You will figure out what to do with frozen berries yourself, and we will tell you about ways to prepare fresh berries.
Most vitamin method- just grind lingonberries with sugar (do not cook them under any circumstances!) All vitamins are preserved in berries processed in this way.
Lingonberries with sugar recipe
You will need:
- 1 kg fresh lingonberries
- 1 kg sugar
- 2 half-liter sterilized jars.
Jars can be sterilized by steaming or in the oven. The lingonberries, ground with sugar, are covered with plastic lids and stored in the refrigerator.
How to cook:
Wash and sort the berries. Place in a colander to drain and pass through a meat grinder. Add sugar and mix thoroughly. Rinse a tablespoon with boiling water and put the lingonberry puree into jars. Close the lids and put them in the refrigerator.
Of course, this method is not for everyone. If only because the puree turns out to be very sweet, and it is impossible to reduce the amount of sugar - finished product It can even ferment in the refrigerator. Those who don’t really like the cloying sweetness of berries ground with sugar may like pickled lingonberries. It is recommended to use grated lingonberries as a filling for pies or serve with tea, as regular jam or jam.
Soaked lingonberries
You will need:
- 1 kg lingonberries
- 2 glasses of water
- 1 cup of sugar
- 1 cinnamon stick
- 1 tbsp. lemon zest
- 2 liter sterilized jars.
The jars are sterilized in advance and covered with plastic lids.
How to cook:
- Wash the berries, sort and dry.
- Cook the syrup in a saucepan or ladle: boil water, add sugar, cinnamon and lemon zest, cook at low boil for 5-7 minutes, then strain.
- Place clean berries in jars (filling them half or two-thirds), pour in syrup, and cool.
- Cover with plastic lids and put in the refrigerator.
Enjoy fragrant pickled berries in winter - what could be better?
Let's not beat around the bush. There is a much better way! True, it will require some willpower from you. It is also advisable to have your own cellar and wooden barrel. All this is in order to prepare lingonberries in own juice.
Lingonberries in their own juice recipe
You will need:
- 10 kg of fresh lingonberries
- clean wooden barrel of appropriate volume
- sterile rubber gloves.
- And also oppression and a little free time (count on 2-3 hours at least).
How to cook:
Wash the berries, place about one-fifth of them on a sieve to drain. Wash your hands very thoroughly, wipe dry and put on sterile medical gloves. Pour the first portion of berries into the barrel, tamp thoroughly with your hands until the juice appears. Wash and dry the next batch of berries. Repeat the procedure. Compact the top layer of berries as best as possible, put pressure on top and leave the lingonberries for at least a day. The berries should be completely covered with juice.
You can use lingonberries prepared in this way in any way you like: prepare compotes, fruit drinks, jelly, any desserts - from marmalade to jelly, as well as sauces and fillings for pies.
Every housewife tries to preserve the food for the winter, make jam and add vitamins. When preparing winter supplies, do not forget about berries such as lingonberries. It is very healthy, and the preparation from it turns out to be very tasty.
Recipe contents:
Lingonberry - traditional delicious berry our latitudes, which grows throughout most of our country in coniferous and deciduous forests, as well as in peat bogs. Now is the time when you need to collect it and make preparations for future use! This section presents recipes for preparing it at home, secrets of use and subtleties of preparation. You will learn how to quickly and easily prepare lingonberries for the winter. Jams, preserves, and vitamins can not only be eaten on their own, but also used as a base for baking pies or preparing sauces for meat and poultry. You can buy fresh lingonberries at the market, but in supermarkets they are usually presented frozen.
How to cook lingonberries for the winter - the subtleties of cooking
Lingonberries contain a lot of benzoic acid, which is an excellent preservative that stops rotting processes. Thanks to this, it can be stored in fresh up to several months. And while cooking fresh jam You don't have to add sugar at all. Simply pour boiled, cooled water over the berries, to which you can add a little cloves or cinnamon if desired. The proportion of water is usually as follows: for 0.5 l - 1 kg of berries.
The traditional proportion of sugar and berries is 1.5:1, respectively. But for lingonberries, the measure can be reduced 1:1, because The berry itself is an excellent preservative. Sometimes, to be on the safe side, the top of the jam is covered with a 1-1.5 cm layer of sugar to form a plug that protects the jam from fermentation. The berries are usually crushed with a blender, twisted through a meat grinder or crushed in a food processor. But you can use the old method: a mortar.
Of course, you can make compote from lingonberries for the winter, but during the heat treatment, most of the beneficial substances are destroyed, especially vitamin C. Therefore, they are canned, jams are made, or jams are made. But lingonberries can also be frozen and stored in freezer until the next harvest, or dry in the oven. For the second method, the berries are laid out in one layer on a dry, clean baking sheet and placed in the oven. They are dried at the lowest temperature with the door ajar in several stages. When the berries stop sticking together, they need to be placed in a container with access to air and stored in a cool, dry place.
To prevent the finished jam from fermenting during storage and turning into homemade liqueur, you must follow 3 rules:
- The berries are clean, fresh, ripe. Characteristic red (less often pink) color, whole, dry and not soft. Almost ripe.
- Storage jars are sterile.
- Keep raw jam- in a cool place: refrigerator or cellar. In the autumn-winter period, the jars are placed on the balcony or loggia. Due to the large amount of sugar, the jam will not freeze.
Lingonberry is a leader in vitamin content, so it is often used not only in cooking, but also medicinal purposes. Especially useful is the berry that has not passed heat treatment. Such lingonberries are harvested for 2 reasons. The first one is delicious, because... Sugar neutralizes the bitter taste of the berry. The second is useful, because all valuable properties are preserved. And storing the product is easy, if, of course, you follow the storage rules and preparation technology.
- Calorie content per 100 g - 220 kcal.
- Number of servings - 1 jar
- Cooking time is about 15 hours, but most of the time the jam will be infused with sugar
Ingredients:
- Lingonberries - 1 kg
- Sugar - 1-2 kg
Step-by-step preparation:
- Sort the berries, clearing them of forest debris.
- Wash the lingonberries by placing them in a colander. Let the water drain and dry the berries thoroughly. This will increase safety ready-made jam. Pour it onto kitchen towel and a cloth napkin.
- Chop lingonberries in the most convenient way. For example, using a meat grinder, blender, or manually, pressing the berries through a fine metal sieve with a wooden spoon. The simplest method is to crush the berries with a masher, intended for mashed potatoes.
- Sprinkle the mashed lingonberries with sugar.
- Cover the container with the berry mixture with thin gauze to prevent midges from getting in, and leave overnight.
- In the morning, wash glass jars with soda and sterilize.
- Stir the lingonberries and fill the containers. Seal with lids and refrigerate.
Fresh lingonberries are a slightly bitter berry, however, they are unusually good for sauces and fillings. Therefore, it is useful to have several jars of it prepared for future use.
Ingredients:
- Lingonberries - 1 kg
- Sugar - 1.5 kg
- Sort out the ripe lingonberries, rinse thoroughly under running water cold water and dry.
- Place in a cooking pot and add sugar. Stir and use a wooden spoon or mortar to pound into homogeneous mass.
- Leave the berries to stand for 12 hours, then heat to 95°C, but do not bring to a boil.
- Place the berries and sugar into prepared, clean and sterilized jars and seal them tightly with metal lids.
- Lingonberries that have undergone this treatment can be stored in the refrigerator for two years, and in a cool room at 16°C for up to two months.
Lingonberry jam has a wonderful taste and healing properties, thanks to which the sweetness is extremely in demand around the world. This real “medicine” will appeal to both children and adults, because the berry, when combined with sugar, acquires an amazing, intriguing taste.
Ingredients:
- Lingonberry - 970 g
- Sugar - 1280 g
- Water - 210 ml
- Sort the lingonberries, removing the leaves, discarding spoiled and unfit for consumption berries.
- Place them in a sieve and wash in several waters.
- Place on a surface lined with paper in an even layer to dry completely.
- Place the dried berries in a deep bowl and pour boiling water over them so that it completely covers the lingonberries. After a couple of minutes, drain the liquid.
- Pour water into a wide container and heat it.
- Add sugar, stir and cook until dissolved.
- Pour lingonberries into a container with sugar and water and boil.
- Leave to infuse for 7-10 hours.
- Do a second batch and cook the jam until thick, about 20 minutes.
- Transfer the jam into a pre-washed and sterilized container.
- Store the sweets in the cold, covered with plastic lids.
Lingonberries are distributed throughout the northern hemisphere. It grows in Russia, Belarus, the Baltic and Scandinavian countries, the Czech Republic, Poland, Germany and other countries. But lingonberries are especially loved in Siberia. This is facilitated by two circumstances - first, in Siberia, lingonberries are perhaps the most common berry, and second, they are perfectly preserved fresh or soaked. Juice, syrup, kvass, and other drinks are obtained from lingonberries, as well as jam, marmalade, fillings for candies, ground with sugar, or simply frozen.
It is very easy to preserve lingonberries at home - the berries need to be sorted, washed and poured into bottles, jars or carboys. Lightly tap the jars as they fill so that the berries fit more tightly. Pour cold over the berries boiled water, close and leave for 3 days in a cold place. Then replace the water with fresh water and seal the dishes tightly. Store in a dark and cool place.
Just like any other berry, you can make jam, jellies, marmalades and compotes from lingonberries. It goes well not only with honey, apples and pears, but also with some vegetables. Here are some recipes for preparing lingonberry preparations::
1. Soaked lingonberry
Pour 1 kg of berries into 1 liter of syrup (to cook 1 liter of syrup you need 1 tablespoon of sugar, 5 g of salt, 1 g of cinnamon, 0.5 g of cloves). Bring to a boil, cool and pour over the prepared lingonberries.
2. Soaked lingonberries
Ingredients of the filling: for 1 liter of water - 10-30 g of salt, 30-50 g of sugar.
Sort freshly picked berries, wash in cold water and pour into prepared dishes. Dissolve sugar and salt in water, bring to a boil, cool and pour over the berries. To improve the taste, you can add peeled slices fragrant apples, allspice, cinnamon. Cover the top with linen cloth, place a circle and bend. Maintain for 6-7 days at a temperature of 18-20°C or 8-9 days at 12-15°C, after which transfer the dishes with lingonberries to a cold place. After 25-30 days, lingonberries are ready to eat.
3. Lingonberry water (method 1)
Fill a tub or glass jar with ripe lingonberries, add cooled boiled water, close tightly with a lid or plastic film and put in a cool place. After a month, you can drink slightly reddish, slightly sour water, which, due to its weak color and taste, is called not water, but voditsa.
4. Lingonberry water (method 2)
Pour ripe, washed lingonberries into the prepared container, add chilled water, which has been boiled along with 3-5 sprigs of mint. Leave for 3-4 weeks and use as a refreshing drink that increases appetite and improves digestion.
5. Lingonberry, water (method 3)
Pour ripe lingonberries into a container, pour chilled boiled water into which, before boiling, add sugar at the rate of 300-400 g per 10 liters of water.
There are other ways to obtain lingonberry water. The main condition of each method is that the berries are not damaged and release some of the juice through their shell.
6. Lingonberries in marinade
Prepare the marinade: 3 glasses of water, 10 tbsp. spoons of sugar, 8 tbsp. spoons of salt, cinnamon, cloves, allspice, vinegar; bring to a boil, cool and pour lingonberries in jars. Pasteurize liter jars 15 minutes.
7. Lingonberries marinated with apples
To 1 kg of prepared lingonberries, add 0.5 kg of apples, cut into 4 parts and blanched in boiling water for 2-3 minutes, mix with lingonberries and place in glass jars, pour in chilled marinade, pasteurize for 15-20 minutes. To prepare the marinade, take 3 cups of water, 0.5 cup table vinegar, 1 glass of sugar, 0.5 teaspoons of salt, cinnamon, cloves and pepper. Cook until done, cool and pour into jars.
8. Extending the shelf life of fresh lingonberries
Pour ripe, healthy, freshly picked berries into a small barrel (or into a plastic container, only suitable for food products), fill with clean cold water (preferably chilled boiled water), seal tightly and lower into a well or clean reservoir with running water. Before filling the berries, thoroughly wash the barrel or other vessel. hot water with soda ash, scald with boiling water (a plastic container with just hot water) and cover with gauze to cool. Fill the already cooled bowl with berries.
9. Lingonberry syrup
Mix washed lingonberries with sugar, pour into a glass jar and close parchment paper, leave for 24 hours, pour out the syrup and add sugar again. The syrup is poured into jars, sterilized and sealed.
10. Lingonberry compote
Ingredients of the filling: per 1 liter of water - 0.4-1 kg of sugar.
Wash ripe, evenly colored lingonberries and place them in prepared jars up to their hangers. Place 2-3 slices of sliced lemon on the bottom and top of the berries. Pour hot sugar syrup and pasteurize at a temperature of 85°C: liter jars - 15 minutes, two-liter jars - 25 minutes, three-liter jars - 35-40 minutes.
11. Lingonberry compote with apples
Ingredients of the filling: for 1 liter of water - 300-400 g of sugar.
Peel sweet apples and cut into slices. Place lingonberries and fruit slices in jars in layers or mixed. Place 2-3 slices of chopped lemon on the bottom of the jar and on top of the berries for flavor. Pour in hot sugar syrup and pasteurize at 85°C.
12. Czech lingonberry compote
Filling composition: For 350 ml of water - 400 sugar, 1/2 teaspoon of citric acid.
Cook sugar syrup. Place washed and dried lingonberries into boiling syrup in batches and cook for 4 minutes, then pour into jars. When all the berries are prepared, add to the syrup citric acid and remove the foam. Pour syrup over berries in jars. Pasteurize at a temperature of 85°C, half-liter jars - 10 minutes, liter jars - 15 minutes, three-liter jars - 25-30 minutes.
13. Lingonberries, pureed with sugar
1 kg of lingonberries, 1 kg of sugar.
Wash ripe, intensely colored lingonberries and immerse them in boiling water for 5-6" minutes. While hot, rub the berries through a sieve or colander and mix with sugar. Heat the resulting mass until the sugar is completely dissolved and immediately fill the jars with it. Sterilize in boiling water water: half-liter jars - 20 minutes, liter jars - 25-30 minutes.
14. Lingonberries in their own juice with apples
1 kg of lingonberries, 500 g of apples.
Ingredients of the filling: 1 liter of lingonberry juice, 300 g of sugar.
Peel the apples, remove the core and cut into slices. Blanch in boiling water for 2-3 minutes. Pour ripe lingonberries into a cooking basin, add apples and pour lingonberry juice over everything. To obtain berry juice, pour 3 glasses of water, bring to a boil and cook until the berries burst; squeeze out the juice and dissolve sugar in it. Heat the mass in a cooking basin, without bringing it to a boil, pour into jars and sterilize in boiling water: half-liter jars - 10 minutes, liter jars - 15 minutes, three-liter jars - 25 minutes.
15. Lingonberries in their own juice with plums
Ingredients of the filling: for 1 liter of lingonberry juice - 300-400 g of sugar.
Place washed lingonberries and pitted plums, cut into halves, mixed in jars. Prepare juice filling (see recipe 14). Fill jars with berries with hot filling. Pasteurize at a temperature of 85°C: half-liter jars - 10 minutes, liter jars - 15 minutes, three-liter jars - 25-30 minutes. (sterilize in boiling water for 4, 8, 15 minutes, respectively).
16. Lingonberries in their own juice in Czech style (method 1)
1 kg of lingonberries, 500 g of sugar.
Heat washed and dried lingonberries in a saucepan, covered, with a few tablespoons of water until they release juice. Boil with constant stirring. Add sugar gradually and cook for another 10 minutes. Collect the foam, remove the berries and put them in jars. Bring the syrup to a boil and pour it over the berries. Immediately seal the jars and turn them upside down until they cool completely.
17. Lingonberries in their own juice in Czech style (method 2)
1 kg of lingonberries, 450 g of sugar.
Mix washed and dried berries with sugar and heat in the oven until the juice releases. When the berries become glassy, transfer them to jars. Bring the syrup to a boil and pour it over the berries. Seal the jars and turn them upside down until they cool completely.
18. Lingonberry-apple seasoning
1 kg of lingonberries, 1 kg of apples, 250 g of sugar, 1 glass of water, 3-4 buds of cloves, a piece of cinnamon.
Peel the apples and cut into slices, removing the core. Pour the slices into a cooking basin, add water and heat over low heat until softened. Rub through a sieve. Place ripe, brightly colored lingonberries in boiling water for 2-3 minutes, then place in a cooking basin. Add applesauce and sugar, cook for 20-25 minutes, stirring constantly. Place in jars while hot and sterilize (see recipe 14).
19. Natural lingonberry juice
To prepare the juice, only fully ripe, freshly picked berries are taken. Mash the berries, heat over low heat for better juice release and press. Bring the juice to a boil and seal immediately.
Lingonberry juice can also be preserved by pasteurization.
20. Lingonberry jam
1 kg of lingonberries, 500 g of sugar, 1/2 cup of water, a piece of cinnamon, 3 buds of cloves or a teaspoon of lemon zest.
Place sorted and washed lingonberries for 2-3 minutes to remove bitterness. into boiling water and place in a cooking basin. Add water, sugar and cook over low heat until cooked in one go. Add seasonings before finishing cooking.
21. Lingonberry jam with honey
1 kg of lingonberries, 700 g of honey, a piece of cinnamon, 3 buds of cloves, 1 teaspoon of lemon zest, 1/2 cup of water.
Make the jam as indicated in the previous recipe, only use honey instead of sugar.
22. Lingonberry jam with pears
1 kg of lingonberries, 0.8-1 kg of pears, 1.2-1.4 kg of sugar.
Peel the pears, cut into slices, removing the core, and blanch for 3-5 minutes in boiling water.
Cook the jam as usual (see recipe 20), and add pear slices about 15 minutes before the end of cooking.
23. Lingonberry jam with apples (method 1)
1 kg of lingonberries, 400-500 g of apples, 1.2-1.4 kg of sugar. For jam, take hard and sour apples. Prepare in the same way as jam with pears (see recipe 22).
24. Lingonberry jam with apples (method 2)
1 kg of lingonberries, 1 kg of apples, 2.5 kg of sugar, 2 glasses of water.
Sort the berries, wash them, put them in boiling water for 2-3 minutes, let the water drain. Peel hard and sour apples and cut into slices, removing the core. Prepare sugar syrup, bring to a boil. Place lingonberries and apples into boiling syrup. Cook until done in one go.
Pack hot, seal with plastic caps.
25. Lingonberry jam with cinnamon and cloves
For 1 kg of lingonberries - 1.5 kg of sugar, 1 glass of water, 1 teaspoon of cinnamon powder, 4 cloves.
Pour washed and scalded lingonberries into a bowl for making jam, cover with sugar, add water, cinnamon and cloves. Cook over very low heat until done.
26. Lingonberry jam (Belarusian style)
For 1 kg of berries - 1.2 kg of sugar, 3 glasses of water, 3-4 pcs. carnations.
To make the jam tasty and tender, first pour boiling water over the prepared berries and keep in it for 2-5 minutes. After this, place them in a bowl, then place them in a bowl for jam, pour in syrup and cook until tender. At the end of cooking, add cloves.
27. Lingonberry jam
1 kg of lingonberries, 1.5 kg of sugar, 2 glasses of water.
Soak ripe, intensely colored lingonberries and place in a cooking bowl. Pour water, add half the sugar and cook over low heat.
stirring constantly until the mixture reduces to 1/2 the original volume. Add the remaining sugar and cook until tender, stirring constantly.
28. Lingonberry jam with apples
1 kg of lingonberries, 500 g of apples, 3 kg of sugar, 4 glasses of water.
Make puree from sour and hard apples. Pour the puree into a bowl, add lingonberries and sugar and cook over low heat until tender.
29. Slovakian lingonberry jam
1 kg of lingonberries, 1 kg of apples, 1 kg of pears, 1 lemon, 1 kg of sugar.
Heat washed and dried lingonberries. 10 minutes, stirring constantly. Add sliced apples and pears and cook for another 10 minutes. Add sugar in portions and, continuing to stir, cook until tender. Before the end of cooking, add lemon, cut into small cubes.
Pack the jam semi-cooled.
30. Lingonberry and plum jam
500 g lingonberries, 500 g pitted plums, 750 g sugar.
Cut the plum into halves, remove the pits. Grind the plums in a meat grinder, mix with washed and dried berries and cook with a few tablespoons of water in a wide-bottomed saucepan. When the mass thickens, add sugar and cook for another 3 minutes.
Pack the jam hot.
31. Lingonberry jam with carrots
1 kg of lingonberries, 500 g of carrots, 300-500 g of sugar.
Sort out the lingonberries, wash them, put them in boiling water for 2-3 minutes, transfer them to a cooking bowl and add sugar, bring to a boil over low heat and cook for 8-10 minutes.
Wash the carrots thoroughly, peel, cut into cubes or circles 4-5 mm thick. Place the chopped carrots in boiling water for 10 minutes, then place them in a cooking bowl with lingonberries. Stir and cook until done. Place the jam into jars while hot and sterilize in boiling water: half-liter jars - 15 minutes, liter jars - 20 minutes.
32. Lingonberry jam with beets
1 kg of lingonberries, 500 g of beets, 300-500 g of sugar. Prepare in the same way as carrot jam (see recipe 31).
33. Lingonberry jam
1 kg of lingonberries, 500 g of sugar, 1 glass of water.
Place ripe, washed lingonberries in a cooking basin, add water and heat over low heat until the berries are completely softened. Rub the boiled berries while hot through a sieve. Place the resulting puree in a cooking bowl, add sugar and cook until tender, until the mass has boiled down to 1/3 of the original volume. Place the hot jam into dry and heated jars, cool and cover with plastic lids or parchment paper in 2 layers.
34. Lingonberry jelly
0.8 l lingonberry juice, 0.2 l apple juice, 500 g sugar.
Squeeze the juice from lingonberries (see recipe 19) and from apples, pour both into a saucepan, add sugar, heat until the sugar is completely dissolved and boil to about 1/3 of the original volume. Pour the finished jelly hot into jars and pasteurize at a temperature of 85-100°C: half-liter jars - 15 minutes, liter jars - 20 minutes, three-liter jars - 25 minutes.
35. Lingonberry marmalade
1 kg of lingonberries, 400 g of sugar.
Boil ripe berries until softened with a few tablespoons of water, then mash with a pestle or colander. Mix puree with sugar. After the sugar has dissolved, boil the mixture until tender.
36. Lingonberry and apple marmalade in Slovakian style
1 kg of lingonberries, 1 kg of peeled apples, 800 g of sugar, a little cinnamon, juice from 1/2 lemon.
Boil the washed and dried berries along with the apples cut into slices while stirring. Drain in a colander. Mix the resulting puree with sugar, lemon juice and cinnamon. After the sugar has dissolved, cook until tender.
Hello dear readers. Each berry has its own ripening season, but it happens only once a year, but you really want to enjoy it even in winter. In general, no one says that this is impossible, but the point here is completely different. Taste qualities can be preserved even with prolonged heat treatment, but whether the vitamins for which we eat this berry will remain is another question. Everyone has probably tried lingonberries, but only a few have become attached to them. Although many people use this berry only to maintain their health, because it actually contains great amount vitamins, which you simply cannot do without in winter. It is not necessary to immediately make jam from these fragrant berries lingonberries. Why not try to keep them fresh for long time?
This task may seem impossible at first, but it won't last long. We have prepared several ways to preserve the freshness of lingonberries, as well as the vitamins they contain.
You can not only cover the berries without cooking, but also simply store them in the refrigerator, covered with sugar. In addition, lingonberries can even be frozen if you really don’t have time for preservation.
Lingonberries for the winter - recipes without cooking
This method will make life much easier for many housewives who simply do not have time to cook jam several times in a row.
You need to constantly monitor it, stir it so that it doesn’t burn, otherwise you can ruin the whole batch. delicious jam. And who will reimburse the money spent on kilograms of sugar?
After all, there is always an alternative, and it is even in many ways superior to our usual method of making jam. Canning lingonberries without cooking has a number of advantages that any busy housewife will definitely pay attention to:
✔ Save time. You don't have to stand at the stove for hours, stirring jam, which, due to high content sugar, can easily burn;
✔ Preservation of all vitamins. Some recipes require short-term heat treatment, but it has virtually no effect on vitamin composition lingonberries;
✔ Opportunity long-term storage even in the refrigerator. Such recipes do not require canning, so you have constant access to the contents of the jar.
By the way, this particular berry is endowed with benzoic acid, which helps it maintain its freshness and useful material quite a long period.
This way, you can enjoy fresh berries even when there is a snowstorm outside. In addition, the entire set of vitamins will definitely come in handy during the cold season.
Recipe for properly freezing lingonberries
If you have just been in the garden and returned with a whole basket of lingonberries, then you urgently need to make a decision about what to do with such wealth? Of course, you can immediately start making jam, but this will take a lot of time and effort.
Or maybe you are so determined not to gain extra pounds this winter that you are even ready to give up delicious jam? It is for such a case that there is freezing of fresh berries, during which the cold will preserve all their beneficial substances.
First of all, we must rid the main composition of the berries from damaged specimens. They obviously cannot fit into the picture of healthy jam.
After this, you need to thoroughly rinse the selected berries and give them a little time to dry.
Remember that any product must be dry before freezing. After all, if some amount of moisture still remains on the surface of the berries, they will simply freeze to each other, and it will be quite difficult to separate them.
And so, you will have each berry separately, and you can take as many frozen berries as you need.
We lay out the dried lingonberries on a special flat surface (tray, board) so that each of them freezes.
After ten minutes, remove our crystal berries and place them in bags with a tight-fitting zipper.
Thus, you can eat absolutely at any time of the year fresh berries lingonberries and add them to your favorite dishes.
Lingonberry beads in sugar
We can add sugar like whole berries, and frayed. Which method you want to choose depends only on the purpose of such sugar berries.
For example, if you want to decorate a cake or use red beads as a garnish when serving baked poultry, then it is best for you to prepare the largest berries in advance.
And if you need to use lingonberry puree as an additive to the ice cream, then ground berries are perfect for this role.
In general, the technique itself is not so important here, but the fact is that both methods will help preserve beneficial features this berry, you can be sure.
Regardless of the method, you will need the same amount of ingredients:
- 1 kg fresh lingonberries
- same amount of sugar
Instructions for performing steps one by one for preparing lingonberries with sugar:
1. We select high-quality berries and rinse them with plain clean water, after which we place them in a colander to drain off excess water.
2. Place the slightly damp berries on newspaper or some fabric.
3. We distribute a small part of the prepared berries into already sterilized jars, which we immediately “cover” with a layer of snow-white sugar, after which we place the berries again.
4. It is on this principle that the jars will be filled. Please note that the top layer should consist of sugar.
5. To save space, from time to time we will need to shake the jar (this is the only way the contents will be distributed as densely as possible).
6. We close our container with a tight lid and place it on the most inconspicuous shelf of the refrigerator, since leaving such a tasty treat in a visible place is quite dangerous (they can be destroyed in one go).
Grated lingonberries with sugar for the winter
Compared to the previous method, the option of grinding berries will not be as simple, but such puree can be used as an additive for various desserts.
And in general, you can simply eat the prepared berry puree with a spoon or even use it as a base for compote.
There is no need to cook such a mixture, which means at least some of the time will be saved. Even ground berries will be able to retain all their beneficial substances.
The berries themselves will need a standard amount - 1 kg, but the amount of sugar can vary from one to two kilograms, but we will deal with this a little later.
The process of preparing grated lingonberries with sugar will consist of the following steps:
1. The most attractive berries must be washed several times and then placed in a colander so that excess water immediately leaves the berries.
2. After this, place the entire contents of the colander on a paper towel folded in three. It will immediately absorb all the moisture, thanks to which the berries will dry out faster.
3. Place the berries in a large bowl and cover with sugar. But you decide for yourself how much of this sweet sand you will need. The thing is that the berry itself is a little bitter, and sugar will help eliminate this bitterness.
But if you have a perverted taste, then you can get by with one kilogram of sugar, which will also preserve all the vitamins of the lingonberry.
4. You can grind the berries either by hand or using a blender, whichever you prefer. Of course, a blender will do this job in less than a minute.
But if you don’t want to get a homogeneous red mass, but want to preserve some semblance of crushed berries, then it’s better to do everything yourself.
5. Mix the lingonberries with the sugar and leave this whole mixture for a while so that the sugar dissolves as best as possible.
We regularly mix our puree with a wooden spoon, because metal, when interacting with some vitamins, contributes to their destruction.
6. As soon as you stop noticing transparent crystals in the scarlet puree, this means that the sugar has still dissolved and you can begin the final stage of preparation - distributing the mixture over glass jars(they should be sterilized in advance).
Having received several full jars of this wonderful berry dessert, it is necessary to close each of them with a thick plastic cover
We place our goods in the refrigerator, preferably not in the most visible place.
We are waiting until winter, when there are not so many sources of vitamins, then we can try it. But who are we kidding? That same evening, one jar will be emptied in an instant. So, not a single jar will survive until winter, so it is better to make a larger supply, especially if you have a large family.
This method of preparation is suitable for those who have their own basement, in which all the preserved food will be stored.
The fact is that such berries need to be soaked in a fairly large vessel, or at least in three-liter jars.
Previously, any berries were soaked in huge wooden barrels, and they stood idle until spring.
Now some also use the same barrels, but many still prefer the three-liter jars that are familiar to us.
The main thing here is that there are not too large temperature changes, both in one direction and in the other. Too much frost may not have the best effect on lingonberries.
After all, it can first freeze through, and then also sharply defrost, which can cause the loss of most of the vitamins.
Soaked lingonberries will be an excellent base for making jelly or compote; you can even make fruit drinks from them.
Due to the fact that we will cover the whole berries, you can use them as a filling and decoration for the pie.
There are quite a lot of recipes for soaked lingonberries, but we have chosen the most popular ones.
1. Country way
First you need to prepare all the ingredients, including lingonberries. To prepare the syrup, we need half a glass of sugar, a liter of purified water and half a teaspoon of salt.
The preparation process will be carried out in several stages:
— we wash the selected berries and place them in any vessel that can be made of either wood or glass. Will also work enamel pan, but the main thing is not to use metal products, as it will adversely affect the chemical composition of the berry;
- Next, prepare the syrup: dissolve the prescribed amount of sugar and salt in boiling water, then boil until they are completely dissolved. If you want to achieve spicy taste, then you can also add a few cinnamon sticks. We leave our liquid for a while so that it cools;
- distribute to equal amount our berries into pre-sterilized vessels, after which we fill them with warm syrup. Cover each jar with gauze;
- after a few days, you can cover all the vessels with thick plastic lids, after which we lower them into a cool basement, where they will wait their time.
It is interesting that the berry even with room temperature it will not become moldy, but the fact is that it contains bactericidal substances, which, in fact, prevent possible fermentation.
2. Spicy lingonberries with syrup
In general, you will need all the same ingredients as for the first recipe, only some of them will be used in different proportions:
- Two tablespoons of sugar
- Two teaspoons of salt
We will also need various spices, which you can combine depending on your taste preferences.
But our recipe involves the simultaneous use of cinnamon in in kind(sticks), vanillin, ground black pepper, cloves.
If you like all the spices, then you can safely stick to the recipe, as the taste will be simply unforgettable.
But if you don’t like excessive spiciness, you can omit ground pepper, For example.
The following actions will be:
- we sort through the berries, immediately wash them all at once, after which we wait until they are dry from moisture. After this, we should divide the berries into several jars;
— We prepare the syrup according to the same principle: boil water and add all the ingredients to it. When the sugar dissolves and the aromas of cinnamon and vanillin spread throughout the house, you can immediately turn off our pouring. We wait until its temperature reaches room temperature;
- pour the berries with warm pouring and leave to brew for two days, while covering each jar with gauze. After two days, cover the jars nylon covers and place it in a cool place (it could even be a pantry).
like this soaked lingonberries should be left for quite a long time, because every day its taste becomes brighter, thanks to the interaction with our spicy syrup.
Every day the syrup will become redder, which means that the exchange of substances between the syrup and the berries is still in progress.
By the way, you can safely drink the syrup, because it is somewhat reminiscent of cool summer compote, and even with spices. If you are a fan of sweet drinks, then the amount of sugar for this volume of syrup can be adjusted.
Soaked lingonberries for the winter - recipes
In general, we will actually preserve one part of the berries in the juice that we get from other berries. Thus, the concentration of vitamins in one jar of such a drink with berries will be off scale.
So, let's look at the process of this type of canning step by step, for which we will need enough a large number of berries, therefore, it is better to immediately make a decent supply.
- In total, we will need two kilograms of berries, which must be immediately cleared of twigs, leaves and other debris. Already peeled berries must be transferred to a colander in order to get rid of excess liquid.
- We divide our berries equally: we immediately distribute one kilogram into half-liter jars, which we, of course, sterilized in advance. And the other part is waiting for the test with a juicer in order to get a clean and healthy juice. By the way, it is best to use smaller berries for juice, but large ones should just show off in the jar.
- Dissolve approximately 200 g of sugar in the resulting lingonberry juice. You can squeeze all the juices out of the berries using a juicer, but if you don’t have one, you can simply grind the berries and then squeeze the juice out of the resulting puree. This is done using simple gauze.
- Lingonberry juice must be boiled for ten minutes, then immediately pour it over our red lingonberry beads. We close each jar with a lid and voila, the lingonberries in their own juice are ready.
If you move a little away from the traditional types of preserving lingonberries for the winter, you can see that harvesting such a berry is not so difficult.
In addition, we have a huge selection of variety of recipes, each of which is good in its own way. Moreover, you don’t have to stand at the stove all day and wait for this jam to be ready.
You can make dietary preserves from lingonberries with minimal added sugar, and thus we can preserve all of their beneficial substances.
After all, the recipes we offer do not imply heat treatment. So, we can nourish our body even in winter useful vitamins, and, in addition, do not gain extra pounds.
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