How to make five-minute blueberry jam. Five-minute blueberry jam. Natural blueberry jelly

As a rule, I prepare this jam for 5 minutes from black currants. But this year I wanted to pamper myself and cook something new. So I made a simple and delicious blueberry jam. Blueberries are perfect for this preparation.

The berry is strong, with a pronounced bright color, without seeds and with the necessary sourness. All stages of preparing this type of quick blueberry jam are outlined in my simple recipe with step-by-step photos taken.

To prepare the product, we need to prepare berries, sugar and water in a certain ratio - 5:6:1.5. Regardless of the container we use to measure the ingredients, this ratio will be preserved. I took a small coffee cup because this time I will be making a small amount of jam.

How to make blueberry jam for the winter

We sort the prepared berries (in my case there were 5 small cups) from the leaves, tails, twigs and wash them under cold running water.

Pour 1.5 cups of water into an enamel, stainless steel or glass pan and add 6 cups of sugar. Cook the syrup.

Place the berries in the boiling syrup and note the time after boiling.

After 5 minutes, 5 minutes is ready. If the cooking time is increased to 7-10 minutes, the jam will be thicker, but the “freshness” effect will be lost.

Pour our delicious food into clean jars over a boiling kettle.

Roll the blueberry jam under the lid.

I decided to take small jars, 1.25 liters in volume. This volume is convenient, since in winter you can open such a small jar and empty it at once.

Children love blueberry jam for 5 minutes. Even unloved cottage cheese or semolina porridge, watered blueberry jam, are instantly eaten.

Blueberries are very tasty and healthy berry. It has a beneficial effect on immunity, metabolism, improves vision and reduces the risk of developing many diseases.

Of course, blueberries are best consumed fresh, unprocessed. But the season of fresh berries does not last long, so housewives try to stock up on blueberries for the winter.

This delicacy will be an excellent addition to pancakes, cheesecakes or pancakes.

Sugar in this recipe serves as a natural preservative, so we take it in a 1:1 ratio with berries.

To prepare five-minute blueberry jam, prepare the necessary ingredients.

Pour blueberries cold water, remove any debris that floats up. Then transfer the berries to a colander and rinse well under running water. Leave for 5-10 minutes to allow the water to drain.

Now transfer the blueberries to a saucepan or saucepan in which you will cook the jam. Cover the berries with sugar and leave for 1-2 hours.

During this time, the blueberries will release juice and the sugar will begin to dissolve.

Over medium heat, bring the contents of the saucepan to a boil, stirring occasionally with a wooden spoon. Reduce heat and simmer the jam for exactly five minutes.

Pour the hot jam into sterile jars and seal.

Turn the jars upside down and leave until completely cool, wrapped in a blanket or warm blanket.

Five-minute blueberry jam is ready.

We send it for storage in the cellar or pantry.

Delicious preparations and pleasant tea drinking!

Blueberries grow mainly in the northern regions. This low shrub with blue-black berries can be found in spruce, pine and mixed forests. When blueberries ripen, people who know a lot about them try to collect as many of them as possible in order to eat them fresh and prepare them for future use.

The medicinal properties of blueberries have been known for a long time. It has anti-inflammatory and hemostatic effects. Due to the presence of tannins, blueberries are used as an astringent for diarrhea. It contains vitamins C, A, B, as well as magnesium, calcium and manganese.

Blueberries are used in treatment gastrointestinal tract, gastritis, skin diseases, anemia. But most of all it is known as a berry that improves vision. It helps to quickly relieve eye fatigue, especially under artificial light.

Of course, it is best to eat blueberries fresh. But since summer ends very quickly in the northern regions, housewives try to prepare these berries in the form of compotes or jam.

Blueberry jam: subtleties of preparation

Blueberries are very tender and juicy, so they need to be picked carefully. It is advisable to collect them in dry weather and process them on the same day. To speed up the further sorting process, there is no need to pick off green, wrinkled or bird-pecked berries.
Only ripe berries are suitable for jam. Unripe fruits worsen the taste of jam, and overripe ones make it look like jam.
Before cooking, the blueberries are sorted again, removing mashed berries and other debris. Blueberry juice gets your hands dirty, so it’s best to wear thin rubber gloves.
They wash it in large quantities water, putting it in a colander and immersing it several times in a bowl of cold water. You can also rinse the berries under low pressure from the shower.
To ensure that the berries remain intact during heat treatment, they are poured into sugar syrup, kept for some time and only then boiled. To obtain jam with an almost uniform consistency, the berries are crushed with a pestle or in a blender before cooking.
To preserve most of the vitamins, they try not to subject blueberries to prolonged heat treatment.
Ripe blueberries are quite sweet berries, so the optimal amount of sugar is 500 g per 1 kg of berries. But lovers of sweet desserts can add sugar to their liking.

Blueberry jam: recipe one

Ingredients:

blueberries – 1 kg;
sugar – 800 g;
water – 1.5 tbsp.

Cooking method

Sort out the blueberries. Fill with cold water and rinse well. Drain the water and debris. Fill with water again. Place clean blueberries in a colander or sieve and rinse in the shower, being careful not to crush the berries with your hands.
Leave on the sieve to drain the water, but no more than 10 minutes, otherwise the blueberry juice will begin to drain along with the water.
Pour enough water into the pan and add sugar. Place on the stove and bring the water and sugar to a boil over medium heat. Boil the syrup for at least five minutes. After this, it is advisable to strain it to avoid the appearance of bag fibers and other debris in the syrup. If the syrup turns out transparent, then this step can be skipped.
Pour the finished syrup into a cooking basin or enamel pan. Bring to a boil again.
Dip blueberries into syrup. Stir gently with a wooden spatula. Wait for the jam to boil over low heat. Be sure to remove the foam with a slotted spoon. Let the jam simmer for 5-7 minutes, then increase the heat and, without allowing rapid boiling, cook for another 20-30 minutes.
Drizzle some blueberry syrup onto a cold saucer. If, when cooled, it does not spread in different directions, then the jam is ready.
Jam can be packaged in two ways - cold and hot. If you want to seal it hermetically, then prepare sterile jars in advance. To do this, first wash them with baking soda and rinse with water. Then sterilize in a way convenient for you: over steam, in the oven, in microwave oven. Turn the heated jars over onto a towel and let dry. Pour hot jam into dry jars, wait 5-10 minutes and then seal tightly with sterile lids. Turn the jars upside down and let the jam cool in this position.
If you intend to cover the jam with parchment, then leave it in the bowl until it cools completely. Place the cold jam in clean, dry jars and cover with paper.

Blueberry jam “Pyatiminutka”

Ingredients:

blueberries – 1 kg;
sugar – 600 g.

Cooking method

For jam, select ripe blueberries. Remove twigs, debris, and unripe berries.
Rinse thoroughly in several waters or in the shower. Let the water drain, placing the berries on a sieve.
Transfer the blueberries to a cooking bowl or enamel pan. Add sugar. Leave for 3 hours. During this time, the blueberries will give juice and some of the sugar will dissolve.
Place the bowl over low heat and bring the berries and sugar to a boil. Use a slotted spoon to remove any foam that appears. After boiling, cook the jam for 5 minutes.
Place the bowl on the edge of the stove and let the jam cool.
While it cools, sterilize the jars with lids. Dry them by turning them over on a towel.
Place the bowl of berries on the fire again. Boil the jam for another 5 minutes.
When hot, place into jars. Close the lids immediately. Cool.

Blueberry jam: recipe three

Ingredients:

blueberries – 4 tbsp.;
sugar – 1.5 tbsp.

Cooking method

Sort the ripe blueberries, remove any debris and green berries.
Rinse under running water or in a basin. Place on a sieve to dry the berries a little.
Place the blueberries in a saucepan and heat over very low heat until they soften and release their juices.
Add sugar and stir. Bring to a boil, skimming off any foam.
Continue cooking for a few more minutes until the sugar is completely dissolved.
Remove the pan from the heat. Cool the jam.
Pack it in sterile jars, cover with parchment or nylon lids.

Blueberry jam without cooking

Ingredients:

blueberries – 1 kg;
sugar – 1.5 kg.

Cooking method

For the jam prepared according to this recipe, take ripe or slightly overripe blueberries. Sort through them, removing debris, twigs and bad berries.
Rinse thoroughly in cold water, changing it several times. Let the liquid drain, placing the berries on a sieve. Leave for literally 5 minutes so that the blueberries do not have time to bruise and release juice.
Mix blueberries with sugar and place in a blender bowl. Grind until puree. You should not use a meat grinder for this case, as metal parts contribute to the destruction of vitamin C, which blueberries are so rich in. If you don’t have a blender, you can mash the berries the old fashioned way - in a mortar or bowl, armed with an ordinary wooden masher.
Place the “raw” blueberry jam into sterile dry jars and cover with nylon lids.

Note to the hostess

Hermetically sealed blueberry jam is stored in a dark place at room temperature.

The jam, covered with nylon lids, is stored in a cool, dry place without access to light or in the refrigerator.

Jam without cooking is stored only in the refrigerator. Five-minute jam is best covered with airtight lids to prevent it from souring.

Product Matrix: 🥄

Ingredients:
- 1 kg blueberries;
- 1.2 kg of sugar.

Recipe with photos step by step:

We sort the blueberries, removing twigs, leaves and spoiled berries. Place the berries in a colander and rinse under a thin stream of cold running water. Leave the berries in a colander for 10-15 minutes to drain excess moisture.

A stainless steel pan with a thick bottom is best suited for making blueberry jam. It is better if you rinse the pan with water before doing this and do not wipe it dry.
Place the blueberries in a saucepan, add sugar, stir and place on the stove.

Over low heat, stirring continuously, bring until the juice is released and the sugar crystals are completely dissolved (almost to a boil).

Then increase the heat to medium, bring to a boil and cook the jam for 5 minutes, periodically skimming off any foam that forms.

We prepare jars and lids for canning in advance. We wash them hot water with the addition baking soda, rinse thoroughly. We sterilize jars in any way convenient for you: steam, oven or microwave. Boil the lids for 4-5 minutes. Wipe the prepared jars and lids thoroughly dry; Cover the jars with lids to prevent dust from getting into them while the jam is being prepared. We pack the jam into prepared jars, filling them to the very top.

After which we immediately seal the jars hermetically.
We put the jars of preserved food aside, wrap it tightly in a blanket and leave it like that for 1-2 days, until it cools completely.
Store the finished jam in a cool, dark place (pantry, basement or cellar).

Five-minute blueberry jam is used not only directly as jam for tea. This jam is suitable for layering cakes or pastries, for filling pies or rolls, or as an addition to ice cream and desserts. If you cannot make blueberry jam for some reason, then freeze it

Cooking time: approximately 15 minutes.

Boiling time for berries in syrup: 5 minutes.

In summer, our forests give us generous gifts. One of my favorites forest berries is blueberry. It contains vitamins A, C, PP and B vitamins. In addition, it contains many elements necessary for humans: iron, manganese, zinc, copper, potassium, phosphorus, sulfur and chromium. Since ancient times, people have considered this berry to be healing.

Many housewives are interested in the question of how to preserve vitamins and how to make blueberry jam? “Five Minute” is an ideal option that combines both. Why should you cook this recipe? There are several reasons:

It cooks very quickly; it does not need to be kept on the fire for a long time.
It preserves vitamins.
This is a very simple blueberry jam - even a novice and inexperienced housewife can do it.
Products do not need to be strictly weighed down to the gram; they are measured easily and simply.
It stores well all winter and delights with its bright taste.

We will try to tell and show how to make blueberry jam.

Berries collected in the forest must be carefully sorted so that no leaves, twigs or pine needles remain. You can store them in the refrigerator for several days before making blueberry jam, but it’s better to start preparing them quickly so that they turn out delicious and retain all the vitamins.

The delicacy according to this recipe is obtained with a characteristic sweet and sour, but not at all cloying taste. What is such delicious jam made from? Made from blueberries, sugar and water. Yes, that's really all we need.

The versatility of our recipe is that the ingredients for jam do not need to be weighed. We will measure everything using a regular glass.

Place 3 cups of blueberries in a saucepan.

Add half a glass of water there.

Heat on the stove until boiling. There is no need to be afraid that there is almost no water. The berries will quickly give juice and there will be more liquid.

To heat the liquid evenly, stir it with a spoon or spatula.

When everything boils a little, add granulated sugar, which we also measure out, just like the berries.

The recipe calls for four cups. Stir the resulting mass and wait until it boils. At the same time, our jam will increase significantly in volume. Next you need to cook on the lowest heat.

There is one little trick: to prevent the jam from running away, you need to grease the edges of the pan vegetable oil. It is better to do this with a silicone brush, but you can also use a regular napkin folded several times.

The berries are cooked exactly five minutes from the moment of boiling. That is why the jam is called “five-minute”! You can make many different delicacies from blueberries for the winter, but this is the simplest and fastest.

Hot jam is poured into clean sterilized jars. You can close them using ordinary plastic cover. First you need to put it in boiling water for a few seconds. This is enough to keep our delicious blueberry jam throughout the winter. You can, of course, take a can with a screw. Then you just need to screw on the jam jar with a clean lid.

The end result is a fairly thick blueberry jam. It can be served with tea or used as a filling for baked goods. Pancakes and pancakes are especially good with it.

It is not necessary to store our product in the refrigerator. “Five-minute” blueberries can be placed in the cellar, pantry, or on the balcony for the winter. No special conditions are required for its storage.

That's it! Now you know how to make blueberry jam. This tasty delicacy retains vitamins due to the fact that it is cooked quickly. In addition, it pleases with the excellent taste characteristic of fresh berries.

Just a little time and effort and our “five-minute” blueberries are ready for the winter!