Recipe for winter sea buckthorn without cooking. Jam without cooking Raw blanks from berries

Since ancient times, people have known healing properties sea ​​buckthorn. It contains a huge amount of vitamins, which in winter period just necessary. Sea buckthorn with sugar for the winter without cooking is very easy to save, the main thing is to know all the secrets of this process. And you can also prepare juice from this berry and freeze it. Almost all housewives know the basic cooking recipes, but from all the variety it is worth highlighting the most popular ones.

Selection and picking of berries

Fruits begin to be harvested as they ripen. They should have a yellow-orange saturated color. It is necessary to ensure that the berries are not overripe, otherwise they will be crushed during collection and unsuitable for harvesting. Beginning of autumn - this is the main harvest period.

Collect the product in several ways:

1. Any device is used.
2. Cut along with shoots.
3. Cut off branches.

The method of picking berries from branches is used more often than others, but it takes a very long time. The advantages of this method are that the berries remain intact and the tree does not suffer. To make the process faster, you can use combs and rake the fruits from the branches.

Cutting along with the shoots is good to use if you want to freeze the berries. In this case, the berries are plucked along with the branches, and then put in the freezer. After that, the berries are well cut off from the branches. The negative side of this method is that when cutting branches, the tree can be harmed.

When picking berries, you must use old clothes or an apron, as the juice does not wash well.

In each method, whole intact fruits are selected, freed from all debris and stalks, and then washed well.

Methods for harvesting fruits

Can different ways prepare sea buckthorn for the winter. No-boil recipes are as widely represented as various jams, because they help to preserve the vitamin composition of the product. The main ones are:

leaf tea

Sea buckthorn tea, made from the leaves, has preventive and healing properties. It is very useful to drink it against infections and viruses, for the prevention of thrombosis and vascular elasticity, in diseases of the gastrointestinal tract.

Tea is prepared as follows: one tablespoon of raw materials is steamed in one cup of boiling water. This is done in enamelware with covered lid. Honey is best used as a sweetener. This drink is drunk like ordinary tea. You can add spices to it: ginger, cinnamon or anise.

Sea buckthorn recipes are very simple in action. Preparations for the winter from this berry do not lose useful properties, and their preparation does not take much time and effort.

Pureed with sugar

Sea buckthorn with sugar is a classic recipe for harvesting this berry for the winter. The ingredients are taken in equal quantities. For 1 kilogram of berries you need the same amount granulated sugar. The fruits must first be washed and dried, and then grind both components with a blender or meat grinder until homogeneous mass. The resulting composition is rammed into a sterile glass container and covered parchment paper. Cover the top of the container with a lid.

You can rub sea buckthorn with hawthorn or apples. In this case, after blanching hawthorn or boiling apples, they are ground and combined with pureed sea buckthorn. Such blanks should be sterilized for a third of an hour, to keep them longer.

The recipe for grated sea buckthorn with apples includes the following components: sugar - 700 grams, grated apples - 400 grams, grated sea buckthorn berries - 1 kilogram.

And in the recipe with hawthorn, the following components are used: granulated sugar - 500 grams, grated hawthorn - 600 grams, grated sea buckthorn - 1 kilogram.

raw jam

This blank is the most gentle for vitamin composition. If the jam is raw, then it should not be subjected to heat treatment. For cooking, you will need 1 kilogram of berries and 1.3 kilograms of granulated sugar.

The cooking process is very simple. It is necessary to rinse and dry the berries (on a towel or napkin), and then mix them with 1 kilogram of sugar. Sterilize the jars and place the workpiece in them ¾ of the volume. Fill the remaining space with the rest of the sugar. Close the lid and refrigerate. In the refrigerator, such a blank will be stored for more than 12 months. All sugar will gradually dissolve, and the jam will retain the beautiful orange color of the berries and that's it. their healing properties.

Juice from berries

Sea buckthorn juice for the winter is prepared by pressing crushed fruits or passing them through a juicer. Juice can be with or without sugar, with pulp and pure.

The composition of sea buckthorn juice is the key to human health. It contains 15 important trace elements, more than 10 types of vitamins, as well as many unsaturated fatty acids. The calorie content of the composition is small - only 52 kilocalories.

Cooking without sugar

You will need 1 kilogram sea ​​buckthorn berries and 350 milliliters of water.

Another way to make sugar-free juice is to run it through a juicer. after that they are sterilized at 85 degrees and immediately rolled up.

Sugar harvesting method

The juice from the berries is squeezed out, and then sugar hot syrup is added to it. The ratio of juice and syrup is 60 and 40%, respectively. After that, the drink is sterilized and immediately twisted. The syrup is prepared from 400 grams of granulated sugar and 1 liter of water.

Option with pulp

For cooking, you will need 2 liters of water, 1.5 kilograms of sugar and 5.5 kilograms of pureed sea buckthorn.

The berries are well washed out, for 3 minutes they are blanched in boiling water, and then rubbed through a sieve. After that, sugar hot syrup is added. The blank is poured into jars, sterilized and twisted.

Jam Recipes

Very tasty and useful product is sea buckthorn jam and jam. They have a pleasant pineapple flavor, original taste and a beautiful orange color. You can cook it with and without rubbing the berries.

In the first cooking option, you will need the following ingredients: sugar - 1.2 kilograms and berries - 1 kilogram.

Slightly unripe fruits must be washed, covered with sugar and left in a cool room for 6 hours. After the time has elapsed, put the sea buckthorn blank on the stove. After boiling, cook in one step until fully cooked. The foam must be removed. During this period, it is worth sterilizing glass containers. When the jam is ready, it must be packaged in jars and immediately tightly tightened.

In the second option, you will need 0.5 liters of water, 1.5 kilograms of granulated sugar, 1 kilogram of berries.

Ripe berries should be washed and dried well. Prepare the syrup and pour the berries into it. Leave to infuse for 4 hours. After the time has elapsed, drain the resulting liquid and within 10 minutes boil it. Put the berries in the syrup and cook until fully cooked. Berries should become almost transparent. At the end of the cooking process, pour the mass into sterile jars and roll up.

You can cook sea buckthorn jam in a bread machine. To do this, dissolve the sugar over low heat and put the berries with sugar in the bread machine on the "jam" mode. Various components can be added to sea buckthorn (apples, lemon juice, and others).

Amber jam can be served with toast, casseroles or pastries. For cooking, you will need 1 kilogram of sea buckthorn, 800 grams of sugar, 200 grams apple juice with pulp.

The preparation method includes the following steps:

If during cooking add 5 mint leaves to the berry puree (until the juice was added) for 3 minutes, and at the end of cooking 4 tablespoons lemon juice, then the jam will have a completely different flavor.

Butter preparation

Although sea buckthorn oil does not count food product, it must be prepared at least in small quantities. This is a healing agent that has a unique multivitamin complex, and is also a good anti-inflammatory, wound healing and antibacterial substance.

The oil obtained from the seeds and from the pulp has a different shade and composition. More effective kernel oil.

It is quite easy to make it at home. To do this, it is worth chopping the berries and seeds, and then grind them and squeeze out the juice. When the juice peels off, a layer of oil appears at the top. It must be collected in a pre-cooked dish.

It is also not worth throwing out the pulp. It is well washed and dried at a temperature of 60 degrees. After drying, grind through a coffee grinder or meat grinder and pour sunflower oil with a temperature of 60 degrees. Can also be used olive oil. The ratio of components should be 1:2. The oil should cover the mixture. Mix well and leave the mixture. After about a week, collect the oil that has surfaced and fill it with a second portion of the pulp.

To make the oil more concentrated, the procedure is repeated 4 times. The last portion of the oil is poured into a dark glass container, corked well and put in the refrigerator.

Summer is the very time when the time of "grazing" comes. You come to the dacha and methodically begin to absorb everything that comes to hand: you ate a strawberry there, you tried a currant, and if you go into the forest, you can suddenly stumble upon a whole field of blueberries, from which you certainly can’t tear yourself away! Blessed time, in a word. However, most often there are so many berries that in the first couple of weeks you are full of them for a year ahead. What to do with the remains of the harvest? Quartblog again went to the forum to find out from the hostesses what they turn juicy and fragrant berries into. We share with you 10 different ways to save berries for the winter.

1. Freeze

Freezing berries is a good solution to keep them almost intact for many months. We recommend freezing berries in containers, or at least in milk bags, since they most often crumple in polyethylene and turn into berry porridge.

“You can make raspberry pie and juice in parallel. Pour the berries with a small amount of sugar (sugar to taste), after the raspberries give juice, put the pan on the fire, first on a slow one, then bring to a boil, it will already be noticeable how the berries have separated from the juice. Then dump everything on a sieve, do not press, the juice will drain itself. Freeze the berry mass in plastic containers, conveniently 250 grams each, and preserve the juice in the usual way, maybe not on this day, but, for example, the next. The juice is very thick, and then I like to drink it with tea.”

“I freeze too. Gooseberries, raspberries, strawberries, currants, plums, apricots - all this will go into compote, charlotte, porridge in winter.

“We have a lot of viburnum - it is very useful. It is best to freeze it - it becomes sweeter and bitterness disappears.

2. Compote

Canned compotes are always a greeting from childhood, especially cherry and peach ones. So don't put too much sugar in and sterilize the jars carefully - in winter you will have a great opportunity to spit pits out the window.

“I have a large consumption of berries for compotes. I buy frozen berries for this in the supermarket.

"I take three-liter jars, I stuff it tightly with berries, pour a glass of granulated sugar (the jar needs to be rolled so that the sand is distributed) and pour boiling water. I immediately roll up the lids, turn over and leave to cool under a warm blanket.

3. Morse

Most housewives cook only cranberry juice, and then only when one of the household members falls ill. Meanwhile, fruit drink is a particularly refreshing drink in the heat, as it is less sweet than compote. You can cook it from a variety of berry mixes, for example, from chokeberry and gooseberry.

“Nobody eats jam with us, but a drink like fruit drink goes with a bang. Morse brew in different options- from one variety of berries or from several: pour the berries with cold water, boil for about half an hour, then filter, add sugar to taste and bring to a boil again.

4. Drying

Dried berries would also be a great idea. It is best to do this right in the open air, exposing the berries on trays under the hot sun. You can also use a special machine for drying berries. You need to store the resulting delicacy in tight bags made of natural fabric. If you have a country or Provence style kitchen, then they will also be a great decor!

5. Berries "on a twig"

An original and non-standard solution that can be made from currant branches. To do this, you need to boil a thick sugar syrup (by the way, it can also be berry, so you will make a mix) and dip red, black and white currants into it without removing them from the branches. After that, the berries will need to be slightly dried in the oven and put in a jar. In winter, such a delicacy will appeal to all family members!

6. Seasonings and marinade

Do not think that berries are just a sweet treat. At creativity and the right combinations, they are perfect for meat, fish and many other dishes. For example, you can put cherries and raspberries in rows in a jar, alternating them with garlic cloves, and pour a marinade of vinegar, sugar and salt on top. This wonderful appetizer will be appropriate for any holiday!

7. Confiture

A great idea if you don't like seeds from berries, but you love to eat sandwiches with butter and jam in the morning. Berries for confiture will need to be rubbed through a sieve and boiled longer than jam until they thicken.

8. Liquor

home tinctures for festive table or just a cozy evening always tune in the right way. We suggest you make a liqueur from berries with cherry leaves. You can take any berries: they need to be boiled together with the leaves in a liter of water for no more than 5 minutes. Add sugar to the strained broth and citric acid and then boil again. After that, cool the drink and add 0.5 liters of vodka.

9. Pastila

Pastila from berries is an old Russian delicacy and at the same time very useful! To prepare it, you can not even use sugar, you only need to rub the berries through a sieve, then boil them in such a way that all excess moisture comes out of them and spread on a baking sheet. Next, the marshmallow should be slowly dried in the oven, periodically checking its readiness. If it does not stick to your hands, but remains plastic, then it's time to try the finished treat!

10. Ice Cubes

A great idea for those who like to party often. You only need to spend a couple of minutes to take raspberry leaves and berries, put them in an ice mold, pour water over them and send them to the freezer. But the effect will be really amazing! You can also "play" with currants, strawberries, mint leaves and halves of cherries.

Photo: 1zoom.me, kulinarydoma.ru,findfood.com,edaizduhovki.ru

If in preparations for the winter you are interested not only in taste, but also in the benefits of the dessert being prepared, you will be interested in recipes for such desserts without cooking. Fresh strawberries, subject to certain preparation methods, can be stored all winter, but at the same time contain more useful components than heat-treated ones.

Preparing berries

Only ripe berries without any damage are suitable for harvesting. Unripe ones will turn out sour, and overripe ones can release juice, which will significantly worsen the quality of the workpiece. In addition, they contain insufficient amounts of pectin, a substance that is largely due to which it is possible to preserve elastic berries for the winter.

The use of rotten and damaged berries is unacceptable, as they contribute to the start of fermentation processes. In addition, any damage to the crop becomes the entrance gate for infections and pathogens.

If the strawberries will be preserved whole, then you should pick up berries of approximately the same size so that they are frozen at the same time or prepared in another way.

Strawberries should be sorted and washed before use. You can put it in a colander and quickly rinse under a gentle stream of water. If the berries are very dirty, then you can briefly lower them into a basin of water. After a couple of minutes, litter, insects, greens will float to the surface. After that, rinse the strawberries under running water.

Berries quickly absorb moisture, which negatively affects the density of berries, their taste and storage capacity. In this regard, you need to wash the berries quickly. It is unacceptable to press them too hard, delicate strawberries are easily damaged. You need to wash the berries immediately before use, otherwise they will become sour.

Put the clean strawberries in a single layer on a towel and allow excess moisture to drain. Further processing should be started when it becomes dry. Now you need to wash your hands with soap and tear off the green tails from the berries. You can do it with your hands or use special tools, the main thing is that the berries do not lose a lot of juice.

Recipes for the winter

Even a short heat treatment leads to the loss of some of the healing components contained in strawberries. It is not surprising that the preservation of berries in fresh, in terms of benefits, is a much more effective and attractive way to harvest berries for future use.

Such strawberries can be eaten as an independent dessert, as well as added to pastries, ice cream, dairy products. The dish will do a good job during the period of seasonal colds and flu, because strawberries have a pronounced anti-cold and immunostimulating effect. On the basis of berries, you can cook fruit drinks, healing teas, as well as jams, compotes.

with gelatin

Gelatin in this recipe is used as a preservative, as well as a substance that will not allow the berry mass to blur during storage. In addition, gelatin itself, in moderation, is good for health - it has a beneficial effect on cartilage and tendons. In other words, the addition of gelatin not only helps preserve strawberries, but also enriches their composition.

Ingredients:

• 300 g strawberries;
• 150 ml of sugar;
• 10 g of gelatin;
• 40 ml of pure water.

When buying gelatin, read the instructions. It is possible that more or less instant powder may be required for a given number of berries. The same applies to the ratio of gelatin to water.

Berries need to be ground with a blender, add sugar and leave the mixture until the sweetener is completely dissolved. According to the instructions, warm water(you can in a water bath) dilute the gelatin. It should be thoroughly kneaded so that there are no lumps in the finished dessert. If the powder is diluted in a water bath, the composition should not be allowed to boil, this will deprive it of gelling properties.

Introduce diluted gelatin into the berry mass, mix thoroughly and pour into molds. Convenient to use Silicone forms for baking. It is easy to extract jelly from them. In extreme cases, plastic food containers are also suitable. You can also immediately decompose it into jars and cork them.

Jelly must be removed in the refrigerator or freezer until solidified. If it is distributed in forms, then remove the contents, wrap in film or parchment and put in the freezer for further storage. Jelly in a jar can also be kept on the bottom shelf of the refrigerator.

frozen

Frozen by itself fresh strawberries it is stored for quite a long time, granulated sugar acts as an additional preservative. The advantage of this recipe is that whole berries are frozen. If you get such a dessert in the winter, then it will bring summer notes to your home. Berries are convenient to use for decorating cakes and pies, drinks.

You can freeze only completely dried berries. It is placed in layers with a sweetener in sterile jars. The last layer must be made of sugar. It is important to seal the container with a lid until the sugar begins to dissolve (if the strawberries are wet, this will happen in a short time). Remove the dish in the refrigerator, and after 1-2 hours in the freezer, where to store it for the rest of the time. For 1 part of strawberries, you should take 1.5 parts of sugar. For this dessert, it is better to choose medium-sized strawberries, it is important that the berries are approximately the same in terms of size. If used large berries, they can be cut into halves or quarters, but the layer of sugar in this case should be thicker.

If this amount of sugar seems excessive to you, you can freeze the berries in a different way. First of all, they should be prepared, and then laid out in a single layer on a tray or cutting board.

Put the strawberries in the freezer for an hour, then quickly sprinkle with sugar, trying to make it evenly adhere to the surface of the berries. Send the sprinkled strawberries to the freezer for several hours until they completely “set”, then pour them into a bag. This technique involves the use of 500-700 g of sugar per 2 kg of strawberries.

Pureed with sugar

This recipe similar to the one used to prepare whole berries sprinkled with sugar. The difference is that the berries are mashed beforehand. Such a dessert can be served instead of jam, it is more convenient to use it as a filling for pies, a layer of biscuits, making fruit drinks.

For 1 kg of berries, 1.2 kg of sweetener is required. Prepared strawberries should be processed through a sieve, you can also use a blender. Next, a layer of berry puree is placed in pre-sterilized jars, on top of it - a layer of sugar and again - a layer of berries. The last layer should consist of sugar, and its thickness should be 2 times thicker than the previous ones. Sugar forms a “lid” on the surface, which will prevent the penetration of pathogenic microorganisms to the berries and eliminate the risk of fermentation. You can prepare a dessert for the future by corking it with nylon or screw caps.

Various methods can be used for grinding. The most troublesome will be grinding through a sieve. But the result will be a moderately thick, pitted mass. When using a blender, the berry puree will become more liquid, but at the same time airy. In this case, it will not be possible to get rid of the bones. You can also pass strawberries through a meat grinder - you get a mass similar to that formed when grinding through a sieve, but with seeds.

Recipes

Consider a few original recipes harvesting berries for the winter.

Wild strawberries with sugar

If wild strawberries are used, then it is better to crush them with a masher before use. Of course, it needs to be sorted out, washed and the sepals removed. Due to the fact that this berry is smaller than a garden berry, the process of its preparation will be more laborious.

For 2 kg of berries, 2.5 kg of sugar is required. Since wild strawberries contain less juice, after they are mashed, they should be given time to release the juice. To do this, strawberry puree is poured with 0.5 kg of sugar and left for 3 hours.

Now the mixture should be rubbed through a sieve to achieve a more delicate structure, and decomposed into jars, alternating a layer of berries with a layer of sweetener.

Instead of sugar, you can cook berries with honey. It can be taken in the same volume as berries or 150-200 g less.

Strawberries with lemon and sugar

By adding lemon, you can significantly increase the content of ascorbic acid in the workpiece. The dessert will acquire a citrus aroma and slight sourness. The juice contained in lemons is also a preservative that will prevent damage to the workpiece.

For 1 kg of strawberries, you need to take 1.5 kg of berries and 1 lemon. The latter needs to be cleaned, cut into 8-10 pieces. Scroll the prepared strawberries with lemon slices through a meat grinder.

Put the berry-lemon mass and sweetener in layers in a clean jar, making sure that it is the last layer. Seal jars tightly. You can keep them on the bottom shelf of the refrigerator.

Curly strawberries for the winter

Using strawberry puree and confectionery molds, you can cook an unusual and healthy dessert and easy to store and doesn't take up much space. The main thing is not to use large or complex forms with many small elements. Traditional ice cube trays are also suitable. The result is a dessert that can be put in drinks, baked goods or served instead of sweets. Added to porridge or cottage cheese, figurines will turn these healthy, but ordinary dishes into a delicacy. This is especially valuable if you need to feed a child.

Compound:

• 2 kg strawberries;
• 1 kg of granulated sugar.

Prepare the berries, beat with a blender, add sugar. Leave the composition for 30-40 minutes, stirring it occasionally. During this time, the sugar will completely dissolve, which means that you can distribute the mass into molds and send it to freeze in the freezer.

After the contents of the latter harden, you can carefully remove it from the mold and transfer it to a plastic bag and put it back in the refrigerator for storage.

Due to the high acidity of the berries, their interaction with metal surfaces should be reduced. Mix them with sugar or turn them into puree in an enamel bowl, on the surface of which there are no chips or scratches. Otherwise, the berry puree may oxidize, which will negatively affect its taste.

You can add oranges, cherries, currants, honeysuckle to the preparations of grated strawberries and sugar. It is necessary to observe the proportions of granulated sugar and other ingredients provided for in the recipe. Additives should be taken into account in the weight of the berries.

For example, if 2.5 kg of sand is needed for 2 kg of berries, then if you want to add oranges, the amount of strawberries should be reduced. That is, now 2 kg is the amount of strawberries and orange slices. The amount of sugar remains the same.

AT classic recipe blackcurrant jam per kilogram of berries, one kilogram of granulated sugar is taken. The taste of the product at the exit is divine, but the energy value- almost 300 kcal per 100 grams. Such jam is not the best food for obese or diabetic people.

In addition, a kilogram of sugar today costs 40-50 rubles. I prepared 100 kilograms of berries (15-20 buckets) and 4-5 thousand were gone! And this is almost a monthly pension in some regions (for example, in the Kursk region, the average pension in 2018 is 7044 rubles).

1. Canned "in its own juice"

Many berries and fruits contain a sufficient amount of fructose, which can serve as a natural preservative, provided the fruits are sufficiently boiled. This way to preserve the crop without sugar is the most laborious of all mentioned in the article, but taste qualities strawberries or raspberries own juice worth the effort.

What fruits are suitable for: plum, apricot, cherry, raspberry, strawberry, blueberry, cherry,

Recipe example:

This recipe is universal for all the fruits mentioned above.

Pour berries or fruits cut into pieces tightly into a jar to the top and put on water bath on slow fire. As the berries shrink, add new ones there and so on until the jar is filled to the top with completely settled berries. After that, the bank should be twisted.

2. Soak in water

Urine with honey or salt was used to preserve the crop for the winter long before the appearance of the first sugar factories in Russia in 1719. Soaked berries are the best side dish for meat and an appetizer for mead.

What fruits are suitable for: cranberries, apples.

Recipe example.

Sort the lingonberries very carefully, pour very cold boiled water to the top and add a little honey and cinnamon (a tablespoon per half a kilogram of berries).

3. Dry

Dried berries can be gnawed instead of seeds, used to make compotes or healing infusions.

What fruits are suitable for: chokeberry, apples, cherries, honeysuckle, lemongrass, figs, cranberries, mulberries.

Recipe example.

This recipe is suitable for any small berries.

Rinse the berries thoroughly, sort them out and lay them out in one loose layer on a baking sheet covered with a couple of layers of gauze. Put in the oven, heated to 40 degrees, leaving the door slightly ajar. When the berries stop producing juice, raise the temperature to 70 degrees and finish drying. During the process, you should carefully monitor the condition of the berries, stir and turn them over.

You can also use an electric dryer or air grill.

4. Freeze

This method is the most preferable in terms of saving useful substances and health benefits. But, unfortunately, only a small part of the crop is placed in a standard freezer.

What fruits are suitable for: for anyone. But most of all for strawberries, cherries and cranberries.

Recipe example.

Harvest cherries, choosing the best berries without visible damage and wash with cold water as soon as possible (the time between assembly and freezing should be at least). Arrange in plastic bags, tie tightly and put in the freezer (temperature 18-23 degrees) for 8-12 hours.

5. Squeeze juice

By preparing unsweetened juice from the gifts of your site in the summer, you will save not only on sugar in the summer, but also on juices and sparkling water in the winter.

What fruits are suitable for: ideal for apples, but you can squeeze the juice out of anything if you want.

Recipe example:

Using a juicer, get juice from apples (cleanly washed and without visible damage), pour into a saucepan, bring to a boil, pour into sterilized jars, twist and put in a cold place.

6. Replace sugar with honey

In Russia, they began to produce sugar from sugar beets only at the beginning of the 19th century, and before that sugar was available only to the richest people .. Therefore, the peasants cooked jam mainly with honey.

Today, honey is much more expensive than sugar, and it is difficult to call this method economical. Unless if you have your own apiary. But honey jam much better than the traditional one.

What fruits are suitable for: for all sour berries and fruits. The most delicious honey jam is obtained from gooseberries.

Recipe example:

Put a kilogram of gooseberries in a saucepan with three tablespoons of water, crush the berries with a spoon and stir, bring to a boil over low heat. Gradually, a teaspoonful, pour a glass of honey into the berries, continuing to stir. Pour the finished jam into sterilized jars and twist.

7. Use Alternative Preservatives

Ascorbic acid, pectin, saccharin, stevia - stores goods for healthy eating offer a huge selection of sweeteners and alternative preservatives for sweet dishes.

You can use them if you are not satisfied with any of the above "grandmother's" ways to do without sugar in home preparations, or if you just want to try something new.

The season of berries allows us to enjoy the variety of tastes of summer fruits, but, unfortunately, it ends quickly. Harvesting berries will allow you to save not only memories of the summer, but also the harvest in all its diversity.

Freezing berries

Fully ripened or slightly unripe berries are frozen (sort them out, removing spoiled, green and overripe fruits, as well as debris and “tails”). It is advisable to freeze recently harvested berries- every hour of storage reduces their benefits, and exposure to low temperatures further exacerbates this. Rinse the berries and dry on a towel.

The most common method is bulk freezing (put the berries in one layer on a pallet and send them to the freezer). Then put the frozen fruits in portion bags, remove excess air and pack tightly.

Another option is freezing with sugar or sugar syrup. In the first case, lay the berries in layers in a container, sprinkling each of them with sugar. In the second - cook syrup from water (juice) and sugar - the proportions of liquid and sugar are 1:2 or 1:3. Load the container with berries, and then pour the cooled syrup. Close containers and place in the freezer.

Another option is to freeze berry puree. Grind the fruits, fill in portion molds, freeze. Then take out the frozen puree and pack it in cellophane bags.

Berries can be stored frozen for up to 12 months, but you can’t defrost them and then re-freeze them.

Drying berries

Deciding to dry the berries, pay attention to temperature regime. At 45-50 degrees, drying occurs, at 70 - removal of moisture, and at 80 - bringing to the desired condition. But high temperatures are not suitable for all cases - each of the berries has its own "preferences", which is stipulated in the recommendations. Drying should be accompanied by the removal of evaporating moisture - in dryers, fans cope with this task, and in ovens, an open door solves the problem of excess moisture.

Do not wash juicy berries (strawberries, etc.) before drying, otherwise they will become sour. Dry them by drying them in the sun. The temperature of the second stage should be 60 ... 80 degrees.

Wash the rest of the berries and dry them from moisture on a towel. Fruits with a dense skin (gooseberries, black currants, blueberries, etc.) dry first at low heat (35-45 degrees), and then increase the temperature to 75 degrees.

Drying takes a long time (6-12 hours). Ready berries should not stick together when squeezed in your hand, but they should not be overdried either (unless you plan to grind them into a powder). You can store dried fruits for 1-2 years, avoiding contact with moisture.

You can dry the berries in the sun (on sieves), periodically stirring up the raw materials for uniform drying.

Jam, marmalade and berry jam

Sort the berries, wash, put in a basin and add a little water (about 1 tablespoon per 1 kg). Cook over low heat for about 10 minutes, and then pass through a sieve. Boil the resulting mass by about a third, and then add sugar (500-800 g will be required per 1 kg of mass). Cook jam for some more time until you get the desired consistency. Pack it in pre-prepared jars and seal.

Jam has a similar technology. First, boil the berries with the addition of water, and then pour the syrup (1 tbsp. Water / 1 kg of sugar) and boil to the desired density, increasing the heat after boiling and stirring constantly.

The preparation of marmalade is somewhat different. Boil berry puree in a water bath until thick (salt the water to increase the heating temperature, add sugar at the rate of 1:2). Then put the mass on a baking sheet, let it harden, cut and dry at 40-50 degrees.

Berry jelly

Without the addition of gelatin, jelly can only be prepared from berries rich in pectin. This category includes all types, (). Berries should be slightly underripe. Squeeze out the juice using cheesecloth or juicer. Stir sugar into juice (1:1.5). Transfer to sterile jars and refrigerate. Under the action of pectin and sugar, the mass will thicken - you can use the jelly to make drinks, gravies and other goodies. You can warm the jelly for 20 minutes, and then sterilize - this will save you from having to store it in the refrigerator.

Berry jam

Jam differs from jam in the method of preparation - in this case you will boil the berries in syrup (there is no need to boil and grind them). The jam itself is cooked in different ways. The first option is for juicy berries- put clean fruits in an enamel basin, sprinkling each layer with sugar (1: 1). Leave for a while (juice should appear). Bring to a boil on low heat, stirring gently to dissolve the sugar grains in the juice.

Another option involves the use of syrup (1 kg of sugar / 1 tbsp. Water). Pour the syrup over the berries, bring to a boil.

Next important point- jam can be prepared either in one go, or by stretching the process for several days. In the first case, boil the berries in syrup until it thickens (a drop should not spread over a flat surface). In the second case, boil the berries in several doses with a break of 6-8 hours (boil the jam for 4-5 minutes each time, removing the foam).

For getting transparent jam and to preserve the beauty of the berries, you can boil the syrup separately, each time removing the berries with a slotted spoon, and then loading again. finished product transfer to clean jars and close.

Berry compotes

For the preparation of compotes, berries with a dense structure are used (do not take overripe fruits). Compotes can be prepared in two ways - with and without sterilization. In the first case, boil the syrup (choose the concentration, focusing on the taste of the berries). Usually 20% syrup is used (200 g of sugar per 0.8 l of water) and 30% (300 g / 0.7 l). Pour the berries with boiling syrup, cover the jars with lids and place in a deep and wide container (lay a towel on the bottom). Pour hot water(up to the shoulders of the jars) and warm from the moment the boil begins 5-7 minutes (0.5 l), 10 minutes (1 l). Seal the jars, turn over, cover with a warm blanket.

The second option for making compote does not require sterilization, but the berries are softer. Fill clean jars with raw materials, pour boiling water and leave under the lid for 5-10 minutes. Then drain the water, add the desired amount of sugar, prepare the syrup and pour it over the berries. Cork jars, leave under a warm blanket.

Fig and berry marshmallow

Figs are prepared from berry puree and sugar (for 1 kg of fruit - 0.6-0.7 kg of sugar). Boil puree on low heat for 3-4 hours. Put a thick mass on a lined baking sheet (layer thickness - 2 cm) and dry at low heat (50 degrees) for about 10 hours. Cut the dried mass into pieces. Sprinkle them powdered sugar and put in jars.

To get marshmallow, prepare mashed berries and beat it well. Then add sugar and continue to beat until the grains dissolve (0.55 kg of sugar per 1 kg of berry mass). Separately, beat the protein (per 1 kg of berry puree mass - 1 pc.). Add it to the puree, put it on ice and beat well again. Dry as you would a fig (add more time if necessary).

Natural berry juice

Grind the berries and squeeze the juice through cheesecloth. Pour it into sterile bottles, sterilize for 30 minutes (0.5 l) and close with a cork (then fill it with paraffin).

Pureed berries with sugar

Grind the berries using a pusher or meat grinder, mix with sugar (1: 2), transfer to sterile jars, close, refrigerate.

Berry puree

Put the berries in enamel pan, add a little water and heat them until completely softened. Wipe the resulting mass, pour into jars and sterilize (0.5 l - 15-20 minutes). Roll up the jars and leave to cool under the covers.

soaked berries

For soaking berries ( , ) use wooden barrels or glass jars. Place the berries in a container, put oppression and pour the marinade from water, sugar, seasonings (for 5 kg of berries - 200 g of sugar, 2 l of water, 5 g of cinnamon, 1 g of cloves). Can you add rye flour. Cover the container with gauze. At first, keep the berries warm (several days), and then take them to the cellar.

Harvesting berries is carried out according to a variety of recipes - it is not difficult to choose convenient methods.

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