Preparation of blueberries, recipes for compote, jelly, mousse, jelly, jam and blueberry pastille.

Blueberries are edible. They are collected for use in raw and processed form. Fresh juice is not stored for a long time. Jam is made from blueberries and is also used to make wine. It is usually recommended to mix blueberries with other berries that have a brighter taste: blueberries, lingonberries, cranberries and others. 

Cooking blueberries, recipes for compote, jelly, mousse, jelly, jam and blueberry pastille.

Blueberries with sugar and milk.

Arrange the washed fresh berries (200 g) in plates, sprinkle with sugar (to taste) and pour milk (250 ml). Before serving, you can add corn flakes (100 g).

Blueberries with cottage cheese and sour cream.

Pour freshly washed berries with sugar (to taste) for 1-2 hours, then add cottage cheese (150 g), mix, arrange in plates, pour sour cream (150 g).

Preparation of blueberries, recipes for compote, jelly, mousse, jelly, jam and blueberry pastille.

Natural blueberries.

Arrange the washed berries in hot sterilized jars, pour boiled water (temperature 65-70 degrees) and pasteurize. Half liter 10 minutes, liter 15 minutes. To cork. Store in a cool place..

Blueberry juice.

Pour the berries with boiling water for 10-15 minutes, then drain the water, knead the berries with a wooden pestle, squeeze the juice, mix it with 40% sugar syrup (400 g of sugar per 600 ml of water), bring to a boil, pour into sterilized jars and pasteurize. Half liter 15 minutes, liter 20 minutes.

Blueberry juice with pulp.

Pour berries (1 kg) with boiling water for 10-15 minutes, then drain the water, knead the berries with a wooden pestle, squeeze the juice, add sugar (400 g), boil for 3-5 minutes. Pour juice into sterilized jars and pasteurize. Half liter -15 minutes, liter 20 minutes.

Blueberries in their own juice.

Arrange the washed berries in sterilized jars, pour blueberry juice, heat to a temperature of 65 degrees and pasteurize. Half-liter cans -15 minutes, liter 20 minutes, three-liter -30 minutes. Cork.

Blueberries, mashed with sugar.

Sort the berries (1 kg), rinse with cold water, knead with a wooden pestle, mix thoroughly with sugar (500 g), heat to a temperature of 70 degrees, put in hot sterilized jars and pasteurize. Half liter 20 minutes, liter 25 minutes.

Blueberry Compote.

Arrange the washed berries (1 kg) in hot sterilized jars, add 40% sugar syrup (400 g sugar per 600 ml water) and pasteurize. Half-liter cans 15 minutes, liter 25 minutes, three-liter 35 minutes. Cork.

Blueberry compote with blueberries.

Place washed blueberries (1 kg) and blueberries (1 kg) in layers in sterilized hot jars, pour 45% sugar syrup (900 g sugar per 1100 ml of water) and pasteurize. Half-liter cans -10 minutes, liter -15 minutes, three-liter 35 minutes. Cork.

Blueberry compote with cherries.

From blueberry juice (500 ml) and sugar (500 g), prepare 50% sugar syrup, pour pitted berries and blueberries (500 g) and cherries (500 g) spread in sterilized jars, and pasteurize. Half liter 15 minutes, liter 20 minutes, three liter 35 minutes. Cork.

Blueberry compote with apples.

Peel the apples and peels (150 g), cut into slices, pour 40% sugar syrup (400 g sugar per 600 ml water) and boil for 6 minutes. Then add blueberries (150 g), citric acid (1 g), bring to a boil, pour into hot sterilized jars and pasteurize. Half liter 10 minutes, liter 15 minutes. Cork.

Blueberry Jelly.

Mix blueberry juice (400 ml) with sugar (to taste), add diluted gelatin (20 g) and bring to a boil. Pour into molds and refrigerate..

Blueberry Mousse.

Rinse the berries (400 g), mash with a wooden pestle, squeeze the juice. Cook the pulp in water (1 l) for 5 minutes, strain. Add sugar (200 g), gelatin (30 g) diluted in water to the broth, bring to a boil, mix with juice and strain. Pour into cups or vases and refrigerate until solidified..

Blueberry kissel.

Wash the washed berries (400 g), squeeze the juice. Add the pulp to boiling water (200 ml), boil for 5 minutes, strain. Pour sugar into the broth (to taste), bring to a boil, pour diluted starch (45 g), stir well. When the jelly boils, immediately remove it from the heat, pour in the juice and stir.

Blueberry jam.

Ripe berries (1 kg) pour 70% sugar syrup (700 g sugar per 300 ml water) for 3-4 hours and cook until tender.

Blueberry and raspberry jam.

Pour berries of blueberry (200 g) and raspberry (800 g) with hot sugar syrup (1 kg of sugar per 100 ml of water) for 2-3 hours, then cook over low heat until cooked, removing the froth and stirring gently.

Blueberry Marshmallow.

Boil the washed berries (1 kg) in water (200 ml) for 10-20 minutes, rub through a sieve, add sugar (600 g), beat well and cook over low heat until the desired consistency. Place the mass in oiled tins and dry in the oven.

Mousse Forest.

Sort the berries (1 glass of blueberries, strawberries, blueberries, raspberries), rinse, put in an enameled dish. Pour sugar (1 cup). Grind everything and pour in proteins (3 pcs). With a wooden spoon, first slowly, then gradually speeding up the stirring to beat the mass. After 15-20 minutes, the mousse is ready.

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

Like this post? Please share to your friends:
Leave a Reply

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!:

SQL - 53 | 0.216 сек. | 8.73 МБ