The best recipes for blueberry preserves 4 times differently. Or what about the excess blueberries

Do you have a bountiful crop of Canadian blueberries, or did you come back from the forest with buckets full of wild ones?

If you don’t know how to process them while they’re fresh, here are some ideas.

We have the best blueberry canning recipes in one place.

Get inspired and keep these sweet berries on hand even in the winter months.

Blueberry compote

Prepare this wild blueberry compote and have a supply of sloe in the winter. It is perfect not only as a topping for dumplings, but also for pancakes, oatmeal and other sweet breakfasts. Canning in the oven, easy and simple.

Ingredients

• 1 kg of wild blueberries
• 1 liter of water
• 1 teaspoon of citric acid
• 300 g of granulated sugar
• 150 g of icing sugar

Method

• First, thoroughly remove the leaves from the blueberries and wash them with lukewarm water. Then let it drain.
• Pour a liter of water, sugar (semolina and jelly) and citric acid into the pot.
• Heat gradually and dissolve the sugar while stirring constantly.
• Then add the blueberries to the pickle and cook for about 5 minutes.
• Heat the oven to 100 °C.
• Put a clean cloth in a deep tray and pour a few centimeters of water on it.
• Start filling the compote into clean mason jars. You should have about 2/3 of the blueberries in the jars and the rest filled only with the pickle from them.
• Close the jars tightly with a lid, place them upside down on a tea towel in a baking sheet and sterilize in the oven at a temperature of 85°C for 15 minutes.
• After 15 minutes, remove the compote and let it cool. Store in the dark and cool.

Blueberries in their own juice

The simplest type of canning blueberries is in their own juice. Get inspired by this recipe and let us know how you will use your work in winter.

Ingredients

• 1 kg of blueberries
• sugar to taste

Method

• First peel the blueberries from the leaves, then rinse them with lukewarm water and let them drain.
• Fill all the blueberries into clean glasses, sprinkle a spoonful of sugar on top and then tightly close the glasses with the lids.
• Place a tea towel in a deep tray and cover it with a few cm of water.
• Place the lids of the jars filled with blueberries on a towel and sterilize at 80°C for about 30 minutes.
• After 30 minutes, remove from the oven and let cool completely.
• Keep preserves in the cold.

Pickled blueberries in alcohol

Do you want your jam to have a kick? Then try to prepare blueberry jam according to this recipe. The type of alcohol is up to you.

Ingredients

• 500 g of forest (or Canadian) blueberries
• 450 g granulated sugar
• 125 ml of water
• 750 ml brandy, rum, vodka, plum wine,…

Method

• First, remove the leaves from the blueberries, rinse and let them drain.
• Boil sugar with water to make a syrup.
• Then pour the washed blueberries into the syrup, stir and let cool.
• Divide the blueberry mixture into clean glasses about 2/3 full, fill the rest with schnapps.
• Seal tightly and let sit in a cool place for several weeks.

Blueberry jam without sugar

Canning can also go the healthier way. Try this recipe for canning blueberries in the oven without sugar and even diabetics will enjoy it.

Ingredients

• 1 kg of blueberries
• 4 spoons of honey
• 1 lemon
• chia seeds to taste

Method

• First, clean the blueberries of all dirt and leaves, and then put the drained ones in a pot.
• Bring to a boil, add the honey and cook, stirring occasionally, until the blueberries soften.
• Then add the juice of one lemon and chia seeds to taste. Cook for another 5 minutes until thick.
• Fill the jam into clean jars and then sterilize with the lid down in the oven at 150°C for about 15 minutes.
• Allow to cool completely and store in the fridge.

How to properly preserve blueberries?

You can preserve fruit both without sugar and without unnecessary chemicals. All you need is clean, sterilized jars and a temperature of 80°C.

It is always necessary to close the jars well and sterilize for approx. 15-20 minutes at 80°C in the oven. It can also be done in boiling water, here it is necessary to have the glasses submerged to three quarters of their height. In these ways you can preserve any berry fruit from your garden – gooseberries, currants, strawberries, peaches…

Pickling for canning blueberries

If you are canning with added sugar, always add 0.5 kg of granulated sugar to 1 liter of water. The infusion will thus acquire just a thick consistency. It is useful to add lemon juice to the pickle, which will give the jam a touch of acidity. But don’t worry, the sugar will overpower the acidity, it’s more about the aroma.

But you don’t just have to can the blueberries. If you want to have a supply not only in the form of preserves, divide the washed blueberries into bags and put them in the freezer. You can use them in baking or in a fruit cup at any time. Blueberries can also be used to make marmalade, jams, juices or dried.

Canning blueberries in the oven

You don’t need a special canning pot for canning in the oven. It can be preserved in an electric, gas or hot air oven. But before you start canning, don’t forget a few important rules.

One of them is the careful sterilization of jars. It is recommended to use new caps to ensure a good seal. Rinse glasses with hot water or alcohol. Do not dry them with a towel, but put them in a heated oven, where they dry out and sterilize even more. Before canning, place the jars filled with fruit on a tray with water. This will prevent the lids from cracking and bring you closer to canning in a crock pot. There should be about 2 cm of water in the tray.

Canning blueberries in the microwave

Canning in a microwave oven is not difficult. However, it is necessary to follow a few rules.

While any type of jar can be used when canning in the oven, put jars with screw-on lids in the microwave. However, when canning, always be close to the appliance and check the progress. Before filling the jars themselves, sterilize them thoroughly – wash, degrease and dry. Just rinse both the jars and the lids with hot water. It is important not to overfill the jars with vegetables or fruit. There must be a gap under the lid.

The most important thing when canning in the microwave is to estimate the time correctly. The time varies according to the size of the glass, the number of glasses and the power of the microwave. To give you an idea, we have written down approximate times for different device performances.