Blueberries Crushed with Sugar for Winter
Putting up the berries this way keeps the most goodness in them, since they stay raw and sugar does the preserving. People usually use a 1:1 ratio, but I use half as much — blueberries are sweet enough as it is, and it doesn't affect storage; it keeps well. It's very simple to make, and there are countless ways to use it.
Cooking method
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Step 1:
First, STERILIZE the jars. Wash the jars with baking soda and rinse them well under running water. Put them in a cold oven while still wet, neck down, and lay out the lids too. Turn the oven to 150°C, and once it reaches temperature, sterilize the jars: 0.7 L for 8 minutes, 1 L for 15, 2 L for 20, 3 L for 25. This is the most convenient sterilizing method for me — I've used it for years and it's never let me down.
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Step 2:
For this recipe it's best, of course, to use fresh blueberries and put them up in season, but you can also make it from frozen berries. Mine happen to be frozen.
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Step 3:
Frozen berries don't need thawing — just rinse them under cool water. Fresh ones, though, need to be sorted carefully, with damaged berries removed, then washed well. Let the water drain; I don't dry them any further.
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Step 4:
Put the prepared berries in a blender, add some of the sugar, and blend. You can crush them however is convenient — through a meat grinder, with an immersion or countertop blender, or by simply mashing them with a wooden, porcelain, or marble pestle or a masher.
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Step 5:
Add the sugar in several stages — the blueberries will release juice and the sugar will dissolve more easily. Blend the purée until smooth.
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Step 6:
The finished purée is perfectly smooth. Let it stand at room temperature for about 15 minutes so the sugar fully dissolves. Then pour it into small sterilized jars and seal them. Refrigerate right away and keep it there. You can also pour it into bags or small yogurt bottles and freeze it. If you'll store it in a cellar, use a 1:1 ratio of sugar.
- Blueberries are rich in beneficial compounds that give them their healing properties. Among them, tannins, vitamin C, carotene, organic acids, and a high content of B vitamins deserve special mention. In our country, blueberries can be found in coniferous or mixed forests near marshy areas. There are two kinds — wild and cultivated — and both are worth your attention. Blueberries crushed with sugar aren't heat-treated, so they fully keep the goodness and taste of fresh berries. You can serve them with tea like jam, use them in baking, make smoothies or jelly, or add them to farmer's cheese. I highly recommend giving this preserve a try!
Caloric content of the products possible in the composition of the dish
- Blueberries - 44 kcal/100g
- Frozen blueberries - 56 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
