn.
Blueberries have a somewhat bland taste, and to make jam with an interesting, memorable taste, it is prepared with other berries. The best dessert compositions are made with blueberries, raspberries, lingonberries, cranberries and apples.
The delicate aroma of blueberries is enhanced by mint, lemon balm, citrus, vanilla and other natural flavors.
Jars with a beautiful, rich color of blueberry jam will look especially appetizing on the shelves of a pantry or cabinet if their “heads” are dressed in checkered capes and colorful labels with inscriptions are pasted on them.

- almost exotic. If you prepare it according to the original recipe, pour it into beautiful jars and sign it, then such jam ceases to be an ordinary preparation and turns into an exclusive sweet gift.

Blueberries and juice from them are considered dietary products that enhance metabolic processes in the body, help reduce blood sugar, strengthen blood vessels, and normalize the functioning of the heart and digestive organs. Blueberries are consumed raw and blueberries are prepared for the winter: preserves, compotes, jams, jellies, and also wine. Often blended with berries of a more pronounced taste (lingonberries, cranberries).

You should choose dry, hard, unbeaten berries with a uniform blue coating. Blueberries must be clean, without traces of mold or damage. It is better to sort the berries, discarding unripe and bruised fruits. To freeze them, rinse them with cold water and dry them on a flat surface.

What can you make from blueberries for the winter?

There are countless blueberry recipes for long-term storage. In addition to freezing, it is dried and boiled with sugar.

To ensure that the fruits retain their beneficial properties, they can be dried by pouring them into trays in a thin layer. They are placed in the sun to dry the berries, then in the shade until completely dry. During this time, the blueberries are turned over several times.

They also dry the fruits in the oven - lay them out on baking sheets, turn them on to 40 degrees and open the door slightly. The berries are stirred periodically. Leaves can be dried in a similar way. You can make a pie from the dried berries or brew it with tea.

Frozen blueberries

Prepared fresh berries are packaged in bags and placed in the freezer.

You can first freeze the blueberries in bulk on a tray, and then pour them into a bag and store them in the refrigerator at sub-zero temperatures. Then the berries will not freeze into one lump, but will be crumbly.

You can freeze not only whole fruits, but also those crushed in a blender with sugar (in equal parts).

Jam

So that not all vitamins are destroyed during cooking, it is better to cook the jam not for long - 5-10 minutes. It is better to do this in a copper or enamel basin. Its shape allows you to quickly heat all the fruits. To improve the taste, some blueberries can be replaced with blueberries, sea buckthorn or strawberries can be added. To prepare you need to prepare:

blueberries - 1 kg;
granulated sugar - 800 g;
cold water - 200 ml.

Sort the berries, rinse, and let the water drain. Then the syrup is boiled. Pour the boiling mixture over the berries and let stand for 30-40 minutes. Then put the basin on the fire and cook for 12-14 minutes. Pour the prepared jam into jars while hot. Cover with scalded lids and turn over until completely cool.

Jam in 5 minutes

For this dessert take:

blueberries - 1 kg;
granulated sugar - 1 kg.

Cover the berries with sand and leave for several hours so that they release juice and the sugar is partially or completely dissolved. Then put on fire and cook for five minutes from the moment of boiling over medium heat. Then set the basin aside for three hours and let the mass boil again. Hot, pour into jars and cover with pre-scalded lids.

Blueberry jam with honey

For this recipe you need to take:

blueberries - 1 kg;
honey - 200 ml;
rum - 30 ml.

Heat the berries over medium heat until they release juice. Honey is melted and added to the berries. Then bring to a boil and cook for 5 minutes. Then add rum, stir and remove from heat. Hot jam is poured into jars, turned over and cooled.

Blueberry jam with raspberries

Ingredients you will need:

blueberries - 250 g;
raspberries - 750 g;
sugar - 1.2 kg.

First, prepare syrup from sugar and 0.5 liters of water. Pour the berries over it and wait until it cools completely. Then bring to a boil and cook for 5-7 minutes. The jam is placed in jars, sterilized and hermetically sealed.

To prepare this dessert, take a liter jar of berries and the same amount of sand. When the blueberries release juice, stir them periodically until the sugar is completely dissolved. After a day, the mass is poured into pasteurized jars. Store in a cool place.

With this method, all vitamins are preserved, unlike jam.

Compote

For a three-liter jar take:

blueberries - 1 l;
sugar - 250 g;
water - 2 l.

Berries are poured into a jar, filled with hot syrup and rolled up. Turn it upside down, cool and put the workpiece in the refrigerator or cellar.

Blueberry compote with blackberries

For a three-liter jar take:

blueberries - 1 kg;
blackberries - 0.5 kg;
sugar - 1.5 tbsp;
citric acid - 10 g;
water - until the jar is full.

Hot water is poured into a jar with fruits, then it is poured into a saucepan, sugar and citric acid are added, and the syrup is boiled. Pour the berries hot and pasteurize for 20 minutes. Roll up and store at room temperature.

Paste

Pastila can be prepared with or without sugar. For the last recipe, you only need to grind the berries with a blender or meat grinder, place the mixture on a tray covered with oiled paper, level the mixture and place it in the sun. When it sets, you can turn it over. The dried marshmallow can be hung until completely dry.

If this is not possible, then the mass can be dried in the oven at 90 degrees with the door ajar. The finished marshmallow, while it is still warm, is rolled into a tube and sprinkled with powdered sugar. If it sticks to the paper, then spray the latter with water to make it easier to remove.

The finished marshmallow is stored in a jar with a lid in the refrigerator for no more than a month or frozen.

Pastila with sugar

To prepare this pastille you will need:

sugar - 200 g;
blueberries - 1 kg.

The berries are pureed with a blender or meat grinder, sugar is added, stirred until it is completely dissolved and sent to dry.

Blueberry juice with pulp

Ripe blueberries are sorted, washed, and kneaded. The remaining pulp is squeezed out under pressure. The pomace is lightly poured with boiling water and squeezed again. The juices from both extractions are mixed and heated to 65-75 degrees. Then add syrup:

sugar (400 g);
water (600 ml).

Heat a second time to 85 degrees and pour into dry, clean bottles or jars. Pasteurize for 20 minutes. If you need juice without pulp, then it is filtered through three-layer gauze.

According to another recipe, the berries are passed through a meat grinder or press, the juice is drained and boiled for 10 minutes, syrup is added and boiled for the same amount. Then it is bottled or jarred, sterilized, sealed and cooled. This juice can be stored at room temperature.

Liquor

For liqueur you will need to take:

sugar - 400 g;
vodka - 500 g;
berries - 500 g.

The berries, crushed with a blender or meat grinder, are placed in a glass container and filled with vodka. After 4-5 days, filter, add sugar and heat without boiling until the sugar is completely dissolved. The blueberry liqueur is then bottled and sealed.

Wine

Wine is prepared using natural fermentation. Unwashed berries are mashed with sugar and left for 3-4 days to ferment at room temperature, stirring once a day. When foam and a sour smell appear, insert a water seal into the neck and leave for another 30-35 days in a dark place. When the mass stops foaming, it is filtered, bottled and hermetically sealed. Keep in a cold place for another 3-6 months.

Another recipe consists of the following ingredients:

blueberries - 5 kg;
unwashed raisins - 100 g;
citric acid - 20 g;
sugar - 2 kg;
water - 5 l.

Raisins are taken as a safety net, in case there is little “wild” yeast in the blueberries, for example, they are washed away by rain. Citric acid promotes fermentation, maintaining the acidity of the wort and further storage.

Unwashed mashed berries are mixed with 500 g of sugar and other ingredients in a wide-necked bowl. After 3-4 days, filter the liquid into a fermentation container so that at least a quarter of the volume remains free. The pomace is thrown away. Add 500 g of sugar, mix, put a water seal and leave at room temperature.

After 4-5 days, drain a glass of liquid from the container, dissolve 500 g of sugar in it and pour it back. After another 4-5 days, the procedure is repeated. When the fermentation process is completed (after 40-60 days), the wine becomes light, and sediment forms at the bottom. The liquid is drained using a straw without touching the sediment.

If after 60 days the wine is still fermenting, then it must be drained from the sediment and left under a water seal at the same temperature.

At this stage, the wine is tasted and sugar and alcohol are added if necessary. The wine is kept in the refrigerator (basement) for another 3-6 months. The finished wine is 5 liters, strength - 10-12%.

Confiture

To prepare it you will need:

frozen or fresh blueberries - 600 g;
lemon - ½;
sugar - 200 g;
pectin - 20 g.

Mix the berries with sugar, squeeze half a lemon, add pectin. After 30 minutes, mix and place in the bread machine for 1 hour in the appropriate mode. If this unit is not available, then the berries are boiled with a small amount of water for 10 minutes. Then rub through a sieve.

Jelly

For jelly take:

water - 1 l;
sugar - 1 tbsp.;
gelatin - 2 des. l.;
blueberry juice - 1 tbsp.

Gelatin is soaked in cold water. Then boil the syrup, add juice and gelatin to it, pour into bowls and put in the refrigerator for 4-5 hours.

For this recipe take:

berries - 1 l;
sugar - 1 l.

The berries are crushed with a blender or meat grinder, sugar is added, mixed and left for 2 hours, stirring occasionally until the sugar dissolves. The mixture is poured into clean, dry jars and stored in the refrigerator.

Storage Features

Jars with blanks are best stored in cellars or refrigerators. If the jam has become sour or mold has appeared, then it must be carefully collected and the jam digested with added sugar. If it has fermented, then you can use it to make wine.

When making preparations for the winter, you should not deprive yourself of the aromatic and very tasty blueberries. It not only grows in forests, but is also cultivated by gardeners. Blueberry jam (the second name of this berry) will become a real treasure trove of various vitamins and important minerals. It can be prepared in combination with other fruits or without additives.

This berry resembles a blueberry, but is larger in size and has a bluish-gray tint. The fruits have great nutritional value due to the content of various vitamins, antioxidants and microelements. Blueberry jam is useful for people with heart disease, diabetes, and inflammatory processes in the body. To preserve all the valuable properties of this berry for humans, it is recommended to prepare compote, jelly, marshmallow or mousse for the winter. Vitamins are best preserved in fresh berries ground with sugar or in five-minute jam.

There are many recipes for making winter blueberry preparations. You can use a slow cooker, oven or stove for this. The berry goes well with lingonberries, blueberries, oranges, apples, and cranberries. Even an inexperienced housewife can handle many recipes. It is important not only to know how to cook blueberries, but also to first prepare the jars and lids for the preparations. Modern housewives have learned to create from this berry:

To obtain the desired consistency, it is important to properly prepare the raw materials for the jam. Ripe fruits can remain on the branches for about two weeks after ripening without losing their qualities, so you don’t have to rush to collect them. To prevent them from being damaged, it is better to take a small container - up to 2 kg. Fruits with dents can be left for food, and for preparations you can leave a whole and dense blueberry.

For jam, it is recommended to select soft, ripe fruits. You should not take unripe blueberries, as well as overripe ones. Otherwise, you will end up with mush during the cooking process, or vice versa - the fruits will give little aroma and juice to your preparation. Before cooking, be sure to remove all forest debris and rinse the fruits with running water several times.

To ensure that the jam has the desired consistency, no water is added. Leave the fruits covered with granulated sugar for a couple of hours, after which you can start preparing the dessert. The extracted syrup is enough to ensure that the product is of high quality and does not burn during the process. How long to cook blueberries? It all depends on the recipe, on average the process takes 20-60 minutes. When preparing blueberries for future use, you can add different types of berries and fruits to it. A good combination of flavors would be raspberries, apples, lemon, cranberries, blueberries and cherries.

To prepare this preparation for the winter, you will need the following products:

Sort the berries, clean them of sand and debris, and rinse with water.
Place the raw materials in an enamel pan.
Crush the fruits with a wooden spoon, gradually introducing granulated sugar.
The sweet mass is heated over fire to 65-70 degrees.
After this, the product is placed in jars.

To make incredibly tasty and healthy wild berry jam, you can use a slow cooker. The brand (“Redmond”, “Moulinex”, “Polaris”) does not matter. The Five Minute recipe is an excellent option for preserving the beneficial properties of the fruit. Vitamins are retained in berries in much greater quantities due to the limited heating time of the product. You can store the dessert both in the refrigerator and in the cellar.

blueberries – 1 kg;
honey – 180 g;
pectin – 1 sachet;
rum – 2 tablespoons.

Wash the berries, dry them, and let them cook.
When juice appears (approximately in the third minute), add honey and pectin.
It is very important to handle the fruits delicately so as not to crush them. When the composition boils, cook it for another 5 minutes and turn off. According to the recipe, blueberry jam for the winter must be boiled for 5 minutes at minimum temperature.
In the last minutes of cooking, you need to pour rum into the container.
Place the cooled product into small jars.
Store in the refrigerator or basement.

To make delicious blueberry jelly, prepare the following ingredients:

granulated sugar – 1 cup;
water – 1 l;
gelatin – 30 g;
blueberry juice – 0.3 l.

Soak gelatin to swell.
Boil syrup from sugar and water.
Add gelatin to hot syrup and boil again.
At the end, add blueberry juice.
Strain the finished product and pour into jars.

There are many ways to make blueberry dessert. For example, you can boil the fruits in sugar syrup. To do this you will need the following ingredients:

blueberries – 500 g;
blueberries – 500 g;
sugar – 4 cups;
water – 350 ml.

How to make blueberry and blueberry jam:

First of all, you need to prepare the raw materials. To do this, wash the berries well, removing all spoiled, wrinkled and dry specimens. After this, pour them onto a clean towel to remove excess liquid.
Boil the syrup by combining water with granulated sugar.
Place the fruits in a saucepan, pour a little cooled syrup.
Let the blueberries and blueberries brew, then place the saucepan over low heat.
Cook the mixture until the fruits are boiled, stirring regularly with a spoon.
The finished delicacy needs to be cooled, poured into jars and covered with lids.

This delicacy requires the following ingredients:

blueberry – 1 kg;
sugar – 1 kg;
apples – 4 pcs.;

Prepare the raw materials. To do this, you need to carefully sort the berries (get rid of spoiled specimens and debris) and rinse them with running water. It is better to use a colander to allow excess water to drain immediately.
Place the prepared blueberries in a saucepan, add a little water, and add granulated sugar.
Place the container on the stove and cook over medium heat, stirring and skimming off the foam.
Prepare the apples. To do this, the fruits are thoroughly washed, peeled and cored. Cut the apples into pieces and add them to the container with the blueberries.
Stirring occasionally, cook the jam for about an hour so that the granulated sugar dissolves and the product thickens.
While the dessert is cooking, wash and sterilize the jars with lids, into which you will then need to roll the finished product.

Based on materials from sovets.net

Blueberries can be frozen for the winter and made into jam, jelly, compote or jam. Baking with blueberries will turn out fragrant, tasty and beautiful.

Since blueberries no longer ripen after picking, like, for example, bananas that ripen during transportation, you should not take reddish, unripe berries. Blueberries should be blue, ripe, strong and not spoiled. It is not recommended to buy berries that are watery, wrinkled, covered in mold or have released juice - they have little benefit.

Frozen berries retain all the beneficial substances. Blueberries should not be washed before freezing, otherwise the skin will be too tough. You can rinse them with water after defrosting.

Sort through the berries, removing any “spread” and stale ones. Place them in a plastic container in an even layer, close the lid and place in the freezer.

Ingredients: one kilogram of fresh blueberries, four glasses of sugar.

Preparation: Sort the berries, removing the stems, unripe or spoiled berries. Place them in a colander and rinse well under running water. Leave the excess water to drain and prepare the syrup: pour one glass of clean water into the container where the jam will be cooked, pour sugar into it, mix thoroughly and, stirring constantly with a wooden spatula, bring to a boil. Remove the finished syrup from the stove and let it cool.

Dip the blueberries into the syrup, place on the stove and heat to a boil over low heat. Cook for 20-30 minutes, stirring constantly. Next, pour hot into sterilized jars and roll up.

Ingredients: one kilogram of blueberries, four or five glasses of granulated sugar.

Preparation: you need to wash the berries, grind them in a blender, put them in a bowl and add sugar, mix. Then leave in a warm place for several hours to release the juice. At this time, rinse and boil the jars. Place the pureed berries into still hot jars and roll up. Cool and store in the refrigerator in warm weather, and in cold weather you can store in the basement or cellar.

Blueberries prepared this way remain practically fresh.

Ingredients: one kilogram of berries, four glasses of granulated sugar.

Preparation: Sort, wash and dry the berries. Place in an enamel bowl and crush lightly with a wooden masher to break the integrity of the skin. Stirring constantly, heat until hot (about 65-70 degrees), add sugar and, stirring, bring to a boil, but do not boil. When hot, place in sterilized jars, boil for 15-20 minutes and roll up.

Dried blueberries will not take up space in the refrigerator; they can be stored in glass jars in a kitchen cabinet. The berries retain all the beneficial substances, and if you fill them with water for a while to swell, you can get an almost fresh product.

Preparation: sort the berries, spread on a large sieve, place on a baking sheet and dry in the oven for 5-6 hours at a temperature of 40-60 degrees. From time to time, carefully shake the berries so as not to damage them. The oven door should be slightly open.

Dried blueberries can be used to make pie fillings or simply added to tea.

Ingredients: 140 grams of sugar, one liter of water, 30 grams of gelatin, 300 grams of blueberry juice.

Preparation: let the gelatin swell in water, prepare sugar syrup and add the swollen gelatin to it, bring to a boil, add blueberry juice, strain, pour into molds, let cool and cool.

Ingredients: 300 grams of flour, 3-4 eggs, 370 grams of sugar, 300 grams of blueberries.

Preparation: Preheat the oven to 180 degrees. Sort the blueberries, remove the stems, rinse and drain in a colander. Grind the eggs with sugar and add flour, continuing to beat. Knead the dough to a uniform consistency. Sprinkle the berries with flour. Grease a mold (preferably with a diameter of 24 centimeters) and dust with flour. Pour half the dough into the mold, place the berries on top, pour the remaining dough onto them and smooth them out. Place the pan on the middle shelf of the oven and bake for one hour, then leave in the pan until completely cool.

Ingredients: 10 liters of water, 2 kilograms of blueberries, 2 cups of honey, 30 grams of yeast.

Preparation: soak the blueberries for 12 hours after picking, rinse, crush with a wooden pestle, cover with cold water, bring to a boil, cool, strain, add honey and yeast. Leave for 8-12 hours. Kvass is ready to eat.

Based on materials from ineboleem.com

Practical owners always make provisions for the winter. In this case, wild blueberries turn out to be the best and healthiest delicacy that can be used in winter for any culinary purpose.

Juices, jams, wines are prepared from it, and the berries are simply frozen in the freezer. We present to you the most interesting recipes for preparing blueberries for the winter, but first let’s talk about their beneficial properties.

Blueberries are a storehouse of many minerals, vitamins and other substances that are vital for the human body.

Among the positive properties, their ability to help people with diseases such as atherosclerosis, diabetes, and diseases of the gastrointestinal tract in complex treatment should be highlighted. Blueberry dishes are quite useful for the prevention of diseases associated with the cardiovascular and nervous system.

People who regularly eat such berries strengthen blood vessels and heart muscle. The functioning of the gallbladder and pancreas improves. However, if you are allergic to certain components, herbs and plants, you should use this product with caution. To avoid diathesis, it is better not to give berries to infants.

Blueberry preparations will be just in time for winter and will help you prepare many delicious dishes. Jam made from this berry is very useful. With the right approach, it retains all its beneficial properties and has a healing effect on many human organ systems.

Ingredients needed for blueberry jam:

Blueberries themselves (wild berries, freshly picked, but the garden version is also suitable) – 900 g;
Sugar – 800 g.

Additionally, you will need a large enamel bowl for jam and clean, sterile jars with lids for sealing.

Making blueberry jam:

The berries need to be sorted, unnecessary particles removed, rinsed thoroughly and poured into a basin;
The berries are covered with sugar and mixed with it;
Give them time to steep in sugar so that the berry releases juice - for about a night or half a day;
A glass of water is poured into a basin with raw materials and mixed;
The berries are placed on the fire in a basin and carefully boiled, stirring with a spatula so that the sugar and berries do not stick to the bottom (usually the jam is boiled for about half an hour);
Jam is poured into the prepared glass container and closed with lids (it is better to roll it up thoroughly).

You can also use a slightly different recipe for blueberry jam for the winter, which does not require the need to stand for a long time until the blueberries release their juice in a basin, in sugar.

In this case, the principle of operation is almost identical to the first option, but there is such a thing as quickly preparing jam and making syrup in advance.

Ingredients you will need:

Fresh blueberries – 1500 g;
Drinking water – 1.5-2 glasses;
Sugar – 1300 g.

All berries collected in the forest (or in the garden) must be sorted thoroughly, excluding spoiled, rotten ones, and their unnecessary parts should also be removed;
Blueberries are thoroughly washed under running cold water;
You need to pour water into a basin, pour granulated sugar into it, mix everything and put it on the fire - this is syrup (to prepare it, you need to constantly stir with a spoon to prevent burning);
Pour all the prepared berries into the syrup, put on the fire and boil for about 20 minutes;
The finished jam is poured into sterile jars and sealed with lids.

Pickled peppers with cabbage is an interesting and unusual recipe that will be an excellent appetizer for the winter table.

Find out how to properly pickle ginger for the winter at home. This spice will be a delicious addition to meat dishes.

Today it is absolutely not necessary to resort to the process of heat treatment of berries before closing them for the winter. There are common and simple methods of preparation that do not require cooking. This greatly simplifies the task for the owners and allows them to preserve vitamin C, which is destroyed by heating.

This method of preparing for winter is very simple and does not require effort. You can use it if you want to preserve the integrity of the berries.

Fresh blueberries (picked) – 900 g;
Sugar – 700 g.

Method for preparing winter preparation:

All blueberries are thoroughly washed, the water is allowed to drain (in a colander), and dried;
Place the blueberries in a large bowl (preferably enameled), lightly crush the berries (so that they release the juice);
Bring the water and sugar to a boil so that the granulated sugar dissolves;
Pour sugar syrup over the berries, put on the fire for a few minutes, but do not bring to a boil;
Place the berries in jars and seal the lids tightly enough.

Blueberries – 900 g;
Granulated sugar – 800 g.

Preparing stock for the winter:

Blueberries are washed, crushed (with a blender), placed in a container and sprinkled with sugar;
Mix berries and sugar;
Then they need to be left to form juice for 2-3 hours;
Glass containers are prepared in a special way so that they are as sterile as possible;
Place mashed blueberries and mixed with granulated sugar into jars;
The container with berries is hermetically sealed;
The jars can be stored in cool rooms or refrigerators throughout the year.

It is by simply freezing a product that it is possible to preserve almost all of its most beneficial properties. And thus vitamin C, which is so important for the prevention of colds, turns out to be intact.

Required ingredients and items:

Blueberries – 1 kg;
An ordinary container (plastic or other type).

Method for freezing berries for winter:

The berries are sorted, sorted, and excess leaves and petioles are removed (without the washing procedure);
The berries must be placed neatly in rows in the container;
Cover the container with a lid and place it in the freezer.

You can pack the berries in plastic bags and also put them in the freezer.

In winter, you can always pamper yourself and your loved ones with a delicious blueberry drink if you make the necessary supplies in advance. When properly prepared, it will contain all the beneficial properties of such a berry and will help in treating colds.

Sugar – 530 g;
Fresh blueberries – 2000 g;
Regular drinking water – 0.6 ml.

Making blueberry compote for the winter:

Experienced winemakers know a lot about wine made from ripe wild blueberries. But today any owner can prepare such a delicious drink for himself. It will be quite appropriate on the holiday table.

It should be said that this wine is very good for health (in moderation, of course).

Required ingredients for making wine:

Drinking water - 5 liters;
Sugar – 1900 g;
Fresh blueberries – about 4000 mg.

Stages of making wine from blueberries:

The blueberries are first sorted, choosing the best fruits (this is important, as it will affect the quality of the finished product), and washed;
The berries are mashed;
Squeeze the juice out of the resulting mass (using a sieve or gauze);
The resulting pulp should then be filled with water and infused for about 24 hours;
The resulting infusion is poured and combined with the juice that was originally obtained;
Then sprinkle everything with sugar and stir with a spatula so that the sugar dissolves;
The resulting wine preparation is poured into a large bottle - up to the “shoulders” of the container and covered with latex (providing a hole for carbon dioxide to escape);
The bottle of future wine is placed in a dark room, where it begins to ferment, accompanied by the release of bubbles;
When the number of bubbles decreases, it can be said that the wine needs to be drained;
It is poured into another container using a special hose with a small diameter;
After the wine is poured into another container, it must be sealed and placed in a cool room for 60 days (no less);
The finished, settled wine is poured into small bottles and stored for 12 months in a cellar or pantry.

Experience comes to any housewife with every new dish she prepares. The more experiments are carried out, the better and tastier the new drinks and jams made with your own hands. There are some rules regarding making compotes, jam and blueberry wine for the winter:

In order for the wine to turn out to be of the highest quality, you should not pour it into another container until it has completely finished fermentation and before it has settled thoroughly;
If you are preparing jam for the winter, it is important to properly sterilize the dishes, eliminating the possibility of germs remaining in them (if there is no sterilizer, the jars are boiled in water, from 15 minutes to half an hour);
When preparing compotes and other drinks, you need to correctly calculate the amount of sugar so as not to oversweet the drink.

Knowing how to make simple jam or compote for the winter, you can show your imagination and invent your own new blueberry-based drink or dessert. For long-term storage of the product, cellars and other cool places protected from light are used.

Based on materials from notefood.ru

To ensure that many vitamins are retained in the berries during processing and storage, I suggest you prepare pureed berries along with jam. Jars of pureed berries are stored in the refrigerator.

We will need:

* 1 liter jar of blueberries,

* 1 liter jar of sugar (you can take a little less sugar, we got a very sweet berry).

Prepare blueberries pureed with sugar:

In a blender (you can grind it in a meat grinder if you don’t have a blender), add sugar. Mix the mixture well with a wooden spoon. Leave it for 1.5-2 hours, stir occasionally.

We take out and wash the jars. Any (I mostly take 0.5 and 1 liter with a screw cap). Turn over and dry, then pour boiling water into ¾ of the jar and cover with a lid. Keep with water for 8-10 minutes.

Drain the water and immediately put the blueberries and sugar into the jar, screw on the lid and turn the jar over onto the lid.

Jars of pureed berries should be stored in the refrigerator.