7 best recipes for making lingonberry jelly for the winter
These berries are widely known for their beneficial properties and high vitamin content. On their basis, many delicious blanks are prepared and jelly from ripe lingonberries rolled up for the winter will become a truly interesting, tasty and original dessert. There are various, proven, but relatively simple recipes for its preparation, including those with various thickeners.
The specifics of making lingonberry jelly for the winter
To prepare a tasty, healthy and beautiful jelly of the desired consistency, you need to choose the right berries, sterilize the container and strictly follow the recipe.
Ingredient selection rules
For cooking, choose only ripe, firm and whole berries. Spoiled, rotten or unripe, green fruits are discarded - they will spoil the taste of the future jelly. Interestingly, some housewives cook jelly without adding thickeners - ripe lingonberry fruits contain enough pectin for the desired consistency of the preparation.
How to properly prepare containers
To preserve the workpieces, the jars are well washed and sterilized. To do this, they are treated with hot steam over a saucepan, fried for 10-15 minutes in the oven, use a multicooker or microwave oven, where they put the container, pouring water to the bottom.
How to make lingonberry jelly at home
To do this, you need to choose high-quality fruits and clearly, step by step follow the requirements of the recipe.
For cooking, pans with a thick bottom and low sides are used, in which it is convenient to boil the berry mass.
Classic recipe
This is a simple, proven recipe with only the bare minimum of ingredients required. This jelly is suitable for dietary nutrition, as an original, safe treat for children and simply as a delicious, beautiful, nutritious dessert.
Ingredients:
- berries - 1 kilogram;
- water - 250 milliliters;
- thickener (gelatin) - 25 grams;
- liquid honey - 350 milliliters.
Cooking technology:
- The berries are sorted out, washed, dried.
- Then they are rubbed through a sieve or kneaded with a crush, and then squeeze the juice with the help of gauze.
- Add honey to a saucepan with juice, put on fire and, stirring, bring to a boil.
- Then add gelatin and, in the same way, constantly stirring, cook until the thickener (gelatin) is completely dissolved.
- After that, two options are possible: simply pour hot into sterilized, clean jars or add berries and only then pour.
Option without cooking
Such jelly preserves as much as possible all the taste, aroma and benefits of lingonberry berries. There is nothing difficult in such preparation. You must first fill the fruits with sugar so that they give juice. Then bring to a boil, allow to cool and grind through a sieve. Then it is heated again and a thickener is added before boiling, and after a few minutes it is removed from heat.
But some housewives do without it. For cooking you need to take:
- lingonberry fruits - 2 kilograms;
- sugar - 1 kilogram;
- water - 3 glasses;
- thickener (pectin) - 30 grams.
With gelatin
To be sure that the finished jelly will definitely acquire the desired consistency, many housewives use a proven ingredient - gelatin. In addition, you will need:
- lingonberry fruits - 2 kilograms;
- gelatin - 50 grams;
- water - 750 milliliters;
- sugar - 1 kilogram.
With pectin
Often housewives use pectin to make jelly - a substitute for the usual gelatin. But it is important to remember that it does not tolerate prolonged heat treatment. It is added only 7-10 minutes before the end of cooking, after being dissolved in water. The following ingredients are required: berries - 1 kilogram; sugar 500 grams, water 1.5 cups, pectin - 15 grams.
With zhelfix
Increasingly, instead of gelatin, housewives use zhelfix, a substance based on pectin and citric acid, to prepare aspic and jelly. In addition, it also acts as a preservative. For cooking, you need the following ingredients:
- lingonberry berries - 1 kilogram;
- sugar - 500 grams;
- water - 350 milliliters,
- zhelfix - 1 pack.
With liquor
This jelly recipe is exclusively for adults, adding liqueur makes the taste more savory, enhances the aroma and prolongs the shelf life.
The recipe practically does not differ from the classic one, only 2-3 teaspoons of liqueur are added to 1 kilogram of berries at the end of cooking.
With spices
But the cooked jelly with spices will not leave indifferent any real gourmet. To do this, you need the following ingredients:
- lingonberry - 1 kilogram;
- sugar - 800 grams;
- cinnamon - 1 stick;
- cloves - 2-3 buds.
Rules for storing bilberry blanks
The rolled lingonberry jelly is stored in dry, dark and cool places. They should not freeze in winter, and the temperature should rise above +10 C degrees. These are glazed, unheated balconies, cellars, basements, as well as ordinary home refrigerators.
