Apricot compote
You will need:
■ 4 kg of apricots
■ 400-500 g of sugar
■ 1 liter of water
Rinse the apricots. Cut the large ones into halves, leave small ones intact. Arrange the apricots in jars. Boil water, add sugar and mix until completely dissolved. Pour the syrup over jars of apricots, leave for 5-7 minutes, then pour the syrup into a saucepan, bring it back to the boil. The second time, fill the apricots with syrup, plug it, turn it over and leave it until it cools down completely.
Sea-buckthorn compote
You will need:
■ Sea-buckthorn berries
To fill:
■ 1 liter of water
■ 500 g of sugar
Wash the washed berries in prepared jars, filling them with about 1/3 (you can fill the cans and completely if you do not have enough storage space, and you want to make the compote concentrated, then dilute). Pour berries with hot syrup, block, turn upside down and leave so until completely cooled. You can cook sea-buckthorn compote, squeezing juice from berries and mixing it with sugar syrup. You can also add apples and rosehips to the sea-buckthorn.
Strawberry compote
You will need:
- 1 kg strawberries
- 250 g of sugar
Prepared berries in an enamel saucepan and pour sugar. After 2-3 hours, when the berries will give juice, transfer them into jars along with the juice and pour boiling water. Prepared berries arrange on jars, filling them on 1/3, pour boiling syrup on 1 liter of water 1-1,2 kg of sugar. Clot and turn over the lid.
Cowberry compote
You will need:
■ 1 liter of water
■ 1.2 kg of sugar
■ 1.5 tsp. citric acid
Cook the sugar syrup. In the boiling syrup in portions, lower the washed and dried berries, cook for 4 minutes, then transfer the berries to the jars. When all the berries are cooked, add citric acid to the syrup, remove the foam and fill the berries in the jars. Clog up.
Wet lingonberry - compote
Cranberry pick it, put it in a glass jar, fill it with pure spring water or well water, leave it in a cool place. You can drink lingonberry water, and use berries for garnishes. Sweet cranberries can be sweetened with honey. After 1-2 months, drain a glass of redfish water, dilute honey in it to taste and return it to the jar.
Sterilize or not?
In all culinary books it is written unequivocally: to sterilize. When sterilized, at a temperature of + 100 ° C, the microflora is completely killed, so the workpieces can be stored for a long time. True, this method of preservation has its drawbacks: at high temperatures, vitamins are destroyed. But in some cases, namely, when preparing compotes, without sterilization in some cases you can do without:
- if the products are intended for short-term storage;
- if the canned fruit contains a sufficient amount of acid. A high acid content delays the development of microbes. Therefore, sour fruits and berries (cranberries, mountain ash, cranberries, currants, gooseberries, apples of sour varieties, cherries, etc.) can be preserved without fear.
It is important to know
• Strongly contaminated fruits should be soaked for several hours in a solution of soda (5-6 g of soda per 1 liter of water).
• Chemicals that are used to control pests can be removed by washing the fruit in water with vinegar.
• Before canning, the fruits must be carefully sorted, removing the unripe, overripe and damaged.
• Preserving the juice. Some very ripe berries or fruits are too soft for canning whole. You can squeeze out the juice from them, boil with sugar and mothball.
Jam
Sugar is a reliable preservative. Create your own collection of jam-jam-confitures. Enjoy the flavors of summer for a whole year!
From strawberries
The time of forest strawberries is short - just a couple of weeks in June. But the garden remontant strawberries are fruit until the autumn. Collect the berries in several receptions (collected in advance store until cooking in the refrigerator) and cook a fragrant jam.
You will need:
■ 1 kg strawberry
■ 1.3 kg of sugar
■ 2 g of citric acid
Prepared berries pour sugar in a pan for cooking and leave at room temperature until the appearance of juice. Put the saucepan on a small fire, heat, gently stirring, so that all the sugar is dissolved. Cook the strawberries on medium heat for 15-20 minutes, taking off the foam from time to time. At the end of the cooking, add citric acid.
Cranberry jam with honey
You will need:
■ 1 kg of cranberry
■ 1.6 kg of honey
■ 0,5-0,6 l of water
From honey and water, prepare the syrup. Berry cranberries for 3-4 minutes put in boiling water, then recline and transfer to boiling syrup. Cook over medium heat until cooked at one time.
Apple jam with cinnamon
You will need:
■ 1 kg of apples of autumn varieties (wash, peel and seed)
■ 1 kg of sugar
■ 1 tsp. cinnamon
Peel the apples into slices, place them in a light soda solution so that they do not darken. Prepare the syrup: 1 glass of water with 1 kg of sugar bring to a boil. Pour apples with hot syrup, put on fire, bring to a boil and cook for 10-15 minutes. 5 minutes before the end of cooking, add cinnamon. Spread the jam in sterilized jars, clog them. Instead of cinnamon, you can add grated lemon peel or orange - the jam will gain a light citrus flavor. If you want the apples to fully boil and the jam becomes homogeneous, keep them on fire longer.
How to cook?
There are several options for preserving sugar. Choose the one that is more like it or seems easier.
Jam
Fruits are cooked in sugar syrup. With good cooking, fruits and berries do not lose shape, evenly soaked in syrup.
Jam
For the preparation of fruit, the fruit is boiled to the state of puree, then boiled. Sugar is added at the end, the volume of the jam is half the volume of the original puree.
Jam
Unlike jam, syrup in jam does not separate from fruits, which have a soft, boiled consistency. To prepare the jam, the fruits are first cooked without sugar, and then with it.
Confiture
This is a kind of jam - jelly, in which the fruits or berries are evenly distributed. With the advent of pectic additives, the need to prepare confitures with a lot of sugar has disappeared. Brew until ready - this is how much? Determine the readiness of jam is not difficult: drip a spoonful of syrup on a cold dish. If it does not spread out (or spreads slowly), the jam is ready. Well-brewed jam transparent syrup, the fruits in it are not boiled, easily separated from the syrup.
Gooseberry royal style
Gooseberries without pits - delicacy jam! Large berries filled with amber syrup ... Taste! Choose for this jam the largest varieties of gooseberries.
You will need:
■ 1 kg of gooseberry
■ 1.4 kg of sugar
■ 100 g of cherry leaves
■ 3 cups of water
Cherry leaves rinse well, pour cold water, bring to a boil and strain the broth. With prepared berries of gooseberries cut the "lids" or make a longitudinal cut from the side, use a handle of the spoon to remove the seeds. Pour the berries with a decoction of cherry leaves, leave overnight. Drain liquid in a jar to make jam, add sugar and cook syrup. Put the berries in hot syrup, bring it to a boil on low heat and cook for 10-15 minutes, taking off the foam. Completely cool the jam and repeat the cooking again. For 2-3 minutes before the end, add 10 cherry leaves. Pour hot jam on jars and plug them.
Cherries
You will need:
■ 1 kg of yellow cherry
■ 1 kg of sugar
■ 1 lemon peel
Cherries wash, remove bones. Prepare the syrup, mixing 1 glass of water with sugar, bring the syrup to a boil, so that the sugar is dissolved completely. Put in the boiling syrup prepared cherries, remove from heat and leave until completely cooled. Then bring to a boil on low heat, cook for 10 minutes. Cool again. Repeat the brewing again, adding lemon peel. Cook until done. Hot jam spread on jars and cork. It is best to remove bones with a special device for extrusion of bones.