Making billets - jam from cowberry

Berries cranberries ripen in August-September, they grow clusters of 3-9 berries in each. Most often it occurs on dried peat bogs, as well as in dry coniferous or mixed forests.

If you managed to recruit immature cowberries, then you can use the ancient method to "make" berries blush. To do this, the unripe fruit is laid flat, and next to lay ripe tomatoes or fragrant red apples. Under the influence of ethylene, which gives off these ripe gifts of nature, cranberries will very soon turn red.

This berry is used for food and medicinal purposes. Fruits and juice of cranberries - an excellent remedy for beriberi, and decoction of leaves is beneficial for kidney diseases.

If there is a desire to prepare this berry for future use, then, most often, jam from cowberry is cooked.

First you need to sort out the raw materials, rejecting rotten, crumpled and blackened berries. Then rinse them in a colander and blanch, putting it directly in a colander for two minutes in boiling water.

Now tell us how to cook jam from cowberry according to the classic recipe. Take a kilogram of berry and a kilo of three hundred sugar. First we will weld a syrup of three hundred milliliters of water and seven hundred grams of sugar. Then we will lower the berries in syrup and cook until ready on low heat. Shortly before the end of cooking, add the remaining sugar to the jam, pouring in small portions and stirring actively. If you want to diversify the taste of jam, you can add cinnamon or honey to the list of ingredients. Jam from cranberries is packaged in clean half-liter or liter jars and sterilized in boiling water for 15 minutes (liter for five minutes more).

You can make a version with the addition of sweet apples. For a kilogram of berries cranberries you need to take a kilogram of apples, sliced slices and two to two and a half kilograms of granulated sugar. From a liter of water and a kilogram of sugar, cook the syrup, pour a mixture of berries and apples. We let the fruit in the syrup for 12 hours, then the jam from the cranberries with apples should be put on fire and at one time boil until cooked. Hot pour over pre-sterilized jars and roll up.

A good dessert can be obtained if you cook lingonberries and pears together. A pound of pear, cut into slices, will require a pound of dried lingonberry and one kilogram of two hundred grams of sugar. The berries for this jam should not be blanched. They are poured into enameled or simply thick-walled utensils and put in the oven, which is heated to a temperature of approximately 70 degrees. Keep cowberries in the oven you need until such a state, until it releases juice. In the meantime, pears need to be cut into slices and put them into boiling water for 15 minutes, then put it in a colander and pour a pan of cold water onto the fruit. Drain from the dishes with berries four hundred milliliters of juice and, pour in a kilogram of sugar, boil the syrup. Pour hot pear syrup and leave for 12 hours. Tomlene cranberries are covered with the remaining sugar. Now pears in syrup and cranberries in sugar separately boil for ten minutes and again left for 12 hours. Now connect both mixtures and finish the jam until ready.

Many like sauces, which include cowberry. Jam, cooked according to a classic recipe, can be used to make such a refined gravy.

We pour into the saucepan a hundred grams of port wine (best of all, "Massandra"), add a tablespoon of brown sugar and a teaspoonful of wine vinegar, then put two tablespoons of cowberry jam and boil for thickening. This sauce is good for the bird, especially for the chicken liver.

It is possible to make and such preparation, as a cowberry the soaked. We prepare the fill. For one liter of water, you need to take two tablespoons of sugar and one salt, bring to a boil, then allow to cool. If desired, you can add spices such as cinnamon and sweet pepper. In addition, you can put a few apples, cut into slices.

Fill the brine with a ready brine, cover with a piece of clean linen cloth, and from above we put a wooden circle and press it down with oppression. We endure a week in the room, then take it to the cellar. The berry will be ready in a month. This product is an excellent garnish to fried poultry or meat.