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Video: Blueberries Mashed With Sugar. Step-by-step Recipe With Photo
July brings handfuls, baskets and baskets of small blue-black berries - delicious and very healthy! Have you guessed? Of course it's blueberries. Sometimes it is confused with blueberries, but if you look closely, you will notice that, firstly, blueberries are a little smaller and rounder, while blueberries are larger and oblong. Secondly, the blueberries are lighter - the color of the berries is blue-blue with a white bloom, the flesh is greenish, and the juice is colorless. Blueberries have a brighter taste and shade: the berries are dark blue, almost black (hence the name), with a bluish bloom, and the pulp and juice are deep purple. Eat a handful of blueberries - the tongue and teeth will turn purple, which is especially pleasing for the kids! That's great: eating plenty of fresh blueberries during the season is good for both kids and adults.
It is just right for humble berries to assign the honorary name of "forest sapphires" - there are so many valuable substances in them! Blueberries contain vitamins A, B and C; trace elements (potassium, zinc, iron, manganese, phosphorus); organic acids and essential oils; pectin and fiber. The antibacterial and anti-inflammatory properties of blueberries help to cope with colds and have a beneficial effect on digestion.
Blueberries are also rich in anthocyanins, pigments responsible for the intense color of berries. They are antioxidants that improve metabolism and memory, strengthen the immune system, heart and blood vessels, maintain the flexibility of the mind and vigilance of the eyes.
Probably everyone has heard about the benefits of blueberries for vision - indeed, anthocyanins, accumulating in the retina, improve its supply of nutrients, strengthen the capillaries - as a result, the sensitivity of the retina and visual acuity increase. If you read or write a lot, work at a computer, your work is associated with visual and mental stress, be sure to eat blueberries! But not buckets, of course - everything is good in moderation. In addition, the effect becomes noticeable not immediately, but after some time of regular use. Ideally, you should eat 3 tablespoons of blueberries every day for 1-2 months.
Therefore, it is worth stocking up on healthy berries while the blueberry season lasts. And now you will learn how to prepare mashed blueberries with sugar for the winter, or "raw" jam - a supply without heat treatment, which allows you to preserve the maximum useful properties of fresh blueberries.
- Cooking time: 15 minutes
- Servings: 2.3 - 2.4 L
Ingredients for grated blueberries with sugar:
- 1 kg fresh blueberries;
- 2 kg of granulated sugar.
Cooking grated blueberries with sugar:
The proportion of berries and sugar 1: 2 is indicated for jams prepared in a cold way - without boiling. Sugar is a natural preservative, so blueberries, like black currants, mashed with a lot of sugar, can be stored without sterilization and even under plastic lids.
If you still want to boil and roll blueberries, then you can take berries and sugar in a 1: 1 ratio.
Rinse the berries in a bowl with water or in a colander under the tap. Then we dry it a little - in the same colander so that the glass is water, or on a towel. Just remember that blueberry juice gives a beautiful lilac color very well! Therefore, you need to take an old towel or a dark color. I do not advise the paper one - it can get wet and stick to the berries.
There are several ways to harvest blueberries with sugar: rub with a spoon, crush with a potato grinder, or grind in a food processor. However, metal utensils should not be used to avoid oxidation. Therefore, use enamel bowls, a wooden spoon, a plastic grinder, or a plastic attachment.
Pour the berries into a bowl, add half the sugar and begin to grind with a spoon. If you pour out all the sugar at once, it will not be very convenient to grind, and also, with gradual addition, it dissolves better.
During a thorough rubbing, the berries are let in juice, in which the sugar dissolves. It is acceptable that some berries remain intact.
Pour the rest of the sugar into the grated blueberries and mix. We do not pack the resulting mixture in cans right there, but leave it at room temperature for several hours, since the sugar will not melt immediately, but will dissolve for a while. If you immediately spread the jam in the jars, it may turn out that it will increase in volume and escape. If you are in a hurry, then fill the cans not to the top, but with a margin, about 4/5 of the height.
After spreading the blueberries wiped with sugar on sterile glass jars, close them with sterile lids - plastic or threaded.
Storing mashed blueberries with sugar should be in a cool place: in the basement or refrigerator.