Lingonberry is an acidic berry, so it is recommended to use it in a processed form. Fresh lingonberries can trigger an exacerbation of gastritis or stomach ulcers due to increased acidity. Be careful. But if there is an opportunity to purchase this berry, then be sure to buy it, because it is rich in useful substances that are not lost during heat treatment. Delicious desserts can be made from berries, for example, lingonberry jelly, which is very easy to prepare, is fragrant and original. It can be eaten at any time of the year, because such preparations are stored for a long time.
Features berry jelly
The basis of berry jelly are juices. The finished dish is a thick transparent mass with a great taste and pleasant aroma. Jelly is used as a dessert, as well as as an addition to meat and vegetable dishes. Lingonberry jelly can be used as a decoration for cakes, pastries, salads and sandwiches. But it is not recommended to use it as a filling for pies and flour products, since when exposed to high temperature, it spreads. Since lingonberries are rich in pectin, jelly from lingonberries is prepared for the winter without gelatin, because it hardens quickly and does not require the use of additional thickeners. Eight hundred grams of sugar is taken per liter of juice. And if the juice is thick, it is diluted with a small amount of water. If desired, you can add spices, essences, citrus fruits and more to the dish.
Cooking principles
It is recommended to cook jelly in a large container with low sides or in a saucepan that has a thick bottom; enameled dishes are not used. First, the berries are washed and squeezed juice from them. Then it is filtered, granulated sugar is added, water, if necessary, is boiled over low heat, stirring occasionally, and removing foam from the surface. The readiness of a dish is determined by several methods. It will be ready if its volume is halved, large bubbles appear, and the foam collects in the center. If you lower the spoon into the pan, the jelly slowly flows down on it and freezes in a cold dish. You can understand that lingonberry jelly is ready, if it has acquired a glass shine, and all the berries have risen to a height. Then the jelly is poured into jars and rolled up, cooled and cleaned in a dark place.
Live Jelly
You can cook lingonberry jelly for the winter without gelatin in a cold way. It will then retain all the vitamins and beneficial trace elements. This dish is made without boiling. Sugar is added to the squeezed juice, spices and mix well, left for some time so that the sugar is completely dissolved. Then the foam is removed and poured into cans, closed and stored in the cold.
Lingonberry Jelly
The recipe is simple. Ingredients:
- 320 grams of lingonberry (fresh or frozen);
- 120 grams of sugar;
- 150 grams of cream;
- 45 grams of powdered sugar;
- 20 grams of gelatin as needed.
Cooking:
The berries are washed, put in a bowl and poured with water, set to boil for five minutes. After they knead, squeeze with gauze. The juice is cooled and put in the cold. Squeezed berries are transferred to a saucepan and poured with water (1.5 liters), boiled for ten minutes, filtered, added sugar and cooled. These two broths are combined together, mixed and poured into a mold, put in the cold for four hours. Whip cream with powder. Frozen lingonberry jelly is cut into pieces, laid out on plates and watered with cream.
Lingonberry in jelly
Ingredients:
- 350 grams of cranberries;
- 350 grams of red grape juice;
- 160 grams of berry liquor;
- 2 tablespoons of lemon juice;
- 10 grams of gelatin;
- sugar.
Cooking:
According to this recipe, lingonberry jelly is cooked quickly. To do this, gelatin is poured with lemon juice and set aside. Grape juice is diluted with liquor, added to gelatin, insisted for about fifteen minutes, rearranged in a water bath. The berries are washed and mixed with the mass, mixed, poured into molds and refrigerated.
Lingonberry jelly for the winter
Ingredients:
- 2 cups cranberries;
- 350 grams of sugar;
- 2 glasses of pure water;
Cooking:
This winter lingonberry jelly is prepared simply. First, the berries are washed and covered with four tablespoons of sugar, knead with a fork and left for a while in order for the juice to appear. Then all this is squeezed through cheesecloth and left. Syrup is made from sugar and water. When it boils a little, add the juice from lingonberries and turn off the stove. Jelly is poured into sterile jars and rolled up. It must be cooled and then put away for storage.
Berry jelly
Ingredients:
- 1 kilogram of lingonberry;
- 700-800 grams of granulated sugar;
- cinnamon or cloves.
Cooking:
Berries are put in a saucepan and put on fire, constantly stirred. After a while, the berries will begin to burst and let the juice go, then they are removed from the stove and cooled. Then the lingonberries are passed through a sieve, covered with sugar and stirred until it dissolves. The prepared mass is put on fire, boiled for about eight minutes, adding cinnamon or cloves, then poured into sterile jars and rolled up. Berry jelly can simply be cooled, and then served with hot tea.