And berries are a traditional type of preparation for the winter, because who among us does not like to drink tea with jam!

Sweet blanks- this is not only a delicious dessert, but also a real storehouse of vitamins. Most often, berries and fruits are harvested for the winter in the form of jam, compotes, marmalade, jelly and jam.

jam cooking

The ratio of fruits and sugar in jam is most often 1:1. Sugar can be replaced with honey.

Cooking jam begins with the preparation of syrup: it is necessary to pour water into the pan, add sugar, boil until it dissolves, put the berries and cook, removing the foam.

So that the fruits do not wrinkle, the berries are not cooked immediately until cooked, but in 3-4 doses, at intervals of 5-8 hours. The cooled jam is transferred to jars and covered with paper.

In “raw” jam (berries covered with sugar), the ratio of berries and sugar can be 1:2.

Jam making

Jam differs from jam in that when it is cooked, it is not necessary to preserve the shape of the fruit. Therefore, it can be cooked in one go. The raw material is dipped in heated water for 15 minutes. The resulting liquid after filtering is used for cooking syrup (225 ml of broth per 1 kg of sugar), which is poured over the fruits and boiled.

Hot jam is laid out in sterile jars, pasteurized and corked.

Cooking jam

Jam is made from fresh mashed fruits. The basis of jam is fruit puree (boiled and mashed fruits).

The puree is boiled down to half and sugar is added. Jam is boiled for several days, bringing to a boil daily. Packed hot, and removed after the formation of a crust.

Jelly cooking

Jelly is made by boiling fruit juice with sugar. The gelling agent is the pectin contained in the juice.

The berries are washed and the juice is squeezed out, then the juice is heated to 70 - 72 ° C, sugar is added, brought to a boil and cooked until cooked in one step. The cooking process takes 20-30 minutes. Hot jelly is poured into jars and sealed.

D Fruits and berries that are faultless are selected for preservation, i.e. fresh, healthy, undamaged and whole. Bursting and rumpled fruits and berries must be processed into juices, mashed potatoes or cooked from them into jam, marmalade or jam.

Preparation of fruits and berries

In order not to lose precious juice and aroma, fruits and berries should be washed whole with stalks, then put in a sieve and dried. Prepare fruits and berries according to their type. For sweet fruits and berries take 100-150 g of sugar, for sour - 200-250 g of sugar for every half kilogram. If less sugar is added during sterilization, then they will still have to be sweetened when eating. For compotes, fruits and berries are placed in jars and poured with boiled water. Fruits and berries intended for decorating pies and cakes should be tightly laid in layers in jars, pouring sugar over a spoon, and do not add water. Sterilization data are for 1 liter jars. Smaller jars are sterilized 10 minutes less, larger ones - 10 minutes longer per liter.
The sterilization time is counted from the moment when the water temperature reaches the specified temperature or when the water begins to boil.

Apples, pears

Remove the stalks and cuttings, peel, cut in half or into pieces, cut out the core. Fruit immediately wrapped in a damp cloth; so they don't fade. Together with sugar, put in jars in layers and pour enough water so that the fruit is barely completely covered with it. You can add cloves, cinnamon or ginger. Before this, hard pears need to be boiled a little in sugar syrup. Sterilize for half an hour at a temperature of 80 degrees.

Quince

Wipe with a towel, then process like apples and pears. The core, which contains a lot of gelling substances, can be used to make jellies and marmalades. Puree from apples, pears and quince - sterilize for half an hour at 80 ° C.

Apricots, peaches

If you want to preserve the fruit without the skin, then they need to be put in a sieve and immersed in boiling water. After that, remove the skin, cut with a sharp knife and remove the stone. Put the fruit halves in a prepared jar, sprinkle with sugar and top up with water if desired. Sterilize for 25 min at 80°C.

plums

Large plums - use whole or halved, pitted or skinless (see apricots and peaches). Put in jars, sprinkle with sugar and top up with water if desired. You can put cloves, cinnamon. For pitted plums, add 2-3 split pits for each one-liter jar. Sterilize for 30 min at 80°C.
Mirabelle, renklody - remove cuttings and fill jars with plums. Sprinkle with sugar, pour water and sterilize for half an hour at 80 degrees.

Cherry and sweet cherry

Remove bones. Arrange in jars, sprinkle with sugar and add water if desired. Sterilize for half an hour at 80°C. If the plums are hard and not very juicy, then sterilize for 40 minutes.

Strawberries, wild strawberries, raspberries, blackberries

Remove stalks. Arrange in jars, sprinkling with sugar. May be topped up with water and sterilized for 25 minutes at 75°C.

Currant

Separate the berries from the cuttings. Arrange in jars, sprinkling with sugar. You can add water. Sterilize for 20 min at 80°C.

Gooseberry

Break off the cuttings, wash and dry the berries. Arrange in jars, pouring sugar-rum, and add water if desired. Sterilize for 20 minutes at 80°C. A dm of ripe gooseberries will require less sugar.

Blueberries, blueberries, lingonberries

Remove leaves, crushed and unripe berries. Arrange in jars, sprinkling with sugar. You can add water. Sterilize for 25 minutes at 80 degrees.

Rhubarb

Trim the base of the stems and flowers; tender varieties can be left unpeeled. Cut the stems into equal-sized pieces. Arrange in jars, sprinkling with sugar. You can add lemon peels and cinnamon. Pour some water. Sterilize for 20 min at 80°C.

pumpkin, melon

Peel, remove seeds with liquid pulp. Cut the hard pulp into cubes, arrange in glass jars, sprinkling with sugar. Pour water with vinegar (3-4 tablespoons of 5% vinegar per 500 ml of water) so that all the pieces are barely, but completely covered with it. You can put cinnamon, cloves and a piece of lemon root. Stew the hard pulp of the pumpkin until half cooked in a sweet and sour marinade (for 500 ml of water, 2 tablespoons of salt and 3 tablespoons of sugar). Sterilize for half an hour at 90°C.

Juices for canning

The use of juicers, as a rule, justifies itself, even if it seems to someone that you have to fiddle with them for a long time. For them, you do not need to sort out and remove the seeds from the fruit. Large vegetables or fruits only need to be cut into pieces and processed along with the seeds. Be sure to read the instructions for using juicers. If the juicer is intended for squeezing raw juice, then after pouring it into bottles, it should be sterilized for 40-60 minutes at 70-80°C.

Juice without juicer

Juice can be preserved without a juicer. Here are two ways. Sort fruits or vegetables, wash, dry. Remove seeds from stone fruits, cut pome fruits and vegetables into pieces, cut off cuttings from berries.

Home canned vegetables for the winter: best salads and marinades

Fresh food, unfortunately, has a rather short shelf life, and seasonal yields make them unavailable during the cold season. To keep fruits and vegetables as long as possible, skilled housewives use a variety of ways to prepare them for the winter.

Food preservation methods

The essence of canning is to create unfavorable conditions for the reproduction of microorganisms that make food unsuitable for consumption.

There are several simple ways to extend the shelf life of vegetables and fruits:

• Physical - preservation of products at low or high temperatures. This may include freezing or sterilization. Such blanks are stored for quite a long time and partially retain their useful properties;
• Biochemical - exposure to foods with food acid. In pickling and pickling, vinegar is most often used, since it completely suppresses the development of microorganisms and keeps vegetables and mushrooms fresh;
• Chemical - involves the use of antibiotics (aspirin). In small doses, an antiseptic is able to destroy microbes and not harm human health;
• Physico-chemical - sugar or salt is used as a preservative. It also includes drying fruits and vegetables.

The most popular way to prepare food for the winter is to use acetic acid in combination with high temperature processing. But berries and fruits are often harvested with sugar.

To prepare homemade preparations, each housewife selects only fresh fruits, carefully sorts them out and washes them. And if they grew up on their own plot, then this is also an environmentally friendly product, the value of which increases significantly.

When doing home preservation, you should follow certain rules that will help you avoid mistakes and keep food for a long time:

• Banks and lids are steamed or boiled for at least 10 minutes;
• The freshest and most undamaged vegetables and fruits should be used;
• It is necessary to strictly observe the duration of heat treatment;
• Proper storage is the key to longevity finished products;
• So that the jars do not burst, they should be preheated in warm water for several minutes;
• At the bottom of the pan for sterilization, it is necessary to put a disc-stand (you can use an ordinary dumpling) or cover it with a towel;
• Banks should not be filled to the very top, but only to the shoulders, since when heated, the contents increase in volume and the brine can flow out;
• After corking, the preservation is turned upside down and wrapped warmly. This prolongs the heat treatment time and has a positive effect on the shelf life.

Unusual canning recipes for the winter

Housewives who are engaged in conservation bring their art to perfection, combining the most unusual ingredients and obtaining exquisite and unusually delicious dishes.

Recipes for preserving fruits and berries are very diverse. From fresh fruits, you can make jam, compote, jelly, marmalade or candied fruit. Each of these dishes can also contain vegetables, such as zucchini. As for pickles and marinades, they also often use berries and fruits, giving them sophistication.

Sugar is the most commonly used fruit preservative. Jam is boiled for a long time on low heat, and compotes are poured with boiling syrup or sterilized in a water bath.

Salting vegetables with fruits and berries: an unusual taste fashion

Recipes for canning vegetables for the winter by salting were used by our ancestors. With the help of salt, the dish is not only stored for a long time, but also acquires a new unusual taste. The cooking process can take several weeks, but pickled vegetables retain a lot of vitamins and minerals, which are so necessary for the body in the cold season.

Recently, taste ratios have become fashionable. This is the name of recipes in which the sweet taste of the product is replaced by salty, and bitter by sugary, while the fruit or vegetable itself acquires a twist. Thus appeared following recipes:

Video recipe for cooking eggplant with mushroom flavor

Canning vegetables: the best recipes

Preservation for the winter includes a huge number of recipes various kinds blanks. Thermal processing allows you to enjoy homemade preparations and salads all year round.

Canned salads for the winter recipes with photos

Salads are the most varied and the best snack among all conservation. There are an incredible number of recipes for cooking with all sorts of ingredients and preservatives, the best of which are:

Preservation for the winter recipes with photos includes the preparation of dishes loved by everyone since childhood, such as: lecho, squash and eggplant caviar, appetizers, adjika, pickled mushrooms, cucumbers and tomatoes. To get different shades of taste, aromatic additives are often used: allspice and bitter pepper, spices, garlic, horseradish, dill, parsley.

Among all, the following recipes can be distinguished, which should be in cookbook each hostess:

Video recipe for tomatoes under the snow

Non-standard preservation for the winter recipes with photos

Recently, housewives have been more carefully monitoring not only the taste of food, but also their useful properties. In this regard, vinegar is less often used as a marinade, and new preservatives are increasingly appearing, opening up new taste qualities of familiar vegetables.

If you care about your health and like preparations for the winter, you will probably be interested in:

Outcome

Although canning for the winter is troublesome, your family and friends will appreciate the end result, and a wide range of pantry contents will delight you all winter. In addition, pickled and pickled vegetables and salads from them will help maintain immunity due to the vitamin composition.

Text: Karina Sembe

Pickles and jams are not at all the lot of grandmothers, although they still seem to be the best at it. From a forced measure, home-made preparations have turned into a grateful hobby: you can preserve not only cucumbers and tomatoes on an industrial scale in three liter jars- now they do it gracefully and sophisticatedly. Of course, in today's consumer paradise, it is no longer necessary to stock up for the winter, but when fresh local vegetables and fruits are not available, it is good to have marinades and jams on hand without artificial preservatives and flavor enhancers. In addition, beautiful jars are nice to keep at home (up to X hour) or give to friends. At the same time, canning is a difficult and time-consuming process, which scares many away, but it's worth it. Tomorrow we will share step by step recipes unbanal vegetable preparations for the winter, but for now we tell you what you need to consider for the success of the enterprise.

Start simple and love

Simple does not mean banal. For pickles, confitures, sauces and syrups, choose vegetables and fruits that you really love - then you will eat it. If you are indifferent to canned tomatoes and cucumbers, there is no need to pay tribute to traditions. Sweet and sour zucchini in herbs or elderberry jam - the options are much more interesting: unusual recipes let you not get bored. To begin with, you can not encroach on complex sauces, but try to roll up a couple of “mono-jars”: one key vegetable or fruit (whole or in pieces), a minimum of cooking steps, a simple marinade. Having mastered the main principles, you can roam.

Decide on fixtures

It is better to choose glass jars, of a small volume (we will leave three-liter and five-liter ones in the past). Today, many people prefer to make blanks in jars with a twist-off screw cap or with the so-called euro lock. Their quality and degree of tightness vary greatly by manufacturer, but these containers are great for low-sugar jams or marinades and sauces that you plan to keep in the fridge for the foreseeable future. If you still decide to act the old fashioned way, in addition to a large sterilizing pan, various scoops and other basic utensils, you will need metal lids with a rubber seal and a seaming key of any type. You can also use autoclaves - large-sized canning plants, but they cost a lot and require additional efforts, besides, hand-made preparations are more valued and considered tastier. A compromise for fans of everything modern - advanced for canning.

Technology first

When you immerse yourself in the art of homemade preparations, the process is overgrown with a million wisdoms and life hacks, and each culinary specialist has his own. But the most important thing is sterilization and tightness: without these two principles, all your efforts will go to the trash can. Boil jars and lids for about 10 minutes in acidified water (use citric acid or vinegar). Spoons, scoops, seamers and other tools can be sterilized in the same way, and clean kitchen towels can be steamed. If using marinade or syrup, pour boiling water into jars of vegetables or fruits and leave for 10-20 minutes, then pour all the water back into the pan, add sugar and salt according to the recipe and boil again. Jam, confiture or vegetable stew send directly to sterilized jars. Twist-off lids are heated over steam or in hot water to 50-60 degrees and screwed tightly, ordinary metal ones are rolled up with a key. Watch for complete tightness, otherwise the air that has entered the jars after spinning will provoke fermentation. Some re-sterilize blanks before closing - immerse jars with hot contents in a saucepan and boil.

Get creative

Fill jars with fantasy: this will add both taste and beauty to them. Sour fruits, fresh herbs and spices are suitable for pickles - from dill umbrellas and peppercorns to garlic, cloves and leaves black currant. When canning fruit, do not be afraid of combinations either - add a handful to apples black rowan, to pears - cardamom or cinnamon. The recipe for marinade, syrup or sauce for each piece will be different - it all depends on the sweetness and acidity of fruits and vegetables, the combination of flavors and, of course, the method of preparation - you can preserve stewed, boiled or fresh fruits and vegetables in all sorts of combinations. If you are a beginner, you can safely follow the recipe, but when you get the hang of it, be sure to let your imagination run wild and try to prepare something like pickled plums, hot sauce for pasta or apple jam in tea rose syrup (for our part, we will offer a dozen such recipes tomorrow).

Pay attention to details

Choose fruits and vegetables that have reached medium ripeness: under the influence of a hot marinade or pressure in a jar, the skin of overripe vegetables and fruits can crack or tear. So that washed and cut fruits, vegetables or berries do not darken until the moment of heat treatment, they can be kept in slightly acidified water. It is necessary to lay the blanks so that the contents are as close as possible to the edges of the jar, and fill the containers to the top with marinade or syrup. The less free space and, accordingly, air in the bank, the more likely it is that the workpiece will survive until winter. If, after cooling, the vegetables darken, it is likely that the brine is not concentrated enough: in this case, you can pour in a new marinade or eat the workpiece one of the first, because it will not last long.

Don't Forget Post-Production

Put the finished pickles and jams with the lids down and insulate, and after a day check the tightness and put the jars in a dark place. We advise you to sign the contents with a marker or make labels: it's not about the cute hand-made technique - in six months you just won't remember which jar contains apple jam and which one - pear. A week or two after canning, inspect each container again: for successful blanks, the metal lid should bend slightly inward in the middle. A leaking or swollen lid, cloudy brine are signs of a defective workpiece, which is better not to rely on too much. If you followed the instructions and the jars are working as they should, rejoice: you probably secured the best homemade snacks for the winter.

Compote

The fruits that you select for making compotes must be freshly picked, dense and undamaged so that they do not boil during sterilization and the syrup does not become cloudy. Before transferring the fruits to the container, be sure to sort them, wash them, remove the seeds or seed nests.

Blanch the prepared fruits in hot water with the addition of citric acid according to the recipe. Then put the fruits or berries in jars and fill them with hot sugar syrup made with the water left after blanching. For each kilogram of canned fruit, 1 liter of syrup must be added.

Sugar syrup for compotes should be transparent. If it remains cloudy even after filtering, clarify it with egg white. Whip the egg white, stir in the syrup and bring to a boil. Remove the foam from the surface with a slotted spoon, and strain the clarified syrup through 2-3 layers of gauze. For 5 liters of syrup, 1/4 of one egg white is required.

When filling containers with fruits with syrup, make sure that its level in small jars is 2 cm below the edge of the neck, and in large jars - 5 cm. 30 minutes. Turn the rolled cans of compote over and place on the lids. Cover the jars with a thick warm cloth or blanket and leave to cool completely.

Puree

In the form of puree, you can preserve any fruit. The only exceptions are those that have very small seeds that penetrate through the sieve cells. For the preparation of mashed potatoes, you can use fruits of not the highest quality: overripe, wrinkled, beaten, small and even unripe. First of all, steam or simmer the prepared fruits until softened, and only then proceed to rubbing through a colander or sieve. Without pre-blanching, you can only pass raspberries, strawberries, blueberries and blueberries through a sieve. Rub the fruit with a wooden spatula. If your puree is too thin, simmer it down over low heat. Before decomposing the puree into the prepared container, it must be heated to a boil. Roll up jars with metal, glass or polyethylene lids. If you decide to sterilize the puree, heat half-liter jars for 15–20 minutes, and liter jars for 20–25 minutes.

Juice

Before you get the juice, pass the fruits through a meat grinder, chop with a knife or crush with a special wooden crush. When obtaining juice from berries such as lingonberries, mountain ash, currants, add 100 ml of cold boiled water to the mass for each kilogram of raw material and heat to 60 ° C, holding at this temperature for 10–15 minutes.

Place the prepared mass in a press or squeeze through several layers of gauze. To get the maximum amount of juice from the fruit, add a little more boiled water to the pulp and squeeze the raw material again. Pour the resulting juice into an enamel pan and heat for 30–35 minutes at a temperature of 40°C with constant stirring. Strain the hot juice through several layers of gauze, then heat to a boil and pour into clean hot jars or bottles, filling them to the very top so that there is no air left in them.

When pasteurizing, place the rolled container with juice in hot water, heat it to 85–90 ° C for 25 minutes and leave it in this water until completely cooled.

Keep the finished juice indoors at room temperature for at least 14 days, periodically checking if it has fermented and if a mold film has appeared on its surface. If during the whole time the juice has not become cloudy, fermented or moldy, you can put it in the cellar for long-term storage. When preserving juice from sour fruits, it is recommended to add sugar to taste. You can use the fruit and berry mass left after squeezing the juice to make jam.

Jam

For cooking jam, it is recommended to use special wide copper or brass basins. In addition, jam is also cooked in stainless steel dishes, which are considered the most hygienic. Enamel bowls and pans are not suitable for this process, as the sugar in them easily burns to the bottom. Dishes must be perfectly clean. There should be no areas with greenish oxide spots on the brass or copper surface of the basin. Before starting cooking, the basin must be cleaned with sandpaper or sand, and then rinsed with hot water and dried. Cook sugar syrup always on an even and strong fire with constant stirring. Try to remove the foam from the syrup before you put the fruits in it.

Ready sugar syrup remove from heat and carefully dip berries or fruits into it, evenly distributing them throughout the container. After that, put the dishes back on low heat and cook the contents according to one or another recipe. The jam should not boil too much. If this happens, add a teaspoon of cold water to it. Periodically remove the foam from the surface of the jam and put it in a deep bowl, which will allow you to drain back the syrup that has collected under the foam.

To avoid wrinkling fruits and berries, boil the jam in several steps. Bring the mass to a boil, and after 15-20 minutes, remove the basin from the heat and leave for 8-10 hours so that the syrup can be absorbed into the fruits. Then bring back to a boil and cook for another 10-15 minutes. After keeping the jam for another 2-3 hours, bring it over low heat until cooked. This method of boiling berries and fruits in syrup allows you to save vitamins in them and get a transparent, light jam.

Remember that a serving of jam should not be more than 4–6 kg, since with a significant mass of jam, the berries crumple, the syrup darkens, and the aroma is lost.

Berries and fruits in the cooking process should become transparent, soaked in syrup. As soon as this happens, cooking should be stopped immediately, even if the recipe calls for reheating the jam. You can determine the readiness of the product in the old way by dropping a drop of syrup on a saucer. If it does not melt when cooling, but keeps its shape, the jam is ready. It must immediately be poured from the basin into another container and covered with clean paper or sterilized polyethylene lids. Jam does not need to be hermetically sealed and pasteurized.

Jam

To make jam, select ripe fruits, including slightly wrinkled, but in no case rotten. Most of all, fruits and berries with a high content of pectin (gelling agent) are suitable for this type of preparation. Among these are black and red currants, raspberries, cranberries, and sour varieties of apples. If you want to make jam from other fruits, add the juice of the above berries to them. When preparing for conservation, be sure to blanched all fruits and berries, then sprinkle with sugar or pour syrup of 70% concentration and cook for 10-15 minutes after boiling. When adding juice of pectin-rich berries and fruits, do not add water to the jam, only sugar. 3 minutes before the end of cooking, add citric acid, if required by the recipe.

Pack the jam hot, choosing jars with a capacity of no more than 500 ml. Roll them up tightly and be sure to turn them over, placing them on the lids until completely cooled.

Jam

Most often, jam is made from apples, pears, apricots and quince. Sometimes the fruits are mixed with each other. To prepare this product, you can take overripe soft fruits and berries. It is recommended to add apples to jam from berries to give it a jelly-like consistency. In the process of preparing fruits for processing, crush the berries with a wooden pusher, and cut the fruits into slices. Put them in a basin, pouring a little water on the bottom (500 ml per 1 kg of mass), bring to a boil, cover and cook for 15-20 minutes. Then cool the fruit mass a little, wipe through a sieve. Put the resulting puree into a wide and not very deep bowl with a capacity of 4-5 liters and cook over low heat with continuous stirring. At the end of cooking, add 800 g of sugar for each kilogram of fruit mass. If you want the jam to be denser and cut with a knife, increase the sugar rate to 900 g per 1 kg of fruit puree.

Lay the finished product hot in dry, heated jars and expose them to the sun so that a protective film forms on the surface of the jam.

Jelly

This is the name of the gelled jam from berries and fruits. For this type of canned food, unripe apples of sour varieties, currants of all kinds, blueberries, raspberries, strawberries are most suitable. Jelly is made from fruit juices rich in pectin. To make the jelly stronger, you can add gelatin to the juice according to the recipe. To give a pleasant sour taste, add 5–6 g of citric acid to 1 liter of juice.

Check the readiness of jelly-like jam by dropping a little mass on a cold saucer. The cooled drop should be gelatinous and easily separated from the saucer. It is necessary to remove the foam from the surface of the finished jelly and pour it hot into dry heated jars. Roll up the product hermetically with metal lids and pasteurize at a temperature of 85-90°C for 15-20 minutes. You can cover the filled jars with a clean cloth, and after complete cooling, wrap the necks parchment paper moistened with vodka or alcohol, and tie with twine.

Marmalade

For the preparation of marmalade, usually overripe and very ripe apples and stone fruits are used. Wash them, sort them out, remove damage, bones and seeds. Then boil the fruits until soft with the addition of 250 ml of water per 1 kg of weight. Wipe the resulting puree through a sieve, add sugar to it in a ratio of 1: 1 and keep until thickened over low heat with continuous stirring with a wooden spoon. Usually this process lasts 15-20 minutes from the moment of boiling. The readiness of marmalade is determined with a wooden spatula, passing it along the bottom of the dish in which it is cooked. If a distinct furrow remains, then it is time to remove the product from the heat.

Arrange the finished marmalade in dry, heated jars and cover with paper. You can put marmalade on a baking sheet, after covering it with cellophane. When the mass has cooled and thickened, cut it into rhombuses, put it in pieces in jars and sprinkle them with sugar or powdered sugar.

Syrup

Syrups are condensed fruit or berry juices with a sugar content of at least 65%. You can extract juices for syrups from berries by rubbing and pressing, and from fruits - with prolonged boiling and filtering through gauze. All syrups are recommended to be cooked over high heat so that they do not have time to thicken. To get a light, clear syrup, do not put sugar in it right away, but do it only after some of the juice has evaporated. At the same time, add a little citric acid.

Determine the readiness of the syrup as follows: dip a cooled drop of syrup into a glass of cold water. If it sinks and dissolves quickly with stirring, the product is ready. If the drop melts before reaching the bottom, continue cooking. And if the drop does not dissolve, it will mean that you have digested the syrup.

Pour the finished product hot into bottles, but do not rush to roll it up. This should be done only after the syrup has completely cooled. Store this type of blanks in a dry, cool place.

Candied fruit

This type of preparation is also called dry jam. You can make candied fruits from any fruits, vegetables and berries, but apples, pears, lemons, oranges are most suitable for this. watermelon rinds and rowan. In this case, you can mix fruits and berries with each other. Preparing fruits is no different from processing them for jam. Boil them in the same way in sugar syrup in several steps. At the end of cooking, add vanilla, lemon zest, cloves or cinnamon.

Pour the finished mass into a sieve or colander and soak for 1–1.5 hours to drain the entire syrup. Then spread the fruits on a sieve in an even layer and dry in the oven at a temperature of 40 ° C. Sprinkle dried candied fruits with sugar and dry again in a warm oven.

Arrange the finished product in glass jars and carefully close them with cellophane or parchment paper. You can use the syrup left after the preparation of candied fruits for other preparations: jam, jam, preserves.

Marinating and pickling (wetting) fruits and berries

Marinades for fruits and berries are prepared in the same way as for vegetables, using acetic acid. To add aroma and taste to the marinade, according to recipes, add bay leaf, pepper, cloves, cinnamon, sugar. Pickled usually apples, cherries, plums, cherries, grapes, currants, dogwood, gooseberries. At the same time, the fruits must have dense pulp, be fresh, not overripe and not damaged by any diseases and pests.

The essence of fermentation (urination) is that under the influence of yeast and lactic acid bacteria, part of the sugar contained in fruits and berries is converted into lactic acid and alcohol, which preserves the products prepared in this way. They are usually placed in wooden barrels, poured with brine, covered with a cloth and put oppression on wooden stand.

Lactic acid, accumulating in soaked fruits and berries, gives them a sweet and sour taste, while alcohol and carbon dioxide give them a refreshing taste. If the conditions of preparation and storage are not observed, these products may acquire an unpleasant aftertaste.

This happens when fermenting fruits with too hot brine. Remember that its temperature should not exceed 30 ° C. Apples, pears, plums and grapes are traditionally used for urination. Caring for these blanks consists in periodically removing foam and mold from the surface of the brine and weekly washing the napkin on which the wooden circle and oppression lie.

Basic preparations from fruits and berries

Strawberry

Compote

Strawberries - 1 kg

Sugar - 500 g

Water - 300 ml

1. Put the prepared strawberries in an enamel wide bowl.

4. Heat it up to 50°C and pour over the strawberries.

5. Soak strawberries in syrup for 3-4 hours. Drain the berries in a colander and place them tightly in prepared jars.

6. Boil the syrup at 104°C for 10-15 minutes, cool slightly and pour into jars with strawberries.

7. Cover the compote with lacquered metal lids, place in a container with water and pasteurize at 85°C.

Jam

Strawberries - 1 kg

Sugar - 1 kg

Water - 100 ml

1. Put the prepared berries in a copper or brass basin, sprinkled with sugar.

2. Add water after the juice stands out, and put the basin on low heat.

3. Bring the mass to a boil with constant stirring. Boil for 40-45 minutes.

4. Pour boiling jam into clean, heated jars. Roll up tightly with metal lids and turn upside down, leaving to cool completely.

Jam

Strawberries - 1 kg

Sugar - 800 g

Water - 300 ml

1. Boil the sugar syrup and dip the prepared berries into it. Boil the jam until tender, without removing from heat.

2. Pour the boiling product into sterilized heated jars.

3. Roll them up hermetically with metal lids and turn them upside down, leaving them to cool completely.

Strawberry jam with red currant

Strawberries - 1 kg

Red currant - 400 g

Sugar - 1.5 kg

1. Put the prepared strawberries in a bowl.

2. Pass the red currant through a meat grinder and carefully squeeze the juice through 3-4 layers of gauze.

3. Add it to the strawberries at the same time as the sugar.

4. Maintain the well-mixed mass for 16 hours.

5. Bring to a boil and cook for 10-15 minutes.

6. Remove the strawberries from the basin with a slotted spoon, and continue to boil the syrup until fully cooked.

7. Dip the strawberries into the finished jelly and bring the mass to a boil.

8. Cool the jam and pour into half-liter jars.

9. Cover the jars with lacquered metal lids and place in a container of warm water for pasteurization.

10. Heat treatment of jam should continue at 85°C for 20 minutes.

11. Roll up hermetically with metal lids and, without turning over, leave at room temperature until completely cooled.

Juice

Strawberries - 2 kg

Sugar - 100 g

2. Place the mass in the press and squeeze the juice in 2-3 steps.

3. Strain the juice through 3-4 layers of gauze and pour it into an enamel bowl.

4. Add sugar and put on low heat.

5. Heat with continuous stirring to a temperature of 95 ° C, without allowing the juice to boil.

6. Pour the hot product into the prepared container and seal tightly.

7. Turn the jars upside down, cover with a thick cloth and leave to cool completely.

Puree

Strawberries - 1 kg

1. Put the prepared berries in a stainless steel pan, heat to 90 ° C with constant stirring.

4. Pour the boiling puree into dry, well-heated jars and seal them tightly with lacquered metal lids.

6. Store puree in a cool place.

Strawberry and raspberry puree

Strawberries - 1 kg

Raspberries - 1 kg

1. Wipe the prepared berries through a sieve.

2. Heat the mass over low heat until boiling and cook for 1-2 minutes.

3. Put the boiling product into sterilized, well-warmed jars and seal tightly.

4. Turn canned food upside down and leave to cool completely.

Strawberries in syrup

Strawberries - 1 kg

Sugar - 1.2 kg

Water - 300 ml

1. Place the strawberries in a colander and rinse with cold running water, let it drain.

2. Rub the berries through a sieve with a wooden spatula.

3. Prepare a syrup of water and sugar and bring it to a boil.

4. Pour the rubbed mass with it and mix.

5. Arrange strawberries in heated sterilized jars, cover with parchment paper circles and metal lids.

6. Sterilize the product and seal with caps.

7. Cool canned food slowly, without turning the jars upside down.

Jam

Strawberries - 1 kg

Sugar - 750 g

1. Rinse ripe strawberries under cold running water, drain and pat dry.

2. Rub the strawberries through a sieve and transfer to a bowl.

3. Put the mass on low heat, bring to a boil and boil for 25 minutes with constant stirring.

4. Arrange the hot product in well-heated jars.

6. Heat treatment at 100°C for 20-25 minutes.

7. Roll up hermetically with metal lids and turn the jars upside down until completely cooled.

Compote

Raspberries - 1 kg

Sugar - 550 g

Water - 450 ml

1. Place the prepared raspberries in a stainless steel saucepan.

2. Mix sugar with water, put on fire and bring to a boil.

3. After the sugar has completely dissolved, strain the syrup through 2-3 layers of gauze.

4. Heat it up to 50°C and fill it with raspberries.

5. Keep the berries in syrup for 3-4 hours.

6. Throw them in a colander and place them tightly in prepared half-liter jars.

7. Boil the syrup at a temperature of 104 ° C for 10–15 minutes, cool slightly and pour strawberries over it. Cover the jars with lacquered metal lids, place in a container of water and sterilize at 100°C for 10 minutes.

8. Roll up the jars and turn upside down, leaving to cool completely.

Jam

Raspberries - 1 kg

Sugar - 1.5 kg

1. Place the prepared berries in a basin, sprinkling with sugar.

2. Keep for 8 hours until the juice is released, and put the basin on low heat.

3. When the sugar dissolves, increase the heat, bring the mass to a boil with constant stirring.

4. Boil for 20-25 minutes.

5. Pour the boiling jam into clean, heated jars.

6. Roll up the jars with airtight lids and turn upside down, leaving to cool completely.

Jam

Raspberries - 1 kg

Sugar - 1 kg

Water - 430 ml

1. Boil the sugar syrup and dip the prepared berries into it.

2. Boil the jam until tender, without removing it from the heat.

3. Pour in boiling water over sterilized heated jars.

Juice

Raspberries - 2 kg

Sugar - 100 g

Water - 400 ml

1. Pass the prepared berries through a meat grinder.

2. Using a press, squeeze the juice out of the berry mass in 2-3 steps.

3. Add water, stir and strain the juice through 3-4 layers of gauze. Drain it into an enamel bowl.

4. Put the sugar and put the juice on low heat.

5. Heat with continuous stirring to a temperature of 85 ° C, without allowing the juice to boil.

6. Pour the hot product into sterilized bottles and seal immediately.

7. Turn the bottles upside down, cover with a thick cloth and leave to cool completely.

Puree

Raspberries - 1 kg

1. Put the prepared berries in a stainless steel pan and heat to 90 ° C with constant stirring.

2. Rub the mass through a sieve using a wooden spoon or spatula.

3. Put the resulting puree back into the same saucepan, put on fire, bring to a boil and cook for 5-7 minutes.

5. Turn canned food upside down and leave to cool slowly at room temperature.

Jam

Raspberries - 1 kg

Sugar - 850 g

1. Rub the raspberries through a sieve and place in a basin.

2. Add granulated sugar and mix thoroughly.

3. Put the mass on low heat, bring to a boil and boil for 20 minutes with constant stirring.

5. Cover them with lids and place them in a container of hot water to sterilize.

6. Heat treatment at 100°C for 15–20 minutes.

Syrup

Raspberry juice - 1 l

Sugar - 1.5 kg

1. Rub the berries through a sieve with a wooden spatula and squeeze out the juice using a press.

3. Strain the mixture through 3-4 layers of gauze and bring it to 90°C.

4. Pour the hot mass into heated sterilized half-liter jars, cover with airtight lids and roll up.

Jelly

Raspberry juice - 1 kg

Sugar - 800 g

1. Rub the raspberries through a sieve and squeeze out the juice using a press.

3. Place the ground on medium fire and boil down to 1/3 of the volume. Pour hot jelly into sterilized glass jars.

4. Roll them up with metal varnished lids and turn them upside down, leaving them to cool completely.

Currant

Compote

Black or red currant - 1 kg

Sugar - 600 g

Water - 400 ml

1. Place the prepared currant berries tightly in sterilized half-liter jars.

2. Mix sugar with water, put on fire and bring to a boil.

3. After the sugar has completely dissolved, strain the syrup through 2-3 layers of gauze.

4. Heat the syrup to 90 ° C and fill it with currants. Soak the berries in syrup for 3-4 hours.

5. Cover jars with compote with lacquered metal lids, place in a container with warm water and pasteurize at 90°C for 20 minutes.

Jam

Black currant - 1 kg

Sugar - 1.5 kg

Water - 500 ml

1. Put the prepared berries in a colander and blanch in boiling water for 5 minutes.

2. Lightly dry the currants and place in a basin.

3. Prepare the syrup using the blanching water, bring it to a boil and strain through 3-4 layers of cheesecloth. Bring the syrup back to a boil and immerse the berries in it.

4. Cook the jam in one go and pour hot into sterilized, well-heated jars.

5. Roll them up with airtight lids, turn them upside down and leave to cool completely.

Jam

Black currant - 1 kg

Sugar - 1.5 kg

Water - 400 ml

1. Place the prepared berries in a colander and blanch in boiling water for 2-3 minutes.

2. Put the currants in a basin and lightly crush them with a wooden spatula, add sugar and water.

4. Pour jam in boiling form into sterilized heated jars.

Juice

Black currant - 2 kg

Water - 120 ml

1. Pass the prepared berries through a meat grinder.

2. Place the mass in a saucepan, add water, stir and put on fire.

3. Heat to 70°C and hold at this temperature for 15-20 minutes.

Puree

Black currant - 1 kg

2. Rub the mass through a sieve using a wooden spoon or spatula.

3. Transfer the resulting puree to a saucepan, put on fire, bring to a boil and cook for 5-7 minutes.

4. Pour the boiling puree into dry, well-heated jars and roll them up with varnished metal lids.

5. Turn canned food upside down and leave to cool slowly at room temperature.

Jam

Black currant - 1.5 kg

Sugar - 1 kg

1. Put the prepared berries in a colander and blanch in boiling water for 4-5 minutes.

2. Rub the mass through a sieve using a wooden spoon or spatula.

3. Transfer the resulting puree to a saucepan, add sugar, stir and put on a slow fire.

4. Bring to a boil and boil for 20 minutes with constant stirring.

Syrup

Juice of black or red currant - 1 l

Sugar - 1.5 kg

1. Rub the berries through a sieve with a wooden spatula and squeeze out the juice with a press.

2. Put the juice on the fire, add sugar and heat with continuous stirring.

3. Strain the mixture through 3-4 layers of gauze and heat it to 90°C.

4. Pour hot syrup into heated sterilized half-liter jars, cover with airtight lids and roll up.

5. Cool canned food slowly, without turning the jars upside down.

Blackcurrant jelly

Black currant - 1 kg

Sugar - 800 g

1. Pass the currant through a meat grinder and squeeze the juice with a press.

2. Add sugar and stir thoroughly.

Jelly with red currant

Red currant - 2 kg

Sugar - 1.5 kg

1. Fill the berries with water and heat over low heat until steam appears.

2. When hot, rub the currants through a sieve using a wooden spatula.

3. Put sugar into the pureed mass and stir.

4. Put on fire, bring to a boil and remove from the stove for 15-20 minutes.

5. Then boil the mixture until foam stops forming on the surface.

6. Before the end of cooking, add 50 g of pre-soaked gelatin.

7. Pour the finished hot jelly into sterilized glass jars and leave them open for 24 hours.

8. Roll up the jars with metal varnished lids or cover with parchment paper.

Currant mashed in sugar syrup

Black currant - 1 kg

Sugar - 1.2 kg

Water - 300 ml

1. Pass the prepared berries through a meat grinder.

2. Prepare sugar syrup by heating it until the sugar is completely dissolved.

3. Strain hot syrup through 3-4 layers of gauze.

4. Bring it to a boil and pour over the currant mass.

5. Mix everything thoroughly and place the finished product in sterilized glass jars, filling them to the top.

6. Cover each jar with a circle of parchment paper soaked in alcohol and roll up with an airtight metal lid.

7. Store canned food in a cool place.

Candied fruit

Currant - 1 kg

Sugar - 1.2 kg

Water - 300 ml

1. Wash the berries with cold water, dry slightly and place in a bowl.

2. Prepare sugar syrup by boiling it until the sugar is completely dissolved.

3. Strain the syrup through 3-4 layers of gauze and heat again to a boil.

4. Pour the syrup over the berries and put the basin on the fire.

5. Bring the mixture to a boil, cook for 5 minutes and leave for 8-10 hours.

6. Boil the mass until cooked, that is, until a temperature of 108 ° C is reached at the very end of cooking.

7. Put the mixture in a colander and let the syrup drain.

8. Arrange the remaining berries in a colander on flat plates or a baking sheet, sprinkled with sugar, and dry at room temperature for 5–6 days or in the oven at 35–40 ° C for 3–4 hours.

9. Hand roll small balls of 10-12 berries. Roll them in sugar and dry them at room temperature for another 5-6 days.

10. Place the finished candied fruit in dry sterilized jars and roll up with airtight metal lids.

Pickled currant

Currant - 3.5 kg

Water - 1.5 l

Sugar - 1 kg

Cloves - 5 pieces

Allspice - 5 peas

Cinnamon - 1 teaspoon

1. Rinse ripe red, white or black currants with cold water, dry slightly and place tightly in half-liter jars.

2. Pour water into a saucepan, add sugar, spices and heat the mixture to a boil.

Gooseberry

Compote

Gooseberries - 1 kg

Sugar - 600 g

Water - 400 ml

1. Lightly pierce the prepared berries with a pointed wooden stick and place in a small basin.

2. Prepare syrup, heat to 85°C and pour over gooseberries.

3. Put the basin on the fire, bring the mass to a boil and cook for 5 minutes.

4. Drain the berries in a colander and place them tightly in sterilized glass jars. Pour in hot syrup.

5. Cover jars with compote with varnished metal lids, place in a container with warm water and pasteurize: half-liter jars at a temperature of 90 ° C for 15 minutes, and liter jars for 20 minutes.

6. Roll up the jars and turn upside down, leaving to cool completely.

Jam

Gooseberries - 1 kg

Sugar - 1.5 kg

Water - 700 ml

Cherry leaves - 12 pieces

Vanillin - 0.5 g

1. Peel slightly unripe green gooseberries from the stalks and cut each side.

2. Using a hairpin, remove the seeds through the incision and place the berries in cold water for 20-30 minutes.

3. Drain the gooseberries in a colander.

4. Dip the cherry leaves into the water and boil for 5 minutes.

5. Remove the leaves, and put sugar (450 g) in the broth and bring to a boil.

6. Dip the berries into the resulting hot syrup and soak for 5 hours.

7. Then remove the berries again, and boil the syrup for 10 minutes, adding sugar (450 g).

8. Repeat this technique twice more. At the last cooking, do not remove the berries and add vanillin to the jam. Spill hot product in sterilized, well-warmed jars.

9. Roll them up with airtight lids, turn them upside down and leave to cool completely.

Jam

Gooseberries - 1 kg

Sugar - 1.4 kg

Water - 450 ml

1. Place the prepared berries in a colander and blanch in boiling water for 5-7 minutes.

2. Put the gooseberries in a basin and lightly crush the berries with a wooden spatula, add sugar and water.

3. Mix the mass well, put on low heat and cook with constant stirring until tender.

4. Pour the boiling jam into sterilized heated jars.

5. Roll them up with airtight lids and turn them upside down, leaving them to cool completely.

Juice

Gooseberries - 2 kg

Water - 200 ml

1. Pass the prepared berries through a meat grinder.

2. Put the mass in a saucepan, add water, stir and put on fire.

3. Heat up to 70°C and keep at this temperature for 15-20 minutes.

4. Squeeze out the juice with a press, let it stand for 2-3 hours.

5. Strain the juice through 3-4 layers of gauze, pour it into an enamel bowl and put on low heat.

6. Heat with continuous stirring to a temperature of 95 ° C, without allowing the juice to boil.

7. Pour the hot product into sterilized bottles and seal immediately.

8. Turn the bottles upside down, cover with a thick cloth and leave to cool completely.

Puree

Gooseberries - 1.5 kg

Sugar or honey - 1 kg

2. Rub the mass through a sieve using a wooden spoon or spatula.

3. Transfer the resulting puree to a saucepan, add sugar or honey, put on fire, bring to a boil and cook for 5-7 minutes.

4. Pour the boiling puree into dry, well-heated jars and roll them up with varnished metal lids.

5. Turn canned food upside down and leave to cool slowly at room temperature.

Jam

Gooseberries - 1.5 kg

Sugar - 1 kg

1. Place the prepared berries in a colander and blanch in boiling water for 4-5 minutes.

2. Rub the mass through a sieve using a wooden spoon or spatula.

3. Transfer the resulting puree to a saucepan, add sugar, stir and put on fire.

4. Bring to a boil and boil for 20-25 minutes with constant stirring.

5. Spread the product hot in well-heated jars.

6. Cover them with lids and place them in a container of hot water to sterilize.

7. Heat treatment of half-liter jars at a temperature of 100 ° C for 15-20 minutes, and liter 20-25 minutes.

8. Roll up the jars with airtight lids and turn upside down, leaving to cool completely.

Jelly

Gooseberry juice - 1 l

Sugar - 700 g

1. Pass the washed and dried gooseberries through a meat grinder and squeeze the juice using a press.

2. Add sugar and stir thoroughly.

3. Put the mass on medium heat and heat until the sugar is completely dissolved.

4. Strain the hot mixture through a flannel and pour into the same container.

5. Put on fire again, bring to a boil and reduce by 1/4 of the volume.

6. Pour the finished jelly into sterilized glass jars.

7. Roll them up with metal lacquered lids and, without turning over, leave until completely cooled.

Marmalade

Gooseberries - 1 kg

Sugar - 550 g

Water - 50 ml

1. Put unripe gooseberries in a saucepan, add a little water, bring to a boil and boil well.

2. Rub the resulting mass through a metal sieve.

3. Boil down the puree to half the original volume, gradually adding sugar (500 g) and stirring constantly.

4. Put the finished marmalade into an enameled form moistened with water.

5. Cut the frozen marmalade into small pieces, sprinkle them with sugar and place them in dry jars, covering them with parchment paper.

Gooseberries mashed with oranges

Gooseberries - 1 kg

Oranges - 500 g

Sugar - 2 kg

1. Pass the prepared gooseberries and peeled oranges through a meat grinder.

2. Put sugar and mix thoroughly.

3. Leave the mass at room temperature for 4-5 hours and stir it occasionally so that all the sugar dissolves.

Pickled gooseberries

Gooseberries - 3.5 kg

Water - 1.3 l

Sugar - 850 g

Acetic 70% acid - 15 ml

Cloves - 25 pieces

Allspice - 25 peas

Cinnamon - 1 teaspoon

1. Rinse ripe gooseberries with cold water, dry slightly, pierce with a pointed match. Pour spices into the bottom of half-liter jars and lay the berries tightly.

2. Pour water into a saucepan, add sugar and bring to a boil.

3. Strain and heat again to 85–90°C. Add acetic acid and pour hot marinade over berries.

4. Cover the jars with metal lacquered lids and place in a container of hot water for pasteurization.

5. Cook at 85°C for 15 minutes.

6. Roll up the lids, turn the jars upside down and leave to cool completely.

Gooseberries

Gooseberries - 2 kg

Water - 1 l

Salt - 50 g

Spices to taste

1. Prepare the brine by boiling water with salt and spices.

2. Place unripe gooseberries tightly in jars and fill with cold brine.

3. Keep for 3-5 days in a cool place.

4. Drain the brine, bring it to a boil and boil for 10-15 minutes.

5. Pour the berries with boiling brine and tightly close the jars.

6. Turn them upside down and leave to cool completely.

Salted gooseberries

Green gooseberries - 2 kg

Water - 2 l

Salt - 40 g

Spices to taste

1. Place ripe gooseberries in an enamel pan with a layer of no more than 30 cm.

2. Prepare the brine by boiling water with salt and spices.

3. Pour cold brine over gooseberries and place a wooden circle and oppression on top.

4. After 1–1.5 months, the product can be used as a seasoning for fish and meat dishes. Ready gooseberries you can put in dry sterilized jars.

5. Heat the brine to a temperature of 75 ° C, pour the berries, cover the jars with lids and place in a container with warm water.

6. Sterilize half-liter jars for 15 minutes after boiling water, and liter jars for 20 minutes.

7. After cooking, roll up the lids, turn the jars over and leave to cool completely.

Compote

Cherry - 1 kg

Sugar - 600 g

Water - 400 ml

1. Place the prepared berries tightly in sterilized jars, while shaking them periodically.

2. Prepare syrup, heat to 85°C and pour over cherries.

Jam

Cherry - 1 kg

Sugar - 1.7 kg

Water - 500 ml

1. Remove the seeds from the prepared berries.

2. Boil the syrup from water and a part of sugar (500 g) and pour it over cherries while boiling.

3. Stand for 5 hours, then discard the berries in a colander.

4. Add 500 g of sugar to the syrup, bring to a boil, boil for 15 minutes and dip the berries into it.

5. Hold for another 5 hours and drain the syrup again, add the remaining sugar (500 g) to it, boil and put the berries.

6. Let it boil and bring the jam to readiness.

7. Pour the hot product into heated glass jars, roll them up with airtight lids and turn upside down, leaving to cool completely.

8. Store in a cool place.

Jam

Cherry - 1 kg

Gooseberry juice - 150 ml

Sugar - 1.2 kg

Water - 150 ml

1. Remove the stones from the prepared cherries and pass through a meat grinder.

2. Place the mass in a basin, add water and boil.

3. Put the sugar, mix well, reduce the heat to a minimum and boil with constant stirring until tender.

4. At the end of cooking, add natural gooseberry juice to make the jam gel better.

5. Pour jam in boiling form into sterilized heated jars.

Juice

Cherry - 2 kg

Water - 400 ml

Sugar - 100 g

2. Add water to the resulting puree and mix thoroughly.

3. Put the mass on medium heat, heat to a temperature of 70 ° C and keep in a cool place for 2-3 hours.

4. Squeeze out the juice with a press and strain it.

5. Add sugar, put the dishes with the resulting product on the fire and heat it to 85 ° C.

6. Without letting it boil, pour the juice into sterilized and heated bottles.

7. Seal the bottles with boiled corks and lay them on their side, leaving it to cool completely.

Syrup

Cherry - 1.5 kg

Sugar - 1.5 kg

Water - 150 ml

1. Sort the berries, rinse, pit and pass through a meat grinder.

2. Add water to the mass and mix thoroughly.

3. Heat up to a temperature of 70 ° C, squeeze the juice with a press and strain it.

4. Leave the juice for 2-3 hours, add sugar and heat the syrup to a temperature of 75-85°C.

5. Strain the resulting product while hot and pour it into an enamel pan.

6. Heat the syrup again to 95 ° C and pour it into clean, well-heated bottles, seal tightly, turn it upside down and cover with a thick cloth, leaving it to cool completely.

7. Store in a cool place.

Puree

Cherry - 1.5 kg

Sugar - 500 g

Water - 100 ml

1. Remove the seeds from the prepared berries and pass them through a meat grinder.

4. While hot, rub the puree through a sieve, add sugar and put on fire again.

5. Pour the boiling puree into dry, well-heated jars and roll them up with lacquered metal lids. Turn canned food upside down and leave to cool slowly at room temperature.

Jam

Cherry - 1.3 kg

Applesauce - 500 g

Sugar - 1 kg

Water - 150 ml

1. Remove the stones from the prepared cherries and pass them through a meat grinder.

2. Transfer the resulting mass to a saucepan, adding water.

3. Put on fire, bring to a boil and cook for 10 minutes.

4. While hot, rub the puree through a sieve, add applesauce and sugar.

5. Bring the mass to a boil and boil for 20-25 minutes with constant stirring. Pour the product hot into well-warmed jars.

6. Cover them with lids and place them in a container of hot water to sterilize.

7. Heat treatment of half-liter jars at a temperature of 100 ° C for 15-20 minutes, and liter 20-25 minutes.

8. Roll up the jars with airtight lids and turn upside down, leaving to cool completely.

Jelly

Cherry - 1.3 kg

Water - 300 ml

Sugar - 700 g

1. Pour prepared slightly unripe berries with water and cook until juice appears.

4. Boil until the volume is reduced by 1/3.

5. Gradually add sugar and boil the jelly until it is completely dissolved.

7. Pasteurize the jelly at a temperature of 85 ° C: in half-liter jars for 10 minutes, and in liter jars for 15 minutes.

8. After cooking, roll up the lids and leave the jelly jars, without turning, until completely cooled.

Candied fruit

Cherry - 1 kg

Sugar - 2.2 kg

Water - 500 ml

1. Prepare syrup from water and 400 g of sugar.

2. Remove the seeds from the berries. Pour boiling syrup over cherries and leave for 2 days.

3. Drain the berries in a colander.

4. Add 300 g of sugar to the syrup, bring to a boil and set aside again for several hours.

5. Repeat this technique 4-5 times, adding a little sugar.

6. Leave the cherries in the syrup for the last time for 10-12 days.

7. Drain the syrup, and spread the berries on a sieve and dry in the oven at a temperature not exceeding 45 ° C.

Marmalade

Cherry - 1 kg

Sugar - 550 g

Water - 50 ml

1. Remove the stones from the prepared slightly unripe berries, place them in a basin and add water.

2. Put on the fire and heat so that the cherry highlights the juice.

3. Rub the resulting hot mass through a sieve.

4. Boil the puree to half the original volume, gradually adding sugar and stirring constantly.

5. Spread the finished marmalade hot over heated glass jars.

6. Roll up with airtight lids or cover with parchment paper.

candied cherries

Cherry - 1 kg

Sugar - 2 kg

1. Peel the prepared cherries and place in a basin.

2. Sprinkle them with sugar and lightly knead them with a wooden pusher.

3. Mix the whole mass thoroughly.

4. Arrange the product in sterilized glass jars and cover with parchment paper.

5. Keep this blank in a cool place.

pickled cherries

Cherry - 3.5 kg

Water - 1.2 l

Sugar - 820 g

Acetic 70% acid - 17 ml

Cloves - 15 pieces

Allspice - 20 peas

Cinnamon - 1 teaspoon

1. Rinse ripe cherries with cold water, dry slightly, pierce each berry with a pointed match.

2. At the bottom of dry sterilized jars, place the spices and tightly lay the berries.

4. Strain through 3-4 layers of gauze and heat again to a temperature of 85-90°C. Add acetic acid and pour hot marinade over berries.

apricots

Compote

Apricots - 1 kg

Sugar - 400 g

Water - 1 l

Citric acid - 3 g

1. Place prepared apricots tightly in sterilized jars.

2. Prepare the syrup, boil it and pour it over the fruits.

3. Cover the compote with lacquered metal lids and hold for 3 minutes.

4. Drain the syrup, bring to a boil, pour over the apricots and leave for another 3 minutes.

5. Drain the syrup again, add citric acid to it, bring to a boil and pour into jars.

6. Immediately roll up the jars and turn upside down, leaving to cool completely.

Jam

Apricots - 1 kg

Sugar - 1.3 kg

Water - 400 ml

Citric acid - 3 g

1. Cut the apricots into halves and remove the pits.

2. Boil the syrup from water and sugar and dip the fruit halves into it while boiling.

3. Remove the mass from the heat and cool completely.

4. Heat the jam to a boil three more times with an interval of 5-6 hours.

5. At the end of cooking, add citric acid and when the temperature reaches 105 ° C, remove the jam from the heat.

6. Pour the hot product into heated glass jars, roll them up with airtight lids and turn upside down, leaving to cool completely.

Green apricot jam

Apricots (with soft stone) - 1 kg

Sugar - 1 kg

Water - 600 ml

Vanillin - 2 g

1. Cut green apricots from both ends, rinse with cold water, pierce with a pointed match, place in a colander and blanch three times in boiling water for 20-30 seconds.

2. Boil the syrup from sugar and water and dip the fruits into it while boiling.

3. Bring the jam to readiness in one step. Add vanilla at the end of cooking.

4. Pour the product into well-heated jars, roll up with metal lids, turn them upside down, cover with a thick cloth and leave to cool completely.

Jam

Apricots - 1 kg

Sugar - 1 kg

Water - 200 ml

1. Remove pits from crushed and overripe apricots.

2. Place the fruits in a basin, add water and boil. Boil for 10 minutes.

3. Put the sugar, mix the mass well, put on low heat and boil with constant stirring until tender.

4. Pour the jam after it has completely cooled into sterilized jars.

5. Cover with parchment paper and store in a cool place.

Syrup

Apricots - 1 kg

Sugar - 750 g

1. Remove the stones from the apricots and place the fruits in an enamel pan, sprinkling with sugar. Leave for 10-12 hours. Drain the resulting juice, heat it to a boil, cook for 5 minutes.

2. Strain the resulting product while hot and pour it into an enamel pan.

3. Heat the syrup again to 95 ° C and pour it into clean, well-heated bottles, seal tightly, lay on its side and cover with a thick cloth, leaving it to cool completely.

Puree

Apricots - 1.5 kg

Sugar - 150 g

Water - 100 ml

1. Remove the stones from the apricots and pass them through a meat grinder.

2. Transfer the resulting mass to a saucepan, fill with water.

3. Put on fire, bring to a boil and cook for 10-15 minutes.

4. While hot, rub the puree through a sieve, add sugar and put on fire again.

6. Place the jars in a container with hot water and sterilize at a temperature of 100 ° C: half-liter jars for 20 minutes, and liter jars for 25-30 minutes.

Jam

Apricots - 2.3 kg

Sugar - 300 g

Water - 200 ml

1. Remove pits from soft, overripe apricots and pass them through a meat grinder.

4. Arrange the hot product in well-heated jars.

5. Cover them with lids and place them in a container of hot water to sterilize.

6. Heat treatment of half-liter jars at a temperature of 100 ° C for 15-20 minutes, and liter 20-25 minutes.

7. Roll up the jars with airtight lids and turn upside down, leaving to cool completely.

Candied fruit

Apricots - 1 kg

Sugar - 1.2 kg

Water - 500 ml

Citric acid - 2 g

2. Remove the stones from the apricots, pour boiling syrup over them and leave for 10-12 hours.

5. Drain the syrup, and spread the sugar-soaked apricots on a sieve and dry in the oven at 45 ° C.

6. Sprinkle the candied fruits with sugar and place them in glass jars, covering with parchment paper moistened with alcohol.

Marmalade

Apricots - 1 kg

Sugar - 600 g

Water - 200 ml

1. Remove the stones from the apricots, place them in a saucepan, add water and cook until softened.

2. Rub hot apricot mass through a sieve.

3. Boil the resulting puree to half the original volume, gradually adding sugar and stirring constantly.

4. Put the finished marmalade in a thin layer on a baking sheet or dish moistened with water and dry at room temperature or in the open air.

5. Cut the marmalade into pieces and arrange in glass jars and cover them with parchment paper.

candied apricots

Apricots - 1 kg

Sugar - 1.5 kg

1. Take firm, unripe fruits, remove the stones, cut the apricots into 4-5 parts and put them in an enamel pan.

2. Pour the fruits with water, bring to a boil and cook for 5-8 minutes.

3. Drain the water, sprinkle the apricots with sugar and leave them for 48 hours.

5. Keep this blank in a cool place.

Pickled apricots

Apricots - 3.5 kg

Water - 1 l

Sugar - 850 g

Vinegar 9% - 130 ml

Cloves - 10 pieces

Cinnamon - 1 teaspoon

1. Wash ripe hard fruits in cold water, dry slightly, pierce with a pointed match.

2. At the bottom of dry sterilized liter jars, place the spices and lay the apricots tightly.

3. Pour water into a saucepan, add sugar and heat the mixture to a boil. Strain through 3-4 layers of gauze and again bring the temperature of the liquid to 85-90°C. Add vinegar and pour hot marinade over fruits.

4. Cover the jars with metal lacquered lids and place in a container of hot water for pasteurization.

5. Heat the jars for 35–40 minutes at 90°C.

6. Roll up the lids, turn the jars upside down and leave to cool completely.

Compote

Peaches - 1 kg

Sugar - 350 g

Water - 1 l

Citric acid - 3 g

1. Place prepared small peaches tightly in sterilized jars.

2. Prepare the syrup, boil it, add citric acid to it and pour over the fruits.

3. Cover the compote with lacquered metal lids and place in a container of hot water.

4. Pasteurize the compote at a temperature of 85°C: liter jars for 15-20 minutes, two-liter jars for 25-30 minutes, three-liter jars for 35 minutes.

5. Roll up the jars and turn upside down, leaving to cool completely.

Jam

Peaches - 1 kg

Sugar - 1.2 kg

Water - 400 ml

1. Peel the peaches, remove the pits, cut into slices and place in a basin.

2. Boil the syrup from water and sugar and pour over the fruit while boiling. Leave the mixture for 24 hours.

3. Heat the jam three more times until boiling with an interval of 5-6 hours.

4. During the last cooking, when the temperature reaches 105 ° C, remove the jam from the heat.

5. Pour the hot product into heated glass jars, roll up with airtight lids and turn upside down, leaving to cool completely.

Peaches mashed with sugar

Peaches - 1.5 kg

Sugar - 1 kg

1. Peel and pit the peaches. Wipe them through a sieve or pass through a meat grinder.

2. Gradually adding sugar, mix the mass thoroughly until it is all dissolved.

3. Spread the cold product in dry, clean glass jars, cover them with parchment paper and store in a cool place.

Jam

Peaches - 2 kg

Sugar - 1 kg

Red currant juice - 250 ml

1. Peel and pit very ripe peaches and pour currant juice over. Boil for 20-30 minutes. Add sugar and boil the jam until it thickens.

2. Pour the finished product in boiling form into sterilized heated jars.

3. Place them in a container with hot water and sterilize at 100 ° C: half-liter jars for 20 minutes, and liter jars for 25-30 minutes.

4. Roll them up with airtight lids and turn them upside down, leaving them to cool completely.

Syrup

Peaches - 1 kg

Sugar - 750 g

1. Remove the pits from the peaches and place the fruits in an enamel pan, sprinkled with sugar. Leave for 10-12 hours.

2. Drain the resulting juice, heat it to a boil, cook for 5 minutes.

3. Strain the resulting product while hot and pour it into an enamel pan.

4. Heat the syrup again to 95 ° C and pour it into clean, well-heated bottles, seal tightly, put them on their side and cover with a thick cloth, leaving to cool completely.

Puree

Peaches - 1.5 kg

Sugar - 250 g

Water - 100 ml

1. Remove the stones from the peaches and pass them through a meat grinder.

2. Transfer the resulting mass to a saucepan, add water.

3. Put the mixture on the fire, bring to a boil and cook for 10-15 minutes.

4. While hot, rub the puree through a metal sieve, add sugar and let it boil again.

5. Pour the boiling puree into dry, well-heated jars and cover them with lacquered metal lids.

6. Place the jars in a container with hot water and sterilize at a temperature of 100 ° C: half-liter for 20 minutes, and liter for 25-30 minutes.

7. Roll up the lids, turn the cans upside down and leave to cool slowly at room temperature.

Jam

Peaches - 2.3 kg

Sugar - 400 g

Water - 150 ml

1. Remove pits from soft, overripe peaches and mince them.

2. Place the resulting mass in a saucepan, adding water.

3. Put on fire, bring to a boil, add sugar and cook until thickened with constant stirring.

4. Arrange the hot product in well-heated jars.

5. Roll them up with varnished metal lids and turn them upside down, leaving them to cool completely.

Candied fruit

Peaches - 1 kg

Sugar - 1 kg

Cinnamon - 4 g

Citric acid - 2 g

1. Prepare syrup from water and sugar.

2. Remove the pits from the peaches, cut the fruits into slices, pour boiling syrup over them and leave for 10-12 hours.

3. Put the mass back on the fire, bring to a boil and cook for 5-7 minutes. Keep 12 hours.

4. Repeat the previous technique twice more. At the end of cooking, add citric acid to the syrup.

5. Drain the syrup, and spread the sugar-soaked peaches on a sieve and dry in the oven at 45 ° C.

6. Sprinkle the dried candied fruits with sugar and arrange in glass jars, covering with parchment paper moistened with alcohol.

Marmalade

Peaches - 2 kg

Sugar - 1.4 kg

Water - 200 ml

Rum - 50 ml

1. Remove the stones from ripe peaches, place them in a saucepan, add water and simmer until softened.

2. Rub the resulting hot mass through a sieve.

3. Boil puree to half of the original volume, gradually adding sugar with rum and stirring constantly.

4. Pour the finished marmalade into prepared heated glass jars and cover them with parchment paper.

candied peaches

Peaches - 1 kg

Sugar - 1.5 kg

1. Blanch firm, unripe fruits in boiling water for 30 seconds.

2. Remove the skin, remove the stones, cut the peaches into slices and place in an enamel pan.

3. Pour the fruits with water, bring to a boil and cook for 5-8 minutes. Drain the water, sprinkle the peaches with sugar and leave them for 48 hours.

4. Heat the whole mass to a boil, place the product in sterilized glass jars and roll up with metal lids or cover with parchment paper.

5. Keep this blank in a cool place.

Compote

Plums - 1 kg

Sugar - 550 g

Water - 600 ml

1. Pierce plums with a pointed match, blanch in boiling water for 2-3 minutes and place in sterilized jars.

2. Prepare the syrup, heat it to 85°C and pour it over the plums.

3. Cover the compote with lacquered metal lids, place in a container of hot water.

4. Sterilize half-liter jars at a water temperature of 100 ° C for 10–15 minutes, and liter jars for 20 minutes.

5. Roll up the jars and turn upside down, leaving to cool completely.

Jam

Plums - 1 kg

Sugar - 1.3 kg

Water - 600 ml

1. Remove the stones from the plums and put the fruits in the basin.

2. Boil the syrup from water and half of the sugar (650 g) and pour it over the plums while boiling.

3. Soak for 8 hours, then discard the fruits in a colander.

4. Add 300 g of sugar to the syrup, bring to a boil, boil for 15 minutes and immerse the plums in it.

5. Keep another 8 hours and drain the syrup again, add the remaining sugar (350 g) to it, boil and put the fruits. Let the jam boil and bring it to readiness.

6. Pour the hot product into heated glass jars, roll up with airtight lids and turn upside down, leaving to cool completely.

Jam

Plums - 1 kg

Sugar - 250 g

Water - 50 ml

Cinnamon - 3 g

1. Remove the stones from the plums and put them in a basin, put on low heat and heat until the fruits are soft (15-20 minutes).

2. Put sugar, cinnamon, mix well and transfer to a large deep frying pan.

3. Place the pan in the oven, preheated to 150°C.

4. Open the oven door slightly and every 30 minutes add 50 g of sugar to the plum mixture.

5. Pour the finished jam in boiling form into sterilized heated jars.

6. Roll them up with airtight lids and turn them upside down, leaving them to cool completely.

Juice

Plums - 2 kg

Water - 200 ml

1. Remove the stones from the plums, put them in a saucepan, add water and heat to a temperature of 72 ° C, preventing the fruits from boiling.

2. Squeeze out the juice with a press, pour it into a saucepan and let it stand for 3-4 hours.

3. Strain the juice through 3 layers of gauze, pour it into an enamel bowl and put on low heat.

4. Heat the juice to 90°C and hold at this temperature for 15–20 minutes.

5. Pour hot product into sterilized bottles and seal immediately.

6. Lay the bottles on their side, cover with a thick cloth and leave to cool completely.

Syrup

Plums - 1.5 kg

Sugar - 1.5 kg

Water - 100 ml

1. Sort the plums, wash, remove the pits and pass the pulp through a meat grinder.

2. Add water to the mass and mix thoroughly. Heat to a temperature of 70 ° C, squeeze the juice with a press and strain it.

3. Leave the juice for 2 hours, add sugar and heat to a temperature of 75-85°C.

4. Strain the resulting product while hot and pour it into an enamel pan.

5. Heat the syrup again to 95 ° C and pour it into clean, well-heated bottles, seal tightly, turn it upside down and cover with a thick cloth, leaving it to cool completely.

Puree

Plums - 1.5 kg

Sugar - 500 g

Water - 100 ml

1. Remove the stones from the plums and pass them through a meat grinder. Put the resulting mass into a saucepan, adding water.

2. Put on fire, bring to a boil and cook for 10 minutes.

3. While hot, rub the puree through a sieve, add sugar and put on fire again.

4. Pour the boiling puree into dry, well-heated jars and roll them up with varnished metal lids.

5. Turn canned food upside down and leave to cool slowly at room temperature.

Jam

Plums - 1.5 kg

Sugar - 1 kg

Water - 100 ml

1. Remove the stones from the prepared plums and pass them through a meat grinder.

2. Place the resulting mass in a saucepan, adding water. Put on fire, bring to a boil and cook for 10-15 minutes.

3. While hot, rub the puree through a sieve, add sugar.

4. Bring the mass to a boil and boil for 25-30 minutes with constant stirring. The total heating time of the puree should not exceed 50–60 minutes.

5. Spread the finished hot jam over well-warmed jars.

6. Cover them with lids, roll up and, without turning over, leave to cool completely.

Jelly

Plum - 1.3 kg

Sugar - 600 g

1. Peel the prepared slightly unripe plums, put them in a saucepan and heat until the juice appears.

2. Squeeze out the juice and strain it through 3-4 layers of gauze.

3. Pour juice into a saucepan and place over medium heat.

4. Boil the mass until its volume is reduced by 1/3 for 30–35 minutes.

5. Gradually add sugar and boil the jelly until it is completely dissolved.

6. Pour the finished jelly into sterilized heated glass jars, cover them with lacquered metal lids and place in a container of hot water.

7. Pasteurize the jelly at a temperature of 85 ° C: in half-liter jars for 10 minutes, and in liter jars for 15 minutes. After cooking, roll up the lids and leave the jelly jars, without turning, until completely cooled.

Candied prunes

Prunes - 1 kg

Sugar - 1.2 kg

Water - 400 ml

1. Prepare syrup from water and sugar.

2. Pour the prunes with boiling syrup and leave for 10 hours.

3. Drain the dried fruits in a colander.

4. Bring the syrup to a boil, dip the prunes into it and set aside again for 10 hours.

5. During the third cooking, bring the candied fruits to readiness. In this case, the boiling point of the syrup should be 108 ° C.

6. Throw the prunes into a colander and leave for 1-1.5 hours to drain all the syrup.

7. Arrange candied fruits on a sieve and dry in an oven at 45 ° C or keep at room temperature for 4–5 days.

8. Sprinkle dried candied fruit with sugar and arrange in glass jars.

9. Roll them up with airtight lids.

Marmalade

Plums - 2 kg

Sour apples - 1 kg

Sugar - 1.5 kg

Zest of 1 lemon

Cinnamon - 3 g

1. Cut the apples into slices, removing the core.

2. Remove pits from slightly unripe plums, place them and apples in a basin, laying in layers and sprinkling with sugar.

3. Add lemon zest, cinnamon and put on fire. Cook with constant stirring until the mass begins to thicken.

4. Remove the bowl from the heat and rub the hot puree through a sieve.

5. Boil the mass to half the original volume, stirring constantly.

6. Put the finished marmalade in boxes on parchment paper and dry.

7. Cut the marmalade into pieces and arrange in glass jars, covering with parchment paper.

pickled plums

Plums - 3.5 kg

Water - 1.4 l

Sugar - 940 g

Acetic 70% acid - 20 ml

Cloves - 15 pieces

Allspice - 20 peas

Cinnamon - 1 teaspoon

1. Wash ripe plums with cold water, dry slightly, pierce with a pointed match.

2. Pour spices into the bottom of dry, sterilized jars and place fruits tightly.

3. Pour water into a saucepan, add sugar and heat the mixture to a boil.

4. Strain through 3-4 layers of gauze and heat again to a temperature of 85-90°C. Add acetic acid and pour hot plum marinade over plums.

5. Cover the jars with metal lacquered lids and place in a container of hot water for pasteurization.

6. Conduct heat treatment at a temperature of 85 ° C: half-liter cans for 15 minutes, and liter cans for 20 minutes.

7. Roll up the lids, turn the jars upside down and leave to cool completely.

Sauce

Plums - 1 kg

Sugar - 150 g

Water - 150 ml

1. Cut the plums in half and remove the pits.

2. Pour water into the basin, dip the plums into it and cook for 7-10 minutes.

3. Rub the softened fruits through a sieve, add sugar and mix thoroughly.

4. Put the basin on the fire and boil the mixture with constant stirring for 5-7 minutes from the moment of boiling.

5. Pour the finished hot sauce into heated glass jars, roll up the lids and turn upside down, leaving to cool completely.

Plums soaked

Plums - 10 kg

Water - 5 l

Sugar - 50 g

Salt - 25 g

Malt - 25 g

Mustard powder - 3 g

Herb mint, celery, oregano, blackcurrant leaves to taste

1. Thoroughly wash plums with dense pulp and let the water drain.

2. Prepare the filling by adding sugar, salt, mustard and malt to the water.

3. Put the herbs and blackcurrant leaves into the urination container, then put the plums and fill with cold filling.

4. Cover the surface of the fruit with a clean napkin, place a wooden circle and put oppression on it so that the brine comes out over the circle with a layer of 3–4 cm.

5. Keep a container of pickled plums at room temperature for 7-8 days. Then be sure to place it in the cold. Plums will be ready to eat in 30 days.

oranges

Jam

Oranges - 1 kg

Sugar - 1.2 kg

Water - 400 ml

1. Wash the oranges and soak them for 15 minutes in boiling water. Then immerse the fruits in cold water and leave for 12 hours.

2. Prepare a syrup from half the sugar (600 g) and water.

3. Cut the oranges into circles or slices, remove the seeds and fill the pulp with hot syrup.

4. Infuse oranges for 7–8 hours, then drain the syrup, add the remaining sugar (600 g) to it, boil for 15–20 minutes.

5. Immerse the oranges in the boiling syrup and soak the jam again for 8 hours.

6. Repeat the previous step again and cook the jam until tender.

7. Pack hot jam. Cover the jars with metal varnished lids, roll up, turn the jars upside down and leave to cool completely.

Peeled orange jam

Oranges - 1 kg

Sugar - 1 kg

Water - 400 ml

1. Peel the oranges, divide into slices and carefully remove the seeds.

2. Boil the syrup from sugar and water, dip oranges into it while boiling, let it boil again and remove from heat. Hold for 1 hour.

3. Drain the syrup, boil it, pour it over the slices again and leave for another 1 hour.

4. Drain the syrup again, boil it for 10-15 minutes, pour it over oranges and cook for 15-20 minutes over low heat.

5. Before the end of cooking, add a little finely chopped orange peel to the boiling mass.

6. Pour hot jam into clean, heated glass jars and close with airtight lids.

7. Turn the canned food upside down and cover with a thick cloth, leaving it to cool completely.

Orange peel jam

orange peel– 500 g

Sugar - 650 g

Water - 100 ml

Citric acid - 2 g

1. Remove the peel from the oranges, cut it into strips, which are tightly rolled up and threaded with a needle.

2. Dip the peel into boiling water three times and cook for 4-5 minutes each time, then cooling in cold water.

3. Cut the prepared peel into small pieces.

4. Prepare a syrup of sugar and water and, while boiling, pour over the chopped peel with it.

5. Bring the mass to a boil and cook until tender, at which a drop of syrup on a cold dish will not blur.

6. At the end of cooking, add citric acid to the jam.

7. Keep the jam at room temperature for 3-4 days, and then pour into clean, dry jars and cover them with parchment paper.

Jelly

Oranges - 1 kg

Sugar - 1 kg

Gelatin - 20 g

Water - 100 ml

Lemon juice - 50 ml

1. Peel the oranges and squeeze the juice from the pulp. Leave it overnight to drain through gauze. Separate the juice from the sediment, add half the sugar (500 g), mix and put on high heat.

2. Bring to a boil and cook for 3 minutes.

3. Soak the gelatin in cold water and heat it until completely dissolved.

4. Add the remaining sugar (500 g) to the syrup, pour in the cooked gelatin and lemon juice.

5. Hold for 2 minutes and pour the product into dry sterilized heated half-liter jars.

6. Cover them with lacquered metal lids and place them in a container of hot water.

7. Sterilize at 100°C for 30 minutes.

8. Roll up the lids and, without turning over, leave the jelly jars at room temperature until completely cooled.

Juice

Oranges - 1.5 kg

Sugar - 100 g

Water - 200 ml

1. Peel the oranges, cut in half across the slices and squeeze the juice.

2. Drain the juice through a colander into a saucepan.

3. Make syrup from sugar and water and combine it with orange juice.

4. Bring the mixture to a boil, cook for 2-3 minutes and immediately pour into heated jars.

5. Cover them with lids and place them in a container of hot water (85°C).

6. Sterilize the juice at 100°C in half-liter jars for 25 minutes, and in liter jars for 35 minutes.

7. Roll up the lids, turn the jars upside down and leave to cool completely.

Candied fruit

Oranges - 1.5 kg

Sugar - 1.3 kg

Water - 200 ml

1. Peel the oranges by cutting them into narrow, even strips.

2. Dip the peel in boiling water and cook for 10 minutes. Throw her in a colander.

3. Boil the syrup from sugar and water and dip the prepared peel into it while boiling. Boil for 10-15 minutes and then refrigerate and hold for 8 hours.

4. Boil the peel twice more for 10-15 minutes with an interval of 8 hours.

6. Place the orange peels on a sieve and dry in the oven at a temperature of 35–45 ° C until sugar crystallizes on them.

7. Put candied fruit in dry glass jars and close with tight plastic lids.

Orangeade (old recipe)

Oranges - 10 pieces

Sugar - 2 kg

1. Peel 8 oranges, divide them into slices, remove the seeds.

2. Cut the remaining 2 oranges into slices without removing the peel. Remove the seeds and combine with peeled fruits, sprinkling the whole mass with sugar.

3. Rub the oranges with a wooden pestle until a liquid mass is obtained, or use a blender for this.

4. Transfer it to glass jars and close with tight lids.

5. Store this blank in the refrigerator or cellar.

6. To prepare a drink, add 1 teaspoon of orangeade to 1 glass of water. You can add some sugar to taste.

Jam

Lemons - 1.2 kg

Sugar - 1.5 kg

Water - 450 ml

1. Wash the lemons, peel them and soak them for 15 minutes in boiling water. Then rinse the fruits in cold water until completely cooled.

2. Divide the lemons into slices, remove the seeds and put the pulp in a basin.

3. Prepare a syrup from sugar and water and pour half of it over the prepared fruits.

4. Soak the lemons for 10-12 hours, then add the remaining syrup and cook the mixture over low heat for 15-20 minutes 3 times at intervals of 10 hours.

5. Pour hot jam. Cover the jars with lacquered metal lids, immediately roll up, turn upside down and leave to cool completely.

Lemon peel jam

Lemon peel - 1 kg

Sugar - 1.3 kg

Water - 200 ml

1. Cut the peel of lemons into strips, roll them tightly into rolls and string them on a thread with a needle.

2. Dip the peel into boiling water three times and cook for 7-10 minutes each time, then cooling in cold water.

3. Cut the prepared peel into small cubes. Prepare a concentrated syrup of sugar and water and pour it over the chopped peel while boiling.

4. Bring the mass to a boil and cook until tender, at which a drop of syrup on a cold dish will not blur.

5. Cool the jam at room temperature, and then pour into clean, dry jars and close them with parchment paper or plastic lids.

6. Store the workpiece in a cool place.

Lemons in own juice with sugar

Lemons - 1 kg

Sugar - 1.6 kg

1. Cut the lemons into thin slices or circles and carefully remove the seeds. Place the fruits in glass jars, sprinkling with sugar.

2. Keep the lemons at room temperature for 3 days, periodically shaking the jars until the sugar is completely dissolved.

3. Cover the lemons with parchment paper or plastic lids and store in a cool place.

Jelly

Lemons - 1 kg

Sugar - 1 kg

Gelatin - 20 g

Water - 1 l

1. Cut the lemons in the peel into thin slices, removing the seeds.

2. Put them in an enamel pot and fill with water. Bring to a boil and cook for 30 minutes.

3. Strain the broth and boil until the volume is reduced by 2 times.

4. Soak gelatin in 100 ml of water, heat until dissolved and add to the decoction.

5. Add sugar gradually with constant stirring.

6. When a drop of cooling jelly stops spreading, remove the pan from the heat and pour the contents into dry, sterilized, heated half-liter jars. Cover them with lacquered metal lids and place them in a container of hot water (70°C).

7. Pasteurize at 90°C: half-liter jars for 8–10 minutes, liter jars for 12–15 minutes.

8. Roll up the lids and, without turning the jars, leave the jelly at room temperature until completely cooled.

Candied fruit

Lemon peel - 1 kg

Sugar - 1.4 kg

Water - 200 ml

1. Lemon peel, cut into even ribbons or slices, dip in cold water and leave for 3 days, changing the water every 12 hours.

2. After that, bring the water to a boil and cook the peel for 10 minutes. Throw her in a colander.

3. Boil the syrup from sugar and 200 ml of water and dip the prepared peel into it while boiling. Boil for 10-15 minutes and then refrigerate and hold for 12 hours.

4. Boil the peel twice more for 10-15 minutes with an interval of 7-8 hours.

5. After the third time, discard the peel in a colander and let the syrup drain.

6. Lay the lemon peels on a sieve and dry in the oven at a temperature of 35–45 ° C until sugar crystallizes on them.

7. Place candied fruits in dry glass jars, close with tight polyethylene lids and store in a cool place.

salted lemons

Lemons - 2 kg

Salt - 500 g

Water - 1.5 l

1. Place the washed, strong, small lemons in a three-liter jar or enameled pan.

2. Prepare the brine by boiling water with salt until it is completely dissolved.

3. Cool the brine and pour over the lemons.

4. Put a wooden circle on top, and oppression on it.

5. Put the lemons in the cellar or refrigerator.

6. Lemons will be ready to eat 20-30 days after pickling.

Lemon sherbet (old recipe)

Lemons - 600 g

Sugar - 800 g

Water - 200 ml

1. Remove the zest from the lemons with a fine grater and mix it with sugar.

2. Squeeze the juice from all the lemons, dilute it with water and put sugar.

3. Bring the syrup to a boil over high heat and cook until it begins to gel.

4. Remove the mixture from heat and stir vigorously clockwise with a wooden spatula, gradually adding a few drops lemon juice.

5. Stir the sherbet until it thickens. Then spread it on dry, clean jars and cover with parchment paper.

6. Store in a cool place.

Lemon cider (old recipe)

Lemons - 1 kg

Sugar - 600 g

1. Finely grate the zest from all lemons and combine it with sugar.

2. Squeeze the juice from the lemons, add sugar and keep this mixture for 10-12 hours with constant stirring. Boil the cider three times, 2-3 hours apart.

3. Cool the syrup and pour it into small jars, covering them with plastic lids or parchment paper.

Lemons in gooseberry juice

Lemons - 1.2 kg

Green gooseberry juice - 1 l

Vegetable oil - 50 ml

1. Wash small lemons, pierce with a pointed match and place in glass jars.

2. Fill them with cold gooseberry juice.

3. Then pour the calcined and chilled vegetable oil.

4. Close the jars with parchment paper or plastic lids and refrigerate.

5. Gooseberry juice can be used to make various drinks, and lemons can be kept fresh for more than 3 months.

lemon zest with sugar

Lemons - 2 kg

Sugar - 400 g

1. Cut with a sharp knife or finely grate the zest from all cooked lemons.

2. Spread it on a baking sheet lined with clean paper and dry.

3. Grind the dried zest in a coffee grinder or mortar, mix with sugar and arrange in small glass jars.

4. Close them with tight polyethylene lids or parchment paper.

5. Store the zest in a cool dry place.

Watermelon rind jam

Watermelon peels - 1 kg

Sugar - 1.2 kg

Soda - 10 g

Vanillin - 0.1 g

Water - 1.8 l

1. Peel off the pink flesh and top green skin and cut into small cubes. Pierce each one with a fork.

2. Dissolve soda in 200 ml of hot water and mix with 1 liter of cold water.

3. Dip the prepared watermelon peels into this solution, cover and leave for 3-4 hours. Pour half of the sugar (600 g) into another container, pour 600 ml of water, put on fire and boil for 15–20 minutes.

4. Throw watermelon peels on a sieve or colander and rinse under running water.

5. Then immerse them in boiling syrup and cook for 15-20 minutes.

6. Remove from heat and soak for 7-8 hours.

7. Add the remaining sugar (600 g), heat the mass again to a boil and cook for 3 hours.

8. At the end of cooking, add vanillin.

9. Pour hot jam into clean, heated glass jars and close with airtight lids.

10. Without turning over, cover the jars with a thick cloth and leave to cool completely.

Watermelon rind jam old recipe

Watermelon peels - 1 kg

Sugar - 1 kg

Ground ginger - 500 g

Water for syrup - 100 ml

1. Cut off the green skin and pink flesh from watermelon peels, cut them into cubes and cook in boiling water for 15-20 minutes.

2. Drain the crusts in a colander, let the water drain.

3. Place the peels in a saucepan, sprinkling with chopped ginger. Then put them in a cold place for 10-12 hours.

4. Rinse the crusts under cold running water.

5. Prepare a syrup of sugar and water and dip the watermelon peels into it.

6. Boil, constantly removing the foam, for 15-20 minutes.

7. Pour hot jam into clean heated glass jars, close with airtight lids, wrap with a thick cloth and leave to cool completely.

watermelon honey

1. Wash watermelons, cut in half or into 4 parts.

2. Using a spoon, select all the pulp, squeeze the juice through the cloth.

3. Put the resulting watermelon juice on low heat and bring it to a boil while stirring constantly.

4. Strain the juice through cheesecloth folded in 3-4 layers.

5. Heat the juice over high heat for 10-15 minutes, then reduce the heat and boil with continuous stirring until the volume decreases by 5-6 times. In this case, it is necessary to constantly remove the foam.

6. Ready watermelon honey should be sweet, thick, fragrant and a pleasant brown color.

7. Pour hot honey into dry sterilized glass jars and roll them up with metal lids. Leave the product until completely cooled without turning the cans.

Candied fruit

Watermelon peels - 1 kg

Sugar - 1.5 kg

Water - 800 ml

Vanillin - 0.2 g

Citric acid - 3 g

1. Peel the pink watermelon pulp and, without removing the green skin, cut them into cubes.

3. Prepare a syrup of sugar and 100 ml of water. Dip the watermelon rinds into it and keep it for 7-9 hours at room temperature.

4. Boil the mixture again for 10 minutes from the moment of boiling and leave for another 8 hours.

7. Drain the hot watermelon rinds in a sieve or colander and let the syrup drain.

8. Sprinkle the finished candied fruits with sugar, mix. Shake the product before packaging to remove excess sugar.

9. You can dry the candied fruit in the oven at 45-60°C.

Salted watermelons

Watermelons - 5 kg

Water - 10 l

Salt - 400 g

Sugar - 1.2 kg

1. Take small and slightly unripe watermelons for salting.

2. Pierce them with a wooden needle in several places. Thoroughly rinse the barrel or enameled tank and treat with boiling water.

3. Prepare the brine by heating it until the sugar and salt are completely dissolved, and then cool it completely. Place prepared watermelons tightly in a container and fill them with brine so that it covers the fruits.

4. Place a clean canvas, wooden circle and oppression on top.

5. Leave watermelons at room temperature for 2-3 days, and then store them in the cold.

6. After 20 days, the watermelons will be ready to eat.

pickled watermelon

Watermelon - 1.5–2 kg

Sugar - 750 g

Water - 500 ml

Salt - 3 g

Wine 10% vinegar - 180 ml

Ground ginger - 2 g

Cinnamon - 3 g

Cloves - 3 pieces

Lemon zest - 5 g

1. Cut the watermelon into pieces, remove the loose core, and cut the dense pink flesh into cubes.

2. Prepare the marinade by mixing spices, salt, sugar, zest and vinegar with water. Heat the mixture to a boil.

3. Dip the prepared cubes of watermelon pulp into the marinade and cook until they become translucent.

4. Leave the mass for 2-3 days, then drain the marinade, boil it and pour it over the watermelon again.

5. Divide the hot product into heated jars, cover them with lids and place them in a container with hot water (85°C). Sterilize at 100°C: half-liter jars for 25 minutes, and liter jars for 35 minutes.

6. Roll up the lids, turn the jars upside down and leave to cool completely.

Jam

Melon peeled - 1 kg

Sugar - 1.5 kg

Water - 500 ml

Citric acid - 2 g

Vanillin - 0.2 g

1. Cut the melon with dense pulp into small cubes. Blanch them in boiling water for 3 minutes and cool immediately in running water.

2. Drain the melon in a colander and let the water drain.

3. Prepare syrup using blanching water to which sugar has been added.

4. Pour the pieces of melon with boiling syrup and boil until tender.

5. Before the end of cooking, add citric acid and vanillin.

6. Pour hot jam into dry, well-heated glass jars. Roll them up with boiled metal lids, turn them upside down, cover with a thick cloth and leave to cool completely.

Jam

Melon peeled - 500 g

Applesauce - 450 g

Sugar - 600 g

Water - 100 ml

Citric acid - 3 g

1. Cut the melon into small pieces and place in a colander.

2. Dip the melon in boiling water for 5-10 minutes.

3. Rub it through a sieve.

4. Pour water into the bottom of the pan, put the melon and ready-made applesauce, mix and put on low heat.

5. Boil for 35-40 minutes with constant stirring with a wooden spatula. Add sugar to the mass in small portions.

6. Before the end of cooking, add citric acid.

7. Spread hot jam over dry, heated glass jars. Roll them up with boiled metal lids and, without turning over, leave to cool completely at room temperature.

Marmalade

Melon - 1 kg

Sugar - 1 kg

Water - 400 ml

1. Peel a ripe melon from the skin and seeds and cut into small pieces.

2. Fill them with water and cook until soft.

3. Drain the water and rub the melon through a sieve.

4. Add sugar to the drained water and boil the syrup.

5. Combine mashed potatoes with syrup and boil until thickened.

6. Spread the finished marmalade hot in dry sterilized jars and close with airtight lids.

7. Leave the product to cool completely at room temperature without turning the cans.

Jelly

Melon peeled - 1 kg

Sugar - 2 kg

Water - 1 l

Lemon - 1 piece

1. Slightly unripe melon cut into small pieces and pour cold water.

2. Cut the lemon with the peel into thin slices and add to the melon.

3. Put the basin on low heat, bring the contents to a boil and cook until the melon becomes transparent.

4. Strain the decoction and squeeze out the pulp.

5. Put the resulting juice on low heat and cook, gradually adding sugar, until it thickens.

6. Pour the hot jelly into dry heated jars, cover them with lids and place them in a container with hot water (75–80°C).

7. Sterilize at 100°C: half-liter jars for 20 minutes, and liter jars for 30 minutes.

8. Roll up the covers. Without turning over, cover the jelly jars with a thick cloth and leave to cool completely.

Candied fruit

Melon peels - 1 kg

Sugar - 1.6 kg

Water - 700 ml

Vanillin - 0.2 g

Citric acid - 3 g

1. Peel the peel from the skin and the remnants of the pulp, cut them into cubes.

2. Dip the peels in boiling water and cook until soft. Throw it in a colander.

3. Prepare a syrup of sugar and 100 ml of water. Dip the melon peels into it and keep it for 6-8 hours at room temperature.

4. Boil the mass again for 10-15 minutes from the moment of boiling and leave for another 8 hours.

5. Repeat this technique until all peels become transparent.

6. At the end of cooking, add vanilla and citric acid.

7. Drain the hot melon rinds in a sieve or colander, let the syrup drain.

8. Sprinkle the finished candied fruits with sugar, mix.

9. Shake the product before packaging to remove excess sugar.

10. You can dry the candied fruit in the oven at 50-60°C.

pickled melon

Melon pulp - 3 kg

Sugar - 550 g

Water - 1.5 l

Vinegar 5% - 200 ml

Cinnamon - 2 g

Cloves - 4 pieces

Salt to taste

1. Cut the dense pulp of the melon into cubes.

2. Blanch them in boiling water for 2-3 seconds, then immediately cool them in cold running water.

3. Prepare the marinade by mixing salt, sugar and vinegar with water. Heat the mixture to a boil.

4. Place the spices at the bottom of the prepared jars and place the melon slices on them.

5. Pour hot marinade into heated jars, cover them with lids and place in a container with hot water (65 ° C). Sterilize at 100°C: half-liter jars for 10 minutes, and liter jars for 15 minutes.

6. Roll up the lids, turn the jars upside down and leave to cool completely.