Recipes for buckthorn, cheese, compote, jam, jam, mashed potatoes, sea buckthorn jelly.

To make pumpkin-sea-buckthorn cheese, sprinkle pumpkin (500 g) with sugar (25 g), leave for 2-3 hours, drain the separated juice. Then add sugar (80 g), buckthorn juice (100 ml) to the pumpkin and cook over low heat until thickened. Put the finished mass on a dense fabric, form, put under pressure for 2-3 days. Sprinkle the finished cheese with chopped dill grains. 

Recipes of buckthorn buckwheat dishes, cheese, compote, jam, jam, mashed potatoes, sea buckthorn jelly.

Buckthorn compote.

Sort the freshly picked fruits (preferably slightly unripe), cut the stalks. Wash thoroughly in water and discard on a sieve. Then pour them into hot sterilized jars. Pour hot 45% sugar syrup and pasteurize in hot water: half liter 10 minutes, liter 15 minutes.

Buckthorn jam.

Sort the fruits (1 kg). Remove the stalks, wash in cold water and discard on a sieve, pour into a pan. Pour hot 65% sugar syrup and stand in it for 3-4 hours, then separate from the syrup. The syrup is brought to a temperature of 106-107 degrees, then cool slightly, put the fruits in it and boil over low heat until cooked.

Signs of readiness of buckthorn jam.

Fruits are evenly distributed in syrup and do not float. The syrup is transparent, a drop of it, applied to a cold saucer, does not blur. Pack jam in dry sterilized jars and roll up.

Recipes for buckthorn, cheese, compote, jam, jam, mashed potatoes, sea buckthorn jelly.

Buckthorn jam.

To the selected and washed fruits | 1 kg) add sugar (1-1.2 kg), heat over low heat until it dissolves. Then add fire and, stirring the mass, cook the jam until cooked. Pack hot in sterilized hot dry cans, cork.

Sea-buckthorn puree with sugar.

Sort the fruits (1 kg), wash in cold water, pour on a sieve in a thin layer and allow to dry. Then wipe through a stainless steel sieve. Add sugar (0.8-1 kg), mix thoroughly. Preheat to 70 degrees and immediately pack in hot, dry, sterilized glass jars. Then cover the cans with cans and pasteurize in boiling water: half liter 20 minutes, liter 25-30 minutes. Cork.

Mashed sea buckthorn with apples.

Make sea buckthorn puree (1 kg). Sweet and sour apples | 300-400 g), wash, cut into slices, put in an enamel dish, add water | 200 ml) and, boiling, boil for 8-15 minutes. Rub hot boiled fruits through a stainless steel sieve. Add mashed potatoes and granulated sugar (600-750 g).

Mix the mass thoroughly, warm to 70 degrees and immediately pack in hot, dry, sterilized glass jars. Cover the jars and pasteurize in boiling water: half liter 20 minutes, liter 30 minutes. Cork.

Sea buckthorn with hawthorn, mashed with sugar.

Flush the hawthorn pulp in boiling water and rub through a stainless steel sieve or pass through a meat grinder. To mashed buckthorn buckthorn (1 kg) add mashed hawthorn (600 g) and sugar (400-600 g). To stir thoroughly. Heat to 70 degrees and pour into prepared jars. Pasteurized in boiling water: half-liter cans 20 minutes, liter 30 minutes. Cork.

Buckthorn Jelly.

Heat the juice from the fruits of sea buckthorn (1 l) in a saucepan to 70 degrees. Pour sugar (600-900 g), stir until it is completely dissolved, bring to a boil and cook until cooked, gradually reducing the power of fire. Pour hot jelly into hot, dry, sterilized jars and roll up immediately.

Butter with sea buckthorn.

To fresh butter (1 kg) add sugar (350 g) and sea buckthorn puree (400 g). Beat the mixture vigorously for half an hour. Store in a cool place. Use for sandwiches.

Cocktail Nega.

Sea buckthorn-apple juice (75 ml) and sparkling water (50 ml) to cool, mix in a shaker or mixer shortly before serving.

Based on the book Universal Encyclopedia of Medicinal Plants.
Putyrsky I., Prokhorov V.

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