Jelly of blueberries for the winter - photo recipe for cooking
Blueberry - unusually tasty and useful woodberry. It is very popular as a traditional product for harvesting for the winter. In the people, the blueberry is known as the "fruit berry", and not for nothing.
It contains a whole storehouse of vitamins andmicroelements necessary for the human body. Its antioxidant properties, which slow down the aging process and prevent the development of oncological processes, are especially appreciated.
The pectins contained in the berry allow you to purify the body of toxins, and flavonoids have antiseptic and anti-inflammatory effects.
Known is blueberries and their abilities to improveblood flow in the retina of the eyes, lower blood sugar and many other healing properties. Therefore, we advise you to conserve several cans of this seasonoh berry. And on frosty winter evenings, arrange a tea party with blueberry confiture - a useful and tasty treat for you and your children.
Especially for you, we prepared two jelly recipes with photo instructions. You can choose one of them or try both, depending on your desire.
What to cook with blueberries: jelly
Morning coffee with a crispy toast, smeared with blueberry confiture - an excellent start to the day, a charge of vivacity and good mood. Trying jello from blueberries, it is impossible not to fall in love with it.
Ingredients:
- 2-2.5 kg of blueberries;
- 4 glasses of water;
- Packing of fruit pectin (50g);
- 5 glasses of sugar.
During the cooking you will also need: saucepan, gauze and jars. Preparation: First we need to get the blueberry juice. Fill the blueberries in a large saucepan, add water and put on fire.
Bring to a boil, reduce heat and cook infor 30 minutes. Then remove the pan from the fire, place the berries in the cheesecloth and wring out as much as possible. You should get 4-5 glasses of blueberry juice. Pour the juice into a saucepan, add the fruit pectin, put on a fire and bring to a boil. Add the sugar and wait for the boiling again, leave the mixture boiling for another minute.
Then remove from the heat and pour the confiture into the jars. Close the jars with covers, turn them upside down and leave until completely cooled. Thanks to the heat generated inside the cans, a vacuum is created and their lids are tightly sealed. After cooling, remove the cans for storage. Jelly from blueberry is ready.
Author: Katerina Sergeenko
