This berry is known for its sour taste, but, besides this, it is a real storehouse of nutrients and vitamins. To be able to use it all year round both in cooking and for medicinal purposes, it is worth taking care of winter preparations. To do this, give preference to dense fruits that do not have traces of rot. There are a large number of blanks, which will be discussed below.
Selection and preparation of ingredients
For harvesting, only ripe berries are harvested, since green ones are not suitable for storage and eating. It is advisable to carry out procurement work in August - September. Due to the presence in the composition of lingonberries a large number of useful substances, as well as organic acids, it can perfectly retain its properties for a long time.
Important! In addition to the presence of many vitamins in lingonberries, it also absorbs radioactive substances well, which is why it is worth paying attention to the place of preparation of plant materials.
The best recipes for cowberry blanks for the winter
The spectrum of positive influence that this berry exerts on the human body is difficult to overestimate. It can act not only as a therapeutic agent, but also for the prevention of many diseases. The method of storage of products depends on the cooking option.
The easiest option for harvesting berries is freezing, but many prefer to make jam from it. We bring to your attention the most popular cooking options.
No cooking
530 minutes
Nutritional value per 100 g:
- Sort the berries and rinse under cool running water. It is necessary to get rid of insects and debris.
- Pour everything into a colander and wait for all the water to drain.
- Lay a towel on the table and dry the berries.
- Fill in jars, alternating a layer of lingonberry and sugar.
- Close containers tightly with plastic caps.
- You can store in a cool place.
With sugar
1030 minutes / 10 hours
Nutritional value per 100 g:
- Rinse the berries and leave in a colander to dry.
- Pour into a pan and grind with a blender until smooth.
- Add sugar in mashed potatoes.
- Mix everything thoroughly.
- Leave the mixture for a day to dissolve sugar in the acids of the berries.
- After the allotted time, put the mashed potatoes in sterilized jars and close with sterilized lids.
Video recipe
With sugarDid you know? The ratio of the optimal amount of nutrients in lingonberries makes it a natural antibiotic that can withstand colds.
In own juice
130 minutes
Nutritional value per 100 g:
- Sort the berries.
- Rinse under running water.
- Divide into two parts.
- Squeeze the juice out of one piece.
- Combine with another part and bring to a boil.
- Put everything in prepared jars and tightly close the lids.
- Cool and place in a dark cool place.
Five Minute Jam
215 minutes
Nutritional value per 100 g:
- Rinse the berries and pour over boiling water.
- Pour into a saucepan and cover with sugar.
- Let the mixture stand for about an hour.
- Place the container on medium heat.
- Bring to a boil and boil for 5 minutes.
- Stir so as not to burn.
- Refrigerate and arrange in prepared jars.
- Close the lids.
Jam with apples, pears
230 minutes
Nutritional value per 100 g:
- Rinse the berries.
- Peel the apples from the core and peel.
- Cut apples into slices.
- Cook the syrup from sugar and water.
- Pour berries and fruits into it.
- Cook until cooked.
- Arrange into containers and close tightly with lids.
Important! If you decide to plant this plant in your personal plot, then the first fruits will appear only for 3 years.
Pear Jam
240 minutes
Nutritional value per 100 g:
- Go through the berries and remove the garbage.
- Pour boiling water over them.
- Throw in a colander and dry them a little.
- Peel the fruit from seeds and peel.
- Pour sugar into a pan and pour water.
- Add the berries.
- Cook, stirring constantly.
- After boiling, remove from heat.
- Let stand the night.
- Boil 10 minutes again the next day.
- After that, put it in jars and tightly close the lid.
Jam
260 minutes
Nutritional value per 100 g:
- Sort and rinse the main ingredient.
- Place in a pan and pour in water.
- Cook for 10 minutes over medium heat.
- Add granulated sugar and boil for another 40 minutes.
- Transfer to glass jars and tightly close the lids.
Important!Lingonberry water has a strong laxative effect, which is why it is necessary to be careful when using it.
Jelly
5130 minutes
Nutritional value per 100 g:
- Connect fluids.
- Add sugar.
- Put the container on fire.
- Boil the contents by a third. The fire should be small.
- Pour the finished mass into a container.
- Sterilize dessert for 15–20 minutes.
Compote
535 minutes
Nutritional value per 100 g:
- Pour sugar into a ceramic bowl and pour water.
- Cooking berries in this syrup takes 3-4 minutes.
- Remove from heat and leave for 10 minutes.
- Pour into sterilized jars.
- Close the lids.
- Turn the cans upside down and cover with a blanket until it cools completely.
Did you know? Our ancestors, to preserve benzoic and salicylic acid, dried berries or stacked in wooden barrels with ice water.
In syrup
145 minutes
Nutritional value per 100 g:
- Go through the berries and remove the stalks and debris.
- Rinse in cool water.
- Boil water in a pan.
- Dip the plant material in it.
- Blanch for no more than 3 minutes. A colander is best for this.
- Then immerse in cold water.
- Put sugar and water in a saucepan and cook the syrup.
- Put the berries in it and boil over high heat for 10 minutes, constantly removing foam.
- After boiling, the cooking time is 25 minutes.
- Then remove from heat and insist for at least 8 hours.
- Transfer to prepared containers and roll up.
- Store in a cool, dry place.
Soaked
160 minutes
Nutritional value per 100 g:
- Remove any cracked or rotten berries.
- Rinse with running water and drop into a colander.
- Then fold in glass jars.
- Pour water into the stewpan and pour sugar. Cook until the sweet crystals dissolve completely.
- Cool the syrup and fill it in jars.
- Cover the soaked fruits.
Did you know? They began to wet lingonberries in Ancient Russia. Procurement in this form can be stored 1–2 years. She can complement any dish with her taste.
Lingonberry sauce
125 minutes
Apple vinegar
1/2 cup
Nutritional value per 100 g:
- Separate plant material from garbage.
- Combine everything in a saucepan and simmer over low heat for about 30 minutes.
- Remove the spices and transfer the sauce to prepared sterilized jars.
- Keep in the refrigerator.
Features of storage of blanks
There are many options for preparing it for the winter, the choice completely depends on your personal preferences. It is best stored in a cool and dark place.
The methods of harvesting this berry described above will help you make a supply of vitamins, minerals and other useful substances in your pantry for any occasion. The resulting raw materials as a result of cooking can be used for the preparation of fruit drinks, compotes, sauces or as a complement to other dishes.