Garden large strawberries were bred relatively recently - only in the XVIII century. Until then, in the gardens grew ordinary strawberries, transplanted from the forest. In Russia, strawberries were not transplanted, berries were harvested in groves and glades.
Nowadays there are about hundred varieties of strawberries, including white, strawberry with pineapple taste and even without seeds. However, these delights are not interesting for everyone, most prefer the usual berry, which grew on a bed, heated by the sun, juicy, sweet and aromatic.
Compote of strawberries and raspberries for the winter
Ingredients:
- strawberries or strawberries - 3 kg;
- raspberry - 2 kg;
- water - 10-12 liters;
- sugar of domestic production - 5 glasses;
- citric acid - 10 g.
Preparation
Since we can not wash delicate berries under the pressure of water, so as not to damage, we'll put the strawberries and raspberries in deep bowls, fill them with cold water and leave for about an hour. In the meantime, we carefully wash the cans, it is better to use three-liter. However, this is a matter of personal preferences and how quickly compotes are drunk in the family. To degrease glass and remove dirt, baking soda is best suited: it is a cheap and safe cleaner. We rinse the cans very carefully and leave to drain. We put a pot of water on the fire, and while the water is warming, carefully sort out the berries, wash them and put them on a sieve - drain. When the berries are prepared, we sterilize the jars above the saucepan with boiling water, distribute the strawberries and raspberries equally. The water boiled - cook syrup. Dissolve the acid, pour sugar, when all is dissolved and cooked minutes 2, pour the syrup berries, immediately covered with sterilized lids. Leave for 10 minutes, then carefully drain the syrup back and boil. Fill berries repeatedly, immediately roll, cool in an inverted form.
Compote of mulberries and strawberries for the winter
Very delicious, slightly tart and very useful is this exotic drink. We take the mulberry white or pink, because the compote made of black mulberry is too dark and our strawberry will look unappetizing.
Ingredients:
- Strawberry - 4 kg;
- water - about 10 liters;
- mulberry white - 2-2,5 kg;
- granulated sugar - 6 glasses;
- citric acid - 10 g.
Preparation
Of course, for starters we prepare dishes for canning: glass jars with a capacity of 2-3 liters are thoroughly washed, let to drain, then sterilized. On sterilized banks we spread equally prepared berries (strawberries and mulberry separately, we sort out, remove sepals and tails, letting water drain). Prepare the syrup (be sure to let the water with acid and sugar pour for 5 minutes). Since the mulberry needs a slightly longer treatment, fill the berries with syrup twice, leaving for 10 minutes each time, and roll up only the third. You can, of course, just cook the compote (in a syrup cook 5 minutes mulberry, add strawberries, boil another 5 minutes, pour on the banks and roll., But in this version it is difficult to distribute the berries to the banks equally.
Strawberry compote with mint for winter
Ingredients:
- strawberries or strawberries - 5-6 kg;
- mint - a small bunch (10-12 twigs);
- sugar produced in CIS countries - 1.3 kg;
- water - 10-12 liters.
Preparation
This time, cook syrup with mint: put boiling water in mint and pour sugar. We boil all together 4 minutes approximately, then remove the mint (you can strain the syrup) put the prepared (cleaned and washed) strawberries and cook for 5 minutes. We pour out compote on sterilized jars and roll them with sterilized lids.
A pleasant combination is strawberries and apples, but strawberry and apples are rarely rolled for winter. More often this compote is cooked in winter from frozen berries and dried or fresh apples.