Delicious and healthy barberry jam for the winter
Raspberry and currant preserves are in full swing during the cold season. The fruits of barberry are no less useful, and by making barberry jam for the winter, you can provide your household with tasty and healthy preservation until next season.
Barberry blanks are recommended to be used during the period of activation of viral infections for the general strengthening of immunity. Unlike tablets, which are generally not very pleasant to the taste, "barberry medicine" is eaten with pleasure by small children.
Useful properties of jam from barberry were noted by our ancestors. Red berries have a characteristic sour taste and are anti-inflammatory, increase appetite and improve bowel function. And barberry tinctures are taken for diseases of the liver and gallbladder.
The secret lies in the composition of the fruits, which contain a large amount of vitamin C, beta-carotene, mineral and tannins, as well as three types of acid:
- wine;
- lemon;
- apple.
There are many recipes for barberry jam. Several of them, the most popular, are outlined in this article.
Before you start rolling the jam, it will be important to remind you that barberry is harvested for harvesting no earlier than September. The berries at this time are already ripe, but have not yet softened and retain their elasticity.
Read also the article:pitted cherry jam for the winter five minutes like jelly!
Thick barberry jam
- barberry - 2 kg;
- water - 800 ml.
You will also need granulated sugar in an amount:
- 1 kg - for pouring berries;
- 2 kg - for syrup;
- 0.5 kg - for adding to jam at the end of cooking.
Barberry jam for the winter can be made with seeds or pre-selected - here everyone decides, guided by their taste preferences. In any case, the presence of seeds will not spoil the taste.
So, rinse the barberry, cover it with sugar and put it in a cool place for 24 hours.
When juice is released in a day, it should be drained into a separate bowl. This removes excess liquid and makes the jam thicker. The juice itself can be consumed independently, if desired, diluted with boiled water, or cook jelly on it.
Next, prepare a thick syrup from water and sugar.
Dip 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 simmer, stirring occasionally, until thickened. At the end, add the remaining sugar, boil for another 10 minutes so that it dissolves.
The jam is ready, it remains to roll it up and wrap it up.
Sterilized barberry jam
Rinse ripe berries in the amount of two kilograms under running water, select damaged fruits and leaves. Pour into a colander to drain off any 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, let the sugar dissolve completely.
After the syrup boils, gently pour the barberry into the pan. Allow the preparation 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.
Check the readiness of the jam by dropping a little on a saucer. If the drop does not spread, you can turn it off.
Put the hot barberry jam with seeds in half-liter jars and sterilize for 15 minutes. Roll up, wrap up.
Aromatic barberry and vanilla jam
Jam is made in three approaches:
- Prepare fruits: 5 tbsp. wash barberry, remove seeds and pour into a saucepan or other container. From 8 Art. sugar and 4 tbsp. water, boil the syrup and pour the peeled barberry over it. Leave for a day.
- Put the saucepan with the workpiece on fire, bring to a boil and boil for 15-20 minutes. Leave again for a day.
- On the third day, bring the jam to readiness over low heat, adding a little vanilla at the end. Arrange in jars and roll up.
Raw jam
This uncooked barberry jam recipe is very popular with supporters of traditional medicine. Berries that have not undergone heat treatment retain all the beneficial properties. A daily intake of a teaspoon of this "vitamin bomb" strengthens the immune system against colds and saturates the body with vitamins.
Unlike the recipes according to which the barberry is boiled, the "raw method" of making jam involves the obligatory peeling of the fruit.
Before cooking, the berries should be sorted out, rinsed well and left to drain in a colander. The amount of barberry and sugar is determined in a ratio of 1: 3, that is, 3 kg of sugar is needed for one kilogram of chopped berry mass.
Grind the berries with a blender. You can also use a conventional meat grinder.
Weigh the berry mass, add the required amount of sugar to it, mix well and arrange in jars. If desired, you can also add minced lemon.
It is better to store raw barberry jam for the winter in the refrigerator.
Barberry Jelly Jam
Due to its high pectin content, it is easy to make jelly from barberry without even adding gelatin. The cooking recipe is distinguished by the complete absence of water, and the amount of sugar depends on the weight of the grated fruit.
To get a beautiful ruby jelly from barberry, the berries are pre-boiled.
As soon as the barberry becomes soft, drain the water and grind the berries using a sieve. Select the bones and discard. Weigh the resulting mass to determine the required amount of sugar.
Pour 1 kg of sugar into one kilogram of grated berries. While stirring constantly, bring the mixture to a boil and remove the foam. Cook until the jelly thickens.
Arrange the hot workpiece 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, berries can be combined with other fruits. A very unusual delicacy is obtained if apples are added to the barberry, better than sweet varieties.
It is good to use such preservation for making pies, pour pancakes with barberry jam, or simply eat a bite with bread. In addition, jam from barberry for the winter is an excellent alternative to pharmacy vitamins, it is eaten with pleasure by both adults and children. Bon appetit and be healthy!