Everyone knows the medicinal properties of hawthorn , which has long been used by pharmaceutical companies, producing from fruits the popular and effective medicines. Considerable value also have home preparations from attractive bright red berries.
What can be prepared from hawthorn for the winter, and how to do it right, while retaining the maximum of useful and healing properties of berries? This is what we will discuss further, and we will offer some of the best simple recipes.
Compote of hawthorn for winter - a simple recipe for cooking
Ingredients:
Calculation for one can of 3 liters:
- hawthorn fresh - 400 g;
- purified water - 2 liters;
- sand sugar - 240 g;
- citric acid - 1 medium pinch.
Preparation
Harvesting compote from hawthorn is extremely simple. The main thing is to choose ripe, rich red fruits, without any flaws and damages. We rinse them under running water, remove the stems and let them dry out a little. Now we spread the hawthorn into dry and sterilized jars and fill the boiled water with purified water. We cover the vessels with sterile caps and leave them for twenty-five minutes.
At the end of the allotted time, we drain the water, add a pinch of citric acid to it, and let it boil again. In the jar, pour the necessary amount of granulated sugar. Fill the blanks with boiling acidified water, seal sealed, turn the bottom to the top and thoroughly wrap it with a warm blanket or blanket for slow cooling and natural self-sterilization.
If desired, the fruits of hawthorn can be supplemented with apples, black chokeberry or other useful berries, thereby diversifying the taste of the billet.
How to prepare jam from hawthorn for the winter?
Ingredients:
- hawthorn (peeled) - 995 g;
- sand sugar - 995 g;
- citric acid - 1 medium pinch.
Preparation
Just like for compote, for the preparation of jam it is necessary to choose the ripe and high-quality hawthorn fruit, wash it and dry it. Now we save every berry from the stems and tails, cut into two parts and scrape the bones. Pulp lay in a bowl, suitable for cooking jam in it, and pour sugar. The weight of the last and already peeled hawthorn fruit should be approximately the same. We give preforms a time to brew under room conditions and halves of hawthorn to isolate the juice.
We place the vessel on the stove and heat the contents with frequent stirring until all the sugar crystals have dissolved and the treats are boiling. After five minutes, turn off the fire and leave the hawthorn in the syrup to cool.
Again warm the base of the jam to a boil, cook for five minutes and cool, leaving it on the stove. After that, boil the delicacy for the last time, we supplement it with citric acid at this stage, stir it, so that all the crystals are completely dissolved and poured over dry and sterile glass jars. After the vessels have cooled slowly in the upside-down view under the warm blanket, we send them for storage to other preparations in the pantry.
How to dry hawthorn for the winter?
If there is no time to harvest from the hawthorn compote or jam, then save valuable fruits for the winter by freezing or drying. Questions should not arise with freezing. But to properly dry the hawthorn, you need to know some subtleties.
Washed and dried fruit of hawthorn, if possible, and favorable weather conditions, can be dried under direct sunlight, spread on a tissue cut into one layer. And in an apartment or in dull and cold weather, it is better to use an oven or an electric dryer for this purpose. The temperature during drying should be at the level of sixty degrees.
From time to time, we check the readiness of dried hawthorn, having squeezed several fruits in the palm of your hand. If they stick together, then we continue drying further. The remaining copies on the palm separately will indicate the correct degree of readiness. Now it is necessary to place the workpiece in a tissue or paper bag and place it in a dry and protected from odor odors place.