How to cook jam of bird cherry?
The charming and intoxicating aroma of the bird cherry during flowering attracts, and conservation of the fruit of the bird cherry is very useful. How to boil the bird cherry jam right? After all, each jar of sweet and a little tart jam carries a huge supply of nutrients.
- Cooking time:20 minutes
Thick jam from bird cherry without stones for the winter
It is better to boil the jam without stones, and we suggest testing this recipe. The bones contain cinnamic acid, which is gradually released and accumulated in conservation, its excess can lead to severe food poisoning.
To make jam, take an arbitrary amount of ripe cherry berries, carefully sort them out, discarding trash and poor quality fruit.
Bring the berries with water to a boil, discard in a colander, the bottom of which cover with gauze.
Boil the berries to grind and squeeze. The result should be a thick mass-mashed potatoes. The skin and stones remaining in the colander should be discarded. Fill the berry mass with sugar (1: 1 ratio), mix, let stand a little, until sugar dissolves.
Put the resulting sweet mass into clean sterile jars, cover with metal lids on top and place in a suitable depth pan for sterilization. Then you need to roll up.
Cherry jam through the meat grinder
Another useful cherry-tree billet, which should be stored in the refrigerator. Ripe fruits of a bird cherry clear of garbage, wash and scroll through a meat grinder several times. Add 0.5 kg of granulated sugar per kilogram of cherry mass, mix well. Spread the sweet berry mass in clean cans and close the lids.
Homemade cherry-rich homemade jam with this recipe is a great cough remedy.
With all the abundance of the beneficial properties of bird-cherry blanks should not be given to children under five years old, as well as pregnant and tending to become pregnant women. The bird cherry has a strong astringent effect, which can cause problems for people who are prone to constipation. Eat delicacy should be in moderation.
You can add new flavors by adding a grated cinnamon stick, a little vanilla, or citrus peel.
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