11 recipes for step-by-step preparation of blanks for the winter from yoshta
The most popular fruit and berry crops are currants and gooseberries. Yoshta bred as a result of breeding deserves special attention. The breeders have chosen black currants and gooseberries as parental forms. Yoshta has a lot of useful properties, high resistance to diseases, gives a bountiful harvest. Housewives know many recipes for yoshta blanks for the winter.
Features of harvesting yoshta for the winter
The berry is useful for its rich content of vitamins, micro- and macroelements, it prevents colds, eliminates infectious processes. Regular consumption of foods with berries will help stabilize metabolic processes, improve the digestibility of food. Fresh and cooked yoshta is recommended for people with low hemoglobin - it will provide the body with minerals.
It is effective to drink compotes and juices from yoshta in case of poisoning and indigestion - it has a powerful antioxidant effect. It is not recommended to overuse dishes with yoshta for people with gastritis, ulcers, allergies to vitamin C, and a tendency to thrombosis. It is advisable to use freshly picked fruits for cooking - they contain the highest concentration of nutrients.
Ingredient selection rules
To make the jam, you need to pick up unripe fruits. Such berries have already become dark, but have not reached the overripe stage, have not softened. The soft pulp is suitable for making jam.
Procurement methods
The berry is not as popular as the currant, but it is appreciated by many housewives for its taste and usefulness. Yoshta makes great desserts, drinks, cocktails.
Cold jam
Jam is made by the cold method from berries grated with granulated sugar without heat. Such a dish retains all its valuable qualities. For cooking you will need:
- fresh fruits 1 kg;
- granulated sugar 2 kg.
Cooking steps:
- yoshta is washed, the stalks, tails are removed, washed, dried;
- after grinding the fruits in a blender or meat grinder, the mixture is diluted with granulated sugar, insisted for 3-4 hours;
- the liquid is poured into a sterilized container, sealed.
A dark, cool place like a closet or cellar is suitable for storing jam.
Yoshta jam
Ingredients:
- berries 1 kg;
- sugar 1 kg;
- water 200 ml.
How to cook:
- The fruits are washed, cleaned. For the integrity of the berries, they must be boiled in syrup.
- For syrup, mix water, sugar, bring to a boil, pour in yoshta.
- Putting a saucepan with jam on the stove, simmer it over low heat for 20 minutes.
The hot liquid is poured into sterilized bottles, rolled up with lids. The preservation should be kept under a warm blanket for several days before being transferred to a permanent storage location.
Jam
You can make jam with the following products:
- yoshta 400 g;
- sugar 350 g;
- water 50 ml;
- lemon juice 1 tsp.
How to do:
- the fruits are washed, cleaned, placed in a container with water, boiled, boiling for 5-10 minutes;
- grind the mass through cheesecloth, add 350 g of sugar, boil again;
- the mixture should be boiled for 20-25 minutes, after which lemon juice is poured in, stirred, removed from the stove.
Jam is poured into jars, closed with lids, and sent under a warm blanket.
Wine
For wine you will need:
- yoshta 3 kg;
- sugar 2 kg;
- water 3 l.
Cooking steps:
- The fruits are crushed in a meat grinder, blender, placed in a jar or glass bottle.
- Combine sugar with water in a saucepan, boil, pour into the berry mixture, stir.
- Covering the jar with a lid, store it at room temperature for 5-7 days, shaking it systematically.
- After a week, the juice is poured into another container, closed, stored for another 5-7 days. After filtration, the wine is poured into a clean container.
Before drinking, the wine should stand for 3-4 months - this will add strength to the drink, enhance its taste and aroma.
Liquor
Alcoholic beverages on fruit and berry crops are distinguished by their special taste and aroma.
Components:
- yoshta 1 kg;
- 10 pcs. currant and cherry leaves;
- vodka 1 l;
- sugar 750 g;
- water 1 l.
Cooking technology:
- the pan is filled with berries, leaves are added, poured with vodka or diluted alcohol;
- the mixture is infused for 1.5 months, after which it is filtered;
- separately boil sugar syrup with water, add to the berry mixture, stir.
The alcoholic drink is bottled, insisted for 2-3 months.
Juice
Having prepared the juice for the winter, you can provide yourself with vitamins, strengthen the immune system in the winter. To prepare juice you need:
- yoshta 1 kg;
- water 1.5 l;
- sugar 4 cups.
How to cook:
- berries are steamed in a glass of water until softened;
- the mixture is filtered through a gauze piece;
- sugar, water are added to the pan, the syrup is boiled until the sugar crystals are completely dissolved, the berry liquid is stirred with the syrup.
The contents of the pan are poured into a container, sterilized, rolled up, sent for several days under a warm blanket.
Compote
Berry compotes perfectly quench thirst in summer and saturate the body with vitamins in winter.
Components:
- berries 1.5 kg;
- water 2.5 l;
- granulated sugar 350 g
Step-by-step cooking:
- the bottom of the sterilized container is filled with berries;
- boiling water is poured on top, the fruits are steamed for 15-20 minutes;
- then the water is poured into a saucepan, boiled, granulated sugar is added;
- after the sugar is completely dissolved, the liquid is poured into the berry mixture.
After thorough stirring, the compote is poured into a bottle, rolled up.
Freezing berries
Yoshta is washed and dried with a paper towel. Fruits are subject to mandatory sorting, removal of spoiled, damaged specimens. For cooking compote, frozen fruits with sepals and stalks are required.
When making desserts or pastries, the leaves and stalks are pre-removed. Yoshta is spread on a flat surface with a layer 1.5-2 cm thick, placed in the freezer. After freezing, the berries are placed in one package.
Drying yoshta
The berries are sorted out, washed, dried. Dried fruits are laid out on the surface, dried at room temperature. Drying should take place in a dark but well-ventilated area. You can speed up the drying process using the oven. At a temperature of 55-60 aboutDried with yoshta on a baking sheet for 11 hours.
Dried fruits are recommended to be stored in glass jars, paper or linen bags.
Jelly
Natural jelly does not contain dyes or harmful preservatives. For cooking you will need:
- sugar 1 kg;
- yoshta 1 kg.
How to do:
- yoshta is washed, dried, crushed, mixed with sugar, boiled;
- after boiling, boil for 15-20 minutes, filter and boil the liquid for 10-15 minutes;
- the berry mixture is poured into a container, corked.
Compote, juice, jam are cooked from the remnants of the fruit.
Jam with mint
Yoshta jam with a mint flavor is a rather unusual, but very tasty dessert, loved by many gourmets.
Components:
- yoshta 400 g;
- sugar 300 g;
- water 50 ml;
- mint 2-3 sprigs;
- lemon 1 pc.
How to do:
- fruits are mixed with water, boiled until the juice is released;
- the mixture is rubbed through cheesecloth, mixed with granulated sugar, boiled;
- add mint, lemon juice to the boiling liquid, boil it, take out mint leaves.
The hot mixture is poured into a jar, rolled up.
Yoshta sauce
The berry is suitable not only for sweet desserts, it will perfectly complement a meat or fish dish.
What is necessary:
- 100 ml of white wine;
- 150 g yoshta;
- ¼ h. L. ground black pepper;
- 1 tbsp. l. Sahara;
- 2 tbsp. l. soy sauce;
- 1 tbsp. l. vinegar essence;
- 3-4 garlic cloves.
How to cook:
- wine is poured into washed, peeled yoshta, boiled for 5-10 minutes until the juice is released;
- the mixture is filtered through a gauze piece, mixed with soy sauce, black pepper, sugar;
- the mass is boiled, boiling for a few more minutes.
After the sugar is completely dissolved, pressed garlic is poured into the dish, stirred, added to the meat.
Storage terms and rules
The jam is stored in a room with a cool temperature, without direct rays, for six months to two years. Wine must stand for several months before use. Storage conditions are similar.
