How to boil a cloudberry jam: a recipe with a photo
Moroshku can be called another brandRussian berry, although it grows throughout the northern hemisphere above the 45th parallel. A relative of raspberries, blackberries, bones. Our Scandinavian neighbors (Norway, Finland) have recently successfully cultivated this plant in greenhouse conditions, which means there is something for it.
But to compare plantations of house cloudberries withimmense Russian swamps, at least, it's funny. It should be acknowledged that Western agrarians produce something without obvious demand for products, so we recommend you at home evaluate the taste and healing properties of the moss currant, as sometimes called cloudberries, but for this you must at least collect, process and to prepare.
Where and when to collect cloudberries for blanks
If you do not want to get into the tundra, you canmanage the swampy forests with sphagnum moss, the outskirts of peat bogs and other places that are not too pleasant for walks. In the north-west and in the northern regions of Russia, this good is enough, so any suitable swampy person can find nearby a non-sluggish citizen who regularly chooses the summer for nature.
Moroshka is a herbaceous plant 5-20 cm hightwo-three leaves, blossoms white flowers and gives birth to one fruit - a drupe about 1.5 cm in diameter. During the summer cycle, the fruits change color several times: green, red, orange-yellow (ripe), brown. The period of amicable maturation (reaching full maturity) is short enough for 10-14 days, as does her sister - a forest raspberry, so try to visit your forest plots more often, so as not to miss the time of collection.
After berries, especially in rainy or vice versaexcessively hot weather, quickly crumble and lose marketability. For the border of the range in the middle zone of Russia, the cloudburst ripens to the amber state and the onset of the harvesting season occurs usually in the middle and the end of August.
What and why is prepared from cloudberry
The answer to the second question was well known by ourancestors. For the northern peoples this was the best means of salvation from scurvy. Microelement composition allows the use of infusions and syrups of cloudberry to prevent cardiovascular diseases, beneficial effects on the circulatory system. The fruits of the plant in combination with decoctions of leaves and roots give a good anti-inflammatory, diaphoretic and diuretic effect, and the vitamin complex of the moss currant perfectly fights winter and spring avitaminosis.
Therefore, for a long time, cloudberries were harvestedwinter in all possible forms: wet, boiled, dried. From berries you can brew compotes, kissels, squeeze and preserve juice, make preparations in the form of syrups and liqueurs, by the way, very popular in Scandinavia. We will give some tips on how to cook jam from these berries at home.
Recipe: cloudberry jam for the winter
We draw your attention to the fact that "marsh amber"has very large and hard seeds, which many do not like in raspberry jam. For such aesthetes, the best way is to make jam from cloudberries, while the rest will be offered traditional recipes.
Ingredients: large mature cloudberry - 1 kg, sugar - 1 kg, water - 1.5 st.
- berries to sort out, to clear of sepals and garbage, to wash it is not necessary, if you collected them in remote places from civilization;
- prepare the syrup using a dish sufficient to cook the entire volume;
- after boiling the syrup and completely dissolvingsugar enter into the dishes of berries and cook them for about half an hour; The mixture is recirculated through a sieve, put back into the cooking bowl and simmer for another 15 minutes;
- to put the jam in sterile jars, close the lids (it is better to roll up) and send it to the refrigerator or cellar.
Another variant. The powder is covered with sugar andIt is left in a warm place for several hours to isolate the juice. After that, in the same bowl is cooked with the addition of 1 cup of water for 1 kg of berries until ready and in hot form is poured over cans.
Jam from cloudberry with honey
The original way to strengthen the healing and flavoringquality of the workpiece. 1 kg of "marsh amber" will require 1.5 kg of honey and 0.5 liters of water. Honey should be dissolved in warm water, but do not boil. Berries fall asleep in a prepared basin, pour over the resulting honey syrup and put on fire. Jam three times to bring to a boil and allow it to settle until completely cooled. After this laborious process on a slow fire, removing the foam, bring the jam until ready. Pour out hot.
Author: Katerina Sergeenko
