Blackberries contain a full range of nutritional and medicinal substances. Among them are sucrose, glucose, fructose, citric, tartaric, malic, salicylic and other organic acids. Vitamins of groups B, C, E, K, P, PP, provitamin A. Minerals (potassium, copper and manganese salts), tannic and aromatic compounds, and other macro and micronutrients.
Blackberry preparation, salad recipes, cake, compote, jelly, mashed potatoes, jelly, marmalade, pastille, jam and blackberry syrup.
Sorted and washed fruits (400 g) put in a salad bowl. Sprinkle with chopped walnut kernels (100 g), pour over the sauce. Beat 2 egg yolks with sugar (100-150 g), dilute with dry white wine (100 ml). Add a little grated lemon zest.
Cut the fruits (400 g) in half, chop apples (150 g) on a grater, gooseberries or grapes (150 g), remove seeds, currants (200 g) from petioles. Plums (200 g) cut into 4 parts. Put everything in layers in a salad bowl and season with cream sauce (400 g) with sugar or berry juice.
Chop margarine (200 g) with flour (400 g), add sugar (150 g), 3 egg yolks, ground peeled hazelnuts (100 g). Knead the dough and put it in the cold for 1 hour. Form 4 cakes from the dough. Not rolling, but spreading them with your fingers. Bake cakes in the oven in a cake mold lined with oiled paper (100 g butter), at 240 degrees 10-15 minutes.
Carefully remove from the mold so as not to crumble. When cooled, put between three cakes 2 layers of blackberry jam (3-5 tablespoons) mixed with whipped proteins (6 pcs.). Fill the top and sides of the cake with the filling. Make crumbs out of the fourth cake. Sprinkle cake and garnish with fresh blackberries.
Fruits (1 kg) are placed in sterilized jars, pour hot sugar syrup (300-400 g sugar per 1 liter of water), cover and pasteurize. Half liter 15 minutes, liter 20 minutes. Cork.
Rub the fruits (200 g) through a sieve, introduce them into a boiling sweet starch solution (500 ml of water, sugar and starch to taste). Stir well, bring to a boil.
Rinse the fruits (1 kg), sort, peel and rub through a fine sieve. Bring the resulting puree to a boil over low heat. Boil for 1-2 minutes, immediately pack in hot jars and tightly seal.
Fruits (1 kg) to a temperature of 90 degrees. Knead, squeeze the juice, add 1/2 lemon juice, dissolved gelatin (60 g), sugar (500 g) and cook over low heat until the jelly is thick.
Heat the fruits (1 kg), mash. Squeeze the juice and boil over low heat until half of the original volume is evaporated. Add sugar (350 g) and cook to the desired consistency. Marmalade cut into pieces and dry on parchment paper.
Fruits (1 kg) are steamed well in the oven. Rub through a sieve, mix with sugar (500 g) and cook over low heat until the jelly is thick. Pour the mass into molds, bake in the oven. Then cool, sprinkle with sugar or powdered sugar (500 g).
Sort the fruits (1 kg), remove the stalks, pour sugar syrup (1 kg of sugar per 300 ml of water) for 4-6 hours. Then pour the syrup, bring to a boil, cool, put the fruits in it and cook over low heat until tender.
Sort ripe fruits (1 kg), squeeze juice, add water (200 ml), sugar (500 g), boil for 5-10 minutes, pour into glass jars and cork. Store in a cool place..
Blackberry and redcurrant drink.
Wash and peel the fruits of blackberry (500 g) and red currant (500 g) well, let the water drain. Rub the fruit through a sieve, add sugar (100 g). Dilute the mass with sparkling or mineral water. Before serving, put a cube of food ice in each glass.
Blackberry and Yolk Drink.
Beat 4 egg yolks, add blackberry syrup (250 ml), orange or tangerine juice (100 ml), chilled boiled water (400 ml), food ice. Mix well and strain into glasses or cups. Use immediately after cooking.
Blackberry and milk drink.
Mix 1 cup blackberry juice with 3 cups cold milk. Add 5-6 teaspoons of sugar syrup. Pour into glasses with edible ice cubes.
Blackberry juice (200 ml), 3 egg yolks, chilled boiled milk (400 ml) and honey (1 tablespoon). Beat in a mixer, add food ice cubes.
Based on the book Universal Encyclopedia of Medicinal Plants.
Putyrsky I., Prokhorov V.