Delicious jam from the turn

In our country, tea drinking has become a real tradition - at any time of the day and year, at home and at work, in the company of friends or alone. It is especially pleasant to brew hot aromatic tea and with pleasure to drink it, sitting in the warmth when the frost and wind outside the window. In winter, the ideal complement to this warming drink is jam. Even if you are not a lover of sweet, from a dose of vitamin berry or fruit jam is unlikely to give up. In this case, the ideal option is jam from the turn - a small wild plum of dark blue. To taste it is sour-sweet, with pleasant astringency and slightly "astringent". Nesladkomkohkam also like it. It is prepared not more difficult than from other berries and fruits. Choose one of the above recipes and start preparing your "winter fun".

What ingredients contain jam from the turn? The recipe is extremely simple. The fruits themselves (kilogram) will be required. At this amount, take 1.5 kilograms of granulated sugar and 3 cups of water. Preparing the berries: sorting, washing, drying. Then cook the sugar syrup from the above ingredients. When it boils, throw berries, once again bring to a boil and set aside.

Jam should cool down, after which we conduct the second brew - we put the pan on a weak fire and wait until it boils. Remove foam, remove from the plate. The third cooking is the final one. We bring jam from the turn until ready and if we are going to cover it with plastic lids, we cool it. In another case, we immediately pour into cans and spin them with tin lids. The tasty winter harvest is ready and waiting for its time.

The turn itself has a very rich taste and does not require the addition of other ingredients to create flavor tints. However, this does not prevent it from combining it with other berries and fruits. So, good to taste is jam made from thorn and dogwood. The last berry has a beautiful bright red color and an oblong shape with one or two long bones inside. Cornel also has a sweet taste with sourness and astringency, which makes it an excellent pair of thorns. To prepare a small jar of jam you need 200 grams of both berries and 400 grams of sugar. We spread the washed and dried berries in a saucepan, cover with sugar, pour a small amount of water (so that the sugar dissolves well) and set it on a slow fire. Cook until ready, stirring occasionally. After that we catch berries (noisy, for example) and transfer them to the jar. The syrup is cooked to a density, and then we pour fruit on them. Cool and cover with lids. Done.

Now you know how to cook jam from the thorns, or in combination with cornelian. In both recipes there is nothing complicated. But for the winter you will have a tasty and yet useful treat. After all, these berries are rich in vitamins, organic acids, pectin, aromatic and tannic substances. Especially they are useful in problems with metabolism and diseases of the gastrointestinal tract. But even in the event that there is no need to treat any ailments, the jam from the turn is just very, very tasty, fragrant and ideally suited as an addition to hot tea with lemon, especially in winter.