When planning winter bilberry preparations, do not limit yourself to traditional jam. This berry can be used to make jam or confiture, marmalade or marshmallow. Sour-bitter fruits are suitable for cooking sauces, which are served with meat, fish, fried sausages.
Lingonberry and billets from it: features and benefits
Lingonberry is a champion in nutrient content. Large dark red berries with a characteristic bitter taste are rich in vitamin C, amino acids, valuable macro- and microelements. Lingonberry perfectly stimulates appetite, improves digestion, promotes healing of the skin and gastrointestinal tract. The berry is prescribed for vitamin deficiency, colds, reduced immunity and depression.
Ripe lingonberries are actively used in cooking; they are used to prepare juices, fruit drinks, jelly, mousses, jellies and other desserts. The berries are used to prepare rich thick preserves and jams, which can be served with tea or used as a filling for pies and donuts. In some northern countries, such as Sweden, lingonberry jam is served as a side dish with meatballs, fried chicken, steaks or smoked sausages. It is believed that the sour-sweet taste with bitter notes perfectly complements the meat, in addition, the berries help break down animal proteins.
Lingonberry sauces, preserves and jams are well stored; during the berry picking season, you can provide seven tasty preparations for the whole winter. Ripe lingonberries, untouched by rot, are suitable for processing. Before cooking, it is carefully sorted out, removing debris, washed in several waters and dried by sprinkling it on a towel.
Quick lingonberry jam: step by step preparation
A real classic of home cooking is the "Pyatiminutka" lingonberry jam. It does not require long cooking; it is better to store the finished product in the refrigerator or cool cellar. Sugar acts as a natural preservative, berries retain all the useful substances and a bright rich taste. The proportions of the components can be changed, focusing on your own taste.
Ingredients:
- 2 kg of lingonberries;
- 1.5 kg of granulated sugar;
- 200 ml of water.
Sort the berries, rinse and dry. Pour sugar into a saucepan, add water. Bring mixture to a boil, reduce heat. Stir the sugar mass so that the crystals are completely dissolved. Boil the syrup until it stretches in a straight thread.
Pour lingonberries into hot syrup, mix gently and cook for 5 minutes. Remove the foams, pour the finished jam into clean dry jars and close the lids. It is better to store the "five-minute" in the refrigerator, but put the jars there only after it has cooled completely.
Another option for quick jam eliminates the heat treatment of berries. The dessert turns out to be very useful, but not suitable for long-term storage. The jam is placed in the refrigerator and eaten within 1-2 months.
The proportions of the ingredients are the same, but water is excluded from the recipe. Pass the prepared lingonberries through a blender or twist in a meat grinder. Combine mashed potatoes with sugar and refrigerate for 3 days. During this time, the sugar crystals should completely dissolve. Stir the finished delicacy thoroughly, arrange in sterilized jars, close with plastic or glass lids.
Lingonberry and orange jam with honey
A very interesting and tasty option is lingonberry jam with the addition of citrus fruits. The finished product looks very impressive, it can be served with tea or added to the filling for pies and layers for homemade cakes. Only selected ripe berries are needed for cooking, unripe ones have too tart taste. According to the original recipe, the jam is made with honey, but if you wish, some of it can be replaced with refined sugar.
Ingredients:
- 3 kg of lingonberries;
- 1.5 kg of liquid honey;
- 3 large juicy oranges;
- 2 lemons.
Sort out lingonberries, removing debris and damaged berries. Pour the raw materials into a basin, pour cold water, then drain it along with the litter and pour in fresh. Repeat the procedure several times until the water is absolutely clear. Throw the lingonberries in a colander, when all the liquid drains, pour the berries in an even layer on a cotton towel. Dry well.
Pour the berries into a heavy-bottomed saucepan, add honey. Cook the mixture over moderate heat, periodically skimming off the foam. You do not need to throw it away - children really like jam froths, they will completely replace traditional sweets for tea.
While the jam reaches the desired condition, prepare the citrus fruits. Grate a little lemon and orange zest with a grater or a special knife. Peel the fruits, remove films and seeds. Cut the pulp into small pieces.
Check the readiness of the lingonberry blank. A drop of jam dipped on a cold saucer should not spread. Put the lemons and oranges in a saucepan, stir, bring to a boil and cook for 2-3 minutes. Drain the resulting syrup into a saucepan and cook for another 3 minutes.
Arrange hot thick jam in clean dry jars, pour a little boiling syrup on top. Immediately screw the lids on the containers and wrap them in a blanket. Leave to cool, put in a closet, cellar or other cool place.
Lingonberry jam: a phased approach
The jam brewed according to this recipe turns out to be thick, sweet-sour, very rich. It can be eaten with tea or served with grilled meat, cutlets, meatballs. Spices add piquancy to the product: cloves and vanilla.
Ingredients:
- 1 kg of ripe lingonberries;
- 600 g granulated sugar;
- 1 tbsp. l. freshly squeezed lemon juice;
- 1 tbsp. l. vanilla;
- 8 carnation buds.
Sort the berries, rinse in several waters and dry. Pour them into a saucepan and crush a little with a wooden crush. There is no need to turn lingonberries into mashed potatoes, you just need to squeeze out a small amount of juice so that the jam does not burn during cooking.
Place the pot on the stove and bring the mixture to a boil, stirring with a wooden or plastic spoon. It is important to make sure that the berries do not stick to the bottom. After the berry mass boils, slightly reduce the heat and cook for 10 minutes.
Add cloves, vanilla, lemon juice to the pan. Cook for another 5 minutes and remove from heat. Pour sugar into the hot mass and mix thoroughly to dissolve the crystals. Pour the jam into previously sterilized jars, filling them over the "shoulders". Close containers with clean dry lids, cool and place in a cool place. Properly brewed jam is stored for at least a year.
Lingonberry pastila: a simple recipe for beginners
At home, you can prepare a favorite treat for children and adults - marshmallow. Lingonberry dessert is distinguished by a light noble bitterness; powdered sugar will help soften it. Pastila contains no more than 140 calories per 100 g of product and has a high nutritional value.
Ingredients:
- 1 kg of ripe lingonberries;
- 200 g sugar;
- 50 g filtered or bottled water;
- icing sugar for dusting.
Sort the berries, remove the dented or spoiled, rinse, dry. Put the lingonberries in a saucepan, add water. Bring everything to a boil, reduce heat and cook for 10 minutes, stirring occasionally with a wooden spatula.
Remove the saucepan from the stove, cool the contents slightly and rub through a sieve. Do not throw away the cake - it will be useful for making fruit drinks and jelly. Return the homogeneous puree to the saucepan and boil again. Add sugar, mix well. Cook the mixture over moderate heat with the lid open until the puree is thick and viscous.
Spread parchment on a baking sheet, spread the berry mass on top of an even layer. Put the blanks in the oven preheated to 80 degrees. Dry for at least 2 hours, for a thicker layer it will take up to 6 hours. It's easy to check the readiness - the pastille should easily separate from the parchment and not stick to your hands.
Cut the berry mass into strips, sprinkle with powdered sugar and roll into a roll. Store the finished marshmallow in a glass jar, it is best to place it in the refrigerator. According to this recipe, you can prepare other options for treats by adding cranberries, raspberries, apple or pear puree to the lingonberry mass.
Lingonberry-apple marmalade
An interesting version of a homemade delicacy is lingonberry and apple marmalade. For cooking, it is better to take fruits of late varieties (Antonovka or Ranet), they have a rich taste and are very fragrant. The proportions of apples and lingonberries can be changed to taste. Apples contain natural pectin, thanks to which the marmalade acquires the required consistency without the addition of gelling agents.
Ingredients:
- 1.7 kg of lingonberries;
- 500 g of peeled apples;
- 0.5 cups of water (preferably filtered);
- 500 g of sugar.
Rinse and dry the lingonberries, peel the apples and cut into thin slices, removing the core. Place the ingredients in a thick-walled saucepan, add water and place on the stove.
Bring the mixture to a boil, reduce heat slightly and cook for 10 minutes, stirring occasionally. Cool, rub through a sieve or colander. The pulp can be used as a pie filling or added to muffin batter.
Return the homogeneous applesauce and lingonberry puree to the saucepan, boil and boil until the excess liquid evaporates. Arrange the marmalade in sterilized containers and immediately tighten the lids. Cool under a blanket or blanket, store in a cool and dark place. Jars should be placed in the refrigerator only after opening.
Scandinavian Lingonberry Sauce: Winter Option
Fans of meat dishes will surely like the thick dark red sauce with a spicy bitterness. It can be served with festive dishes - for example, baked duck, turkey, chicken.
Ingredients:
- 100 g ripe lingonberries;
- 3 tbsp. l. liquid honey;
- 200 ml dry red wine;
- cinnamon stick.
Pour washed and dried lingonberries into a saucepan, add honey, cinnamon and wine. Bring to a boil, reduce heat and simmer until the amount of liquid is reduced by a third. Cool the mass slightly and rub through a sieve.
Put the resulting puree back in a saucepan and boil. Transfer the hot mass to a clean dry jar, close it with a glass or plastic lid. Leave to cool and place the product in the refrigerator. If the sauce looks sour, you can add some more honey.
Lingonberry blanks are an excellent field for experimentation. Based on basic recipes, dozens of unusual dishes can be prepared by adding other fruits and berries, spices and spices. It is better to pack the finished product in small containers and use it in one go. Opened jars cannot be stored for a long time, otherwise tasty preparations will deteriorate.
