Blueberry compote for the winter. Free Radicals

Blueberries are a tasty and healthy berry. Compared to others, it has an unusual sweet-sour taste and easily retains its shape during long-term transportation. It is indispensable in cooking when preparing pies and dumplings. From it you can cook: jam, jams, juices, compotes and wine, as well as freeze and dry. Canned berries do not lose their useful qualities and are a good helper in the winter.

The benefits of blueberries

Blueberries are a storehouse of vitamins, microelements and other useful substances that are so necessary for the body in winter. The berry helps with complex treatment for the following diseases:

atherosclerosis;
diabetes;
viral and infectious diseases;
ailments of the gastrointestinal tract;
cardiovascular and nervous systems.

People who regularly consume berries note an increase in immunity, strengthening the heart muscle, improving the functioning of the pancreas and gallbladder.

Blueberries in large quantities are contraindicated for allergy sufferers and children under one year old.

Simple recipes for the winter

Before starting harvesting, it is necessary to carefully select the berry. Since spoiled can not only distort the taste, but also reduce the shelf life of preservation.

In the selection process, you must also remove all beaten, leaking, dented and unripe berries.

Pureed blueberries with sugar

Blueberries Pureed with Sugar is a simple and quick recipe that requires no effort in cooking and cooking.

This will require:

berries - 1 kg;
granulated sugar - 900 gr;
lemon juice - ½ tsp

The berries are washed under warm water and laid out to dry on a towel. Then it is rubbed through a sieve or crushed in a blender.

The resulting puree is covered with sugar, mixed thoroughly and poured in lemon juice. It will serve as a preservative and extend the shelf life. The prepared dish is transferred to sterilized jars, closed with lids and sent to a cool room.

This preparation retains the maximum amount of nutrients and absolutely all vitamins.

Blueberry jam without cooking

Ingredients per liter jar:

blueberries - 700 gr.;
sugar - 750 gr.;
water - 250 ml;
citric acid - on the tip of a knife.

The dove is selected, washed and dried. While the berry dries, make sugar syrup. To do this, boil water, add sugar and boil over low heat until it dissolves. At the end add citric acid.

Sterilized jars are filled with berries and poured with hot syrup. Cork with lids, cool and put away for storage in a refrigerator, cellar or basement.

"Five Minute"

This jam can be made from any berry, but from blueberries it turns out tastier, with a rich aroma and a beautiful bright color.

For 1 kg of fruit you will need:

sugar - 1 kg;
lemon juice - 1 tsp;
cinnamon to taste.

Blueberries are sorted and washed thoroughly. The berry is poured into a saucepan, sugar is added and left overnight in a warm place to get juice.

In the morning, put the pan on the stove and bring to a boil, regularly removing the foam. The fire is reduced and boiled for no more than 5 minutes. During the cooking period, the jam is gently stirred, trying not to damage the integrity of the berries.

Hot "Five Minute" is transferred to sterile jars and after cooling is removed for storage.

Jam with blueberries

Jam with the addition of blueberries saturates it with a bright taste and color.

Ingredients:

blueberries - 0.5 kg;
blueberries - 0.5 kg;
sugar - 1 kg;
lemon juice - ½ tsp

Ripe, selected berries are washed and placed in a saucepan. Add sugar, lemon juice and leave overnight. The next morning, put the dishes on fire and boil for 5 minutes. Allow the jam to cool and boil again for 2-3 minutes. It is poured into prepared jars and after cooling it is sent for storage.

Compote without sterilization

For a 3-liter glass container you will need:

berry - 500 gr.;
water - 2.5 liters;
lemon - 2 slices;
cinnamon to taste.

Washed and selected berries are placed in sterilized jars, covered with sugar and lemon slices are added. Boil water and pour it over the fruit. In this state, the containers are left for half an hour, then the water is drained and boiled again. Fill blueberries with compote and cork with lids. The containers are turned over, wrapped in a blanket and left to cool.

blueberry jam

Jam made from blueberries is very fragrant, thick and tasty.

Ingredients needed for cooking:

blueberries - 500 gr.;
sugar - 3 cups;
lemon - 3-4 slices;
gelatin - 1 pack.

Berries are selected, washed and dried. Gelatin is poured with cold water and left to swell. After half an hour, it is held over a steam bath so that it dissolves completely.

Blueberries are sprinkled with sugar and left for several hours. After she starts up the juice, she is crushed in any convenient way. Berry puree put on the stove and bring to a boil. Reduce the heat and pour in the gelatin in a thin stream. Mix thoroughly and cook for 15-20 minutes, stirring constantly.

As soon as the mass thickens, the jam can be poured into sterile jars.

Jelly without gelatin

In this recipe, jelly is cooked without gelatin, but with a lot of sugar, which acts as an astringent and thickener.

For 500 grams of blueberries you will need:

granulated sugar - 1 kg;
lemon juice - 1 tsp

Washed berries are crushed into puree through a meat grinder or using a blender. Sugar is poured into the mass, juice is poured and put on fire. Bring to a boil and boil over low heat for about half an hour, stirring regularly.

During this time, the berry puree will boil down and be ready for pouring into jars.

Blueberries in their own juice

The berry prepared according to this recipe retains all its beneficial properties. There are two cooking methods.

Method number 1

granulated sugar - 500 gr.;
blueberries - 1 kg.

The berries are washed and dried. Grind 200 grams of fruit in a puree and transfer to a saucepan. Add the rest of the blueberries and add the sugar.

The pan is put on the stove, boiled and boiled over low heat for 5 minutes. The berries are laid out in clean jars, pasteurized and rolled up.

Method number 2

The berries are washed and dried on a towel. Lay out in jars, cover with lids and put in a pot of water so that it covers the container by ¾.

To prevent the glass container from bursting, cover the bottom of the pan with a towel.

After that, the water is gradually heated, and when the berries decrease in volume and give juice, the contents of each pair of jars are combined. The heating is increased to 90 degrees and the container is immediately rolled up. Turn upside down and leave to cool completely.

Paste

One of the methods of harvesting blueberries is drying. It is better and tastier to cook it in the form of marshmallow. Properly made product saves vitamins for a long time.

For cooking you will need:

berry - 1 kg;
sugar - half a kilo;
water - 250 ml.

The berries are selected, washed, poured with water and boiled for about half an hour. Then it is crushed in a blender. Pour sugar into the mass and continue to cook until thickened. After it decreases in volume, they move on to the drying stage. It can be carried out outdoors and in the oven. To do this, the tray is covered with food paper, oiled and the boiled berry mass is laid out. Gently level with a knife, expose to the sun or put in the oven until cooked.

When drying at home, the oven should be heated to 85-95 degrees, and for better ventilation, it is better to keep the door ajar.

blueberry wine

The recipe will require the following ingredients:

water - 5 liters;
berry - 4 kg;
sugar - 2 kg.

Blueberries are sorted, washed and kneaded until a homogeneous mass is obtained. Lay in gauze and squeeze out the juice. The resulting pulp is poured with water and insisted for a day.

The resulting infusion is combined with juice and covered with sugar. Everything is thoroughly mixed. The resulting workpiece is poured into a bottle and closed with a rubber glove with small holes to release carbon dioxide. The container for fermentation is removed in a dark warm place. This will cause the wine to bubble. When they become smaller, using a tube with a small diameter, the liquid is poured into another bottle. The container is corked and left in a dark, cool room for 2 months.

The finished drink is bottled and sent back to storage.

Cooking experience comes after preparing a large number of dishes. The more experiments were carried out, the tastier wines, compotes and jams turn out. There are simple rules:

1. To make the wine not sour, it is poured into bottles only after the fermentation is complete and after it has settled.
2. To keep the jam longer, lemon juice can be added to it, and the jars must be carefully sterilized.
3. When preparing drinks, it is necessary to correctly calculate the sugar so as not to oversweeten it.
4. If there is no time for preservation, the berry can be frozen or dried. At the same time, it will retain the maximum amount of nutrients.

Knowing simple recipes for preparing blueberries for the winter, you can provide yourself with vitamins for a long time. And also avoid vitamin deficiency, increase immunity and warn against many viral and infectious diseases.

When you make preparations for the winter, be sure to roll up a couple of jars of blueberry compote, because it will not only delight you with its excellent taste, but will also be good for your health.
Servings: 2
A very simple recipe for blueberry compote for the winter home cooking step by step with a photo. Easy to cook at home in 50 minutes. Contains only 35 kilocalories. Author's recipe for home cooking.

Preparation time: 14 minutes
Cooking time: 50 min
Amount of calories: 35 kilocalories
Servings: 2 servings
Reason: For breakfast

Complexity: Very simple recipe
National cuisine: home kitchen
Dish type: Drinks, Compotes

Ingredients for two servings
Fresh blueberries - 2 Kilograms
Drinking water - 600 milliliters
Sugar - 500 Grams

Step by step cooking
Blueberries are a very healthy berry that is recommended to be eaten for various diseases, because it contains a lot of vitamins and minerals, and it also promotes digestion. In general, there are many pluses, but finding this “berry of health” is not so easy, you either have to go to the market, look for grandmothers, or into the forest. And if you are lucky to harvest a good harvest, then you can prepare blueberries for future use, because in winter it will be a good source of vitamins. You can make jam or jam, but I offer you another option and I want to tell you how to make blueberry compote for the winter. The recipe is very simple, so you can quickly and easily cope with everything.
1) To begin with, we carefully sort out the blueberries and wash them under cold water. Lay the berries out on a towel to dry.
2) Now we wash and sterilize the jars, do it as you like, in the oven or on the stove under steam.
3) Arrange blueberries in jars.
4) Pour water into a saucepan and mix with sugar. We put on fire and bring to a boil, cook until the sugar granules are completely dissolved.
5) Pour the prepared syrup into jars and roll them up with lids. When the jars have cooled, store the compote in a cool place.
Here is such a simple blueberry compote recipe for the winter, I am sure that it will be a great reminder of summer on cold winter evenings.

Blueberries are not the most affordable berry, it is difficult to find them on sale. Meanwhile, it is very useful, as it is rich in vitamins, antioxidants, helps to reduce weight and normalize digestion with low acidity. Therefore, many people collect blueberries themselves and harvest them for future use. Blueberry compote for the winter is one of the most popular such preparations.

Before preparing blueberry compote for the winter, it is worth studying some recommendations.

Collecting blueberries is not easy: you need to do it carefully, carefully picking off fragile berries so as not to crush them. Only then will the blueberry compote turn out to be beautiful and appetizing.

Drinking too much blueberry compote is not recommended, so it is often preserved with other berries. In addition, such assorted compotes are more useful, tasty and fragrant.

Classic blueberry compote recipe without sterilization

After sorting the berries, rinse them carefully and lay them on a napkin so that they dry quickly.
Sterilize a three-liter jar and its lid.
Pour blueberries into a jar.
Boil water, add sugar to it and keep on fire until it is completely dissolved.
Pour boiling syrup over berries.
Roll up the jar, turn it over, cover with a thick cloth so that it cools slowly.
After complete cooling, remove for the winter.

You can store this compote at room temperature. The drink is concentrated, so it is advisable to dilute it before serving.

Ingredients for a 3 liter jar:

Sort, wash and dry the berries.
Pour boiling water, pour into a saucepan, bring to a boil, dissolving sugar in water. Boil like this for 5 minutes.
Add lemon juice to the syrup, stir it and pour it into the blueberry jar.
After 10 minutes, pour the syrup back into the pan, bring to a boil again and pour over the blueberries again.
Place the jar in a large saucepan, on the bottom of which you need to lay a towel.
Pour water into the saucepan so that it reaches at least the middle of the jar.
Put on fire and sterilize the jar for 25 minutes if using a three-liter jar. If several liter jars are used, then it is enough to sterilize them for 15 minutes.
Close the jar and wait for it to cool down. Remove for storage.

Such a compote is very well worth it and does not require special storage conditions. It has a rich color and a sweet and sour taste. It is best to dilute it before use.

blueberries - 1 kg;
blackberry - 0.6 kg;
water - how much will go into a 3-liter jar;
sugar - 1.5 tbsp.,
citric acid - 10 g.

Sort and wash the blackberries and blueberries. After drying the berries, pour them into a 3-liter jar.
Pour hot water into a jar of berries and pour it into a saucepan.
Boil water, add sugar and citric acid, boil for 5 minutes.
Pour syrup over berries.
Sterilize the jar of compote for 25 minutes.
Roll up with a metal lid. After a day, move it to a pantry or other place where you usually store blanks for the winter.

Compote is very concentrated, so it even resembles syrup. Before drinking, it must be diluted with water.

Composition for four 1-liter cans:

Sort the berries and carefully, so as not to damage, rinse. Wait for them to dry. To make this happen faster, the berries can be laid out on paper towels.
Sterilize small jars, optimally - liter.
Mix blueberries and blueberries, fill jars halfway with berries.
Pour boiling water into a jar, pour into a saucepan. Measure the volume of water and calculate how much sugar is needed, measure the right amount.
Boil the water drained from the cans, add granulated sugar to it and boil for 10 minutes.
Pour syrup over berries.
Sterilize jars. Liter sterilize for 20 minutes.
Close the jars hermetically with metal lids, rolling them up with a special key. If you prefer screw, then you can use them.
After cooling the cans, they can be removed for winter storage.

The compote is saturated. Since it will have to be diluted, it is enough for many servings. Do not throw away berries from compote - this is the most delicious and healthy thing in it.

Composition for four 1 liter cans:

After going through the berries, rinse them well without mixing with each other.
Sterilize liter jars.
Place berries in jars in 3 cm layers, alternating them. They should reach approximately to the "shoulders" of the cans.
Pour boiling water into jars, drain it, measuring its amount.
Bringing the water drained from the cans to a boil, dissolve the right amount of granulated sugar in it. Boil 5 minutes.
Pour the berries with boiling syrup.
Put the jars of compote in a large pot of water, cover with sterilized lids and put on a slow fire.
Sterilize jars filled with compote for 20 minutes.
Close the jars tightly with metal lids, turn them over and wait for them to cool. Remove compote for the winter.

Compote will not spoil for a long time when stored even at room temperature, but you should still drink it 3-4 months in advance, otherwise the cherry pits will begin to release a toxic substance.

From blueberries, compotes can be prepared for the winter with a variety of tastes. It is difficult to choose which one is better. If it is possible to prepare several types of compote, you should use it.

Heather family. (Vaccinium uliqinosum L.)

Blueberry shrub up to 120 cm high. Branches are gray, smooth, curved, leaves
obovate, bluish below, fall off in winter; flowers are small, arranged in
1-3 at the tops of the branches, spherical-campanulate, pink. Blooms in May-June.
Blueberry fruits - edible berries, black, with a bluish bloom, with purple
pulp, sour-sweet, juicy, with a thin skin. Berries ripen in
August-September. For the first time, blueberries bloom only at 11-18 years, and
life expectancy can be 90 years. blueberry yield is high
140 to 500 (and even 1300!) kg from 1 ha.

There are about 26 types of blueberries. US breeders have bred varieties of cultivated
blueberries, with fruits the size of large cherries. Blueberries are widespread in
in the north of the European part of Russia, in the Caucasus, in the Urals, in the Far East.
It grows in peat bogs, in damp coniferous and deciduous forests, as well as on
rocks. Blueberries are interesting in that they give more yield on burnt areas. Gardeners
singe old bushes, roasting rejuvenates them and causes abundant fruiting.

Cultivation of blueberries

But the marsh blueberry is not the only representative of the blueberry genus on earth.
ball. According to various authors, this genus includes from 150 to 200 species.
26 of them grow in North America. All North American blueberries
conventionally divided into three groups: undersized (bush height from 0.2 m to 1.2 m),
tall (bush height 3-5 m) and blueberries "rabbit eye" (bush height up to 9
m). At the beginning of our century, blueberries were introduced into culture in the United States.
The initiators of the cultivation of blueberries were the American botanist Frederick Vernon.
Coville and Elizabeth White, who lent her New Jersey farm and
financial assistance for work with blueberries. The collaboration went on
years. The first cultivars (Pioneer, Cabot and Katharina) were hybrids of the first
generations of two species from the group of tall blueberries: southern blueberries and blueberries
shield. It was they who formed the basis of the industrial blueberry culture in New Jersey.
As commercial interest in blueberry production grows
the breeding activity of F.V. Covilla. Included in hybridization
another species from the group of low-growing blueberries: narrow-leaved blueberries. As a result, F.V.
Coville registered 15 varieties of tall blueberries. After his death
breeding work with blueberries since 1937 was headed by D. Darrow, who in
during 1939-1959 from seeds and seedlings left by F.V. Covilla got more
15 varieties. In the same period, almost
all the experimental stations of the states located along the Atlantic coast and in
the Great Lakes region, as well as scientists and farmers became interested in this crop
Canada. As a result, the North American continent has accumulated a lot of experience in
development of methods for plantation cultivation of high blueberries, machines have been created,
which made it possible to mechanize the main stages from planting to harvesting berries.

Blueberries for the peoples of the North

In the traditional culture of the Khanty, Nenets and Komizyryan people, blueberries are an important
food product, source of vitamins, medicine. Blueberry - "tender,
soft" berry, as the old-timers say, so it is difficult to store it. Stored in
fish oil, in birch bark, buried in moss. Of course, they preferred fresh
berries. But they ate plenty of blueberries only in the summer. Blueberries are currently
boiled and rubbed with sugar, boiled compote, frozen.

Blueberries are harvested for sale. Sold mainly to the urban population.
Organizations do not accept blueberries for sale.

Used in traditional culture and as a medicine. blueberries
given for colds. Used in addition to berries and leaves.

The composition and properties of blueberries

As for the swamp blueberry, the attitude towards it is twofold: in the North and in
In Siberia, this is a very revered plant, and in Central Europe, blueberries have not yet been
found sufficient recognition. Here she is often called a hemlock, a drunkard,
cocklebur, etc., attributing a heady smell to blueberries, causing some
people have headaches. And not everyone knows that this smell is characteristic of plants.
wild rosemary, which almost always accompanies blueberries.

In fact, blueberries are very useful. They contain up to 8.0% sugars,
about 3% organic acids (malic, citric, oxalic, acetic,
benzoic); the content of pectins in marsh blueberries is the highest of all forest
berry plants and reaches 0.5%, which allows us to recommend it to people
working in harmful conditions, since pectin substances are able to bind and
remove radioactive metals from the body - strontium and cobalt. Among
vitamins contained in blueberries, up to 70 mg% is vitamin C. In addition
In addition, almost all B vitamins, as well as vitamins A, K, P, were found in the berries.
and RR. They are a source of six essential amino acids. In addition, the fruits
blueberries contain many macro- and microelements that promote hematopoiesis,
strengthening the walls of blood vessels that regulate the metabolism in the body.

The chemical composition of blueberries is quite rich. Berries contain up to 7.7% carbohydrates
(glucose, fructose, sucrose), 1% proteins, up to 1.2% fiber, pectin (0.62%),
1.6% organic acids (nicotinic, citric, malic, oxalic) and many
trace elements. For 100 grams of berries there are 6 mg of sodium, 16 mg of calcium, 51 mg
potassium, 7 mg magnesium, 8 mg phosphorus, 17 mg iron, there are manganese, tannins and
coloring substances. Vitamin C in blueberries from 20 to 38 mg%, B - 0.02, PP - 0.28 and
up to 550 mg% of vitamin P, which ensures the elasticity of skin capillaries and
preventing varicose veins and high blood pressure. By
The vitamin content of blueberries is close to that of black currants. blueberry - good
diuretic because it contains a lot of water (88.2%). The iron of the berries is absorbed
much better than in special preparations.

Blueberry shoots contain tannins, leaves - arbutin, flavonoids,
triterpenoids, steroids, tannins.

Blueberries have also been used for a long time as a dye.

Healing properties

Although blueberries themselves are not a panacea, they contain many substances that
have a positive effect on health. Substances that make up blueberries
limited to fructose, plant fiber, vitamins and antioxidants. IN
Antioxidants are now known to play an important role in the prevention
cancer, diseases of the cardiovascular system and the aging process, however,
research has not yet been completed.

The berries and leaves are used for medicinal purposes. Blueberries are harvested
ripening, dried in the shade, in dryers, ovens, at a temperature not exceeding 60
degrees. Leaves are harvested during flowering. The shelf life of berries is one year,
leaves - two years. Berries improve appetite, have bile and diuretic,
anti-inflammatory, strengthen the walls of blood vessels. Leaves and berries reduce the level
blood sugar.
Contraindication not established.

It has long been believed that blueberries have a general tonic effect,
stimulating the vital activity of the body, prolongs life.

Blueberry leaves also have medicinal properties due to their high content
glycosides, especially neomyrtillin, which is used as an auxiliary
remedy for the treatment of diabetes.

Blueberries are helpful in the treatment of anemia in children, pregnant women and after
acute blood loss. Tannin tannin contained in jelly from fresh and
especially dried blueberries, helps to normalize the stool with diarrhea.
Pectin substances of blueberries contribute to the "health" of the intestines. organic
acids that moderately "alkalize" body fluids are
active causative agents of pancreatic secretion. blueberry, besides
used as an antiscorbutic agent, tonic and promotes
metabolism. Leaves are also used for treatment (laxative, with sugar
diabetes), and branches (heart disease, gastritis).

The Nenets and other peoples of Yamal used a decoction of blueberry leaves as
expectorant, mucus thinner.

According to the observations of fur breeders, the berries act as a good anthelmintic agent.
They create a supply of vitamin A and C in the body. With regular feeding of blueberries
to females, puppies of silver-black foxes do not have red feet.

Free Radicals - Antioxidants

Antioxidants are believed to help protect the body from damaging
action of free radicals and chronic diseases associated with the process
aging. Fresh blueberries as well as vegetables contain many of the natural
occurring antioxidants such as vitamins A, C and E.

Blueberries contain 0.04 mg of beta-carotene, 13 mg of vitamin C and 1 mg of vitamin E in
100 grams of berries. Blueberries also contain 10 mg of retinol (Retinol is the equivalent
units of vitamin A) in 100 grams of berries. In addition, blueberries contain
anthocyanins and phenols, which may also act as antioxidants.

Ellagic and Folic Acid

Although their mechanisms of action are still poorly understood, it is believed that these acids
can stop the development of cancer. Ellagic acid (its most biologically
the active form, ellagitannin) is found in blueberries and some other berries.

Folic acid is a cancer preventive and improves
child development in utero. In 100 gr. blueberries contain 6 mg of folate
acids. The monthly folic acid requirement for women is 180 mg.

Other Substances: Antibacterial Agents

In Sweden, dried blueberries are used to treat childhood diarrhea. This
property refers to anthocyanides, a natural substance found in
blueberries, which is believed to kill bacteria associated with infection.

Fiber: Multiple Health Benefits

Taking into account the evidence collected over the past 20 years, one can
claim the numerous benefits of diets high in
plant fibers (fiber). Blueberries are a source of dietary fiber:
2.7g/100g. It is recommended to include in the diet a diet containing 25g per day.
dietary fibre.

Blueberries contain a variety of substances: antioxidants,
anthocyanins, antibacterial agents, folic acid, vitamins A and C,
carotenes, ellagic acid, and dietary fiber. Their meaning and methods of action
still remains unexplored to the end.

fresh berries

300 - 400 g per day. They are eaten for colitis, cholecystitis, diabetes. IN
northern regions, berries are a good source of vitamin C and antiscorbutic
means.

Blueberry kissel

The berries are crushed, the juice is squeezed out. The pulp is boiled for 5-6 minutes, filtered, poured
sugar, bring to a boil, pour in starch and juice. (For 35 g of berries 2/3 tbsp.
sugar, 1 teaspoon starch). Normalization of the stool with diarrhea.

Proven Recipes

Blueberry compote

Berries are poured with water, brought to a boil and immediately poured into jars.

Blueberry kvass

- water - 10 l
- blueberries - 2 kg
- honey - 2 cups
- yeast - 30g.

Keep blueberries for 12 hours after picking, rinse, crush with a wooden
pestle, pour cold water, bring to a boil, cool, strain,
add honey and yeast.
After 8-12 hours kvass is ready.

Drying blueberries

Wash the berries, dry. Dry on a sieve in the oven at a temperature of 40-50 C 3-5
hours.

Tall blueberry berries are well preserved in the refrigerator at a temperature of
0 to 4 degrees for 10-12 days. It's best to keep them separate.
boxes (containers) that protect the berries from foreign odors.

Tall blueberries can be successfully stored frozen in
freezer at -15 °C. Berries should be tightly covered in boxes or
foil baths. Frozen berries can be consumed throughout the year to
ice cream and desserts.

Muffin

500 gr. Flour, 2 tsp Baking powder, 1 tsp Cinnamon, 1/4 tsp Salts, 2 Eggs, 250
gr. Milk, 175 gr. Sugar, 125 gr. Vegetable oil, 250 gr. fresh or
frozen blueberries.
Mix flour, baking powder, cinnamon and salt well. eggs and milk also
mix, add sugar and butter. Beat all the ingredients with a mixer, add
blueberries Bake for 15 to 17 minutes at 220 degrees.

light cocktail

250 ml. Milk (1%), 125 ml. Yogurt (1%), 125 ml. orange nectar or
grapefruit 250 gr. Fresh or frozen blueberries, 1 Banana.
The components are mixed in a food processor until a homogeneous mass is formed. Before
cool by use.

Tall blueberry jam

The berries are carefully sorted, washed in cold water, placed in pots and
pour 70% sugar syrup, keeping in it for 4-5 hours, after which
cook until done. 1 kg of berries, 1-1.2 kg of granulated sugar, 1.5 cups of water.
Hot jam is packaged in heated jars. Store at room
temperature.

Blueberries in their own juice

Large, well-ripened berries are selected for canning. Separate
about 1/5 of the berries, put in an enamel bowl and crushed with a wooden
spoon. The remaining berries and granulated sugar are poured on top (at the rate of 0.3-0.5 kg
per 1 kg of berries), mix well and put on fire. Heat up while stirring
almost to a boil (85-90 °), kept in this thermal regime for 3-5 minutes, quickly
transfer to clean glass jars and roll up. Pasteurized: jars
with a capacity of 0.5 l - 15-20 min, 1 l - 25-30 min.

Canning tall blueberries without sugar

The berries are sorted, washed in clean cold water, slightly dried, stacked
in glass jars, close (leaky) with lids and put in a saucepan, on
the bottom of which is placed a wooden grate or cloth. Banks must be shipped
3/4 of their height into the water. When heated over low heat, the berries give juice,
the contents of the jars are reduced in volume. Transfer berries from two jars to one
cover with lids and again heat the pot with water to 85-90 °. Take out the banks
from the pan, roll them up with lids and turn them upside down until completely
cooling.

Blueberry compote

Prepared berries are tightly packed in steamed glass jars,
pour 40% hot syrup (400 g of granulated sugar, 600 ml of water) and
sealed with lids. Closed jars are pasteurized at 90 ° C: jars with a capacity of 0.5 l
-15 min, 1l - 20 min.

Blueberry compote with cherries

Sort cherries and blueberries and rinse in cold water. Alternating berries in layers,
fill the prepared hot jars, pour them with hot (85-90C) sugar
syrup and pasteurized at a temperature of 90? C: half-liter jars - 25, liter
- 30 and three-liter - 40-45 minutes (or sterilize in boiling water
15, 20 and 25 minutes, respectively). Equal berries of cherries and blueberries, 50-55%
sugar syrup.

blueberry cupcakes

260 g flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 cup
fresh blueberries, or frozen, 2 eggs, 180 g sugar, 100 g vegetable
butter, 1 sachet of vanilla sugar, 300 g of sour cream.
Baking time: 20-25 minutes
Cupcakes can be stored in the refrigerator for up to 1 week. And in the freezer they
persist for a longer time.

1. Preheat the oven to 180°C. Grease indentations on a baking sheet
vegetable oil or put paper molds in them.
2. Sift flour into a bowl and mix it thoroughly with oatmeal, powder
for baking and baking soda.
3. First sort and wash fresh berries. You can use canned
berries.
4. Beat the egg in a spacious bowl. Add sugar, vegetable oil, vanilla
sugar, sour cream and mix well. Add flour mixture and mix gently
again (do not stir for a long time). Lastly, add blueberries to the batter.
5. Pour the batter immediately into the depressions on the muffin baking sheet. bake in
middle of the oven for 20-25 minutes until golden brown.
6. Leave the finished cupcakes on the sheet for about 5 minutes, then put on a dish
and serve still warm.

Blueberry compote with apples

Peel the apples from the skin and core, cut into slices, cook for 6 minutes in
prepared syrup, add blueberries and citric acid, bring to a boil
and cool. 150 g blueberries, 150 g apples, 150 g sugar, 1 g citric acid, 1 l
water.

Blueberry and raspberry jam

Pour prepared berries with hot 65-70% sugar syrup, leave for
3-4 hours, then cook until tender. 1 kg raspberries, 150 g blueberries, per 1 kg
mixture of berries 1.2 kg of sugar.

Blueberry jelly

Juice is squeezed out of berries prepared and washed in cold water (200-250 g),
which is kept cold. In hot sugar syrup (per 1 liter of water 1.4 kg
granulated sugar) dissolve 1 tbsp. a spoonful of gelatin, bring to a boil, add
previously squeezed blueberry juice, stir thoroughly. Strain, pour into
molds and cool.

Blueberry jelly

Boil freshly squeezed blueberry and apple juice over high heat for 10-15 minutes,
add sugar and boil for another 10-15 minutes. Then filter the juice through
flannel, pour into jars and seal. 0.35 l apple juice, 0.4 l blueberry
juice, 500 g sugar

Blueberries mashed with sugar

The berries are sorted, washed in cold water, placed in an enamel bowl,
crushed with a wooden spoon, add granulated sugar (0.6-0.7 kg) and, carefully
after mixing, heat up to 70 "C. The resulting mass is packaged in glass jars
and pasteurized in boiling water: jars with a capacity of 0.5 liters - 20 minutes, 1 liter - 30 minutes.

Paste

For the preparation of marshmallows, ripe, whole, large fruits are used. Berries
washed thoroughly in cold water and boiled over low heat for 15-20 minutes, after which
rub hot through a sieve, mix with granulated sugar, mix well and
boiled to the desired density. Packed in trays and stored in a cold place. 1
kg of berries, 0.6-0.7 kg of granulated sugar.

Berry honey sauce

2 cups blueberries (with top), 1 teaspoon cinnamon, 0.5 teaspoon
chopped nutmeg kernels, 0.5 cups of honey and 0.25 packs of cream
place the oil in a saucepan, add a pinch of salt, then, stirring, heat over
low heat (about 5 minutes) until tender. Sauce is a great addition to
desserts.

Drink "blueberry cool"

1 cup milk, 1 cup blueberries, 3 tbsp. spoons of granulated sugar, 2-3
drops of lemon juice, a pinch of salt are poured into a mixer and stirred until smooth
mass, then add a glass of ice cubes and stir a little more. It turns out
two servings of a fine drink.

Blueberry kissel

Rinse 100 g of blueberries, rub through a sieve, squeeze out the juice. Pour the pulp
water, bring to a boil and boil over low heat for 5 minutes, strain the broth
through a sieve. In the resulting hot broth, add 80 g of granulated sugar and bring
to a boil. Boil starch (30 g) in boiling berry broth, add
previously squeezed juice, mix well.

Blueberry mousse

Rinse the berries in cold water and squeeze out the juice. Boil the pulp in 1 liter of water, decoction
drain, dissolve granulated sugar in it, add swollen gelatin, stir
until completely dissolved and bring to a boil. Pour squeezed into the resulting broth
previously juice, strain, pour into molds and cool. 200 g berries, 200 g sugar
sand, 30 g gelatin

Blueberry and raspberry jam

A mixture of prepared berries (200 g blueberries and 800 g raspberries) pour hot
sugar syrup (1.5 kg of granulated sugar per 2 cups of water), leave for 2-3 hours and
then cook until done.

Blueberries natural canned

Rinse 1 kg of blueberries in water, pour over with cold boiled water and
pasteurize in boiling water for 15-20 minutes. Store in a cool place.

Blueberry puree

Warm the sorted and washed berries under a lid over low heat until
extract juice and rub through a sieve. Add sugar to the resulting juice
stir and heat without boiling. Pour the mass into jars and
sterilize in boiling water: half-liter jars -7 min, liter - 10,
three-liter - 20 min. 1 kg of blueberries, 100-150 g of sugar.

Blueberry juice with pulp

Berries (1 kg) rinse with cold water, pour boiling water, soak in it for 10-15
min, drain the water, mash the berries with a wooden spoon, squeeze the juice, add 200 g
60% sugar syrup, boil, pour into glass jars and
pasteurize: jars with a capacity of 1 liter - 15 minutes, 2 liters - 25 minutes.

Blueberry juice drink with yolk and fermented baked milk

1 cup blueberry juice, 2 cups cold fermented baked milk, 4 quick egg yolks
mix with a mixer until foamy. Strain the drink into a glass, on top
put in whipped cream.

Fresh blueberries with milk

Arrange 500 g of washed berries on plates, pour over cold milk, add
to taste granulated sugar and before serving, sprinkle with corn or
oatmeal.

Cheesecakes with blueberries

Take any dough, divide it into 10-15 pieces, roll each with a rolling pin into
table, the size of a small saucer, sprinkling flour. Put on each piece
a tablespoon of blueberries mixed with sugar, pinch the edges nicely, leaving
middle open. Transfer to a sheet greased with oil, grease the edges of the dough,
insert into a hot oven for 15-20 minutes. As soon as they are reddened and it will be easy
move off the sheet, the cheesecakes are ready. 600 g blueberries, 3/4 cup sugar.

Charlotte with blueberries

Beat eggs with sugar until foamy, add flour, good
mixed. Add soda, citric acid, blueberries. Still one more time
mix and pour into a greased mold. Bake in the oven for 20 minutes.
3 eggs, 1 cup sugar, 1 cup flour, 1/2 teaspoon baking soda, citric acid
on the tip of a knife, 1 cup blueberries.

blueberry seasoning

In the finished blueberry puree, rubbed through a fine sieve, add sugar,
mix thoroughly and put in a cool place for several hours. Then
put the whole mass on fire, bring to a boil and cook for 20-25 minutes. repackage
hot. 650 g pureed blueberries, 350 g sugar.

blueberry liqueur

Crush blueberries with a wooden or faience pestle (or pass through
grinder). Transfer the resulting mass into a glass jar and pour vodka.
Mix well, cover with a plastic lid and refrigerate for
two days (or better for a week) for extraction. Then squeeze the mixture through
cambric or flannel napkin in a saucepan. Add sugar to the liquid
put on fire and heat over low heat until sugar dissolves. Not
boil. 0.5 l of blueberries, 0.5 l of vodka, 300-400 g of sugar (less, according to
taste).

Materials of creative works of students of the Kazym secondary
boarding school (Kazym village, Beloyarsky district, Khanty-Mansi Autonomous Okrug, Tyumen
region).

Cooking features

Before preparing blueberry compote for the winter, it is worth studying some recommendations.

Collecting blueberries is not easy: you need to do it carefully, carefully picking off fragile berries so as not to crush them. Only then will the blueberry compote turn out to be beautiful and appetizing.
Blueberries should also be washed carefully. If you put it in a colander and dip it several times in water, it will become clean, but will not wrinkle.
Before washing the berry, it will have to be sorted out well, removing leaves and rubbish, throwing out damaged specimens.
Blueberry compote for the winter should be closed in sterilized jars, rolled up with metal lids, which also need to be sterilized.

Drinking too much blueberry compote is not recommended, so it is often preserved with other berries. In addition, such assorted compotes are more useful, tasty and fragrant.

Classic blueberry compote recipe without sterilization

blueberries - 2 kg;
water - 0.6 l;
sugar - 0.5 kg.

Cooking method:

After sorting the berries, rinse them carefully and lay them on a napkin so that they dry quickly.
Sterilize a three-liter jar and its lid.
Pour blueberries into a jar.
Boil water, add sugar to it and keep on fire until it is completely dissolved.
Pour boiling syrup over berries.
Roll up the jar, turn it over, cover with a thick cloth so that it cools slowly.
After complete cooling, remove for the winter.

You can store this compote at room temperature. The drink is concentrated, so it is advisable to dilute it before serving.

Blueberry compote recipe with sterilization

Ingredients for a 3 liter jar:

blueberries - 1 kg;
water - 1.5 l;
sugar - 1.5 tbsp.;
citric acid - 0.5 tsp. without top.

Cooking method:

Sort, wash and dry the berries.
Pour boiling water, pour into a saucepan, bring to a boil, dissolving sugar in water. Boil like this for 5 minutes.
Add lemon juice to the syrup, stir it and pour it into the blueberry jar.
After 10 minutes, pour the syrup back into the pan, bring to a boil again and pour over the blueberries again.
Place the jar in a large saucepan, on the bottom of which you need to lay a towel.
Pour water into the saucepan so that it reaches at least the middle of the jar.
Put on fire and sterilize the jar for 25 minutes if using a three-liter jar. If several liter jars are used, then it is enough to sterilize them for 15 minutes.
Close the jar and wait for it to cool down. Remove for storage.

Video recipe for the occasion:

Such a compote is very well worth it and does not require special storage conditions. It has a rich color and a sweet and sour taste. It is best to dilute it before use.

Blueberry and blackberry compote

blueberries - 1 kg;
blackberry - 0.6 kg;
water - how much will go into a 3-liter jar;
sugar - 1.5 tbsp.,
citric acid - 10 g.

Cooking method:

Sort and wash the blackberries and blueberries. After drying the berries, pour them into a 3-liter jar.
Pour hot water into a jar of berries and pour it into a saucepan.
Boil water, add sugar and citric acid, boil for 5 minutes.
Pour syrup over berries.
Sterilize the jar of compote for 25 minutes.
Roll up with a metal lid. After a day, move it to a pantry or other place where you usually store blanks for the winter.

Compote is very concentrated, so it even resembles syrup. Before drinking, it must be diluted with water.

Blueberry compote

Composition for four 1-liter cans:

blueberries - 1 kg;
blueberries - 1 kg;
water - 3 l;
sugar - 1.5 tbsp.

Cooking method:

Sort the berries and carefully, so as not to damage, rinse. Wait for them to dry. To make this happen faster, the berries can be laid out on paper towels.
Sterilize small jars, optimally - liter.
Mix blueberries and blueberries, fill jars halfway with berries.
Pour boiling water into a jar, pour into a saucepan. Measure the volume of water and calculate how much sugar is needed, measure the right amount.
Boil the water drained from the cans, add granulated sugar to it and boil for 10 minutes.
Pour syrup over berries.
Sterilize jars. Liter sterilize for 20 minutes.
Close the jars hermetically with metal lids, rolling them up with a special key. If you prefer screw, then you can use them.
After cooling the cans, they can be removed for winter storage.

The compote is saturated. Since it will have to be diluted, it is enough for many servings. Do not throw away berries from compote - this is the most delicious and healthy thing in it.

Blueberry and cherry compote

Composition for four 1 liter cans:

blueberries - 1 kg;
cherry (with pits) - 1 kg;
water - 2.5 l;
sugar - 0.4 kg.

Cooking method:

After going through the berries, rinse them well without mixing with each other.
Sterilize liter jars.
Place berries in jars in 3 cm layers, alternating them. They should reach approximately to the "shoulders" of the cans.
Pour boiling water into jars, drain it, measuring its amount.
Bringing the water drained from the cans to a boil, dissolve the right amount of granulated sugar in it. Boil 5 minutes.
Pour the berries with boiling syrup.
Put the jars of compote in a large pot of water, cover with sterilized lids and put on a slow fire.
Sterilize jars filled with compote for 20 minutes.
Close the jars tightly with metal lids, turn them over and wait for them to cool. Remove compote for the winter.

Compote will not spoil for a long time when stored even at room temperature, but you should still drink it 3-4 months in advance, otherwise the cherry pits will begin to release a toxic substance.