Each housewife tries to close the canning for the winter, make jam and wind up vitamins. When preparing winter supplies, do not forget about such a berry as lingonberry. It is very useful, and the preparation from it turns out to be very tasty.
Recipe content:
- How to cook lingonberries for the winter - the subtleties of cooking
- Lingonberries with sugar without cooking
- Lingonberry with boiled sugar
- Lingonberry jam for the winter
- Video recipes
Lingonberry is a traditional tasty berry of our latitudes, which grows over most of our country in coniferous and deciduous forests, as well as in peat bogs. Now is exactly the time when it is necessary to collect it and make blanks for future use! This section contains recipes for its preparations at home, the secrets of use and the subtleties of preparation. You will learn how to easily and quickly prepare lingonberries for the winter. Jams, preserves, vitamins can not only be eaten on their own, but also used as a base for baking pies or making sauces for meat and poultry. You can buy fresh lingonberries on the market, but in supermarkets they are usually presented frozen.
How to cook lingonberries for the winter - the subtleties of cooking
Lingonberries contain a lot of benzoic acid, which is an excellent preservative that stops the processes of decay. Thanks to this, it can be kept fresh for up to several months. And when preparing fresh jam, you can not add sugar at all. It is enough just to pour the berries with boiled cooled water, into which, if desired, add a little clove or cinnamon. The proportion of water is usually as follows: for 0.5 liters - 1 kg of berries.
The traditional proportion of sugar and berries is 1.5: 1, respectively. But for lingonberries, the measure can be reduced 1: 1, because the berry itself is an excellent preservative. Sometimes, for safety reasons, the jam is covered with a 1-1.5 cm layer of sugar on top to form a cork that protects the jam from fermentation. The berries are usually chopped with a blender, twisted through a meat grinder or interrupted in a food processor. But you can use the old method: a mortar.
Of course, it is possible to prepare compote from lingonberries for the winter, however, during the heat treatment, most of the nutrients are destroyed, especially vitamin C. Therefore, it is canned, jam is made or jams are made. But lingonberries can also be frozen and stored in the freezer until the next harvest, or dried in the oven. For the second method, the berries are laid out in one layer on a dry, clean baking sheet and placed in the oven. They are dried at the lowest temperature with the door ajar in several stages. When the berries stop sticking together, they must be folded in a container with air access and stored in a cool dry place.
So that the finished jam does not ferment during storage and does not turn into homemade liqueur, 3 rules should be observed:
- Berries are clean, fresh, ripe. Characteristic red (less often pink) color, whole, dry and not soft. Almost ripe.
- Storage jars are sterile.
- Store raw jam - in a cool place: refrigerator or cellar. In the autumn-winter period, banks are exposed to a balcony or loggia. Due to the large amount of sugar, the jam will not freeze.
Lingonberries with sugar without cooking
Lingonberry is the leader in vitamin content, so it is often used not only in cooking, but also for medicinal purposes. Berries that have not undergone heat treatment are especially useful. This lingonberry is harvested for 2 reasons. The first is tasty, because sugar neutralizes the bitter taste of the berry. The second is useful because all valuable properties are preserved. And it is easy to store the product, if, of course, you follow the storage rules and cooking technology.
- Caloric content per 100 g - 220 kcal.
- Servings - 1 Can
- Cooking time is about 15 hours, but most of the time the jam will be infused with sugar
Ingredients:
- Lingonberry - 1 kg
- Sugar - 1-2 kg
Step by step cooking:
- Sort the berries, cleaning them from forest debris.
- Wash the lingonberries by placing them in a colander. Let the water drain and dry the berries carefully. This will increase the safety of the finished jam. Pour it onto a tea towel and cloth.
- Grind the lingonberries in the most convenient way. For example, using a meat grinder, blender or by hand, pressing the berries through a fine metal sieve with a wooden spoon. The simplest method is to transfer the berries with a crush, intended for mashed potatoes.
- Sprinkle the grated lingonberries with sugar.
- Cover the container with the berry mass with thin gauze so that midges do not get in, and leave overnight.
- In the morning, wash glass jars with soda and sterilize.
- Stir the lingonberries and fill the containers. Cap and store in the cold.
Lingonberry with boiled sugar
Fresh lingonberries are a bit bitter berry, however, they are unusually good for sauces and fillings. Therefore, it is useful to have several of its jars prepared for future use.
Ingredients:
- Lingonberry - 1 kg
- Sugar - 1.5 kg
Step by step cooking:
- Sort out ripe lingonberries, rinse thoroughly with running cold water and dry.
- Transfer to a cooking pot and add sugar. Stir and pound with a wooden spoon or mortar into a homogeneous mass.
- Leave the berries to stand for 12 hours, then heat to 95 ° C, but do not bring to a boil.
- Transfer the berries with sugar to prepared clean and sterilized jars and seal them with metal lids.
- Lingonberries that have undergone such processing can be stored in the refrigerator for two years, and in a cool room at 16 ° C - up to two months.
Lingonberry jam for the winter
Lingonberry jam is endowed with a wonderful taste and healing properties, due to which the sweetness is extremely demanded all over the world. Such a real "medicine" will appeal to both children and adults, because the berry, in combination with sugar, acquires an amazing intriguing taste.
Ingredients:
- Lingonberry - 970 g
- Sugar - 1280 g
- Water - 210 ml
Step by step cooking:
- Sort out the lingonberries, removing the leaves, rejecting spoiled and unusable berries.
- Place them in a strainer and wash in several waters.
- Spread on a paper lined surface in an even layer to dry completely.
- Place the dried berries in a deep bowl and pour boiling water over so that it completely covers the lingonberries. After a couple of minutes, drain the liquid.
- Pour water into a wide container and heat.
- Add sugar, stir and cook until dissolved.
- Pour lingonberries into a container with sugar and water and boil.
- Set aside to infuse for 7-10 hours.
- Do the second approach and cook the jam until thick, about 20 minutes.
- Transfer the jam to a pre-washed and sterilized container.
- Keep sweetness cold with plastic lids.
Video recipes:
