How to make blueberry jelly for the winter. How to cook blueberry jam - simple delicious recipes for the winter

Blueberry jelly - a recipe for the winter of this preparation is known to many, but it turns out far from everyone. What's the secret? Read the article and find out. Blueberries are a truly magical berry that will allow you to maintain youth, visual acuity and impeccable health. It’s not for nothing that knowledgeable people say: “Whoever is friendly with blueberries doesn’t need a doctor!” And especially this miracle berry will help out in winter, during the season when exacerbations of various diseases are most observed, and colds overcome even the most hardened.

Are you wondering what to cook with blueberries? A preparation for the winter in the form of fragrant blueberry jelly will certainly please with its taste and will find a place of honor in your cookbook.

And then a cup of fragrant tea with this delicious blueberry jelly will help brighten up a boring winter evening. You can with blueberries bake mouth-watering rich pies, delicious cookies, make airy mousse or gentle kissel. And a white bun smeared with blueberry jam is delicious to eat with milk - a quick and healthy breakfast!

Jelly Ingredients

Blueberries - 1 kg;
apples - 0.3 kg;
sugar - 0.4 g;
water.

How to make blueberry jelly

Apples need to be washed, cut into small pieces, put in a saucepan and pour cold water up to half the number of apples. You need to cook for 15 minutes on low heat.

Carefully sort blueberries, removing spoiled berries and debris. Rinse and carefully mash with a crush. Add 80-100 grams of water to blueberries and also boil for 10-15 minutes.

Pour apple and blueberry juice into a basin or a wide-bottomed saucepan, add sugar and boil over low heat until desired thickness. During this time the juice
should be about tripled.

Banks for blanks are necessary in advance steam over hot steam or roast in the oven. And you can do it this way: thoroughly washed wet jars are placed in the oven (in a cold one!), The temperature is turned on at 150 degrees. After 10 minutes, when the jars are completely dry, they can be removed from the oven and used for their intended purpose.

Ready jelly needs to be poured into prepared jars, rolled up with tin lids. Jelly after cooling getting even thicker and keeps well in the pantry at room temperature.

We hope you cook delicious blueberry jelly - the recipe for the winter, which we shared with you, will definitely help you with this.

Blueberries are useful for the organs of vision and the gastrointestinal tract, they support the immune system. Rich in vitamin C, antioxidants, iron and manganese, it has a wonderful aroma and taste. Dark blue beads decorate and complement the confectionery. Berries are used in the form of decoctions, infusions, compotes and jelly. A real delicacy is blueberry jelly prepared for the winter.

You can prepare sweetness in a variety of ways and with the addition of other fruits and herbs. Compliance with simple but important rules will help you prepare fragrant jelly - a worthy decoration of the table.

Features of making blueberry jelly

Making blueberry jelly is easy. To get a sweet treat of a dense jelly-like consistency, it is important to follow the rules:

follow the cooking time indicated in the recipe.

How to choose blueberries before starting the process

Tasty, fragrant and vitamin jelly for the winter is prepared from fresh wild berries.

Trace elements are rapidly destroyed. The longer the shelf life, the less they remain. In an open container in the refrigerator, the berries retain their beneficial properties for 7 days.
Fresh berries are firm and dry. It is advisable to buy blueberries from trusted people in areas that are not exposed to radioactive effects.
How to make blueberry jelly at home
Blueberries are easy to process. It is enough to sort out the berries from debris (leaves, small twigs) and rinse. For homemade preparations, you will need suitable containers (glass jars of various sizes), lids, a twisting machine, and a large saucepan.
Proportions:
for 300 g of juice - 50 g of sugar.

Add a little water to clean blueberries, cover with a lid and put on fire. When the berry becomes soft, remove from the stove. Squeeze out the juice through cheesecloth. Add sugar and cook until reduced in volume. Readiness is checked by the density of the drop. If it does not spread on a plate, the jelly is ready.
Pour the hot mixture into jars and sterilize for 30 minutes. Roll up.

If the finished jam is planned to be used in the preparation of confectionery, it is recommended to increase the amount of sugar. Otherwise, the taste will be unexpressed.
Easy winter recipe
Blueberries contain a large amount of vitamin A. Heat treatment leads to the loss of trace elements. Therefore, caring housewives seek to reduce the cooking time.
Ingredients:
1 kg of berries;
1 kg of sugar;
1 glass of water.

Dry clean blueberries, use a blender to puree.
Add sugar, add water. Boil syrup.
Boil for about 2 minutes.
Add berries to the pot.
Stirring gradually, bring to a boil. Remove foam.
Pour into jars (previously sterilized). Roll up.
Put the jars on the lids, bottom up, cover with a warm blanket.
Jelly will be sweet and sour.

with gelatin
Gelatin is used as a thickener. With it, the consistency of jelly is dense.
Products:
1 kg of granulated sugar;
0.5 kg blueberries;
5 bags of gelatin (total 50 g);
1 liter of water.

Prepare gelatin: add 3 tbsp. tablespoons of water, leave for 30 minutes.
Peel blueberries, wash.
Boil water.
Carefully add berries. Bring the mixture to a boil, stirring regularly.
Pour granulated sugar, cook for a quarter of an hour.
Gently fold the gelatin into the jelly.
Pour into banks. Roll up.

No gelatin
The ratio of berries and sugar: 6 kg to 5.
Sprinkle the berries with half of the granulated sugar. Wait for the juice to appear. Bring to a boil over low heat. Pour in the remaining sugar. Boil 5 minutes. Wait for the mixture to cool down. Boil again for 5 minutes and cool. After the third time, close the banks.
Without cooking
Proportions: for 1 kg of berries 2 kg of sugar.
Cooking method:
Grind the berries with sugar (it is convenient to do this with a blender).
Pour the mass into jars, preferably sterile.
Fall asleep on top of 2 tbsp. l. Sahara. This forms a kind of cork that protects against fermentation.
Roll up.
Store in refrigerator or cool cellar.

From frozen berries
Blueberry jelly made from frozen berries retains a greater number of beneficial vitamins.
You will need:
300 g blueberries;
20 g of gelatin;
1 glass of water;
1 st. l. Sahara;
citric acid to taste.

Cooking method:
Pour gelatin with water in advance so that it swells.
Defrost berries, mash.
Pour acid and sugar to the berries.
Put on fire.
Heat gelatin, stir, pour into the mass.
When it boils, turn off the stove.
Pour cool jelly into molds, put in the refrigerator.

With pectin
The substance is used in confectionery and pharmaceutical companies to shape the product. This useful supplement has an astringent structure and has a beneficial effect on the body. The substance normalizes metabolic processes and stimulates the loss of excess weight. Lowers cholesterol levels.
Ingredients:
for 1 sachet of pectin;
1 kg of sugar;
1 kg blueberries.

Cooking method:
Combine clean berries with granulated sugar.
Blend with a blender.
Gradually add pectin.
Bring to a boil over low heat.
5 minutes to cook.
Pour into jars, roll up with metal lids.

with apples
Ingredients: apples - 1 kg, blueberries - 1 kg, granulated sugar is calculated in accordance with the volume of juice obtained: 1: 1.
Wash the apples, cut out the wormy and broken parts. Cut with skin. Fill a saucepan with processed fruits with water. Cook covered until soft.

Pour clean blueberries with water, cover the pan with a lid and cook until the berries are soft.
Drain the resulting juices, combine and put on fire. When 1/3 of the volume has evaporated, add sugar, continue cooking. Stirring alternately, remove the foam. Fill the jars, turn the lids upside down and cover with a warm blanket. On the second day, rearrange the banks in the cellar.
How to know the readiness of jelly? Put a drop of liquid into cool water. If it retains its shape, the jelly is ready.
with lime
blueberries 400 g;
lime - 2 pieces;
2 cloves;
100 g of sugar;
gelatin - 2 sachets.

Cooking method:
Prepare the lime: peel, squeeze out the juice.
Pour gelatin with 2 tablespoons of water, it will swell for half an hour.
Pass the berry through a sieve or blender, pour in lime juice, add basil and cloves.
5 minutes to cook.
Carefully pour in warmed gelatin.
Pour the cooled jelly into containers.

with grapes
Making blueberry jelly with grapes for the winter is quite simple.
You will need berry juice. How to get it? Boil for 5-10 minutes until soft. Then drain the resulting liquid. Cook over low heat until 1/3 of the volume is gone. Now add sugar and cook. Stir periodically. When the syrup thickens, roll into jars.
Products to take in proportion - 1:1.
with elderberry
Elderberry boosts immunity. The combination of berries gives a healthy and sweet treat.
Ingredients:
1 kg blueberries;
1 kg of elderberry;
2 kg of granulated sugar.

The berries should release juice, for this they are covered with sugar for 2-3 hours.
Cook for 15 minutes over low heat.
Lay out in ready-made containers.
Roll up.

The ratio of sugar and berries must be strictly observed, otherwise the consistency of ordinary jam will turn out.
How to properly store treats
How to store blueberry jam that is prepared for the winter depends on the preparation method.
Berries that are not subject to heat treatment are stored in a refrigerator or cold cellar.

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.

Blueberry jelly with gelatin

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 and rolling it up. Frozen, this jelly will go well with bread toast and, 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 - 3/4 tbsp.;
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 pastime at parties these days. A couple of such delicacies may well decorate not only your table, but also your mood.

Ingredients:

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?

Blueberries are an incredibly healthy berry, so the season of fresh blueberries should not be missed. One of the most delicious blueberry desserts is blueberry jelly. On a hot summer day - that's it!

INGREDIENTS

Blueberries 300 Grams
Sour cream 300 grams
Gelatin 3 teaspoons
Water 50 milliliters
Medium fat cream 375 milliliters
Sugar 130 Grams

First you need to pour gelatin with cold water.

In a blender bowl, mix berries and sour cream, bring to a homogeneous state with a blender. If desired, you can also grind through a sieve, but this is not necessary. I don't overdo it.

In a small saucepan, mix cream with sugar, put on fire and bring to a boil. When it boils, remove from heat and add the swollen gelatin to the saucepan. Mix thoroughly to dissolve the gelatin.

When the mixture of cream and gelatin has cooled, mix it with our blueberry puree. Do not mix the uncooled mixture - the sour cream will curdle.

Stir the mixture and pour it into glasses or other jelly dishes. We put it in the refrigerator, after 2-3 hours the jelly will harden and it can be served at the table.

Blueberries are an incredibly healthy berry, so the season of fresh blueberries should not be missed. One of the most delicious blueberry desserts is blueberry jelly. On a hot summer day - that's it!

blueberry jelly

Blueberry jelly with gelatin

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

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?

blueberry jelly cake recipe

blueberry jelly - 85 g (3 bags);
boiling water - 3 tbsp.;
ice water - 3/4 tbsp.;
blueberries - 1 tbsp.;
vanilla yogurt - 2 tbsp.

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.

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

Blueberry jelly There are many options for creating blueberry jelly, not to mention its components. Even blueberry jam can be turned into jelly, but how wonderful

Blueberry jelly: a recipe for the winter

Scientists have long proven that blueberries are a healing 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:

Spacious aluminum bowl to cook blueberries in jelly without burning.
Blender or potato pusher, mortar.
Colander.
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. Povar.co 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.

Blueberry jelly without cooking

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.