Cranberry jam for the winter - two simple recipes for a vitamin dessert

Tell me a couple of recipes on how to make cranberry jam for the winter? We are going to visit our friends, we were specially invited to pick these berries - they have a forest nearby. Last year they gave us a taste of our own jam, so I really liked it. The taste is unusual, one might say, even sour, but the aroma is simply divine. I kept this jar for medicinal purposes and treated the whole family with tea. Now I want to eat my fill, I think if you put more sugar, it will be tastier.

Small cranberry berries are a source of such valuable, especially in winter, vitamin C, and more. Moreover, this culture retains its useful properties even after processing. Cranberry jam for the winter is an excellent remedy for raising immunity and in the fight against colds. It is also just a very tasty treat for tea, which is not at all difficult to prepare.

Cranberry jam for the winter - a few tips from practice

As you know, most of all useful substances are found in forest berries. Cranberries ripen at the end of September, and it is at this time that stocks should be made. Wild berries are easy to recognize both in appearance and taste: they are smaller and sour. Imported cranberries, which are brought to us from America, are larger and sweeter, but they are also suitable for harvesting.

For jam, it is better to take juicy and ripe, but not overripe berries. They are the sweetest, and besides, they will not burst. It's easy to check maturity by tossing cranberries over the table. It should bounce off him, but not break.

As with raspberries, cranberries can be boiled or raw jam can be made. The latter will contain more vitamins, since some of them are lost during the heat treatment. Also, berries go well with other berries and fruits, which allows you to give the dessert different tastes.

Raw cranberry jam

You won't be able to save on sugar on jam without cooking. In order for the blank to be stored for a long time, sugar will be needed exactly as much as berries. Otherwise, the jam will quickly ferment.

The technology of a raw dessert is similar to its preparation from other berries:

1. Sort the cranberries, rinse, let dry so that no water gets into the dish.
2. Put the berries in a deep bowl, cover with half the sugar.
3. It is good to grind the berries with a mashed potato or wooden, so that they let the juice out.
4. Leave on the table for an hour, covered with a towel. This will help the sugar dissolve better.
5. Lay out in previously sterilized jars, while not filling them to the top. There should be at least 2 cm.
6. Fill the jars of jam with the remaining sugar and close with regular lids.

Store raw jam in the refrigerator.

Jam "Pyatiminutka"

The peculiarity of this dessert is that the berries are boiled in concentrated sugar syrup, but only for a couple of minutes. This allows you to preserve maximum vitamins.

Pour 250 ml of water into a saucepan, let it boil and gradually add 2 kg of sugar, making the syrup. Put the washed cranberries in the amount of 1 kg in the syrup and boil for a couple of minutes. Place the jam in jars and roll up immediately. You can store it in the cellar.

Cranberry jam with strawberries, lemon and apple