Maukasta ja terveellistä karhunvatukkaa talvella

The barberry blanks are recommended to be used during the period of activation of viral infections for general immunity strengthening. In contrast to the tablets, which are mostly not very pleasant to taste, “barberry medicine” is happy to be eaten by young children.

The beneficial properties of barberry jam have been noted by our ancestors. Red berries have a characteristic sour taste and have anti-inflammatory effects, increase appetite and improve the bowels. And barberry tinctures are taken in diseases of the liver and gallbladder.

The secret is in the composition of fruits that contain large amounts of vitamin C, beta-carotene, mineral and tannins, as well as three types of acid:

• tartaric;
• citric;
• malic.

There are many barberry jam recipes. A few of them, the most popular, are outlined in this article.

Before proceeding with seaming the jam, it will be important to remind you that barberries are not harvested for blanks before September. The berries at this time are already mature, but not yet softened and retain their elasticity.

Thick barberry jam

For cooking you will need:

• barberry - 2 kg;
• water - 800 ml.

Sugar to sand will also be necessary in the amount of:

• 1 kg - for pouring berries;
• 2 kg - for syrup;
• 0,5 kg - to add to the jam at the end of cooking.

Barberry jam for the winter can be made with stones or pre-select them - here everyone decides, guided by their taste preferences. In any case, the presence of pits will not spoil the taste.

So, wash the barberries, cover them with sugar and put them in a cool place for 24 hours.

When juice is released in 24 hours, it should be drained into a separate container. Due to this, excess liquid is removed, and the jam is more thick. The juice itself can be consumed independently, if desired, diluted with boiled water, or cooked kissel on it.

Next, make a thick syrup from water and sugar.

Put the strained barberry into it and let it stand for 4 hours. When the barberry is infused, bring the jam to a boil.

Reduce heat and cook, stirring until it thickens. At the end, pour in the remaining sugar, boil for another 10 minutes to dissolve.

Jam is ready, it remains to roll and wrap.

Sterilized barberry jam

Ripe berries in the amount of two kilograms washed under running water, select damaged fruits and leaves. Pour into a colander to drain the remaining water.

During this time, prepare a concentrated sugar syrup:

• pour 600 g of water into a saucepan and bring to a boil;
• add 2 kg of sugar;
• while stirring the syrup, allow the sugar to completely dissolve.

After the syrup boils, carefully pour the barberries into the pan. Allow the billet to boil, remove the foam, turn off the burner and leave to infuse overnight.

The next day, bring the jam to a boil and cook over low heat until it has the desired consistency.

Readiness of jam is checked by dropping a little on the saucer. If the drop does not spread, you can turn it off.

Spread hot barberry jam with stones in half-liter jars and sterilize for 15 minutes. Roll up, wrap up.

Fragrant barberry and vanilla jam

Jam is made in three approaches:

1. Prepare the fruits: 5 tbsp.barberry wash, remove the bones and pour into a saucepan or other container. From 8 tbsp.sugar and 4 tbsp.water boil syrup and pour it to the purified barberry. Leave for a day.
2. Pot with the billet put on fire, bring to a boil and boil for 15-20 minutes. Leave again for a day.
3. On the third day, bring the jam to readiness over low heat, adding some vanilla at the end. Spread out in jars and roll up.

Raw

Jam This recipe for barberry jam without cooking is very popular with traditional medicine advocates. Berries that have not undergone heat treatment retain all the beneficial properties. Daily intake of a teaspoon of such a “vitamin bomb” strengthens the immune system against colds and nourishes the body with vitamins.

In contrast to the recipes, according to which the barberry is boiled, the “raw method” of jam preparation provides for the obligatory cleaning of the fruit from the seed.

Before cooking the berries should be sorted, rinsed well and leave to drain in a colander. The amount of barberry and sugar is determined in a ratio of 1: 3, that is, one kilogram of crushed berry mass needs 3 kg of sugar.

Using a blender, chop the berries. You can also use the usual meat grinder.

weigh the berry mass, add the required amount of sugar to it, mix well and put in jars. If desired, you can also add lemon minced through a meat grinder.

It is best to store raw barberry jam for the winter in the refrigerator.

Barberry jam-jelly

Thanks to its high pectin content, jelly is easy to make from the barberry, even without adding gelatin. The recipe of preparation is characterized by complete lack of water, and the amount of sugar depends on the weight of the grated fruit.

To get a beautiful ruby ​​jelly from barberry, berries are pre-boiled.

As soon as the barberry becomes soft, drain the water and rub the berries using a sieve. Pits select and discard. The resulting mass is weighed to determine the required amount of sugar.

At one kilogram of ground berries fill 1 kg of sugar. Constantly stirring, bring the mixture to a boil and remove the foam. Boil until jelly thickens.

Spread the billet in 0.5 liter containers and pasteurize for 15 minutes. Roll up, wrap and let cool.

To diversify the taste of barberry jam, make it richer and richer, the berries can be combined with other fruits. A very unusual delicacy is obtained by adding apples to the barberry, better than sweet varieties.

It is good to use this kind of preservation for making pies, watering pancakes with barberry jam or just eat a bit of sugar with bread. In addition, barberry jam for the winter is an excellent alternative to pharmacy vitamins, it is enjoyed by adults and children alike. Bon appetit and bless you!