Hawthorn, recipes for gravy, marmalade, marmalade, marmalade, jam, mashed potatoes, preserves, compote and sweets from hawthorn.

To prepare the gravy, boil the ripe hawthorn (500 g) in water until soft. Discard in a colander or strainer. When the water drains, mash the fruits, add sugar or honey (25 g), mix thoroughly. Serve with pancakes, casseroles, cereals, pancakes. 

Hawthorn, culinary recipes for gravy, marmalade, marshmallows, jam, mashed potatoes, preserves, compote and sweets from hawthorn.

Jam from hawthorn.

Fruits (1 kg) cook in a small amount of water until softened. Wipe through a sieve, add water (250 ml), sugar (500 g), mix and cook over low heat until thick jam. Place the mass in sterilized jars, cover with lids. Store in a cool dark place..

Hawthorn, recipes for gravy, marmalade, marmalade, marmalade, jam, mashed potatoes, preserves, compote and sweets from hawthorn.

Hawthorn Pie Filling.

In mashed hawthorn fruit (500 g) add chopped apples (200-300 g), sugar (50 g) and cook in low heat for 5-10 minutes. You can add nuts (50-100 g) to the filling.

Hawthorn candy.

Prepare mashed potatoes from the fruits of hawthorn (1 kg), mix with sugar (200 g), spread the mass with a layer of 1-1.5 cm on wooden trays and dry in a warm oven or melted oven. Pastila can be prepared without sugar.

Candied hawthorn.

Roll ripe fruits in icing sugar or granulated sugar, put in a glass dish. Seal the fruits by tapping the bottom of the jar on a soft litter, cover with sugar with a layer of more than 5 cm, cover with gauze. In 2-2.5 months the hawthorn will be ready.

Hawthorn jam.

Pour selected and washed fruits into a saucepan, add water (half a glass to a glass of fruit) and cook until soft. Put the broth into a separate bowl, and wipe the cooked fruit through a colander. Mix the mashed mass with sugar (sugar 0.9-1.0 kg per 1 kg of mashed mass and broth).

Boil sour cream until thick. Stir the mass during cooking. It is advisable to add citric acid (1-1.5 g per 1 kg of mashed mass and juice) or boil hawthorn with acidic berries (cranberries, black currants, barberries). Boil at a temperature of 104-105 degrees. Pack hot and pasteurize in boiling water, half-liter cans -15 minutes, liter 20 minutes. Store like jam.

Hawthorn and sea buckthorn puree.

Cook mashed hawthorn as a jam from hawthorn. Wipe the fruits of sea buckthorn through a stainless steel sieve. To 1 kg of hawthorn add 1 kg of mashed sea buckthorn and 1-1.2 kg of sugar. Cook like hawthorn jam.

Hawthorn Puree with Apples.

Mix mashed hawthorn with applesauce. Cook like hawthorn jam. For 1 kg of hawthorn fruit 1 kg of apples, 500 g of sugar, 1 l of water.

Hawthorn jam.

Fruits (1 kg) pour sugar syrup (1 kg sugar per 250 ml) and cook over low heat until cooked. At the end of cooking, you can add citric acid (1 g).

Hawthorn Puree.

Ripe fruits (1 kg), rinse with cold water, boil in water (200-400 ml) until soft and rub through a sieve. Arrange the hot mass in sterilized jars. Store in a cool dark place..

Squared Hawthorn.

Blanch the pulp of hawthorn fruit for 2-3 minutes in boiling water, add 300-500 g of sugar per 1 kg. Preheat mashed potatoes to 70-80 degrees and immediately pack in carefully prepared, completely dry hot glass jars. Cover cans with cans and pasteurize in boiling water. Half liter 20 minutes, liter 25-30 minutes. Roll up.

Sugar-hawthorn and blackcurrant mashed with sugar.

To 1 kg of mashed hawthorn add 25% puree from black currant and 35% sugar. Pasteurize like hawthorn mashed with sugar.

Hawthorn and apples, mashed with sugar.

To the mashed hawthorn (400 g) add mashed apples (300 g) and sugar (300 g). It is recommended to cook puree from apples of the Antonovka variety ordinary. Pasteurize like hawthorn mashed with sugar.

Sugar hawthorn and sea buckthorn.

Sort the fruits of sea buckthorn, wash in cold water, pour on a sieve with a thin layer and let dry, then wipe through a stainless steel sieve. Blanch the pulp of hawthorn fruit for 1-2 minutes in boiling water and rub through a stainless steel sieve. To pureed sea buckthorn (500 g) add mashed hawthorn (200-300 g) and sugar (200-300 g). Pasteurize like hawthorn mashed with sugar.

Honey Hawthorn Gravy.

Mix the puree of hawthorn (100 g), honey (50 g), add water (1/2 cup). Serve with thick cakes, pancakes, pancakes.

Hawthorn compote.

Wash, ripen, but not overripe fruits, wash, peel the seeds, rinse with cold water, dip sugar syrup in almost boiling 45% and leave it to stand for 8-10 hours. Then separate them from the syrup and place in hot sterilized glass jars and pour the syrup, preheating it to a boil and boiling for several minutes. Pasteurize in boiling water. Half-liter cans 20 minutes, liter -25 minutes.

Hawthorn juice.

Wash the fruits (1 kg), pour them into an enamel bowl and cook in a small amount of water over low heat for 1-2 hours, wipe through a sieve. Add water (1 l), sugar (50 g) to the resulting puree, bring to a boil and cool.

Drink from hawthorn with oat broth.

Stew the prepared fruits of hawthorn (1 kg) in the oven, rub through a sieve, add granulated sugar (100 g) and a decoction of oatmeal. To obtain a decoction of oatmeal (300 g) pour water (3 l), leave overnight, bring to a boil in the morning. Drain, cool and use the broth to make drinks.

Hawthorn wort drink.

Mix the puree from the hawthorn (4 tablespoons), the kvass concentrate of industrial manufacture (4 tablespoons), honey (4 teaspoons), pour cold boiled water (4 cups). Serve in glasses with edible ice cubes.

Coffee drink from hawthorn.

Scalp the fruits of hawthorn with boiling water, dry with a napkin, then dry in the oven. Grind in a special mill or grinder. Before cooking, rinse the coffeepot with boiling water, add the ground fruits of hawthorn (20 g), pour boiling water (200 ml) and let stand for 10 minutes. To taste add ground chicory, sugar.

Hawthorn candy.

To the rubbed hawthorn fruit (1 kg) add sugar (0.4 kg) and starch (0.1 kg), mix thoroughly, roll into a thin cake, which is laid out on a wooden tray, cut into rectangles, rhombuses, circles, etc. Sprinkle with powdered sugar and air dry.

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

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