Blueberries and their juice 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: jam, compotes, jams, jellies, and wine. Often blended with berries of a more pronounced taste (lingonberries, cranberries).

Choose dry, hard, unbeaten berries with a uniform blue bloom. Blueberries should be clean, free of mold and damage. It is better to sort out the berry, rejecting unripe and rumpled fruits. For freezing, they are rinsed with cold water and dried on a flat surface.

What can be prepared from blueberries for the winter?

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

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

The fruits are also dried in the oven - they are laid out on baking sheets, turned on at 40 degrees and the door is slightly opened. Berries are stirred occasionally. Leaves can also be dried in the same way. From dried berries, you can make a cake or brew it with tea.

frozen blueberries

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

You can first freeze 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 in one lump, but will be crumbly.

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

Jam

So that not all vitamins are destroyed during cooking, it is better to cook jam for a short time - 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, part of the blueberries can be replaced with blueberries, sea buckthorn or strawberries can be added. For cooking, you need to prepare:

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

Sort the berries, rinse, 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 hot prepared jam into jars. Close with scalded lids and invert until completely cool.

Jam in 5 minutes

For this dessert take:

• blueberries - 1 kg;
• granulated sugar - 1 kg.

Pour the berries with sand and leave for several hours so that they release the 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 the basin is set aside for three hours and the mass is allowed to boil again. Hot poured into jars and closed with pre-scalded lids.

Blueberry jam with honey

For this recipe you need to take:

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

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

Blueberry jam with raspberries

From the ingredients you will need:

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

First, a syrup is prepared from sugar and 0.5 liters of water. They pour a berry into them and wait until it cools completely. Then bring to a boil and cook for 5-7 minutes. The jam is laid out 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 start juice, it is periodically stirred until the sugar is completely dissolved. A day later, the mass is poured into pasteurized jars. Store in a cold place.

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

Compote

On a three-liter jar they take:

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

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

Blueberry compote with blackberries

On a three-liter jar they take:

• blueberries - 1 kg;
• blackberries - 0.5 kg;
• sugar - 1.5 tbsp.;
• citric acid - 10 g;
• water - to the fullness of the can.

Hot water is poured into a jar of fruits, then it is poured into a saucepan, sugar and citric acid are added, and syrup is boiled. Berries are poured hot and pasteurized 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, put the mass on a tray covered with oiled paper, level the mass and expose it to the sun. When it grabs, you can turn it over. Dried marshmallows can be hung until completely dry.

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

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

Pastila with sugar

To make this pasta you will need:

• sugar - 200 g;
• blueberries - 1 kg.

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

Blueberry juice with pulp

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

• sugar (400 g);
• water (600 ml).

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

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

Liquor

For liquor you will need to take:

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

The berries crushed by a blender or a meat grinder are placed in a glass dish and poured with vodka. After 4-5 days, it is filtered, sugar is added and heated without boiling until the sugar is completely dissolved. The blueberry liqueur is then bottled and corked.

Wine

Wine is prepared by natural fermentation. An unwashed berry is kneaded with sugar and left for 3-4 days to ferment at room temperature, stirring once a day. When foam and a sour smell appear, a water seal is inserted into the neck and left 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 for insurance, in case there is little “wild” yeast in blueberries, for example, washed away by rains. 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-mouthed bowl. After 3-4 days, the liquid is filtered into a fermentation vessel 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, a glass of liquid is drained from the container, 500 g of sugar is dissolved in it and poured back. After another 4-5 days, the procedure is repeated. When the fermentation process is completed (after 40-60 days), the wine becomes light, sediment forms at the bottom. The liquid is drained using a tube 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, if necessary, sugar and alcohol are added. The wine is kept in the refrigerator (cellar) for another 3-6 months. The finished wine is 5 liters, the fortress is 10-12%.

Confiture

To prepare it you will need:

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

The berries are mixed with sugar, squeezed out half a lemon, pectin is added. After 30 minutes, mix and put in a 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 dess. l.;
• blueberry juice - 1 tbsp.

Gelatin is soaked in cold water. Then the syrup is boiled, juice and gelatin are added to it, poured 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 mass 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 is sour or mold has appeared, then it must be carefully collected, and the jam should be digested with the addition of sugar. If it fermented, then you can put it on wine.

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

Since blueberries no longer ripen after picking, like bananas that ripen during transport, for example, reddish, unripe berries should not be taken. Blueberries should be blue, ripe, firm and not spoiled. It is not recommended to buy watery, wrinkled, moldy or juiced berries - there is little benefit in them.

Freezing blueberries for the winter

All useful substances are preserved in frozen berries. Before freezing, blueberries should not be washed, otherwise the skin will be too tough. You can rinse them with water after defrosting.

Go through the berries, removing the "spread" and stale. Put them in a plastic container in an even layer, close the lid and put them in the freezer.

blueberry jam

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

Preparation: sort the berries, removing the stalks, unripe or spoiled berries. Place them in a colander and rinse well under running water. Leave excess water to glass and prepare the syrup: in a container where the jam will be cooked, pour one glass of clean water, 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 blueberries in syrup, put on the stove and heat to a boil over low heat. Boil for 20-30 minutes, stirring constantly. Then, hot, pour into sterilized jars and roll up.

Pureed blueberries with sugar

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

Preparation: it is necessary to wash the berries, chop them in a blender, put them in a bowl and cover with sugar, mix. Then leave it warm for several hours to extract the juice. At this time, rinse and boil the jars. In still hot jars, spread the pureed berries and roll up. Cool and store in the refrigerator in warm weather, and in cold weather can be stored in the basement or cellar.

Blueberries in sugar

Blueberries prepared in this way remain almost fresh.

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

Preparation: sort, wash and dry the berries. Put in an enamel bowl, gently crush with a wooden crush to break the integrity of the skin. Constantly stirring, heat to a hot state (about 65-70 degrees), add sugar and, stirring, bring to a boil, but do not boil. In a hot state, lay out in sterilized jars, boil for 15-20 minutes and roll up.

dried blueberries

Dried blueberries will not take up space in the refrigerator, they can be placed in glass jars and stored in a kitchen cabinet. All useful substances are preserved in the berries, and if you fill them with water for a while to swell, you can get an almost fresh product.

Preparation: sort the berries, arrange 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, so as not to damage the berries, shake. The oven door should be slightly ajar.

Dried blueberries can be used in the preparation of pie fillings or simply added to tea.

blueberry jelly

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 swollen gelatin to it, bring to a boil, add blueberry juice, strain, pour into molds, let cool and cool.

Charlotte with blueberries

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 stalks, rinse and drain in a colander. Whisk the eggs with the sugar and add the flour while continuing to beat. Knead the dough to a uniform consistency. Sprinkle the berries with flour. Form (preferably with a diameter of 24 centimeters) grease with oil and dust with flour. Pour half of the dough into the mold, and spread the berries on top, pour the remaining dough on them and smooth. Place the pan on the middle shelf of the oven and bake for one hour, then leave in the pan until completely cool.

Blueberry kvass

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

Preparation: keep the blueberries for 12 hours after picking, wash, crush with a wooden pestle, pour cold water, bring to a boil, cool, strain, add honey and yeast. Keep 8-12 hours. Kvass is ready to use.

In summer, everyone actively begins to prepare for winter and stock up on berries, fruits and vegetables. Preparations are made in various forms. Berries, for example, are frozen fresh, compotes, preserves, jams and various sweets are cooked. It is especially useful to stock up on blueberries for the winter. This tasty and healthy berry contains a large amount of useful vitamins and minerals. But besides this, blueberries make delicious jellies and jams that replace sweets.

Before you start cooking a dove or freezing it for the winter, you need to choose and prepare it correctly. Preference should be given to ripe and large berries, without signs of damage. They should be free from stains, insect marks and other damage that contribute to the rapid deterioration of blueberries. To the touch, the fruits should be dense and elastic, and not soft. When pressed lightly, the berries do not wrinkle or burst, but remain intact.

It is also important to properly prepare the berries so that they retain their taste, aroma and beneficial properties during freezing. First, blueberries are selected and only good fruits are left. Damaged ones are thrown out immediately. The faster the blueberries are sorted out, the less likely they are to go moldy.

After this procedure, the berries are washed under cool water (the water should in no case be hot) and laid out on a flat surface in a thin layer. Blueberries will dry out during this time and will not mold. When the berries are dry, they are packaged in bags and sent to the freezer. Such berries are used for making teas or simply eaten fresh.

What can be prepared from blueberries for the winter?

There are many blueberry recipes. It is used for cooking jams, jams, jellies, marshmallows and other sweets. To preserve the maximum of useful properties, the fruits are dried or frozen. In addition to sweets, homemade wine and liqueurs are made from blueberries. After heat treatment, it is important to properly store the resulting blueberry dishes in order to preserve their taste for as long as possible.

dried blueberries

To cook dried berries, you need to have an oven at home and that's it. It's enough.

Blueberry drying process:

• Spread fresh berries in a thin layer on the surface of the baking sheet. The oven is preheated to 40 degrees. Place a baking sheet and leave the berries to dry.
• Gradually, the temperature for drying is increased to 60 degrees.
• During the drying time, blueberries are mixed 2-3 times so that the fruits dry evenly.

frozen blueberries

The easiest way to keep fruits fresh even in winter is to store them in the freezer. To preserve the beneficial properties of berries during storage in the refrigerator, the fruits are pre-prepared. It is desirable to freeze only ripe and strong berries, without signs of damage. Before freezing, they are sorted out, spoiled are thrown out.

It is easiest to freeze in plastic bags. Before freezing, the fruits are washed and then dried. In order for the berries to retain all their beneficial properties and not turn into porridge when frozen, they must be dried well. Rinse blueberries should not be under running water, but in a deep container so as not to damage the thin skin.

Jam

Preparing jam is quite simple:

• Sort the berries and rinse in water, put on the bottom of the pan in which the jam will be cooked.
• Put 250 ml of water on the fire and gradually add 850 g of sugar to it to prepare a thick syrup.
• When the syrup is ready, pour over the berries and put to boil, stirring the mixture regularly.
• On low heat, the jam is cooked for at least 20 minutes.
• After that, it is poured into jars, rolled up and placed upside down to cool.

When the jars have cooled to room temperature, they are put in a cellar or refrigerator.

Blueberries in their own juice

To prepare blueberries in their own juice, only the fruits and the same amount of sugar are required. The fruits are washed in water, allow excess liquid to drain. After that, they are covered with sugar so that it covers the berries, and left for a day in a cool place.

During the day, blueberries will give juice and soak in sugar. You can use less sweetener so as not to make blueberries too cloying. It is put to taste. The next day, blueberries are poured into jars and closed with lids.

Compote

Dove compote will be an excellent preparation for the winter. The fruits, again, are washed in a large container with water. Sugar is put in compote to taste, but it is better to pour more of it, otherwise too sugary compote is diluted with plain water.

The berries are transferred to a deep saucepan and poured with water. Then sprinkle with sugar. Cook for 10-15 minutes until the compote acquires a beautiful rich shade. When the compote is ready, it is poured into jars and rolled up. And when the banks have cooled, they are lowered into the cellar and left there until winter.

Paste

To prepare the pastille you need to take:

• 1 kg of berries;
• 650 g of granulated sugar;
• 1 glass of warm water.

Pour the berries with water and put on fire for about 20 minutes. When the blueberries soften, you need to grind it with a blender or rub it through a sieve. Then spread in a thin layer on a baking sheet and dry. The marshmallow is checked regularly. The finished marshmallow is flexible and does not break.

Blueberry juice with pulp

Blueberries are sorted and washed under water. Then you need to pass through a meat grinder or grind in a blender. Squeeze out the juice, pour it into a saucepan and cook for 10 minutes over low heat. At this time, you need to prepare sugar syrup.

When the sugar syrup is ready, mix it with the juice and cook for 20 minutes. After the juice is boiled, it is poured into jars and rolled up. And in winter, the whole family can enjoy delicious and healthy juice based on blueberries. For taste, other fruits or berries are used along with blueberries.

Liquor

Blueberry liqueur is made at home. To prepare it you need:

• 300 g of fruits;
• 300 ml of vodka;
• granulated sugar;
• 1 glass of water.

Crush the berries, transfer to a jar and pour vodka. Leave in this form for 10 days in a dark room. The longer the liquor is infused, the richer the taste will be. When the liquor is ready, you need to boil the sugar syrup and mix everything together. Before pouring the liquor into sugar syrup, it is squeezed out. Ready liquor should be stored in the refrigerator.

Wine

To make wine you will need:

• berries;
• water;
• a handful of raisins;
• 15 g of citric acid.

Mash the berries into a bowl. Add sugar and citric acid to the water. Pour berry puree with water and add raisins. Mix thoroughly so that the puree dissolves in water. Sugar does not need to fall asleep all. Cover the container with wine with gauze and put it in a cool room. After a few days, the wine will begin to ferment. Then add more sugar and mix. It is important to make a gas outlet in the bottle. After 5 days, the gas outlet is removed. After 3 days, the wine is shaken. After 40 days the wine will be ready. The color becomes lighter. After that, the wine is poured into bottles.

Confiture

For cooking confiture, lemon juice and gelatin are used along with fruits and sugar. Pour the fruits with water and cook for no more than 10 minutes. After cooking, the fruits are thrown into a colander and squeezed out the juice, in which the gelatin is then dissolved. The fruits themselves are crushed with a blender with the addition of sugar. Then juice with gelatin and berry mass are combined together and lemon juice and lemon zest are added. After that, the confiture is poured into jars and put in the refrigerator.

Jelly

Delicious jelly is made from blueberries. To prepare it, you need to fill the berries with water and put on fire. Cook until they are soft and most of the water has boiled away. After that, the fruits are rubbed through a sieve until a homogeneous mass.

They put fire again, but now they pour sugar into the mass. Cook for 15-25 minutes to thicken the jelly. At this time, you need to dilute the gelatin. When the mass is ready, diluted gelatin is poured into it and poured into a container. Put the jelly in the refrigerator. It will be ready in a few hours.

Blueberries mashed with sugar without boiling

Another way to preserve the vitamins of a dove is to rub it with sugar. The fruits are first ground through a sieve so that a homogeneous mass is obtained. Then sprinkle with sugar. After the fruits give juice, they are eaten as jam or added to teas.

Storage features

Store fresh blueberries in the refrigerator. But you need to eat it as soon as possible. If it lies for a long time, then after 1-2 days it will begin to become moldy and disappear.

Frozen fruits are stored for no more than 2 years. After two years, even frozen, they will lose all taste and aroma.

Dried fruits are stored in glass jars. The shelf life is also no more than 2 years. After this time, the fruits begin to disappear and are not suitable for eating.

Jam, compotes and other products that have been cooked keep an unlimited amount of time. But again, blueberry-based jams should be eaten right away, because the longer they sit, the less tasty they seem. The optimal shelf life in the cellar is 3 years. Jam must be stored in a cellar or refrigerator.

Wild blueberries are a unique natural remedy for the prevention of many diseases. The berry has a vasoconstrictive effect, improves the functions of vision and memory, has antipyretic and anti-inflammatory properties. Blueberry jam will allow you to have a valuable product on hand to maintain the body in the winter.

It is necessary to cook blueberries over low heat, using steel or enameled pans for this. Stainless steel products give the finished product an unpleasant "metallic" taste. The use of aluminum utensils will lead to oxides entering the jam, since the film is destroyed during the manufacturing and heating process.

In blueberry recipes, sugar acts as a sweetener, preservative, and thickener. The generally accepted ratio is 1:1, but how much sugar is needed depends on how sweet the dessert should be. With less sand, the calorie content of the dessert is reduced, but the consistency can turn out to be very liquid. In order to avoid such a problem, additional additives with pectin are used. Recipes vary in cooking time, there are options without cooking.

Preparation of the main ingredient

For the recipe, ripe berries of forest or garden blueberries are used without signs of rot. The fruits are carefully sorted, remove foreign debris and objects. Berries must be washed under running warm water. You can put fresh raw materials in a basin of water, in which case the unharvested leaves and twigs will float up, and they can be drained along with the liquid. After washing, it is necessary that the blueberries dry out; for this, they are placed in a colander for a while.

blueberry jam recipes

Blueberry jam can only be cooked from berries, but since the amount of such raw materials is limited and it can be difficult to collect it in sufficient volume, additional ingredients are often used in recipes. Seasonings in the form of cinnamon, cloves or coriander are often added to give a richer taste.

Quick recipe "Five Minute"

The berries are covered with sugar in a 1: 1 ratio and put in the refrigerator for 12 hours. Next, the container is placed on fire and brought to a boil. On low heat, the mixture is heated for 5 minutes, after which it is laid out in jars.

Easy winter recipe

For such a recipe, you first need to boil the syrup, for 1 kg of berries you need to take 4 cups of sugar and 1 cup of water. The liquid is heated and sugar is added, while stirring. Pureed blueberries are poured with the resulting syrup, the container with the berry mixture is put on fire for 20 minutes. Periodically it is required to stir and remove the resulting foam from above. Hot dessert is poured into jars, closed with a metal lid and left upside down to cool.

In a slow cooker

The advantage of this recipe is the need for minimal cooking time, since in order to prepare a delicacy, you do not need to constantly stir the berry mixture and remove the foam. For dessert, you need 1 kg of berries and 0.5 sugar, which are poured into a slow cooker. Correctly put the equipment on the extinguishing mode for 2 hours.

Without cooking

The advantage of the recipe without cooking is the speed, since it takes a couple of minutes to prepare the treat. Selected berries are crushed in a blender. For 1 kg of blueberries, from 1.3 to 2 kg of granulated sugar will be required, depending on how sweet the jam needs to be made.

With strawberry

The process of making jam according to this recipe is similar to the “five-minute” option.

For the recipe you need:

• strawberries 500 g;
• blueberries 120 g;
• lemon juice 2 tbsp. l.;
• granulated sugar 200 g;
• pectin sugar 200 g

Strawberries are brought to a puree consistency, mixed with blueberries, lemon, and the mixture is covered with sugar. The container is cleaned in the refrigerator for 30 minutes, during which the juice will be released. Next, the pan is put on a slow fire, and the contents are brought to a boil, after which it is cooked for 5 to 10 minutes. In a hot state, the jam is laid out in jars.

sugar blueberry recipe

This method of preserving the crop allows you to get the maximum benefit from the berries, since when using it, the substances of the berries are preserved in full. To prepare a treat, 1 kg of berries and 2 kg of sugar are required. Blueberries are crushed by hand and mixed with sugar, after which they are removed for settling for 15 minutes. The sweet delicacy is laid out in sterilized jars and covered with sugar 2 cm thick on top, after which it is rolled up with a lid.

with orange

This jam is a good source of vitamins.

You can make jam using the following ingredients:

• blueberries 1.2 kg;
• orange juice 200 g;
• lemon juice 200 g;
• orange peel 1 tbsp. l.;
• cinnamon stick;
• granulated sugar 6 cups.

You can use unrefined cane sugar in the recipe, which will give the jam an unusual taste and make the composition even more useful. Juices are poured into a saucepan, heated and sugar, zest, cinnamon are added to them. The contents are brought to a boil over low heat, after which the intensity of the flame is reduced and cooked with constant stirring for 10 minutes. The pan is removed from the stove and left to cool for 12 hours. Next, the mixture is brought to a boil and boiled until a thick consistency is obtained. The cinnamon stick is removed and the delicious jam is poured into jars.

With gelfix

Recipes with gelfix allow you to get a jam that resembles jelly in consistency.

For the recipe you need:

• blueberries 1 kg;
• sugar 0.5 kg;
• gelfix 40 g.

The berries are put on the stove, heated until the juice appears. Blueberries are passed through a blender and returned to the jam container. Gelfix is ​​added to the pan, pre-mixed with 2 tbsp. l. Sahara. The mixture is heated, it must be done to a boil, after which sugar is added and boiled for 5 minutes. When cooked properly, the jam will look like jelly after cooling.