Everyone’s favorite summer is coming to an end, and every self-respecting housewife begins to think about preparations for the winter. Of course, you can not do without jam. It is not only tasty, but also very healthy and can help out well with a cold.
The most useful jams are raspberry and currant. Unfortunately, the yurga is forgotten - a berry that has no less useful qualities. It can be found in summer cottages and in the forest, because it is very unpretentious. This plant can live for more than 40 years, and begins to bear fruit already from three. It grows quite high, up to 4 meters. Yurga is a berry very similar to
blackcurrant. It has a lot of healing nutrients, vitamins (B, C, P), trace elements (copper, lead). And also it contains a large amount of carotene, which is considered one of the powerful antioxidants. These substances help a person fight diseases and increase immunity. A decoction of the bark of this plant is used to heal various wounds, burns, to disinfect the oral cavity, with angina. Yurga is a berry with a calming effect, so in the morning it is better not to use it, especially for those who drive. It also helps to lower blood pressure, so hypotonics should not be carried away with its fruits.
Jam recipe
This plant bears fruit mostly closer to autumn, therefore, yurga berry jam should be harvested at this time so that in winter you can enjoy it at any time. To cook it, you need to take: 1 kg of yurga, 200 g of sugar, 250 ml of water and 1 g of citric acid. Berries must be carefully sorted, remove all the stalks, rinse with water and leave it to drain on a clean, dry towel. Next, boil the syrup: in a saucepan, mix water with sugar and put on fire so that only one side of the saucepan is heated. On the other side, the foam will collect, which must be removed. As soon as the foam ceases to form, you need to put the pan on a strong fire so that the water evaporates, until you get the syrup of the density you need. Pour yurga with this syrup, bring to a boil and cook for 5-6 minutes. Then it should be left for 6-7 hours. After boil with the addition of citric acid. The cooled jam must be decomposed in sterilized jars.
Other recipes
In addition to jam, there are various useful and equally tasty goodies (recipes) from yurga berries.
- For example, fruit drink. For him, the fruits need to be washed, squeezed juice out of them and set it aside. At the same time, squeezed yurga should be poured with 1 liter of boiling water and left to infuse. Then mix it with juice, add sugar. It is better to cool before use.
- Compote from yurga: for the base you will need the yurga itself (berry - 700 g, ripe, intact) and 300 g of currant. Selected and washed fruits should be placed in jars and filled with syrup, which must be prepared in the proportions of 1: 2 (500 g of sugar per 1 liter of water). Banks put in boiling water for about 5 minutes, and then roll up the lids.
- Raisins from yurga: peel the berries of the stalks and dry in the air or in the oven. Put a box or a cardboard box from the inside with paper and sprinkle with powdered sugar. Cover the berries with gauze on top to put a small press. Such a product is very convenient to use in the preparation of homemade buns, muffins or pies.
- Kvass from yurga: crush 1 kg of ripe berries and pour 10 liters of water. Bring to a boil and cool. Strain the resulting broth and add 2 cups of honey and 25 g of yeast to it. Let it brew for 10-11 hours and pour into the dishes. Store in the cold.