Blueberry jam is a storehouse of vitamins and biologically active substances that are of natural origin. It contains folic acid, choline, beta-carotene. Just one small jar of jam contains almost the entire vitamin alphabet and a large set of microelements, such as potassium and manganese, iron and calcium, magnesium and zinc.

Rules for preparing sweet treats

You can make blueberry jam for the winter at home. For this, in addition to berries, you only need sugar, which can be replaced with honey if desired. The choice of ingredient to add sweetness to the jam depends on the personal taste preferences of each housewife. When a low-calorie product is required, sugar may not be added at all.

If you want to eat blueberry jam in winter, the recipe for making it is given below. The berries must first be soaked in water for some time, then thoroughly washed and dried. The stalks of blueberries must be removed before cooking if you have the desire and time to perform this procedure. Spoiled berries should definitely be excluded from the total mass.

Blueberry jam is stored in glass jars, which must first be thoroughly washed and sterilized for about 10 minutes over steam. Lids for sealing containers are made of tin, boiled in water for 5 minutes. Jars can also be sterilized in the oven at a temperature of no more than 70-80 ºС. To do this, they need to be placed on the grill so that they do not touch each other. It is recommended to remove the jars after the moisture formed on their walls during the heating process has completely evaporated.

Blueberry jam: recipe

The berries need to be chopped using a meat grinder or blender. Next, add sugar to the blueberries, mix and place the resulting mixture in containers over low heat. While the jam is heating, it should be stirred constantly. After boiling, foam forms on the surface, which must be skimmed off. Then it is recommended to reduce the heat to low and cook the blueberry jam for another 15-20 minutes. The readiness of the product is checked by dripping liquid onto a saucer. If the jam does not spread, it is ready. You can turn off the fire. While the product is hot, it has a liquid consistency reminiscent of jam, and after cooling it thickens, turning into a kind of jelly or marmalade. This process occurs due to the combination of pectin and sugar contained in blueberries. Therefore, the finished mass should be placed in a storage container immediately after preparation. Next, the jars are covered with lids, rolled up using a special key and left upside down until they cool completely. At the same time, it is advisable to wrap them up.

Jars of cooled jam can be turned upside down. They should be wiped with a damp cloth to prevent stickiness. After complete drying, labels or stickers can be attached to the jars with the name of the product and the date of manufacture. You can store the mass at room temperature in the pantry or in a cool place (cellar or refrigerator).

Step-by-step recipes for healthy blueberry jam with lemon, raspberry, apple and strawberry with the addition of gelatin on the stove and in a slow cooker

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0.5 gr.

0 gr.

Carbohydrates

235 kcal.

Option 1: Classic blueberry jam recipe

As a rule, healthy blueberries are used to make jam, not jam. Although the first preparation is quite popular among our housewives. Why is this happening? This berry quite strongly colors not only the dishes, but also the teeth and tongue in a characteristic purple color. That is why, nevertheless, it is recommended to prepare blueberry jam, which is then excellent as an addition to ice cream, cookies or sweet pies.

Ingredients:

• 1700 grams of blueberries;
• 2000 grams of sugar;
• 4-5 grams of citric acid;
• 1 cup boiling water.

Step-by-step blueberry jam recipe

Pour small blueberries into a basin, where you must first pour cold, clean water. Rinse the berries in a circular motion, picking out emerging leaves and twigs.

Scatter the washed blueberries on a towel to dry a little. When this happens, add in batches and grind the berries to a puree-like consistency.

At the same time, pour the planned amount of sugar into a wide bowl. Immediately pour a glass of water there.

Boil the syrup until the sweet crystals are completely dissolved. After this, carefully pour in the blueberry mixture.

While actively mixing with a long spatula, simmer the blueberry jam over low heat for 35-45 minutes until the desired thickness is achieved.

Now pour the contents of the basin through the thinnest sieve into another container. Once again, bring the resulting berry mixture to a boil with the addition of citric acid. At the end, pour the jam into the jars and immediately tighten the lids and cool.

It is better to strain the mixture to remove small seeds at the very end, so that the jam turns out more concentrated and rich. But here it’s a matter of taste! But it is imperative to bring the sweet preparation to a boil a second time before pouring it into jars. Otherwise, the jam may spoil before you are ready to serve it.

Option 2: Quick blueberry jam recipe

Ingredients:

• kilogram of blueberries;
• one and a half kilograms of sugar;
• half a spoon of citric acid;
• half a glass of filtered boiling water.

How to quickly make blueberry jam

Place all fresh blueberries in a colander. Wash immediately, discarding any leaves as you go.

Now pour clean berries into a medium-sized bowl. Sprinkle everything with sugar on top. Pour in water. Place a large burner.

Boil the berries in the syrup over maximum heat for ten minutes. Then pour the resulting mass into a sieve in small batches and wipe off the small, small seeds.

Return the homogeneous sweet mixture to the washed and wiped dry basin and bring it to a boil again. Boil everything at the same high temperature to a strong consistency, which will take no more than a quarter of an hour.

Mix hot blueberry jam with citric acid and pour into jars. Screw on the lids and cool completely. The sweet preparation is ready to be moved to the storage location.

You can further reduce the cooking time, especially if you don’t mind the presence of small seeds. To do this, it will be enough to grind the boiling mass directly in a basin with an immersion blender, eliminating grinding in a sieve, which takes quite a few minutes.

Option 3: Blueberry jam with lemon

What can replace citric acid? The first thing that immediately comes to mind is fresh lemon. It is permissible to squeeze the juice out of it or grind it whole into a porridge-like mixture with the seeds removed.

Ingredients:

• large fresh lemon;
• 1000 grams of small blueberries;
• 1500 grams of white sugar;
• half a glass of water.

How to cook

Sort out small fresh berries, peel and wash in a bowl of water. Then, shaking off any moisture, transfer the blueberries to a bowl.

Immediately add white sugar to the main jam ingredient. After this, add boiling water.

Place the container with the berry mixture over high heat. While it is bubbling, grind a large, thoroughly washed lemon in a meat grinder or blender. Select the bones and pre-cut the “butts”.

As soon as the blueberry jam starts to boil, add the lemon mixture. Mixing and skimming off a thin layer of foam, boil for fifteen minutes.

Then rub the berry jam in a sieve and return it to a clean bowl. Continue cooking for another fifteen to twenty minutes until the traditional thick consistency.

At the end, pour the aromatic sweet and sour jam into boiled jars, roll up and place in the pantry after complete cooling.

Using lemon in its entirety will add deep bitter notes to our winter preparation. If you don't like this taste, squeeze the juice out of the fruit, dilute it with water to make a glass of liquid, and pour it into the mixture of berries and sugar.

Option 4: Blueberry and strawberry jam

We will make the next version of jam with the addition of juicy strawberries. This berry will not only provide an amazing aroma, but also diversify the jam with unique flavor nuances.

Ingredients:

• a kilogram of strawberries and blueberries;
• two and a half kilograms of fine sugar;
• teaspoon (without top) of citric acid.

Step by step recipe

Sort out the strawberries and blueberries. Discard rotten or severely damaged fruits. Do the same with leaves and small twigs.

Wash the prepared berries. Shake off the moisture and transfer to a suitable container. Using a blender, grind into a heterogeneous mixture.

Transfer the blueberry-strawberry mixture into a bowl. Add the entire planned amount of white sugar.

On a large burner, bring the blueberry jam to a vigorous bubbling. As soon as this happens, skim off all the foam and lower the temperature.

Simmer the contents of the basin for a quarter of an hour, then grind with a spoon in a fine sieve. Return the finished mixture to the stove, add all the citric acid.

Boil the jam until it becomes thick, keeping in mind that it will harden even more during storage. So, pour the finished sweet mixture into jars. That's all!

Before using strawberries, taste them for sweetness. Depending on the variety, size and ripeness, you may need to reduce or increase the amount of sugar slightly.

Option 5: Blueberry jam with gelatin and raspberries

Don't want to boil the mixture for a long time until it reaches the desired consistency? Then prepare jam with gelatin.

Ingredients:

• a kilogram of raspberries and blueberries;
• a glass of boiling water;
• 2000 grams of fine sugar;
• 15 grams of gelatin;
• 4-5 grams of citric acid.

How to cook

Wash the raspberries and blueberries very carefully in a bowl of cold water. Dry the clean berries briefly on a linen.

Once the moisture has disappeared, transfer the main blueberry jam ingredients into a bowl. Add sugar and grind everything together with a blender.

Boil the resulting berry mixture for approximately 15-18 minutes, and then grind it, placing it in a thin sieve.

During this time, steam the planned amount of gelatin in warm (but not boiling water) water. After 10-12 minutes, heat the swollen gelatin again, mixing to obtain a homogeneous mass.

So, pour the sweet ground mixture into the basin. Boil a second time. Remove the foam and add the gelatin mass. Immediately remove the basin from the heat. Mix well, adding acid at the very end.

Pour exceptionally aromatic jam into scalded jars and roll up.

After adding the gelatin liquid to the workpiece, do not cook it further. Otherwise, adding this ingredient will not make sense, because with prolonged heating, gelatin will lose its properties.

Option 6: Blueberry jam with apples in a slow cooker

We suggest cooking the last version of jam in a slow cooker. And this time we recommend taking sweet and sour ripe apples as an additional ingredient.

Ingredients:

• 1000 grams of apples and blueberries;
• 2000 grams of regular sugar;
• a spoonful of citric acid (up to 5 grams);
• 205 grams of boiling water.

Step by step recipe

Wash the apples. Remove the core and skin by cutting in half. Cut all prepared parts into small slices.

Transfer the fruit to a bowl. Sprinkle with white sugar. After this, wash the blueberries thoroughly.

Shake the berries out of the water and add them to the apples. Add almost a full glass of boiling water.

At this stage, snap the lid and turn on the multicooker in the “Stew” mode. Cook the sweet apple-blueberry mixture for half an hour.

Then pour the contents of the bowl in batches into a fine mesh sieve and grind with a spoon. Return the resulting liquid to the washed bowl. Add citric acid.

Without covering the lid, boil the blueberry jam, without changing the previously set mode, to a thick consistency.

After about a third of an hour, pour the sweet mixture directly from the bowl into glass jars (scalded or pre-sterilized, of course). Roll up and cool.

Since we, as always, use citric acid, try to choose sweet apple varieties. If you take sour ones (like Semerenko), then eliminate or significantly reduce the volume of citric acid.

Blueberry desserts, such as jam or marmalade, are traditionally popular with adults and children. True, cooking them is not as easy as it seems. Even if the technological process is disrupted even slightly, the end result may not be satisfactory. Most often, housewives complain that the mass is too liquid or lumpy.

Some people, no matter how hard they try, cannot find the optimal proportions of berries and sugar, which is why the dessert does not have the most pleasant taste. There are not many recipes for making blueberry delicacies and each of them has its own specifics.

Blueberry jam as medicine

Blueberry jam doesn't even need to be cooked. The component, which is the leader in the content of vitamin A, and in addition contains many other microelements necessary for the body, rapidly begins to lose them during heat treatment. Therefore, if you want the dessert to be not only tasty, but also healthy, you can use this approach:

• We clean the berries from leaves and petioles and rinse thoroughly in several changes of cold water.
• Grind it to a puree or grind it using a blender.
• We measure the weight of the resulting mass, take the same amount of sugar and mix the two components.

Tip: If you plan to use blueberry jam not for consumption in its pure form, but for preparing various desserts (pies, cakes, casseroles), then you can add a little more sugar to it than indicated in the recipe. Otherwise, the finished dish will have a slightly blurred and even neutral taste.

• We place the blanks in clean, preferably even sterile, small jars, which we close only with nylon lids.
• It is recommended to store containers in the refrigerator. The contents of an open jar should be consumed within two weeks. If the blueberry jam, which is still closed, is covered with traces of mold, it needs to be opened, the problem areas removed and the product subjected to heat treatment.

The resulting dessert should be consumed in its pure form. Its rich chemical composition will ensure that tissues are saturated with the necessary microelements and will help the body survive during periods that are famous for seasonal vitamin deficiencies.

A classic way to make thick blueberry jam

If you plan to store blueberry jam in a pantry or cellar, then preliminary heat treatment is necessary. It is best to choose exposure options that can minimally provoke the destruction of microelements. Here is a good option for preparing a dessert, as a result of which up to 60-70% of useful components will remain in the mass.

• To prepare the composition, we will need the following components: the berries themselves, pectin at the rate of 1 sachet per kilogram of blueberries, sugar in the same amount as blueberries.

Tip: If you want to get not a liquid classic jam, but a mass more reminiscent of jelly in consistency, you need to take twice as much pectin. You just need to act carefully, otherwise lumps will form in the product.

• Wash and sort the berries, place them on a towel and cover with paper napkins to remove excess moisture. Next, pour the blueberries into the desired container and mix with sugar.
• Using a masher or immersion blender, grind the mass until smooth, then add pectin and mix everything well.
• Place the container over medium heat and bring to a boil, stirring constantly. Next, reduce the heat and wait no more than 5-7 minutes. Pour the still hot jam into sterile jars and seal with tin lids. There is no need to turn containers upside down while cooling!

Despite the short duration of heat treatment, the finished product is absolutely safe and is able to retain its beneficial substances and taste until spring.

Express method of preparing dessert

Blueberry dessert can be cooked in another way. Some housewives even think it is more preferable, because... in this case, pectin is not used, and the mass turns out fresher and more natural.

• For a kilogram of berries we take a kilogram of granulated sugar and a glass of water.
• We clean the fruits from debris, wash them, dry them and turn them into a homogeneous puree using any type of blender.
• Combine sugar and water in a saucepan, which we put on fire. Stirring the mixture, cook the thick syrup.
• After the sand crystals have completely dissolved, you need to reduce the heat to low and let the mixture simmer for a couple more minutes. Then pour the blueberry mixture into the pan and mix everything well.
• The workpiece should boil, but do not increase the heat. If you do this, the product may burn and the jam will taste bitter. Do not forget to constantly stir the composition and remove the foam from its surface.
• The mixture is cooked for no more than a quarter of an hour, during which time you need to prepare the jars for seaming.
• Pour hot jam into jars that are still warm after sterilization, close with tin lids and turn upside down. Cover the containers with a blanket and leave for a day. The dessert turns out sweet and sour, not cloying.

Today, jams are increasingly sealed in plastic containers, which are then stored in the freezer. In this case, the product will definitely not deteriorate and will last for more than a year. There is only one inconvenience - you will have to spend time defrosting the composition. It is worth noting that its taste properties will not be affected by this approach to storage.

Blueberries are a valuable forest berry. Rich in vitamins and minerals. Indispensable for improving visual acuity and heart disorders. An excellent antioxidant. Therefore, in order to maintain immunity throughout the year, it is important to prepare blueberry jam for the winter.

Features, pros and cons of blueberry jam

Jam is a dense, homogeneous mass of berries and fruits, prepared using sugar and reminiscent of jelly after hardening. Prepared from mashed or cut into pieces fruits.

The jam contains whole fruits and berries, and the jelly is based on freshly squeezed fruit or berry juice, boiled with sugar. In blueberry jam, the fruits do not retain their integrity and become soft.

Advantages:

• making blueberry jam in one go;
• use of overripe and substandard berries;
• nutrient preservation;
• convenient to spread on bread;
• use as a filling for pies or pies.

Flaws:

• boiling the mass of berries 2-3 times.

A mandatory requirement for blueberry jam is viscosity. The cooking time affects the thickness. Reducing cooking time is possible by adding pectin-containing berries or fruits. Red currants, apples, plums, pears, peaches are rich in pectin substances.

Special powdered pectin mixtures are sold, which are made from plant pectin.

Methods for making blueberry jam

There are many recipes for making delicacies.

Easy Blueberry Jam Recipe

Components:

• blueberries – 1 kg;
• sugar – 0.5 kg.

1. Before cooking, carefully sort the fruits, separate the leaves and dry berries. In case of heavy contamination, wash the sand and dust with a stream of running water using a colander.
2. Pour into a saucepan or basin, sprinkle with sugar and mix thoroughly.
3. Place on low heat until it boils.
4. The resulting foam is removed. To prevent the mass from burning, stir continuously.
5. Cook until thickened. It will take about an hour. During the cooking process, the volume decreases twofold.
6. The berry mixture is placed in a clean glass container and rolled up.

Diet jam

The difference from the first recipe is in the preparation method and taste properties. Blueberry jam is not so sweet and has less calories.

Ingredients:

• blueberries – 2 kg;
• sugar – 600 g.

1. Grind the sorted and washed fruits with a mixer.
2. Place in a dish for preparing the delicacy and put on fire.
3. Add sugar slowly. Don't forget to stir the mixture.
4. When the mixture boils, reduce the heat and simmer the jam to a thick consistency.
5. Pour into glass jars and screw tightly.

Additional Ingredients

The use of nuts, spices, dried and fresh fruits, liqueur or other alcoholic beverages gives blueberry jam a unique taste and aroma.

Blueberry Lemon Jam Recipe

Ratio of berries and sugar: 1:1, you will also need 1 large lemon.

1. The prepared blueberries are pureed.
2. Add sugar and put on fire.
3. Lemon juice is poured in when the mixture boils, after 10 minutes. Grated lemon zest - after 20 minutes.
4. Stir regularly.
5. Total cooking time is 40 minutes.
6. Place in jars and roll up.

Jam prepared according to this recipe has a very rich, pleasant tart taste. A delicious fruit drink is prepared on its basis. Just add water!

Recipe with spices

An unconventional cooking option with the addition of nutmeg and cinnamon.

Ingredients:

• blueberries – 1 kg;
• sugar – 1.5 kg;
• cinnamon – 1 tbsp;
• nutmeg – 0.5 tsp;
• lemon juice.

1. Cooked berries are brought to a puree state.
2. Add sugar and cook until boiling over medium heat.
3. Boil for about 15 minutes.
4. Add spices: ground cinnamon and crushed nutmeg, as well as a little lemon juice.

It makes a delicious spicy jam.

Banana recipe

Components:

• blueberries – 500 g;
• sugar – 500 g;
• bananas – 2 pcs.

1. Peeled berries and bananas are mashed in a blender.
2. Add sugar to the mixture and put it on fire.
3. After boiling, cook over low heat for 15 minutes.
4. Stir occasionally and skim off foam.
5. The cooked jam is placed in sterilized jars and rolled up.

Advantages of the recipe: Sweetish taste. The presence of small slices of fruit. Has a beneficial effect on the functioning of the stomach and intestines. Used for layering muffins and cakes.

Selection and preparation of products for making jam

Blueberry jam is prepared with the addition of citrus fruits (oranges, lemons). They use apples, red and black currants, and gooseberries, which are characterized by a significant content of plant pectin.

Before preparing blueberry jam, gooseberries and sliced ​​apples are blanched in boiling water for 2-3 minutes. Then rub through a sieve and mix with the blueberry mass passed through a meat grinder or blender.

Tricks for making delicious blueberry jam

What to pay attention to:

• As a rule, the use of first-class berries and fruits (maybe slightly under-ripe - more pectin) is a guarantee of a high-quality product.
• Poor quality rotten fruits will have a negative impact on the storage of jam.
• Thorough sterilization of jars.
• Do not change the specified amount of sugar in the recipe, which is important for making jam.
• The presence of pectin in fruits determines the amount of sugar. For 450 g of fruit take 450 g of sugar. Sugar consumption depends on the sweetness and acidity of the fruit. For example:
  • Making blueberry and blackcurrant jam requires more sugar but produces a juicy jam.
  • Strawberries, on the contrary, contain some pectin, but are sweeter, therefore it is necessary to reduce the amount of sugar.
• Coarse sugar in granules, unlike granulated sugar, dissolves slowly, which has a positive effect on the taste of the jam.
• Adding water when cooking blueberry jam with sugar-rich fruits (strawberries or raspberries) will lead to a decrease in the quality of the product and its wateriness.
• Maintain the cooking time. Jam that has been overcooked has a weak aroma and low taste properties. The readiness of the jam is determined as follows: it flows like a thread from a spoon - it’s ready; droplets - you need to continue the cooking process.
• Rolling up the cans will help get rid of mold on the surface.
• An enamel pan or basin, as well as brass containers, are suitable for cooking. This cookware protects food from oxidation.
• Use a wooden spoon to stir the jam and skim off any foam.
• Packaging of the product in glass containers.

How to store blueberry jam

Blueberry jam is poured into jars while hot. It thickens as it cools. Roll up with metal lids to extend shelf life. Leave a gap of up to 1.5 cm between the layer and the lid.

As the jam cools, a dried crust appears on the surface. The jars can be covered with parchment, pre-moistened in water, and tied. A cool, dry place, away from sunlight, at an air temperature of up to 15 degrees Celsius, is suitable for storage. If the temperature is lower, the product will become sugary; if higher, increased moisture absorption occurs.

Use throughout the year.

Opened blueberry jam can be stored in the refrigerator for no more than a month.

Make blueberry jam for the winter and you will get a real storehouse of vitamins to strengthen your immune system!

Experienced housewives know that juicy blueberry jam is preferable to preserves. This is due to the characteristics of this berry. It is this method of cooking that allows you to preserve all the beneficial properties and, at the same time, ensure the best taste and preservation for the winter. This product is used as an independent dessert and as an ingredient for other dishes.

For those housewives who are making jam from these berries for the first time, it is important to understand what the pros and cons of these fruits and the winter dessert made from them are.

Its main difference in preparation technology is that crushed ingredients are used. While for other types of canning whole fruits are taken. Grinding makes the cooking process easier.

Other benefits include:

1. The cooking process takes place in one boiling process. This is because the ingredients do not need to be kept intact and can be boiled for a longer period of time.
2. No careful selection of fruits is required. Almost anything will do. The main thing is that there are no rotten or moldy ones. The rest will be mixed during chopping and cooking.
3. The consistency allows you to eat it by spreading it on baked goods. Due to the thickness there is no risk of spreading.
4. Well suited for making confectionery products.
5. Vitamins are better preserved with this cooking method.

The main disadvantages are the longer boiling time, as well as a strong reduction in volume during the cooking process.

Preparation of the main ingredient

The preparatory procedures before preparing the dish do not differ from other recipes:

1. Remove leaves, twigs and other impurities.
2. Wash under running water, then soak for a short time.
3. Rotten and moldy fruits must be removed so that they do not spoil the rest.
4. Cook in a thick-bottomed container at low temperatures. This allows you to increase juice secretion.

Overripe blueberries are better for making jam. It contains more vitamins and sugar. In this regard, it is worth harvesting a little later in order to collect well-ripened fruits.

How to make blueberry confiture at home

There are many ways to make blueberry jam. Everyone chooses the most suitable one. If there are a lot of berries, then you can use several recipes at once.

A simple recipe for the winter

For long-term storage in winter, prolonged cooking of the berries will be required. It is important to preserve vitamins and nutrients. Therefore, housewives carefully choose a recipe.

To make jam for the winter, you will need:

• fruits - three kilograms;
• granulated sugar - three kilograms;
• pectin powder - 3 tablespoons.

Blueberries are prepared for cooking and placed in the container in which they will be cooked. Add granulated sugar. Bring the ingredients to a homogeneous consistency in any convenient way, add pectin powder and mix thoroughly.

Place the resulting mass on the stove at medium temperature and wait until it boils. Reducing the temperature, let it simmer for up to seven minutes. After that, we pack it into containers and preserve it. We are waiting for cooling.

"Five Minute"

Cooking “5 minutes” is very simple and quick. This recipe also allows you to save all vitamins and microelements, since boiling takes only five minutes.

We will need:

• fruits – one kilogram;
• granulated sugar - five hundred grams.

The fruits are kneaded in a convenient way. Transfer to a thick-bottomed container, add granulated sugar and mix.

Heat and wait until it boils. Let it cook for five minutes. Then we can it. The disadvantage of this cooking method is the short shelf life.

No cooking

You can make jam without heat treatment.

For this we need:

• berries – one kilogram;
• granulated sugar - two kilograms.

The fruits are kneaded, granulated sugar is added, the mass is mixed until smooth.

Place on the fire and heat to eighty-five degrees. After this, pour into sterilized containers and preserve. All nutrients and vitamins are preserved.

In a slow cooker

A multi-cooker oven allows you to make a winter dessert without much labor. Place blueberries and sugar in a container. Set the “Baking” setting and cook for thirty minutes. Next, set “Quenching” and wait sixty minutes. Then we pack and preserve.

With gelatin

We will need:

• berries - one kilogram;
• granulated sugar - five hundred grams;
• gelatin granules - one package.

Gelatin is added to thicken it further. It must be diluted in water and poured into the boiled mass within twenty minutes after it boils.

Then boil for another quarter of an hour. We preserve the finished product.

With pectin

We will need:

• fruits – one kilogram;
• granulated sugar - five hundred grams;
• pectin - one package.

The cooking process is the same as in the classic recipe. Add the powder within half an hour after the mixture boils. Then we cook a little more. This product must be used within a year.

With banana

• berries - one kilogram;
• bananas - one kilogram;
• granulated sugar - one kilogram.

The ingredients are mixed and crushed, sugar is added. Cook for a quarter of an hour and pack into canning containers.

Spiced

To add additional flavor during cooking, various herbs can be added. Each housewife does this to her own taste.

Sugarless

For those for whom sugar is contraindicated, jam is prepared with substitutes and sweeteners. A complete absence of sweet ingredients is also allowed. It is enough to boil the ripe fruits more strongly, and then pack them into containers.