Blueberry is a berry with many beneficial properties - tonic, anti-inflammatory, antimicrobial. It contains valuable substances - calcium, iron, vitamins, glycosides and flavonoids. To preserve them, many housewives canned these berries. One easy way to do this is to make jelly for the winter. The recipes for this delicacy are not complicated, they will be within the power of young cooks without experience. "Popular about health" has collected for you interesting blueberry recipes for blueberry jelly.

Blueberry jelly recipes

Cooking principles

In general, jelly is a dense mass made from the juice of berries or fruits. However, many people prepare it using the pulp as well. To get pure blueberry juice or any other berry, it is recommended to scald the fruits, as a result of which they become soft, and then grind them. To do this, you must have a fine mesh sieve on hand. For the jelly to have an even more delicate structure, you can additionally strain the pulp through cheesecloth, folding it in several layers. You can decide for yourself how you will make jelly from blueberry fruits - some simply interrupt the berry mass with a blender until smooth, and an excellent healthy dessert is prepared from the resulting puree.

To make the mass dense, jelly-like, you can use thickeners - pectin, gelatin, agar-agar. If you are against additives, then the easiest way to make the mass thick and dense is to boil it until the volume is reduced by 30-40%. In this case, cooking will take about 45 minutes. But, perhaps, the housewives will say, with such a long heat treatment, almost all vitamins will disappear. Yes, vitamin C, for example, is destroyed during cooking, as well as other useful components. To preserve the maximum benefits of blueberries, you can resort to a three-stage cooking of 3-5 minutes, alternating with the product cooling completely. This will allow the jelly to thicken naturally, while the berries will lose only some of the nutrients. Let's take a look at some blueberry jelly recipes and you can choose the one you like.

The classic blueberry jelly recipe for the winter

Of the ingredients, we only need blueberries - 1 kg and an equal amount of sugar.

The berries should be sorted out - removing those that are flattened or rotten. Small insects are often found in the berry mass - they also need to be removed. Why do we need different spiders and midges in jelly? How to do it? Pour the berries into a colander and submerge it in a bowl of water. Let the blueberries sit in the water, and you gently stir them with your hand so that the debris floats to the surface. Now the debris is easy to remove. Then drain the water and dry the berries. Place the fruits in a saucepan, crush them with a pusher and turn on the heat. Let the berries steam a little, then it will be easier to grind them. Throw the berries on a sieve with a very fine mesh and grind the mass with a spoon, substituting a pan underneath. It will contain a homogeneous mass, devoid of the skin of the berries. We will cook fragrant healthy jelly from it.

Send the pan to the stove, put all the sugar there, stir. As the mass heats up, the sugar will begin to melt. At this time, it is important to mix the contents, preventing the sugar syrup from burning to the bottom. Bringing the future jelly to a boil. Do not turn off the heat for another 5 minutes, and then remove the bowl from the stove. We leave it to cool until the next morning.

After 12 hours, boil the mass again for 5 minutes, turn it off, cool it down. The third time we repeat everything again, after which we put the jelly (still watery) in jars. The container is pre-sterilized together with the lids. We twist the workpiece, turn it over. We store the jars wrapped in a blanket in this position for 24 hours. When they cool down, transfer to the cellar.

Blueberry jelly - quick recipe with pectin

There are only three ingredients on our list - a kilogram of blueberries, 700 grams of sugar and 3 teaspoons of pectin.

According to this recipe, jelly is prepared very quickly, since we will cook it for only 5 minutes, and less sugar is used in it, and this is also important - this means that the dessert will be less high-calorie.

Rinse, sort out the berries. Place them in boiling water for a couple of minutes, drain the water through a sieve. Rub the berries thoroughly with a spoon. Place the resulting mass in a bowl, which is covered with enamel. Send sugar there. Turn on the fire (medium). Stir the berry puree constantly, this will prevent the product from burning. As soon as signs of boiling appear, remove the airy viscous foam from the surface of the jelly. We continue cooking for 5 minutes.

At this time, combine the pectin with sugar (20 g) and gradually pour it into the boiling mass, while it is important to stir it thoroughly so that the additive is evenly distributed in the jelly. Cook the food for another minute and turn off the hotplate. Distribute the hot jelly in containers (sterilized) and roll up the lids. Before cooling, the container should be kept upside down and wrapped in a blanket, after which you can take the blanks to a cool place, where they will wait for winter.

Blueberry jelly recipes are simple, as you can see for yourself. If you love this berry, make sure you have this wonderful product at your disposal in winter. It is good for tea, and will do as a filling for a pie. And blueberry jelly is often used as a syrup for pancakes and cheesecakes. This is delicious!

There are many options for making blueberry jelly, let alone the ingredients. Even blueberry jam can be turned into jelly, and there is no need to talk about how beautifully blueberry juice jellies or how picturesque fresh berries look in a transparent piece of light dessert.

Blueberry jelly with gelatin

Ingredients:

• blueberries - 250 g;
• water - 200 ml;
• maple syrup - 50-150 ml;
• gelatin - 5 sheets.

Preparation

Put the washed berries in a saucepan and pour a glass of water. We put the berries to simmer over medium heat, covering the dishes with a lid, exactly until the blueberries burst. After that, the resulting berry solution should be mixed with maple syrup, the amount of which is determined only by your taste preferences. About a third of the resulting mixture will serve us to dissolve gelatin. Then we mix both components and bring the solution for the future jelly to a volume of 500 ml. It remains only to pour the solution into molds and leave to cool in the refrigerator.

If you want to make blueberry jelly for the winter, then boil the base additionally before pouring into and rolling. Frozen, this jelly will go well with bread toast and, and in the company with fresh berries and fruits, it will become your favorite among morning meals.

How to make blueberry milk jelly?

Ingredients:

• milk - 235 ml;
• blueberry jam - 150 g;
• sugar - 120 g;
• gelatin - 20 g;
• water - 100 ml;
• pistachios.

Preparation

For the blueberry part of our dessert, berry jam should be mixed with sugar and water and then brought to a simmer over medium heat. Filter the resulting syrup through a sieve and dilute half of the gelatin in it.

Dissolve the second half of the gelatin in hot milk and pour it into molds. We wait until the milk jelly in the molds hardens, and then pour the blueberry jelly solution over it. We leave the delicacy to finally freeze and serve, sprinkling with pistachios.

Blueberry Jelly Cake Recipe

Ingredients:

• blueberry jelly - 85 g (3 sachets);
• boiling water - 3 tbsp.;
• ice water - 3/4 st.;
• blueberries - 1 tbsp.;
• vanilla yogurt - 2 tbsp

Preparation

In a glass of boiling water, completely dilute one bag of blueberry jelly and combine the solution with cold water. Pour the jelly on the bottom of the mold and let it thicken slightly in the refrigerator. Mix jelly with fresh berries, level and cool completely.

In two glasses of boiling water we dilute the remaining two bags of ready-made jelly. We are waiting for the solution to cool completely, and then mix it with yogurt. Pour the yoghurt mixture over the blueberry berry jelly and return the mold to the refrigerator. Once the dessert has cooled completely, it can be removed from the mold.

Alcoholic blueberry jelly

Alcoholic "jelly shots" are now popular party fun. A couple of such delicacies may well decorate not only your table, but also your mood.

Ingredients:

Preparation

Actually, the preparation of alcoholic jelly shots is not much different from ordinary desserts. Combine soda and lemonade, and add jelly to the solution. Leave the powder to swell for 5 minutes, and then dissolve it, slowly heating the citrus mixture over low heat. Cool the jelly base until warm, and then combine with vodka. Food coloring can be added at this stage.

Put berries on the bottom of the silicone molds and fill them with a jelly solution. We leave it to cool, take it out and eat ... or do we still drink?

Blueberries are good for the eyes and the gastrointestinal tract, they support the immune system. Rich in vitamin C, antioxidants, iron and manganese, it has a wonderful aroma and taste. Dark blue beads decorate and complement pastries. Berries are used in the form of decoctions, infusions, compotes and jelly. A real treat - blueberry jelly, prepared for the winter.

You can prepare sweetness in a variety of ways and with the addition of other fruits and herbs. Observance of simple but important rules will help to prepare aromatic jelly - a worthy decoration of the table.

Features of making blueberry jelly

Making blueberry jelly is easy. To get a sweet delicacy with a dense jelly-like consistency, it is important to follow the rules:

• follow the cooking times indicated in the recipe.

How to choose blueberries before starting the process

Delicious, aromatic and vitamin jelly for the winter is prepared from fresh wild berries.

Trace elements are quickly destroyed. The longer the shelf life, the less they remain. In an open container in the refrigerator, the berries retain their beneficial properties for 7 days.

Fresh berries are firm and dry. It is advisable to buy blueberries from trusted people in non-radioactive areas.

How to make blueberry jelly at home

Blueberries are easy to process. It is enough to sort out the berries from debris (leaves, small twigs) and rinse. For homemade preparations, you will need a suitable container (glass jars of different volumes), lids, a twisting machine, a large saucepan.

Proportions:

• for 300 g of juice - 50 g of sugar.

Add a little water to clean blueberries, cover and put on fire. When the berry is soft, remove from the stove. Squeeze the juice through cheesecloth. Add sugar and cook until reduced in volume. The readiness is checked by the droplet density. If it doesn't run on the plate, the jelly is done.

Pour the hot mixture into jars and sterilize for 30 minutes. Roll up.

If the ready-made jam is planned to be used in the preparation of confectionery, it is recommended to increase the amount of sugar. Otherwise, the taste will be unexpressed.

A simple recipe for the winter

Blueberries contain a large amount of vitamin A. Heat treatment leads to the loss of trace elements. Therefore, caring housewives strive to reduce the cooking time.

Ingredients:

• 1 kg of berries;
• 1 kg of sugar;
• 1 glass of water.

1. Dry clean blueberries, use a blender to mash.
2. Pour in sugar, pour in water. Boil the syrup.
3. Boil for about 2 minutes.
4. Add berries to the pan.
5. Stirring gradually, bring to a boil. Remove the foam.
6. Pour into jars (previously sterilized). Roll up.
7. Put the jars on the lids, bottom up, cover with a warm blanket.
8. The jelly will turn out sweet and sour.

With gelatin

Gelatin is used as a thickening agent. With it, the consistency of the jelly is dense.

Products:

• 1 kg of granulated sugar;
• 0.5 kg blueberries;
• 5 sachets of gelatin (50 g total);
• 1 liter of water.

1. Prepare gelatin: add 3 tbsp. tablespoons of water, leave for 30 minutes.
2. Peel and rinse blueberries.
3. Boil the water.
4. Gently add the berry. Bring the mixture to a boil, stirring regularly.
5. Add granulated sugar, cook for a quarter of an hour.
6. Gently insert the gelatin into the jelly.
7. Pour into jars. Roll up.

No gelatin

The ratio of berries and sugar: 6 kg to 5.

Pour the berry with half granulated sugar. Wait for the juice to appear. Bring to a boil over low heat. Pour in the remaining sugar. Boil for 5 minutes. Wait for the mixture to cool. Boil again for 5 minutes and cool. After the third time, close the banks.

Without cooking

Proportions: for 1 kg of berries, 2 kg of sugar.

Cooking method:

1. Grind the berries with sugar (it is convenient to do this with a blender).
2. Pour the mass into jars, preferably sterile.
3. Top up with 2 tbsp. l. Sahara. This forms a kind of cork that protects against fermentation.
4. Roll up.
5. Store in a refrigerator or cool cellar.

From frozen berries

Blueberry jelly made from frozen berries retains more beneficial vitamins.

You will need:

• 300 g blueberries;
• 20 g gelatin;
• 1 glass of water;
• 1 tbsp. l. Sahara;
• citric acid to taste.

Cooking method:

1. Pour gelatin in advance with water so that it swells.
2. Defrost berries, mash.
3. Add acid and sugar to the berries.
4. Put on fire.
5. Heat gelatin, stir, pour into the mass.
6. When it boils, turn off the stove.
7. Arrange the cool jelly in tins, put in the refrigerator.

With pectin

The substance is used in confectionery and pharmaceutical companies to shape the product. This beneficial supplement is astringent and has beneficial effects on the body. The substance normalizes metabolic processes and stimulates weight loss. Lowers cholesterol levels.

Ingredients:

• for 1 bag of pectin;
• 1 kg of sugar;
• 1 kg of blueberries.

Cooking method:

1. Combine pure berries with granulated sugar.
2. Mash with a blender.
3. Add pectin gradually.
4. Bring to a boil over low heat.
5. Cook for 5 minutes.
6. Pour into jars, roll up with metal lids.

With apples

Ingredients: apples - 1 kg, blueberries - 1 kg, granulated sugar is calculated in accordance with the volume of juice obtained: 1: 1.

Wash the apples, cut out the wormy and broken parts. Cut with skin. Fill a saucepan with processed fruits with water. Cook, covered, until soft.

Pour clean blueberries with water, cover the pan with a lid and cook until the berries are soft.

Drain the resulting juices, combine and put on fire. When 1/3 of the volume has evaporated, add sugar, continue to cook. Stirring alternately, remove the foam. Fill the jars, turn the lids down and cover with a warm blanket. On the second day, move the banks to the cellar.

How do you know if the jelly is ready? Put a drop of liquid in cool water. If it retains its shape, the jelly is ready.

With lime

• blueberries 400 g;
• lime - 2 pieces;
• 2 carnations;
• 100 g sugar;
• gelatin - 2 sachets.

Cooking method:

1. Prepare lime: peel, squeeze out the juice.
2. Pour gelatin with 2 tablespoons of water, it will swell for half an hour.
3. Pass the berry through a sieve or blender, pour in lime juice, add basil and cloves.
4. Cook for 5 minutes.
5. Pour in warmed gelatin carefully.
6. Pour the cooled jelly into containers.

With grapes

Making blueberry jelly with grapes for the winter is quite simple.

You will need berry juice. How do I get it? Boil for 5-10 minutes until soft. Then drain the resulting liquid. Cook over low heat until 1/3 of the volume is gone. Now add sugar and cook. Stir occasionally. When the syrup thickens, roll up in jars.

Take products in a ratio of 1: 1.

With elderberry

Elderberry boosts immunity. The berry pairing makes for a wholesome and sweet treat.

Ingredients:

• 1 kg of blueberries;
• 1 kg elderberry;
• 2 kg of granulated sugar.

1. The berries must be juiced, for this they are covered with sugar for 2-3 hours.
2. Cook for 15 minutes over low heat.
3. They are laid out in ready-made containers.
4. Roll up.

The ratio of sugar and berries must be strictly observed, otherwise the consistency of ordinary jam will turn out.

How to store a treat correctly

The storage method for winter blueberry jam depends on the preparation method.

Berries that are not subject to heat treatment are stored in a refrigerator or cold cellar.

Scientists have long proven that blueberries are a medicinal berry for vision, gastrointestinal tract and simply beneficial for other systems of the human body. It is most reasonable to enrich yourself with vitamins from black forest fruits by eating them in their pure form, however, harvesting will be very useful in the harsh winter months. Among the existing preservation methods, jelly itself is the most interesting, so why not find out how to make blueberry jelly quickly and easily?

Preparing for the process

First of all, we will find a suitable container for the blanks. For any type of jam, jars with a capacity of 100 to 500 grams are optimal. If you rarely indulge yourself with sweets, choose the smallest containers, for example, glass caviar jars. For a family of several people, standard half-liter cans are suitable. Why exactly this volume? Firstly, a lot of fresh blueberry jelly for the winter is unlikely to work - this berry is not so popular. Secondly, it is always more pleasant to open a fresh portion of dessert than to scrape the jam left over from the last week from the bottom of a three-liter container.

Important! In addition to spaciousness, pay attention to the neck of the can. If it is intended to use special seaming caps and a machine, check that they are present and functional. But cans with applied thread do not require technical devices and special skills - it is enough to tighten them tightly with a suitable lid. Due to the temperature of the blueberry jelly poured in, a vacuum forms inside and the jar will clog up naturally.

The selected container must be sterilized. To do this, place the containers in a preheated oven for 15 minutes. Or we use a water bath: for the same amount of time we leave the jars over boiling water. Lids are disinfected in the same way.

In addition to glass containers, you will most likely need:

1. A capacious aluminum bowl so that blueberries in jelly can be cooked without burning.
2. Blender or potato crush, mortar.
3. Colander.
4. Measuring containers or kitchen scales.

Next, we move on to processing the berries. We carefully sort out the fruits, get rid of underripe, spoiled, rotten units, remove leaves and branches, and other debris. In cold running water, wash well the black "beads" and leave to dry.

This completes the preparatory work, it's time to find a recipe for blueberry jelly according to your taste. Povar.co gladly collected the most successful blanks, tested by many housewives.

Classic blueberry jelly for the winter

Method 1. For 6 kg of berries you need 5 kg of sugar. Put the blueberries in a large saucepan, add half of the granulated sugar and leave for a couple of hours to let the berries juice. Next, put on the smallest fire, bring to a boil and add the remaining sugar. Boil for 5 minutes, set aside the pan until it cools completely. Boil again and cool again. For the third time, boil for 5 minutes and immediately pour into prepared jars, roll up and wrap with a blanket.

Do you know? The readiness of the jelly can be checked by dipping one drop into a glass of water. If it does not dissolve immediately, but sinks to the bottom, the dessert is prepared correctly.

Method 2. Less laborious option - blueberry jelly in a slow cooker. We take berries and sugar in equal proportions and set the “stewing” mode for 1.5-2 hours. At the end of cooking, turn on the steam program for a minute. To create jam, experienced housewives recommend pouring no more than 1 kg of berries per cycle into a multicooker.

Classic blueberry jelly for the winter

Blueberry jelly with gelatin

If you want a treat with a consistency that sticks out of the jar, try this recipe. For 4 cups of berries, you will need 2 cups of sugar and a bag of jelly (lemon, raspberry, strawberry). Put all the ingredients in a container at the same time, bring to a boil over low heat, cook for two minutes. Now you can start preserving blueberry jelly: pour the liquid into jars, cork it, turn it upside down, cover it with something warm and wait for the dessert to cool.

In addition to the usual gelatin, you can use another thickener - pectin. This substance is a soluble fiber and is found in many fruits. To cook blueberry jelly for the winter, it is enough to combine 4 glasses of water and 2-2.5 kg of wild berries. Cook the mixture for half an hour, then put the mass in cheesecloth and squeeze out all the juice. Pour 50 grams of pectin into the resulting 4-5 glasses, bring to a boil, add 5 glasses of granulated sugar, boil for another minute. We pour it into sterile jars and roll it up.

Blueberry jelly with gelatin

Blueberry jelly without cooking

This method is suitable for beginners or very busy cooks as it is the easiest way to create blanks. Take 2 servings of sugar for one serving of berries. Rub it all evenly with a crush or blender. We sterilize the glass containers, cool them down and fill in the sweet mass. Pour a 1-1.5 cm layer of sugar on top - a kind of cork that will protect the dessert from fermentation. Thus, we will get blueberry jelly in our own juice, that is, with a maximum of useful substances. To prevent the jam from spoiling, we will store it in the cellar or refrigerator.

Blueberry jelly without cooking

Blueberry jelly: a recipe for the winter

Scientists have long proven that blueberries are a medicinal berry for vision, gastrointestinal tract and simply useful for other systems of the human body.

Frozen berry jelly

Ingredients

frozen berries - 1 glass

water for gelatin - 0.5 cups

water for berries - 1.5-2 cups

gelatin - 20 grams

sugar - 2-3 tablespoons (taste)

frozen berries - 1 glass

cold water for agar - 100 ml

water for berries - 300 ml

sugar - 2-3 tablespoons (taste)

• 98 kcal
• 20 minutes.

Cooking process

Frozen berries are great for making all kinds of jellies: with strong whole berries, with crushed soft berries, from squeezed juice with water or from berry compote.

Frozen berry jelly can be made with gelatin or agar. I like agar better, but I will show both options. From blueberries there will be gelatinous jelly, and from sea buckthorn - on agar.

In the list of ingredients, the ratios are approximate, that is, you still need to look at the instructions for the gelling ingredients. Add the amount of sugar depending on whether the berries are sour or sweet.

Prepare foods on the list.

Purchased berries need to be rinsed and dried a little, and if the berries were harvested personally, then. at your discretion.

Prepare gelatin as it is written on the package or refer to my values.

First, it must be soaked in cold water and then heated while stirring in a water bath.

Owners of multicooker can set the “Multipovar 60 degrees” mode and dissolve gelatin at guaranteed temperatures.

It turns out well if you heat the gelatinous mass in the microwave, you need to cyclically heat the mass for half a minute 2-3 times for half a minute at a power of 300-450, stirring each time.

Crush blueberries (or other strong berries) and stir with sweet water, then strain.

To prevent small seeds from getting into the jelly, filter through several layers of gauze. Some of the berries can be left whole, let them decorate with jelly.

Mix the resulting fruit drink with the prepared gelatinous mass.

Pour into bowls or molds and place in the refrigerator.

Boil sea buckthorn or other berries in water with sugar, that is, bring to a boil and remove from heat.

Then crush the berries and strain this compote.

Dissolve agar powder first in cold water.

Then, while stirring, bring to a boil and cook over low heat for half a minute to reveal its gelling properties.

Combine the agar mass with hot berry compote, mix and pour into bowls, cups or molds. Agar jelly freezes even when warm, but it is best to keep it in the refrigerator until serving.

Blueberry jelly with gelatin. How to cook?

For smooth blueberry jelly, place blueberries in a saucepan, cover with water until coated, boil and add sugar to your liking. Transfer the juiced blueberries to a blender and grind. Transfer the mass to cheesecloth and squeeze the juice into a bowl. Then you can put cheesecloth with the remaining mass in a metal mesh, on top of a saucer, on top of a stone. Let the remaining liquid drain. Heat the entire liquid, dilute the gelatin powder in it, as indicated on the sachet, and when all the gelatin dissolves, mix with the rest of the liquid. Now you can spread out on bowls or pour on a flat dish with a rim and, when hardened, cut into diamonds, squares, and so on.

To make blueberry jelly you will need:

1. blueberries - 300 grams.
2. Sour cream - 300 grams.
3. Gelatin - 3 teaspoons.
4. Water - 50 ml.
5. Medium fat cream - 375 ml.
6. Sugar - 130 grams.

Preparation - pour gelatin with cold water.

In a blender, mix blueberries with sour cream, and in a small saucepan, mix sugar and cream, put it on fire and bring to a boil. After the cream and sugar has boiled, remove from heat and add the swollen gelatin to the pan. Mix thoroughly until the gelatin is completely dissolved.

When the resulting mixture of gelatin and cream has cooled, then add our berries from the blender to it. Mix again. And pour it into molds and put it in the refrigerator. After 2-3 hours - Done!

Just remember that the cream mixture must cool down, you cannot add berries to the hot mixture, because the sour cream can curdle.

Blueberry jelly with gelatin

For smooth blueberry jelly, place blueberries in a saucepan, cover with water until coated, boil and add sugar to your liking. Transfer the juiced blueberries to a blender and grind. Transfer the mass to

Blueberry jelly

There are many options for making blueberry jelly, let alone the ingredients. Even blueberry jam can be turned into jelly, and there is no need to talk about how beautifully blueberry juice jellies or how picturesque fresh berries look in a transparent piece of light dessert.

Blueberry jelly with gelatin

• blueberries - 250 g;
• water - 200 ml;
• maple syrup - 50-150 ml;
• gelatin - 5 sheets.

Put the washed berries in a saucepan and pour a glass of water. We put the berries to simmer over medium heat, covering the dishes with a lid, exactly until the blueberries burst. After that, the resulting berry solution should be mixed with maple syrup, the amount of which is determined only by your taste preferences. About a third of the resulting mixture will serve us to dissolve gelatin. Then we mix both components and bring the solution for the future jelly to a volume of 500 ml. It remains only to pour the solution into molds and leave to cool in the refrigerator.

If you want to make blueberry jelly for the winter, then boil the base additionally before pouring it into sterile jars and rolling it up. Frozen, this jelly will go well with bread toast and butter, and in a company with fresh berries and fruits, it will become your favorite among morning meals.

How to make blueberry milk jelly?

For the blueberry part of our dessert, berry jam should be mixed with sugar and water and then brought to a simmer over medium heat. Filter the resulting syrup through a sieve and dilute half of the gelatin in it.

Dissolve the second half of the gelatin in hot milk and pour it into molds. We wait until the milk jelly in the molds hardens, and then pour the blueberry jelly solution over it. We leave the delicacy to finally freeze and serve, sprinkling with pistachios.

Blueberry Jelly Cake Recipe

• blueberry jelly - 85 g (3 sachets);
• boiling water - 3 tbsp.;
• ice water - 3/4 st.;
• blueberries - 1 tbsp.;
• vanilla yogurt - 2 tbsp

In a glass of boiling water, completely dilute one bag of blueberry jelly and combine the solution with cold water. Pour the jelly on the bottom of the mold and let it thicken slightly in the refrigerator. Mix jelly with fresh berries, level and cool completely.

In two glasses of boiling water we dilute the remaining two bags of ready-made jelly. We are waiting for the solution to cool completely, and then mix it with yogurt. Pour the yoghurt mixture over the blueberry berry jelly and return the mold to the refrigerator. Once the dessert has cooled completely, it can be removed from the mold.

Alcoholic blueberry jelly

Alcoholic "jelly shots" are now popular party fun. A couple of such delicacies may well decorate not only your table, but also your mood.

Actually, the preparation of alcoholic jelly shots is not much different from ordinary desserts. Combine soda and lemonade, and add jelly to the solution. Leave the powder to swell for 5 minutes, and then dissolve it, slowly heating the citrus mixture over low heat. Cool the jelly base until warm, and then combine with vodka. Food coloring can be added at this stage.

Put berries on the bottom of the silicone molds and fill them with a jelly solution. Leave to cool, remove and eat. or do we drink?

Blueberry jelly

Blueberry Jelly There are many options for making blueberry jelly, let alone the ingredients. Even blueberry jam can be turned into jelly, but how wonderful