Preparing Blueberries for Winter: The Best Methods and Recipes

You can stock up on blueberries for the winter by drying or freezing them—these methods are not only the easiest and most accessible, but also the best way to preserve the berries' nutritional properties. Less nutritious, but more delicious, options exist for preserving them—with sugar. Blueberries are delicious both pureed and cooked—in the form of jams, preserves, and compotes.

Health benefits of blueberries

Blueberries contain a powerful complex of biologically active substances that have a healing effect on the body. This berry is especially beneficial for vision, which is why most modern pharmaceutical eye medications are based on blueberries.

Blueberries also contain:

• tannins - 12%;
• anthocyanins - 400-700 mg%;
• sugar - 20%;
• organic acids - 5-7%;
• vitamin C - 6 mg%;
• vitamin B2 - 0.04 mg%;
• carotene - 1.6 mg%.

Blueberries are also rich in flavonoids, fatty acids, pectin, and macro- and micronutrients. Thanks to their tannins, blueberries have antiseptic, anti-inflammatory, and astringent properties. Anthocyanins, powerful antioxidants, have a beneficial effect on vision.

Another important property of blueberries is their ability to exert an insulin-like effect on the body, lowering blood sugar. This is why this berry is very beneficial for diabetics. Blueberries also have a general tonic effect and are widely used in both traditional medicine and pharmaceuticals, where they have been used in a variety of dietary supplements.

Methods for harvesting blueberries for the winter

When preserving blueberries, the number one goal is to preserve the berries' nutritional value as much as possible. That's why it's recommended not to heat-treat them, chop them, or even wash them. The only thing you should do before drying or freezing is to carefully sort the berries, removing any spoiled berries, leaves, and plant debris.

Freezing

If you freeze blueberries correctly, they will retain their flavor, shape, aroma, and texture when thawed, without becoming soft or runny. These berries can be used to make delicious blueberry desserts, baked goods, and compotes.

Tips for freezing blueberries:

• Don't wash berries picked in the forest or in an ecologically clean area. If you bought blueberries at the market, it's best to rinse them under running water and then dry them by spreading them out in a thin layer on a paper towel.
• It's recommended to freeze the berries first on a baking sheet and then transfer them to a freezer-safe container. Carefully remove any air from the bags you'll be storing the berries in.
• Wet blueberries cannot be frozen, as ice crystals will form on them, which will melt during defrosting, damaging the berries.

Drying

Drying takes a little longer than freezing. However, dried berries don't require refrigeration. Dried blueberries retain maximum nutritional value, and they're always on hand, making them convenient to take on the go.

Tips for drying blueberries:

• For drying, use a dehydrator or a convection oven. Without these appliances, drying berries is not easy—it takes a lot of time and sun.
• Don't close the oven door completely when drying, otherwise you'll have to open it regularly to wipe away any condensation that collects.
• To determine if blueberries are dry, squeeze a handful of berries in your palm—dry berries won't stick together and stain your hands.

If dried, blueberries can be stored for up to two years. To prevent them from spoiling during this time, store them in a cool, dark place in a moisture-proof container.

How to dry blueberries:

1. Spread the selected berries evenly on a baking sheet and dry them in the oven for 2-3 hours at 35°C to 40°C. If this is not possible, place the baking sheet with the berries in a well-ventilated area to dry.
2. After preliminary drying, set the temperature to +50…+60°C and dry the berries for another 6-12 hours - the time depends on the size and juiciness of the fruit.

Homemade winter preserves recipes

Besides drying and freezing, which don't require any additional ingredients, there are other ways to preserve blueberries for the winter. Most of these methods use sugar—they're not as nutritious as eating blueberries on their own, but they're delicious and, in small quantities, are beneficial. Blueberry jams, preserves, and other preserves are the perfect complement to winter tea parties.

Blueberry marshmallow

Pastila is one option for drying berries. It doesn't require cooking, but it does require a little sugar.

If desired, you can complement the blueberries with fruit—apples, pears, and apricots are best—or neutral-flavored vegetables. Zucchini is especially good. The ratio of berries to sugar is up to personal taste.

For the pastila you will need:

• blueberries - 1 kg;
• sugar - 1-2 tbsp.

Preparation procedure:

1. Puree the blueberries or a mixture of berries and fruits/vegetables using any method you prefer. You can use a blender, a meat grinder, or a regular sieve.
2. Add sugar to taste.
3. Spread the resulting puree in an even, thin layer on a baking sheet lined with parchment paper. The maximum thickness is 4 mm, otherwise the berries will not dry evenly.
4. Set the oven temperature to 45–50°C and dry for 4–6 hours. Alternatively, dry the berries without an oven. Keep the berries in a dry, warm, and well-ventilated area for 4–5 days.
5. Cut the finished product into strips and roll them into rolls. Store in a cool place.

If the pastila is dried correctly, it does not stick to your hands, is easily removed from the parchment paper, and does not break when rolled into rolls.

Video on making blueberry marshmallows:

Natural berries in their own juice

If you want to preserve the nutrients in blueberries and make a delicious, sugar-free preserve, can them in their own juice. For this recipe, you'll need nothing but the berries. And, of course, jars with lids.

Preparation procedure:

1. Place the blueberries in a deep metal bowl and cover with cold water. Remove any leaves or other plant debris that float to the top. Drain the berries in a colander, let them drain, and then lay them out on a towel or sheet to dry.
2. Prepare sterilized jars and lids.
3. Place a large container on the stove. Place a rack on the bottom. This will create a double boiler.
4. Place 2/3 of the blueberries in sterilized and dried jars. Fill the jars to the top. Place them in a prepared container with a rack. Pour water into the container until it covers the shoulders of the jars. Turn on the stove and bring to a boil.
5. Sterilize the jars over low heat. During the sterilization process, juice will be released and the berries will shrink. Add the remaining berries to the jars.
6. When the blueberries are covered with juice and stop decreasing in volume, cover the jars with lids and keep them in a water bath for another 5-6 minutes.
7. Remove the jars from the water and seal them tightly. Turn them upside down, wrap them in something warm, and let them cool.

Video on how to prepare blueberries in their own juice:

No-Cook Blueberry Jam

This method of preserving is widely used for various berries. Store the jam in a cool place. Adjust the amount of sugar to suit your taste.

You will need:

• blueberries - 1 kg;
• sugar - 0.5-2 kg;

The less sugar you use, the healthier the finished product will be. However, the amount of sugar preservative used determines the jam's shelf life—the more sugar you add, the longer the product will last. The shelf life ranges from 1-2 months to a year.

Preparation procedure:

1. Grind the prepared blueberries in a meat grinder or blender.
2. Add sugar and wait until it is completely dissolved.
3. Pour the prepared blueberry-sugar mixture into sterilized and dried jars. Sprinkle 2-3 tablespoons of sugar on top. Seal with tight-fitting lids and refrigerate.

This preparation is convenient to use - it can be added to porridge, served with baked goods, made into fruit drinks, creams, and mousses.

Video on making jam without cooking:

Candied blueberries

One of the simplest and most popular methods for preserving berries. It's convenient because you don't have to fiddle with jars, sterilize, or seal the lids. If you're short on time, use the tried-and-true method of preserving blueberries—in sugar. But keep in mind that this preserve should only be stored in a cool place.

You will need:

• blueberries - 1 kg;
• sugar - 1 kg.

Preparation procedure:

1. Sprinkle the sorted but unwashed berries with sugar and crush them with a masher. Press until some berries remain whole.
2. Sprinkle the berries with sugar, stir, and let sit for several hours. Stir the mixture occasionally to help the sugar dissolve.
3. Place the sugar-coated blueberries in jars and refrigerate.

Video on making blueberries with sugar:

Quick blueberry jam

Making this jam requires minimal time and sugar. This technique allows for maximum preservation of the unique blueberry flavor. Lemon and cinnamon notes add a piquant flavor to the jam. However, the lemon and cinnamon are optional—for those who appreciate the pure flavor of blueberries, they're a must.

You will need:

• blueberries - 2 kg;
• sugar - 0.5-1 kg;
• water - 300-500 ml;
• gelling agent (Zhelfix, etc.) - 1-2 sachets;
• lemon - 1 piece;
• cinnamon - 20-40 g.

Preparation procedure:

1. Take a thick-bottomed container and dissolve sugar in it with warm water.
2. Pour blueberries into the resulting syrup and wait until it boils.
3. Add the lemon zest, finely grated beforehand. Add the juice and cinnamon powder.
4. Prepare the thickener with water according to the package instructions. Pour it into the blueberries in a thin stream, stirring constantly.
5. Once the berries come to a boil, cook them for another 5 minutes. Turn the heat to medium. Stir the jam to prevent it from burning. Skim off any foam periodically.
6. Pour the jam into hot jars, spreading the berries and syrup evenly. Seal with tight lids and let cool.

This jam can be made without adding water, but then the blueberries, sprinkled with sugar, must be left for several hours (or overnight) so that they release juice.

Video on how to make quick jam:

Jam with whole berries

Blueberries make a delicious jam to go with tea. One of the most popular types of blueberry jam is made with whole berries. It takes several hours to prepare, but the cooking time itself is no more than 50 minutes.

You will need:

• blueberries - 1 kg;
• sugar - 1.2 kg;
• vanillin - 2 g;
• water - 180 ml.

Preparation procedure:

1. Select, wash, and drain the blueberries in a colander to remove excess water. Place them in a jam-making bowl. Sprinkle sugar on top.
2. Add water and turn on the stove. Once the mixture boils, simmer for about 10 minutes. Skim off any foam that appears from time to time.
3. Remove the bowl from the stove and let it sit for 2 hours. Then return it to the stove, add the vanilla sugar, and bring to a boil.
4. Now you can pour the jam into the prepared jars. Roll it up and cover with a blanket. Once the jam has cooled, store it in a cool place.

Video on making blueberry jam:

Blueberries without sugar

Blueberries are recommended for diabetics, but sugar-containing preserves are contraindicated. You can preserve the berries for the winter without sugar. Use natural honey instead.

You will need:

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

Preparation procedure:

1. Grind the washed and dried berries in a blender.
2. Heat the honey in a double boiler. It should become more liquid and less viscous.
3. Mix honey with blueberries, distribute the mixture into jars, roll up and put in the refrigerator.

Video on making blueberry jam with honey:

Thick blueberry jam with gelatin

By adding gelatin to the jam, you can create a thicker jam without the long simmering time. This jam will only take an hour to prepare.

You will need:

• blueberries - 1 kg;
• sugar - 0.75 kg;
• gelatin - 1 tsp;
• water - 100 ml.

Preparation procedure:

1. Cover the berries with sugar and wait for them to release juice.
2. Place the bowl with berries on the stove, bring to a boil and cook for 10 minutes, skimming off any foam that forms.
3. Dissolve the gelatin in warm water and add it to the jam. Stir and cook for another 10 minutes.
4. Pour the finished jam into washed and sterilized jars. Seal, cool, and then store in the cellar.

Thick blueberry jam with pectin

This jam uses pectin to help it thicken quickly. It takes no more than half an hour to prepare.

You will need:

• blueberries - 250 g;
• sugar - 250 g;
• pectin - 1 package.

Preparation procedure:

1. Place the prepared, washed and dried berries in a blender and puree.
2. Place the crushed blueberries in a deep, thick-bottomed container and add pectin.
3. Bring the mixture to a boil, add sugar, stir, and simmer for just a couple of minutes. Pour the thickened jam into jars, seal with lids, and store in a cool place.

Video on how to make jam with pectin/gelatin:

Morse

The preparation of fruit drinks involves minimal heat treatment of the berries, which allows them to retain the maximum amount of beneficial properties.

You will need:

• blueberries - 150 g;
• sugar - 150 g;
• water - 1 l.

Preparation procedure:

1. Place the washed and dried berries in a fine sieve and press through it. Pour the juice into a bowl. Press the remaining berries through cheesecloth to extract the remaining juice.
2. Place the pulp in a bowl, add water and bring to a boil, then cook for 10 minutes.
3. Strain the broth, add sugar, and stir. Once it cools, pour in the previously squeezed juice.
4. When serving fruit drink, you can add mineral water or sugar to it.

Video on making blueberry juice:

Juice

You won't need any sugar to make juice according to this recipe. You'll get a healthy, dietary product that's tasty and nutritious. Unlike syrup, this juice contains only the nutrients your body needs.

How to make blueberry juice:

1. Rinse the blueberries and let them drain. Drying them isn't necessary; any water on them won't interfere with the drying process.
2. Grind the blueberries with a hand masher, blender, meat grinder, or juicer—whatever is most convenient for you.
3. Strain the resulting mass through a sieve and squeeze out the pulp thoroughly - you need to squeeze out as much as possible from it.
4. Pour the juice into a deep container and heat until almost boiling, but do not let it boil. Stir the juice, heating it for at least 10 minutes.
5. Pour the juice into dry, hot (oven-warmed) glass containers and seal with lids. Turn the jars upside down and cover them with a blanket—this will replace pasteurization and save you time.

Blueberry juice keeps quite well - it can be kept in a basement or cellar for about 2 years.

Video on making blueberry juice:

Syrup

Syrup is a liquid concentrate that can be used in winter to make sauces, drinks, and desserts.

You will need:

• blueberries - 1.5 kg;
• water - 400 ml;
• sugar - 600 g;
• lemon zest - 1 tbsp;
• lemon juice - 2 tbsp.

Preparation procedure:

4. Mash the berries with a potato masher. Pour in 1/2 the water, add the lemon zest, and simmer for 5 minutes over medium heat.
5. Rub the mixture through a sieve to separate the juice from the pulp and seeds.
6. Bring the remaining water to a boil, add sugar and cook until it is completely dissolved.
7. Then pour the sugar syrup into the berry mixture and boil for another 2 minutes. Add the lemon juice, stir, and remove from the heat.
8. Pour the blueberry syrup into jars and seal with lids.

Video on making blueberry syrup:

What can you make with defrosted blueberries?

Thawed blueberries are used in a wide variety of dishes and drinks, added to baked goods, and used in desserts. You can make frozen blueberry compote or, for example, a delicious grated pie, which makes a wonderful occasion for a hearty tea party.

You will need for the pie:

• blueberries - 150 g;
• sugar - 150 g;
• flour - 1.5 cups;
• butter - 125 g;
• egg - 1 piece;
• baking powder - 0.5 tsp.

Blueberry Pie Recipe:

1. Beat the melted butter in a mixer. 1-2 minutes is enough.
2. Add sugar and a pinch of salt to the butter and beat again.
3. Separate the yolk from the white and add it to the mixture, along with the flour and baking powder. Mix the dough in a mixer until it becomes fluffy. The mixture should become sandy and crumbly.
4. Grease a baking pan with vegetable oil, line it with parchment paper, and pour in 2/3 of the batter. Top with thawed blueberries mixed with sugar and sprinkle with a little crumble topping so the berries are visible.
5. Place the pie in an oven preheated to 250°C and bake for no more than 15-20 minutes. Sprinkle with powdered sugar.

If desired, you can replace half a cup of flour with corn or almond flour, or ground nuts. You can also add vanilla and cinnamon to the dough.

Video on making blueberry pie:

How to use dried blueberries?

Don't think that dried blueberries are only good for tea; they can be used in a wide variety of dishes. When placed in a liquid or moist environment, the berries become soft and delicious. They can be added to yogurts, porridges, and baked goods. Cottage cheese pairs especially well with blueberries. Try making syrniki with dried berries.

You will need:

• dried blueberries - 30 g;
• cottage cheese - 100 g;
• low-fat cottage cheese - 100 g;
• banana puree - 50 g;
• flour - 75 g;
• olive oil - 50 ml.

Add salt and sugar to taste. You will also need a sieve.

Preparation procedure:

1. Pour boiling water over the washed berries and leave for 10-15 minutes.
2. Mix two types of cottage cheese.
3. Grate the banana coarsely and add it to the cottage cheese. Stir. Add salt and sugar.
4. Add half of the flour to the curd mixture; the other half will be needed for rolling the syrniki.
5. Add blueberries to the mixture and mix thoroughly.
6. On a floured plastic board, divide the curd mixture into equal balls. Roll each ball in flour and flatten it. Use a knife to create a grid pattern.
7. Heat a frying pan and add 75g of oil. Add the syrniki and fry on both sides until done.

Blueberries are a truly amazing berry, combining a remarkably harmonious flavor with unique healing properties. You can never have too much of this berry—it should be eaten fresh, preserved for the winter, or used to make healing remedies.

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