Wild berries are a lot of vitamins and nutrients. And how varied they are! But, like all seasonal products, they run out pretty quickly. Therefore, we share 20 recipes for the most delicious wild berry jam!
1. Jam with whole wild berries
Delicate wild berries are difficult to keep whole, but we will tell you how.
You will need: 1 kg of wild berries, 1 kg of sugar, 200 ml of water.
Cooking: Pour water into sugar and cook a thick syrup, stirring. Gently pour peeled berries into it, mix, boil for 5 minutes and remove from heat. Leave for 3-4 hours, boil again and roll up.
2. Wild berry jam with lemon
Lemon gives a slight extra acidity and retains the color of the berries.
You will need: 2 cups wild berries, 2 cups sugar, 2 tsp. lemon juice.
Cooking: Sprinkle the berries with sugar and leave overnight. Bring to a boil, remove the foam, remove from the stove and leave for half an hour. Repeat this step twice more, add lemon juice at the end and roll up.
3. Jam from ground wild berries
Quick and homogeneous jam without cooking.
You will need: 1 kg of wild berries, 1.2 kg of sugar.
Cooking: Grind the washed dry berries in a blender, add sugar and mix. Leave to brew for several hours and pour the jam into sterilized jars.
4. Wild berry jam
Thick, fragrant and very useful.
You will need: 1 kg of wild berries, a pinch of citric acid, 1 kg of sugar, 150 ml of water.
Cooking: Beat the washed berry with a blender, add sugar and water, and mix. Boil the mixture for 20-25 minutes after boiling over low heat, and 5 minutes before the end add citric acid. Pour jam into jars.
5. Wild berry jam without sugar
Not quite a classic, but a very interesting jam recipe.
You will need: 1 kg of wild berries, 500 g of honey.
Cooking: Grind the berries with a blender and mix with honey until smooth. Pour the jam into sterilized jars and roll up immediately.
6. Thick wild berry jam
Without additives and thickeners – the secret is only in cooking!
You will need: 1 kg of wild berries, 1 kg of sugar.
Cooking: Pour the washed berry with sugar and leave for half an hour. Boil over low heat, skimming off the foam, until it is reduced to the desired consistency. A film gradually appears on thick jam. Take it off and roll the jam into jars.
7. Jam with wild berries, rum and honey
A spoonful of rum will add even more flavor and piquancy.
You will need: 300 g strawberries, 300 g blueberries, 250 g gooseberries, 200 g raspberries, 1.5 cups honey, 1 tbsp. Roma.
Cooking: Rinse the berries and crush them with a crush. Warm up, gradually add honey and boil for half an hour. Remove the foam, pour in the rum and roll up the jam.
8. Wild berry jam with orange
When the usual berry jam is tired, it’s time to experiment!
You will need: 1 kg of wild berries, 2 oranges, 200 ml of water, 600 g of sugar.
Cooking: Rinse the oranges, remove the zest and finely chop the pulp, peeled from all films. Add it to the berries with water and sugar, and grind everything with a blender until smooth. Boil the puree for 10 minutes after boiling, leave overnight, and boil for another 15 minutes. Leave the jam again for 2 hours, boil for the last time and roll up.
9. Viburnum jam
In this form, viburnum will appeal to even those who have never loved her.
You will need: 1 kg of viburnum, 1 kg of sugar, 1 orange.
Cooking: Pour viburnum with sugar and leave for 3 hours. Cut the orange into very small cubes, add to the berry and mix gently. Let the jam brew a little more and roll it into sterile jars.
10. Cloudberry jam
There are so many trace elements in this northern berry that it cannot be ignored!
You will need: 2 kg cloudberries, 2 kg sugar, 2 cups water.
Cooking: Pour water into sugar, bring to a boil and boil for another 5 minutes after the crystals have dissolved. Gently put the cloudberries into the syrup, bring to a boil again, remove the foam and boil for 5 minutes. Let the jam cool and repeat the procedure twice more, and then roll it up.
11. Jam from shadberry
Irgaamazing on its own and good with raspberries, cherries or currants.
You will need: 1 kg of irgi, 1 kg of sugar, 1 lemon.
Cooking: Remove the zest from the lemon, and pass the pulp through a meat grinder. Grind the irgu in the same way and mix everything together. Add sugar, send the workpiece to the refrigerator for a couple of hours and put it in jars.
12. Blackberry jam
Blackberries have such a rich flavor that they don’t need any additives.
You will need: 1 kg of blackberries, 1 kg of sugar.
Cooking: Sort the blackberries, sprinkle with sugar and leave for 4 hours or overnight. Bring to a boil, boil for 5-10 minutes and cool to room temperature. And so two more times, and then roll it into jars.
13. Bone jam
Bone has so many useful properties that Siberian traditional medicine cannot do without it.
You will need: 1 kg stone fruit, 1 kg sugar, 300 ml water.
Cooking: Prepare a syrup of water and sugar and boil it for 5 minutes. Immediately pour them over the berries, return to the fire and bring to a boil again. Boil for 7 minutes on low heat, cool and boil again. Divide jam into jars.
14. Elderberry jam
Elderberry is one of the most unusual flavors among all wild berries.
You will need: 1 kg of elderberry, 1 kg of sugar, a couple of sprigs of mint.
Cooking: Pour the elderberry with water in several passes so that all the rubbish floats to the surface. Pour it with sugar and boil for 3-5 minutes, stirring. Add chopped mint leaves and boil for another 40 minutes. Cool the jam, bring to a boil again and pour into jars.
15. Cranberry jam
Jam is practically the only way to cook delicious cranberries for the winter.
You will need: 1 kg cranberries, 1.2 kg sugar.
Cooking: Send the washed cranberries to the pan and boil for 10 minutes, stirring occasionally. Add sugar, mix well and cook for another 10-15 minutes over medium heat. Arrange thick jam in jars and roll up.
16. Blueberry jam
A five-minute recipe when there is no time for a long jam preparation.
You will need: 1 kg blueberries, 1 kg sugar, a pinch of citric acid.
Cooking: Rinse blueberries in advance, sprinkle with sugar and leave for a couple of hours. Put it on the fire, bring to a boil and cook for exactly 5 minutes, stirring occasionally. Add citric acid and pour the jam into jars.
17. Blueberry jam
It is best to make blueberry jam during the high season when blueberries are at their most affordable.
You will need: 1 kg blueberries, 450 g sugar, 1 tsp. citric acid.
Cooking: Sprinkle blueberries with sugar and mix gently, and then leave for a couple of hours. Lightly grind the berry with a blender or pusher, bring to a boil over low heat and boil for 5 minutes, stirring constantly. At the end, add citric acid, mix again, remove the foam and roll up the jam.
18. Cowberry jam
It’s a perfect dessert in itself!
You will need: 500 g lingonberries, 500 g sugar, 0.5 cups of water.
Cooking: Pour the berry with water and boil over low heat for 5 minutes. Add sugar, bring to a boil again and cook until it dissolves for about 5 minutes. Make sure that the lingonberry jam does not burn and does not run away. Lay out the workpiece on the banks.
19. Bird cherry jam
If desired, add a pinch of citric acid for a richer color.
You will need: 1 kg of bird cherry, 1 kg of sugar, 600 ml of water.
Cooking: Pour the berries with water and boil for 2 minutes. Drain the water, dissolve the sugar in it and boil for a couple more minutes. Put bird cherry in jars, fill with syrup and roll up.
20. Strawberry jam
Frozen strawberries are not very tasty, the compote is pale, but there are no such problems with jam!
You will need: 1 kg of strawberries, 600 g of sugar, 100 ml of water.
Cooking: Gently mix strawberries with sugar and immediately put on medium heat. Pour in water and boil until the crystals dissolve, stirring constantly. Then boil the jam for about 5 minutes, cool, and boil again twice more. Roll into the banks.