What to cook deliciously from wild pears. Wild pear jam. Recipe for pear jam with lemon

Wild pears in their natural form are practically inedible. They have a sour taste, hard and astringent pulp. Despite this, they make very beautiful jam, which even surpasses in taste the jam made from cultivated varieties of pears. Of course, to make it work a good product, you will have to spend more time than making regular jam. Long cooking and resting are necessary so that the pears become softer and better soaked in syrup. From one cooking to the next, the jam begins to change color. At the end of the day, wild pear jam turns dark red. Very beautiful and tasty!

Ingredients

• Wild pears – 1 kg
• Syrup:
• Granulated sugar – 1.5 kg
• Pear decoction – 2.5 cups

Yield: 3 cans with a capacity of 0.5 liters.
Preparation time – 25 minutes.
Cooking time – 1 hour 10 minutes (direct cooking) + 72 hours (holding).

Preparation

To make jam, you need to take strong pears, granulated sugar and prepare a pear decoction.
Peel the pears, cut them in half, remove the cores with seeds and, as you process, place them in acidified water (1 g of citric acid per 1 liter of water).


Quickly cut the peeled pears into thin slices.


Place the game in a cooking container and pour cold water so that it only lightly covers the fruit.


Cook until soft (about 10 minutes), then place in a colander or sieve. The slices should remain intact.


Dissolve sugar in a measured amount of hot pear broth.

Bring the syrup to a boil with constant stirring, boil for 2-3 minutes and dip the blanched pears into it.


Cook over low heat for 15 minutes. Remove the container with pears from the stove and leave for 24 hours.


Repeat the cooking and standing process 2 more times.


Cook the wild pear jam until tender (about 10 minutes).


Allow the finished pear jam to cool, and then pack it into sterilized jars, cover with boiled lids and close them.

Recipe No. 2. Jam from whole wild pear "Duchess"

Small, dense and very fragrant fruits are not consumed in fresh(as they have a tart taste). After heat treatment, pears acquire an exquisite aroma and piquant taste. They make jam and drinks.

Wild game jam turns out very tasty. The dense fruits are saturated with sweet syrup and become very appetizing. The sweet mass turns out to be very bright and original. The syrup acquires an incredibly strong and rich aroma. You can use it to make various drinks (compote, tea, jelly), as well as pour it over pancakes, ice cream and cottage cheese.

The wild pear season lasts several months (August-October). At this time, it can be found in fields and forests, and can also be purchased at any market. By preparing several containers of original jam, you can enjoy the aromatic sweetness throughout the cold months.

Ingredients:

• pears (1000 grams);
• sugar (700 grams);
• water (300 ml);
• lemon acid(pinch).

Step-by-step recipe for pear jam:

We cut off the “tails” of the pear and pierce each fruit with a wooden stick. Place the prepared fruits in boiling water. We wait 5-7 minutes.


Drain the hot liquid by immersing the blanched fruits in cold water.

Techniques for canning pear jam for the winter, simple recipes with step by step photos They describe it in very detail and in an accessible way. To prepare a homemade delicacy, it is recommended to take firm, slightly unripe or green pears. They easily tolerate intense heat treatment and, cut into thin slices or cubes, do not limp in syrup and keep their shape perfectly. The wild pear fruits are used whole.

To make the dessert brighter and richer, pears are combined with lemon, orange or poppy seeds, and cinnamon, vanilla and other aromatic seasonings are added to enhance the aroma. Both quick “five-minute” and classic pear jam are most often prepared without sterilization. For preservation, citric acid is added to the syrup. It acts as a natural preservative and provides the product with reliable and long-term storage.

Delicious pear jam with citric acid for the winter - a simple recipe without sterilization

To prevent pear jam made for the winter without sterilization from fermenting and safely wait until the cold season, you need to add citric acid to the product during the preparation process. It will act as a natural preservative and provide the seaming with reliable and long-term storage.

Necessary ingredients for a recipe for delicious pear jam with the addition of citric acid

• pears – 3 kg
• sugar – 3 kg
• water – 225 ml
• citric acid – 1 tsp

Step-by-step instructions on how to prepare winter jam with pears and citric acid without sterilization

Amber jam from hard pears in slices - recipe with photos and videos

Pear jam made for the winter according to this recipe with photo turns out to be very attractive in appearance. Due to boiling three times, the syrup acquires an amber color and a pleasant thickness, and the dense slices are thoroughly saturated with sugar and become similar to candied fruits. Step-by-step instruction describes in detail the process of creating a homemade delicacy, and the video clearly describes each step and helps even novice housewives master the method of making jam from hard pears in slices.

Ingredients needed for amber pear jam recipe

• pears – 1.5 kg
• sugar – 1.5 kg
• water – 400 ml

Step-by-step instructions on how to make amber jam from hard pear slices

1. Wash the pears thoroughly, dry them, remove the stem, divide them into halves, remove the seed capsule, and cut the pieces into neat slices of the same size.
2. Pour the sugar into a deep saucepan, add water and lightly foam with a whisk to dissolve faster. Place over moderate heat and cook, stirring regularly to avoid burning, until the crystals are completely dissolved.
3. When the syrup becomes clear and homogeneous, pour it over the pear slices and stir very carefully so that the liquid envelops the fruit pieces. Cool to room temperature.
4. Then return the container with the cooled semi-finished product to the stove, bring to a boil and boil for 5-6 minutes.
5. Cool again, and then repeat the boiling again.
6. Cook the jam that has boiled for the third time for 10 to 45 minutes (depending on the desired thickness). When hot, pack into sterilized jars, seal tightly with lids, turn over and cover with a bath towel, leave to cool for a day. Then take it to the barn or cellar.

Whole wild pear jam for the winter - a simple step-by-step recipe

Jam prepared for the winter from a whole wild pear turns out to be incredibly tasty and rich. The fruits, boiled several times in syrup, acquire a pronounced sweetness, and cinnamon sticks enrich the aroma of the delicacy with bright, spicy notes.

Essential ingredients for winter jam with whole wild pears

• wild pear – 2 kg
• sugar – 2 kg
• lemon – 2 pcs.
• water – 600 ml
• cinnamon – 4 sticks

Step-by-step instructions for the recipe for making jam from a whole wild pear

1. Wash firm, whole pears and place in a kitchen sieve to drain excess liquid.
2. Pour sugar into a saucepan, add water, stir and leave for 25-30 minutes. Then place it on the stove and bring to a boil over medium heat. Reduce heat and cook until crystals are completely dissolved. Stir regularly to prevent the syrup from burning.
3. Place dry pears and cinnamon sticks in a bowl, pour boiling syrup over them and cook over low heat. Boil the actively bubbling mass for 5 minutes. Be sure to remove any foam that collects on the surface.
4. Remove from heating, cover with a clean towel and leave to cool until morning. Then repeat the boiling/boiling process twice more.
5. For the third time, pour the juice squeezed from the lemons into the jam, boil for 10 minutes, use a slotted spoon to scoop the pears into the jars, pour syrup over them, roll them under metal lids, turn them over, wrap them in thick cloth and cool naturally. Hide in a basement or cellar for storage.

Transparent pear jam slices with lemon - video recipe

The video recipe describes in detail the process of making winter jam from lemon and pears, cut into slices. In addition to sugar, fruits and citrus fruits, the composition includes the natural gelling component pectin. It gives the syrup a pleasant, dense consistency and the necessary thickness. And butter provides unsurpassed transparency. Carefully dropped into the hot fruit mass, it helps dissolve the foam that forms as a result of boiling and prevents it from clouding the sweet syrup.

Delicious pear and poppy seed jam - step-by-step recipe with pictures of the finished dish

Making jam from sweet pears and edible poppy seeds is not difficult, but a little troublesome. However, the labor costs are completely justified, because the finished delicacy turns out to be so tasty that it outshines other types of home canned food and instantly becomes the favorite of both children and adults.

Necessary ingredients for delicious pear and poppy seed jam

• pears – 2 kg
• poppy seed – 1 tbsp
• sugar – 800 g
• citric acid – 2 tsp
• vanilla – 1 tsp

Step-by-step instructions on how to make jam with pears and poppy seeds for the winter

1. Rinse the pears in running water, dry, peel, remove the core and seeds, and cut the pulp into pieces of arbitrary shape.
2. Place the processed fruits in a deep container, sprinkle with citric acid and sugar, mix gently and leave for 3-4 hours so that the juice has time to release.
3. After the time has passed, place the container with the pears on the stove, set the heat to low and heat for 15 to 20 minutes, stirring regularly and making sure that the mass does not stick to the bottom.
4. Place ½ portion of jam into a separate pan and puree into a homogeneous puree using an immersion blender.
5. Return the processed fruit to the pieces with the syrup and bring to a boil over very low heat.
6. At the same time, pour the poppy seeds into a thick-bottomed frying pan and dry over medium heat for about 2-3 minutes.
7. Then pour it into boiling jam, add vanilla, mix well, boil for 10 minutes, put in jars, roll up, turn over, cover with a blanket and cool. Store in a cool, dry place.

Quick pear jam - a five-minute recipe for the winter

Five-minute pear jam has two advantages. Firstly, it takes very little time to prepare, and secondly, the fruit, subjected to minimal heat treatment, retains all its useful qualities and in winter they not only delight with a pleasant taste, but also help strengthen the immune system.

Necessary ingredients for five-minute pear jam

• pears – 1 kg
• sugar – ½ kg
• lemon juice – 25 ml
• honey – 1 tbsp
• vanilla – ½ tsp

Step-by-step instructions on how to make five-minute pear jam for the winter cold

1. Rinse the pears in running water, dry, remove the stem and core, peel and cut into thin pieces of arbitrary shape.
2. Place the processed fruits in a deep enamel container, add sugar and vanilla, pour in honey and freshly squeezed lemon juice. Mix very well, cover with a clean towel and leave overnight to release the juice.
3. In the morning, place the container on the fire, bring to a boil, boil for 5 minutes, pack hot into sterilized jars, roll up the lids, turn over, cover with a blanket and cool. Store in a cool, dark room.

Simple recipes for making thick and sweet pear jam at home

In order for pear jam to have a dense, thick consistency, it must be prepared without water. Increased sweetness will be given to the delicacy by sugar, which, according to the recipe, must be taken 1/3 more than fruit.

Necessary ingredients for making thick pear jam at home

• pears – 1 kg
• sugar – 1.3 kg

Step-by-step instructions for a simple recipe for making thick pear jam

1. Ripe, but firm, not spoiled, wash, dry, peel, remove the core with seeds, and cut the pulp into pieces of any convenient shape.
2. Place the processed fruits in a cooking basin, sprinkling each layer with a portion of sugar and leave for 8-10 hours so that the mass releases the juice.
3. Then place the container on the fire, bring to a boil and boil for 35-30 minutes, being sure to remove the foam that forms on the surface.
4. Remove the basin from heating and leave overnight to cool well.
5. In the morning, boil the jam again for 35-40 minutes, pour it hot into jars, screw on tin lids, turn over and wrap in a thick, warm cloth.
6. After a day, store it in a pantry or any other dry, dark and cool place.

How to make pear jam with lemon and orange - recipe with photo for a slow cooker

A detailed recipe with photos will tell you how to make original and unusual pear jam with lemon and orange in a slow cooker at home. To prepare, you will need fruits of the sweetest variety with dense, elastic pulp. If you take pears that are too soft, they will become soggy during processing and lose their shape. The presence of citrus fruits will add a piquant sourness to the taste and imbue the dish with a bright, refined and memorable aroma.

Necessary ingredients for pear jam with oranges and lemons

• pears – 1 kg
• lemon – 1 pc.
• orange – 1 pc.
• sugar – 1.5 kg
• water – 150 ml

Step-by-step instructions on how to cook jam with pears, orange and lemon in a slow cooker

1. Wash fruits and citrus fruits thoroughly in running water and dry on a paper towel. Peel the pears, remove the stem and seeds, and chop the pulp into small slices or cubes if the fruits are dense and slightly unripe.
2. Cut the lemon and orange, along with the skin, into small pieces. Remove seeds from processed citrus fruits.
3. Pour water into the multi-cooker bowl, add half of the entire portion of sugar, set the “Stew” program on the unit’s display, without covering it with a lid, bring to a boil. Cook until the sugar granules are completely dissolved in the water.
4. When the syrup acquires a slight thickness and becomes homogeneous, add the chopped pear and cook, without changing the settings, for 10 minutes.
5. Then turn off the household appliances and cool the semi-finished product to room temperature. This usually takes 3 to 4 hours.
6. After the required time has passed, activate the “Stew” mode again and bring the pears soaked in syrup to a boil.
7. Add the remaining sugar, add finely chopped lemon and orange and cook for another 1 hour, stirring the jam regularly so that it does not stick to the bottom.
8. Ready sweet product When hot, pack into sterilized jars, roll up under tin lids, turn over, wrap in a warm blanket and cool thoroughly. Store in a cellar or basement, keeping the jars out of direct sunlight.

Properly made pear jam takes on a radiant amber hue and a melt-in-your-mouth consistency. Dessert made from pears is especially tasty and delicious. wild varieties. However, in general, any pear delicacy has a neutral and delicate taste. That's why many people love him so much. We recommend trying at least one of the recipes that we have selected for you. Moreover, it is not only tasty, but also incredibly healthy.

Beneficial properties and harm

Pear is one of the healthiest fruits. It contains a lot of nutrients, which it partially gives to the jam.

Pear can be useful for many ailments, for example, such as:

• anemia;
• heart diseases;
• problems with the pancreas;
• cystitis;
• kidney stones.

Sometimes pear is recommended as an antipyretic, cough and cold remedy. In its raw form, it will benefit the stomach, as well as cholecystitis, all types of gastritis and heartburn. In addition, this fruit is an excellent diuretic.

However, large amounts of sugar are usually added during the brewing process. For this reason, it can cause little harm to the body, and you shouldn’t eat a lot of it. If diabetics are allowed to eat raw fruit (in moderation) because it contains less sugar, then you should be careful with jam.

People who watch their weight should also be careful. Sugar not only promotes fat deposition, but also negatively affects the condition of teeth and stimulates appetite. The more sweets you eat, the more you want more and more.

In addition, women during pregnancy should not overuse sugar-pear dessert. This may contribute to the development of allergies in the newborn. A lot of jam is not recommended for children under seven years of age. Again due to the large dose of sugar.

Important note: the acids contained in the fruits will only benefit you on a full stomach. Eating this on an empty stomach is not recommended. Otherwise, problems with the gastrointestinal tract may arise.

In other cases, such a delicacy will bring a person exceptional benefit. Therefore, you should stock up on pear dessert for the winter - so that you can get vitamins from it throughout the three cold months.

Delicious jam is made from Siberian pears or dried fruits.

Calorie content and composition

The number of calories in pear jam per 100 grams is 273 kcal.

BZHU indicators:

• proteins – 0.3 grams;
• fats – 0.2 grams;
• carbohydrates – 70.8 grams.

The benefits include a huge amount of tannins, nitrogenous and mineral substances, as well as vitamins. Here is the main component:

• vitamins C, B and P;
• folic acid (even more than in currants);
• phytoncides;
• pectin;
• flavonoids;
• iodine (there is a lot of it in seeds).

All this is preserved in jam. True, in slightly smaller quantities, since during cooking useful substances tend to “evaporate”. However, it is important to note that during heat treatment even at elevated temperatures beneficial features This fruit is preserved almost completely.

Selection of fruits for preparations

To make pear jam more tasty and nutritious, you should know some secrets and subtleties of its preparation. Here are the main nuances that you should pay attention to.

• Fruits for jam should be ripe and slightly dense. Soft ones won't do.
• Overripe fruits, as well as fruits with damage and dried parts, will spoil the taste of the brew.
• It is better not to take green pear fruits. The jam made from them will have a pale color, an extremely weak aroma and a generally unattractive appearance. Some people also find it to taste raw.
• Pears should not be overripe. Otherwise it won’t be jam, but porridge.
• The same variety and maturity are needed. This is necessary so that the fruit pieces cook at the same time.
• Before cooking, peel the fruit and remove the seeds, along with the seed chambers.
• Before cooking, pear fruits should be kept in slightly acidified water so that they do not turn dark.
• Small fruits can be boiled whole - without cutting into slices.
• It is advisable to divide large fruits into slices 2 centimeters thick.

Also, you should taste the pears before cooking them. If they are sweet, you can use 2 times less sugar than in the recipe. For example, sometimes 400-500 grams of sugar per 1 kilogram of fruit is enough.

However, it is better to choose the variety based on your own taste preferences. However, sweet fruits are more suitable for standard simple recipes.

Duchess jam has a delicate but piquant taste. “Limonka” is more aromatic after heat treatment. Pear varieties such as “Bergamot” and “Conference” give the dessert a unique sweetness and hold their shape well even after prolonged cooking.

To summarize: pears should have elasticity and be medium soft. The skin should be clean and smooth. Before directly cooking, the fruits are thoroughly washed. Cut the pears into slices or small cubes. The first ones keep their shape perfectly, the second ones can become soft and are suitable for jelly or jam.

Recipes

Here are the most delicious recipes pear jam, which every housewife should try.

"Five Minute"

You will need:

• pears – 400 g;
• granulated sugar – 400 g;
• water – 100 ml.

Cooking instructions:

1. Divide the fruits, peeled from the skin and with the center removed, into small slices and place in a saucepan;
2. pour water there;
3. put the pan on gas and bring the mixture to a boil;
4. after boiling, keep on gas for about 5 minutes - the fruits should become soft;
5. remove the fruit from the broth (you can strain it) and add all the prepared sugar to it;
6. Bring the sugar mixture to a boil and continue cooking for another 5-6 minutes.

Hot jam is placed in pre-prepared jars - dry and sterilized. Carefully roll up and wait to cool.

"Classic"

The most time-efficient cooking method. Perfect for beginners.

For the recipe you need:

• fruits – 1000 g;
• granulated sugar – 1200 g;
• water – 150-200 ml.

Process step by step:

1. the fruits are prepared, peeled, divided into slices and placed in a pan;
2. cover everything with sugar, which is then evenly distributed over the surface;
3. some of the fruit pieces are pierced with a fork - this way they will give more juice, and the jam will turn out more flavorful;
4. the mixture is allowed to stand for 4-5 hours until the juice comes out, but if the variety is not too juicy, you can add water;
5. then the mixture is put on the fire and waited until it boils, after which the gas should be reduced and the mixture simmered for about an hour, stirring it from time to time.
6. After this, turn off the jam, wait for it to cool and pour everything into jars.

Amber jam “Precious”

You should take:

• fruits – 1000 g;
• sugar – 1000 g;
• citric acid – 1/4 teaspoon;
• cinnamon – 1 tablespoon.

You can make this jam by following the recipe.

1. Cut the processed fruits and cover with prepared granulated sugar.
2. Then you can place the mixture under pressure and wait 8-12 hours. It is convenient to do this in the evening, so that the next morning the fruits will give juice and you can start making the jam.
3. When the pear gives juice, put the mixture on gas and wait until it boils.
4. After boiling, the mixture is kept on the gas for another 2-3 minutes. If you hold it longer, the pears will become soft.
5. Then the brew is removed from the gas and again allowed to stand for 8-12 hours. The “ritual” is repeated twice.
6. The third time the mixture is boiled for 15-20 minutes. It should become thick. Check this with a drop - if the drop does not spread over a flat surface, the dish is ready.

The slices in this recipe will turn out densely elastic and juicy. It will be possible to taste the resulting syrup separately - it is somewhat similar to thick honey. It is good to use this syrup for soaking cakes and muffins. The preparation process is quite time-consuming, but the result is elastically dense amber-colored pear pieces in syrup with an amazing taste.

Jam “Ginger delicacy”

You need to prepare:

• pear fruits and sugar - 1000 g each;
• lemon juice/acid - one fruit;
• grated ginger – 1 tbsp. spoon;
• clove seasoning - to taste.

Recipe:

1. Before cooking, you can preserve the stems of the fruit by removing only the middle part;
2. fruit slices are poured with juice and allowed to stand for 20-30 minutes;
3. then put it on low gas for 10 minutes, turn it off and let it cool;
4. the slices are taken out, and the remaining syrup is mixed with granulated sugar, spices and boiled;
5. add fruit pieces to the boiling mixture and boil for 3 to 5 minutes;
6. turn off and leave for 6-8 hours;
7. the algorithm is repeated twice more - at equal time intervals.

This jam will perfectly complement desserts. And connoisseurs can add it to cooked meat.

Jam dessert in a slow cooker

You will need:

• fruits – 1000 g;
• granulated sugar – 700 g;
• water – 200 ml;
• lemon or orange zest - one fruit.

1. Remove the peel and core with seeds from the fruit.
2. Cut into small cubes.
3. Combine chopped pears, granulated sugar and grated lemon zest and place in a multicooker container. If you use orange, the jam will have a more piquant taste.
4. Set the auto extinguishing mode and forget for 15 minutes.
5. After the time has passed, stir the mixture and switch the mode to baking. Wait 25-30 minutes.
6. The mixture must be stirred from time to time. It is better to use a wooden spatula for this.

Before completing the process, you should pay close attention to the dessert, since the mixture may burn 5-7 minutes before the end. The finished jam is poured into pre-prepared sterile containers.

Wild pear jam

The game season begins in August and ends around mid-October. During this period, pears can be found in fields and forests. The second way is to buy from other people on the market.

You need to prepare:

• wild pear fruits – 1 kg;
• sugar – 1.5 kg;
• pear decoction - 2.5 cups.

Preparatory process:

1. remove the peel and core from the fruit and cut the pears in half;
2. place the fruits in slightly acidified water for 10 minutes (half a teaspoon of lemon acid per 1 liter of liquid);
3. cut the game into narrow slices;
4. put them in a cooking vessel and fill with cold water, it should cover the pears lightly;
5. place on gas and cook for about 10 minutes until soft;
6. place the game in a sieve or colander, making sure the slices are whole;
7. take the indicated amount of pear broth and dissolve the sugar there;
8. bring the syrup to a boil, stirring constantly, boil for 2-3 minutes, and then lower the fruits into it;
9. cook the mixture over low heat for about 14-15 minutes;
10. remove from heat and let steep for 24 hours;
11. repeat the process (together with the last infusion) 2 more times;
12. cook until tender - for 10 minutes;
13. let cool and pour into jars.

In its raw form, wild game is almost inedible. It is firm and also has a strongly sour taste and astringent pulp. Nevertheless, jam or jam from such fruits turns out excellent and incredibly beautiful to look at. In terms of taste, it is much more pleasant than garden pear varieties. The only thing is that for the jam to turn out normal, it will have to be cooked for a long time and infused in several stages. All this is required to achieve softness of the fruit and sufficient saturation with syrup. With each cooking, the color of the jam will change and will eventually turn dark red. Elegant, beautiful and, most importantly, delicious!

Game jam “Duchess”

The syrup part gets a rather strong and rich aroma. Based on this syrup, it is possible to create various drinks such as compote or jelly.

This dessert will be delicious with any type of pear. However, the taste will be different - each variety has its own characteristics. Harder varieties are most suitable for this option. IN otherwise the pulp will boil and turn into porridge. And we need beautiful amber-colored slices.

To prepare you should take:

• fruits – 1 kg;
• granulated sugar – 1 kg;
• water – 2 glasses;
• lemon – 1 piece.

The preparation is quite simple, as the name suggests.

1. Rinse the fruits thoroughly. Remove the middle with seeds and stems.
2. Cut into small pieces.
3. Mix sugar and water in a deep container.
4. Place the future syrup on medium heat and cook until the sugar is completely dissolved. When foam forms, it should be removed.
5. Dip pear slices into the resulting syrup and place on low heat. Cook until the pears become translucent.
6. While everything is cooking, grate the lemon zest on a fine grater.
7. Cook the mixture for another 2 hours, stirring gently from time to time.
8. In the last minutes of cooking, add lemon zest to the jam. This is necessary to avoid cloying.

The jam is ready. You can pour it into jars or other containers. And enjoy the delicate taste on cold winter evenings.

If you add jam syrup to tea, it will acquire an unusual pear taste.

To learn how to make amber jam from pears in slices, see the following video.

Therefore, a couple or three jars of this fragrant delicacy can be found on the pantry shelves of every thrifty housewife.

When the ruddy juicy sides of the fruit are visible among the foliage on a branchy pear tree, it becomes a little sad. Summer is leaving and the golden yellow autumn time is coming! This best time for healthy fruit preparations and you can cook amber pear jam. On this page I present to you 5 simple recipes for pear jam for the winter under a single sticker on the jars: “Eat it and lick your fingers!”

Recipe for simple pear jam for the winter

Let's start from the very beginning simple recipe. Making pear jam and rolling it up for the winter is so easy that even a novice young cook can do it.

Let's prepare the products:

• pears – 1 kg;
• granulated sugar – 1, 200 kg;
• water – 1 glass;
• citric acid – 1 teaspoon.

Preparation:

1. Pour a glass of water into granulated sugar and place the bowl on the fire to prepare the syrup. Stir with a spatula or large spoon so that the sugar does not burn.
2. Cut the pears into slices, discarding the seeds and stems.
3. Add 1 teaspoon of citric acid to the boiling syrup and mix well.
4. Next we load the chopped pears.
5. We wait for the jam to boil, remove the foam and cook tasty treat about 30 minutes
6. When the jam has cooled a little, it can be transferred to sterilized jars and closed with sterilized lids.

Quick pear jam is ready! One evening in cold January you can have a delicious family tea party!

Amber pear jam slices

Pear slices boiled in sugar syrup turn into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.

Ingredients for jam:

• firm ripe pears – 1 kg;
• granulated sugar – 1 kg;
• cold water – 200 g.

Preparation:

1. Peel the fruit, remove the seeds and cut into equal thin slices.
2. Dissolve granulated sugar in water and place on low heat. Bring the mixture to a boil until the syrup becomes amber and translucent.
3. Pour the warm solution over the chopped pears, mix everything thoroughly and put it back on low heat.
4. Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after it has cooled completely.

For lovers of very thick sweets, it is advisable to boil the delicacy 4 times.

The fruit will become almost transparent, and the jam will finally thicken after cooling. Now you can put it in jars and serve it to the table to evaluate its taste!

Pear jam for the winter “Five Minutes” - a simple recipe

For housewives in a hurry, a simple recipe for pear jam is suitable, according to which the amber dessert is cooked 3 times for 5 minutes. That's why they called this one original way“five-minute” preparation.

Ingredients for cooking:

• fruits – 2 kg;
• sugar/sand – 2 kg.

Preparation:

1. Wash the fruits under running water, dry thoroughly and cut into thin slices. Add granulated sugar to everything and mix.
2. After releasing a sufficient amount of juice, the workpiece is placed on the fire and from the moment it boils, the jam should boil well for 5 minutes.
3. After complete cooling, the procedure is repeated two more times. The sweetness must be completely cooled every time!

A thick delicacy made from pears can already be served on the table to the delight of those with a sweet tooth, and in winter you can open a jar of jam for the holidays and for family tea parties!

To prepare thick pear jam, you will have to boil the syrup until it becomes viscous honey. The recipe is not complicated, but you will have to tinker a little, but the result will exceed all expectations.

Prepare the ingredients:

• pears – 1 kg;
• granulated sugar – 1 kg;
• lemon juice – 1 tbsp;
• water.

Preparation:

1. Ripe but firm pear fruits should be washed and cut into slices. The size of the pieces is determined by the hostess herself!
2. The fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices to about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now you need to close the container with a lid and cook for 10 - 15 minutes.
3. When the syrup starts to bubble, strain it through a sieve and carefully transfer the pears to another bowl.
4. Pour the liquid back into the pan, add sugar and boil for about 30 minutes, stirring occasionally.
5. Place the pears in the fresh syrup and boil for 7 minutes. After cooling, repeat the procedure 3 more times.

The finished jam can be placed in sterilized jars and stored away for the winter.

You can check the readiness of the jam in interesting ways: pour a little cooled syrup onto a plate and run your finger or spoon over it. The groove must not connect!

Recipe for pear jam with lemon

September and October are the busy time for autumn preparations! According to the recipes of experienced housewives, you can make amber jam from pears, and the citrus note of lemon will give it a unique aroma and summer freshness.

Let's prepare the ingredients:

• pears – 2 kg peeled;
• lemon - half;
• sugar – 1,200 kg;
• water – 1 glass.

Preparation:

1. Chop the pears, peeled of all excess, into thin slices. There is no need to remove the skin; it will keep the pear pieces whole and beautiful.
2. Peel the lemon and cut into thin slices.
3. Pour sugar into a non-stick saucepan, add a glass of water and place on low heat. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup forms. Let's remove the foam!
4. Pour the hot syrup over the pears and place the bowl on low heat. We are waiting for the future jam to warm up, but not boil. We do not interfere with the spatula, so as not to damage the slices; you can periodically scroll and shake the basin. We wait 20 minutes, the beautiful pears will shrink a little and give juice.
5. We set the bowl aside and wait 6 hours for the tincture for the aromatic jam. There will be a lot of syrup, and the color of the pears will change when we start cooking it twice. Let's wait for it to boil and cook the delicacy for 10 minutes. Let's remove the foam!
6. Again, set the jam aside for 6 hours and repeat cooking 2 more times.

After the 4th cooking over low heat for half an hour, check the jam for readiness. Droplets of syrup should not spread on the saucer!

We put beautiful whole slices of pear jam into clean jars and close them for the winter. Enjoy your tea party with the whole family!

//youtu.be/zzb9xdO9ziI

Good luck with your preparations and look forward to new recipes!

Wild pears in their natural form are practically inedible. They have a sour taste, hard and astringent pulp. Despite this, they make very beautiful jam, which even surpasses in taste the jam made from cultivated varieties of pears. Of course, to get a good product, you will have to spend more time than making regular jam. Long cooking and resting are necessary so that the pears become softer and better soaked in syrup. From one cooking to the next, the jam begins to change color. At the end of the day, wild pear jam turns dark red. Very beautiful and tasty!

Ingredients Wild pears - 1 kg Syrup: Granulated sugar - 1.5 kg Pear decoction - 2.5 cups

Yield: 3 jars with a capacity of 0.5 liters.
Preparation time - 25 minutes.
Cooking time - 1 hour 10 minutes (direct cooking) + 72 hours (holding).

How to make wild pear jam

To make jam, you need to take strong pears, granulated sugar and prepare a pear decoction.

Peel the pears, cut them in half, remove the cores with seeds and, as you process, place them in acidified water (1 g of citric acid per 1 liter of water).


Quickly cut the peeled pears into thin slices.


Place the game in a cooking container and add cold water so that it only lightly covers the fruit.


Cook until soft (about 10 minutes), then place in a colander or sieve. The slices should remain intact.


Dissolve sugar in a measured amount of hot pear broth.


Bring the syrup to a boil with constant stirring, boil for 2-3 minutes and dip the blanched pears into it.


Cook over low heat for 15 minutes. Remove the container with pears from the stove and leave for 24 hours.


Repeat the cooking and standing process 2 more times.


Cook the wild pear jam until tender (about 10 minutes).


Allow the finished pear jam to cool, and then pack it into sterilized jars, cover with boiled lids and close them.

Recipe No. 2. Jam from whole wild pear "Duchess"

Small, dense and very aromatic fruits are not consumed fresh (as they have a tart taste). After heat treatment, pears acquire an exquisite aroma and piquant taste. They make jam and drinks.

Wild game jam turns out very tasty. The dense fruits are saturated with sweet syrup and become very appetizing. The sweet mass turns out to be very bright and original. The syrup acquires an incredibly strong and rich aroma. You can use it to make various drinks (compote, tea, jelly), as well as pour it over pancakes, ice cream and cottage cheese.

The wild pear season lasts several months (August-October). At this time, it can be found in fields and forests, and can also be purchased at any market. By preparing several containers of original jam, you can enjoy the aromatic sweetness throughout the cold months.

Ingredients:

• pears (1000 grams);


• sugar (700 grams);


• water (300 ml);


• citric acid (pinch).

Step-by-step recipe for pear jam:

We cut off the “tails” of the pear and pierce each fruit with a wooden stick. Place the prepared fruits in boiling water. We wait 5-7 minutes.


Drain the hot liquid by immersing the blanched fruits in cold water.


We begin to prepare the syrup: mix purified water, acid and the recommended amount of sugar. Cook the sweet mass for 12-17 minutes.


Place wild pears in boiling syrup and mix ingredients.


Cook the jam for 20 minutes. We wait for the mass to cool down and repeat the whole process two more times.


Pour the hot sweet mass into glass containers and seal tightly.


We store Duchess pear jam in a cool pantry or cellar. We enjoy this aromatic and original pear dessert at any time.

Common barberry

Branched shrub up to 3 m high. The thorns on the branches are tripartite, up to 1-3 cm long. Leaves are 2-4 cm long, elliptical to obovate-oblong, membranous, dark green above, dull or grayish green below. The flowers are brilliant yellow with a honey scent, the fruits are 8-12 mm long, brilliant red or purple. It blooms in May-June, the fruits ripen in September-October. The homeland of barberry is central and southern Europe, Crimea, and the Caucasus. However, it is artificially cultivated outside its natural distribution zone. This shrub is quite frost-resistant, light-loving, but can grow in slight shade; drought-resistant, undemanding to soil fertility.
Barberry berries contain 4-7% sugars, up to 6.5% organic acids (mainly malic), tannins and coloring substances, pectin substances, vitamin C (up to 170 mg%), E, ​​carotene. The seeds contain up to 15% fatty oil. However, this should also be kept in mind. All organs of barberry, with the exception of ripe berries, contain berberine alkaloids, some of which are poisonous.
The fruits are collected not fully ripe - ripe berries are very soft and easily crushed. For home storage, the fruits are sprinkled with sugar and placed in a cool place, and also dried. Dietary dishes, juices, fruit waters, syrups, kvass, wines, liqueurs, tinctures, preserves and jams are prepared from the berries. In the confectionery industry, sour fruits are used as substitutes for lemon and vinegar. Barberry berries quench thirst well and stimulate appetite; juice is a mild laxative. Czech barberry wine is used for constipation, headaches, and in the treatment of diphtheria. Vitamin salads are prepared from young leaves. Some medicinal properties barberries were already known to the ancient Babylonians and Hindus. Medieval doctors used barberry for malaria and jaundice. In subsequent eras folk medicine barberry was used as a choleretic and diuretic, for colitis and scurvy, and dry leaves, roots and bark - for jaundice, liver diseases, as an antipyretic, sedative and bactericidal agent, for rinsing the mouth with inflammation of the gums, for rheumatism, pleurisy, tuberculosis, kidney diseases . WITH therapeutic purpose fruits, leaves and roots are harvested. The leaves are harvested immediately after flowering (no more than 1/3 of the bush; the apical leaves are not torn off the shoots to prevent the bushes from weakening), and the roots - in the second half of summer. Barberry can be successfully introduced into forest crops on rocky slopes.

Black currant

A shrub up to 2 m high. Young shoots and leaves have a specific smell. The leaves are three to five lobed, with a heart-shaped base, pubescent. The flowers are small, greenish-brown, collected in racemes. The berries are black. It blooms in May-June, the fruits ripen in June-August. Black currant grows wild throughout the forest zone of the European part of the USSR. It gave rise to a large variety of garden varieties. Demanding on soil moisture and fertility, frost-resistant, shade-tolerant. In Polesie, black currant used to be often found in floodplain black-alder plantations on well-mineralized, slightly acidic soils. Drainage dramatically changed the hydrological regime of Polesie and led to the disappearance or reduction of the growing areas of this shrub. In the forest under the canopy, currants have low yields, and berries are harvested mainly from cultivated varieties. Despite all their value, until recently currant berries were not particularly popular among the people and were almost never prepared. Currant berries contain many biologically active and vital substances for the human body. So they contain from 50 to 400 mg% vitamin C, which, of course, depends on growing conditions, weather factors, ripeness, etc. Fruits contain a significant amount of substances with P - vitamin activity (the total amount of flavones, flavonols, catechins, leukoanthocyanins and anthocyanins is 1100-1200 mg%), vitamins E, B, B2, P, carotene, 6-16% Sugars, organic acids (malic, citric, salicylic, succinic, tartaric), trace elements (iron, iodine, manganese) . Black currant berries are highly valued in the domestic and foreign markets. Their value is determined by the richness of vitamins, sugars, pectins and other compounds, as well as their suitability for processing. In terms of vitamin C content, black currants are second only to rose hips. Vitamin C in black currants is combined with vitamin P, which increases its activity. A person’s full daily requirement for vitamins C and P is met by consuming 50 g of berries or raw jam per day.
It is better to pick berries in the morning after the dew has dried or in the evening, placing them in small baskets. They are consumed fresh as a valuable multivitamin product. But they are also successfully processed into preserves, jams, marmalade, juice, purees, canned at home, and ground with sugar.
Berries can be dried and frozen. They contain almost no enzymes that destroy ascorbic acid(vitamin C), so the latter is well preserved in frozen berries. During cooking, as well as in contact with metal utensils, some of the vitamin C is lost.
The berries are dried in ovens or dryers at a temperature of 60-65 °C. The berries can first be dried for several days in the open air, laid out in a thin layer (2-3 cm) on sieves. The yield of dried berries is 18-20%. Dry berries in bags in well-ventilated areas can be left for up to 2 years, during which they retain their nutritional and medicinal qualities.
You can also freeze blackcurrant berries in home refrigerators. Before freezing, they must be washed, then dried, cooled to 8-10 ° C in a regular refrigerator, and then frozen with sugar (the ratio of the weight of berries to sugar is 1:5). Dried and fresh berries are used for colds, to improve appetite, as an antiscorbutic remedy and for scrofula diseases. They have diaphoretic, diuretic, tonic, anti-inflammatory effects. They are also used for anemia, diseases of cardio-vascular system, as a cough remedy for acute diseases of the upper respiratory tract and to increase the body's resistance to infections. Currants are especially useful when the body is prone to bleeding and hemorrhages, with gastritis with low acidity, with hypertension, enteritis, achylia. In such cases, use juice from berries (50-100 g three times a day) or decoction and jelly from fresh or dried fruits. Canned buds are used for making syrups and liqueurs, leaves are used for flavoring kvass, for pickling and pickling mushrooms, cucumbers, tomatoes, and for sauerkraut. Blackcurrant leaves, buds and fruits have a disinfectant effect associated with essential oil. The leaves can serve as a source of vitamins in early spring. If necessary, buds are used as a disinfectant even in winter and consumed as a source of vitamins. Black currant buds and leaves are also used for urolithiasis, pyelonephritis, cystitis: 5 tablespoons of dry or fresh crushed leaves are poured into 1 liter of boiling water, left for 40-60 minutes in a thermos or glass, earthenware or enamel bowl. Drink freshly prepared infusion instead of regular tea, 5-6 glasses a day, adding sugar. In folk medicine, the leaves are also used to treat gout, rheumatism, and diabetes. Currant leaves are harvested after picking the fruits from the middle of the branches (very old leaves are unsuitable). Sugar syrup from black currant berries is used to rinse the mouth and throat for throat diseases, hoarseness, and dry cough.
Currently, many cultivated varieties of black currant have been bred, characterized by high taste and other advantages.

Perennial herbaceous plant 15-30 cm high from the Rosaceae family. The leaves are trifoliate, rough, with stiff hairs, the flowers are white. Blooms in May-June. The fruits are bright red, consisting of fused, rather large juicy fruit drupes; ripen in July-August. The bones are large and wrinkled.
Stoneweed grows in Western and Eastern Siberia, in the central regions of the European part of the USSR, in Ukraine - in Polesie. Found in deciduous and coniferous forests. The bushes grow rarely, but sometimes form a continuous cover.
The chemical composition of the fruit has not been studied enough. However, it is known that the berries contain vitamin C and flavonoids, which strengthen the walls of blood vessels. There are organic acids and pectin substances.
You can make kvass and fruit drink, jam and jelly, jelly and compote, juice and syrup, sauce and dry seasoning, coffee drink, complex tea, vinegar from the berries of the stone fruit.
Eating these berries improves metabolic processes in the body, makes the walls of blood vessels more elastic, helps eliminate toxic substances and reduces the amount of cholesterol in the blood. When preparing stone fruit for processing, you should not separate it from the stalks. The stalks do not impair the taste and medicinal properties of the berries. The method for preparing juice from stone fruits is as follows. For 2 kg of berries, 1 liter of water and 0.5 kg of sugar are required. First, the berries are poured with boiling water, after settling, rubbed through a sieve, sugar is added, then the liquid is brought to a boil and poured into clean bottles. Bone syrup is obtained from juice by adding sugar to it (for 1 liter of juice - 1 kg of sugar). Then bring to a boil, cool, pour into a container and store. Drupe sauce is prepared in the same way as jelly. For 150 g of berries, you need 150 g of sugar, 30 g of starch and 1 liter of water. For the winter, tea is prepared from dried berries, sometimes adding oregano leaves, mint leaves and stone fruits. Drupe leaves are rich in tannins and microelements.

Shrub up to 2 m tall. The shoots bear fruit in the second year. Possessing a powerful root system, raspberries easily reproduce by root suckers, forming thickets. Raspberry thickets are very often found in clearings, burnt areas and clearings. Productivity reaches 1000-1300 kg/ha. It blooms from June to autumn, the fruits ripen from July. Forest raspberry fruits are distinguished by exceptionally high nutritional qualities, aroma and delicate sweet taste. Wild raspberries from our forests are inferior to cultivated varieties in terms of fruit size, but they are usually more aromatic and have a higher content of organic compounds. Wild raspberries ripen in about 1.5 months, so the same areas can be visited several times. Raspberry fruits contain 5.6-11.5% sugars. These are mainly monosaccharides - glucose and fructose. Sucrose is contained in small quantities. Fruits contain 0.6-2.2% acids - citric, and according to some studies, malic; present in small quantities and salicylic acid. They also contain formic acid in small doses. The amount of vitamin C in raspberry fruits reaches 27.8 mg%, while in the leaves it is about 300. The berries also contain vitamins A, B2, PP, (3-sitosterol, which has anti-sclerotic properties, compounds of iron, potassium, calcium, copper, phosphorus , up to 1% protein, about 6% fiber. All this makes the tasty and aromatic raspberries a valuable food and dietary product. The berries can be prepared for future use in the form of compotes, jam, and jam; prepare decoctions, syrups and juices, soft drinks. Tinctures and liqueurs are made from raspberries. When picking, the berries must be separated from the receptacle. If there are larvae in the berries, they are immersed in cold salt water and washed well, then the larvae float. The collected berries are separated from the receptacle, laid out in the room on sheets of paper in a layer of 2-3 cm so that they are slightly wilted, and only after that they are transferred to the oven. The temperature in it should not exceed 50-60 ° C.
To make an infusion, pour two tablespoons of dry raspberries into a glass of boiling water and leave for 15-20 minutes. The infusion should be drunk only at night.
Raspberries can be frozen and stored in this form for 3-4 months. For freezing, use freshly collected ones (you don’t have to wash them) and freeze them in bulk, having previously cooled them in a regular refrigerator. You can freeze berries in forms, but it is better without sugar, since the color changes when stored with sugar. Rapid freezing at a temperature not lower than -18 °C is considered the most favorable for storage for 3-4 months. Modern home refrigerators allow this to happen.
Raspberry - the oldest medicine. Raspberry fruits are used to increase appetite and as an antiscorbutic remedy. Dried fruits in the form of decoctions are used as a potent antipyretic for colds, flu, chronic rheumatism and measles. They can be used as a mild diuretic and diaphoretic. Raspberry syrup improves the taste of medicines. In the practice of traditional medicine, it was believed that raspberries increase tone, reduce fever and headache, acts as an antiemetic and hemostatic agent for gastric and intestinal bleeding, heavy menstruation, and as an expectorant for bronchitis.
A decoction of raspberry fruits is used for gargling for sore throats and other inflammatory processes, and from dry leaves collected during flowering - for lotions for bruises. An infusion of leaves and flowers is recommended externally and internally for acne, rashes, eczema and other skin diseases as an anti-inflammatory agent? It is also used to treat erysipelas and as a lotion on the eyes for blepharitis. In the past, an infusion of flowers was used as an antidote for poisonous snake bites, diseases of the female genital area and hemorrhoids; a decoction of branches - as an antitussive; A decoction of raspberry leaves mixed with potash was used for cosmetic purposes to dye hair black. An ointment is prepared from freshly crushed leaves to treat skin diseases. At the same time, Vaseline or butter is added to them.
Gray blackberry
Widespread subshrub. Blooms until August. The fruits ripen in August - October. The fruit is a black polydrupe with a bluish bloom. On the same plants, fruits are harvested in several stages, since they do not ripen at the same time. Fruits contain up to 6% Sugars (mainly glucose and fructose), up to 2% organic acids (malic, tartaric, citric, salicylic). They are quite sour even when fully ripe, but taste qualities are rated quite highly by tasters. The fruits contain 0.4-1.8% pectin, tannins, up to 300 mg% flavonoids, vitamins C, B|, B2, E, PP, carotenoids, anthocyanins. They contain quite a lot of mineral compounds that are of great value for the human body: salts of sodium, potassium, calcium, manganese, phosphorus, iron, copper. Blackberry seeds contain about 12% fat. Leaves and shoots - up to 10% tannins, flavonoids. In terms of the presence of vitamins, blackberries are inferior to raspberries, but they contain significantly more carotenes. The fruits contain a lot of dyes. Blackberries are used to make jam, marmalade, soft drinks, liqueurs, tinctures, fruit wine; they can be dried. This plant was well known back in ancient world. Ancient Greek doctors used lotions from crushed fresh leaves and their decoction to treat the skin for lichen, eczema, ulcers and purulent wounds. Blackberry leaves are used in folk medicine. They are usually collected during the flowering period. A decoction, infusion of leaves or young branches is used for gargling for sore throat, inflammation of the larynx, gingivitis and stomatitis, inflammatory bowel diseases, for lotions for eczema and baths for skin diseases. The infusion is also used for nervous disorders, shortness of breath, and flu. Crushed leaves in the form of poultices are applied to lichens and trophic ulcers on the legs. Blackberry leaves can be used to make a pleasant tea substitute. In this case, the following method of preparing leaves is used: freshly collected leaves are placed in closed containers for several days until they turn black and wither, and then quickly dried in air. This tea has a pink aroma. Even during the First World War, tea was made from blackberry leaves for the needs of the army and was successfully used for diarrhea and dysentery. Berries and blackberry tea have long been used as a general tonic and sedative. It is recommended to use berries for inflammatory processes in the joints, for cystitis, pyelitis, for cold coughs and externally for wound healing. To treat diabetes mellitus, a mixture is used, which contains, along with blackberries, valerian root and horsetail.
In this book it is not possible to talk about all the ways to use blackberries. Blackberries are widely available and available to many people. It has little demands on soil fertility, prefers fresh and moist biotopes, willingly settles near swamps, along the banks of rivers and lakes, in clearings, clearings, etc.
The name "blackberry" covers many species and forms of this genus. In addition to gray blackberries, you can often find uplifting, folded, Nessa, or bearish blackberries, furrowed, bristly, serpentine, etc. Identifying individual species for pickers, of course, is not an easy task, and there is no particular need for this, since the composition of the berries and methods of consumption are approximately same. The supply of berries in many areas is very large, but is poorly used. The population underestimates the beneficial properties of this plant.

Wild strawberry

Perennial herbaceous plant. The fruit is formed from a fleshy receptacle that grows during ripening and is fused with the calyx. Blooms from May to July. The fruits ripen in June - July. They are red, sometimes whitish, and when fully ripe they turn bright red, especially from the sunny side. The fruits are ovoid or almost round, up to 2 cm long. The berries smell pleasant and taste delicate. It grows in coniferous and deciduous forests with average humidity on the edges, clearings, clearings, forest meadows, etc. The berries contain many substances that are very useful for the human body. They contain glucose and fructose, sucrose in small quantities or absent. Organic acids are represented mainly by citric, malic and quinic acid, salicylic acid was found. Anocyanin compounds are found in the fruits. They contain more than 90 mg% of vitamin C (according to some sources, 30-60 mg%). True, other vitamins - B1, B2, B6, E, PP - are contained in small quantities, but the amount of tannins is increased. The exceptionally pleasant aroma of the berries is due to the presence of essential oils. The fruits contain carotene, pectin, up to 4% fiber, quercetin, and phytoncides. Strawberries are very useful for the human body because they contain a significant amount of iron, calcium, and manganese. The amount of iron oxide in strawberry fruits is significantly greater than in the fruits of such generally accepted sources of this element as blueberries, raspberries, black currants, gooseberries, apples, oranges, pineapples, etc., as well as in the most active iron mineral waters. In terms of the presence of lime, strawberries rank first among other fruits and berries. For example, 100 g of dry matter of wild strawberries contains 873 mg of calcium, and in raspberries and blueberries - 404 and 196 mg, respectively (Telishevsky D. A., 1974). Many beneficial substances are concentrated in strawberry leaves. They contain vitamin C, tannins, traces of alkaloids, essential oil. Tannins are also found in strawberry roots.
Strawberries are very tasty. They are eaten raw, sometimes with sour cream or sugar. Strawberries are a dietary dish recommended for diseases of the liver, heart, kidneys and vitamin deficiencies as a source of vitamin C. They are often prescribed in large quantities to regulate intestinal activity. Strawberries regulate metabolism, promote the removal of cholesterol and toxins formed during the metabolic process from the body. It reduces the absorption of iodine by the thyroid gland. Berries quench thirst well and increase appetite.
Depending on weather conditions, the strawberry season sometimes lasts up to a month, so many people have the opportunity to replenish their body with valuable substances that are extremely necessary for the normal functioning of the body.
Strawberries can be dried in ovens or dryers at a temperature of 60-65 ° C, laid out in a thin layer (2-3 cm) on sieves. The yield of dried fruits is 14-16%. Dried fruits can be stored for up to 3 years. The berries freeze well in home refrigerators. Quick freezing at a temperature not lower than minus 18 ° C helps preserve basic nutritional and biologically active substances for 3-4 months. For freezing, medium and large berries are selected, washed very carefully, dried, cooled to 8-10 ° C in a regular refrigerator and, laid out on a plate or film, kept in the refrigerator until completely frozen. After this, they are placed tightly in a polymer bag and sealed well. Soft berries should be sprinkled with sugar (the ratio of the weight of berries to sugar is 1:5), packaged in molds or cardboard boxes lined with plastic wrap, and frozen. Berries, of course, can be processed in other traditional ways. Strawberry fruits were widely used in folk medicine for hypertension, heart disease, atherosclerosis, cholelithiasis and urolithiasis. Juice from fresh berries was recommended to be used on an empty stomach in cases of salt metabolism disorders, gastritis with low acidity of gastric juice, cholecystitis, hemorrhoids, as an anthelmintic. Externally, fresh berry juice or infusion is used as a medicinal or cosmetic product to eliminate freckles and age spots on the face. To treat eczema, ripe berries are ground on a clean linen cloth and applied to the affected areas for 3-4 days. Strawberries are considered a useful remedy in the treatment of pulmonary tuberculosis. However, eating a large number of berries can cause allergic reactions, so in such cases you have to limit yourself to juice or a dosed amount of berries. It should be noted that medicinal properties Strawberry leaves, which are collected and dried during the flowering period, also have this property. They drink tea for atherosclerosis and skin diseases. Strawberry leaves are an active antiscorbutic vitamin carrier (they contain up to 400 mg of vitamin C). An infusion of leaves was considered a good diuretic and hemostatic agent for bleeding, and was used to gargle for sore throat. A decoction of leaves and roots was recommended for jaundice and hemorrhoids (internally or externally). Fresh or pre-steamed dried leaves have phytoncidal properties. They are applied to purulent ulcers, thanks to which they heal faster. The literature reports that a decoction of wild strawberry leaves, due to the content of biogenic stimulants, has a beneficial effect on the general condition of patients with malignant neoplasms.
Apple tree wild
Found in forests of the European part of the CIS. Tree up to 15 m high and up to 40 cm in diameter. Lives up to 100 years. Propagated by seeds, and cultivated varieties by grafting. Is a honey plant. The apple tree is a frost- and drought-resistant species, grows well in fertile fresh soil, and tolerates air pollution.
The fruits ripen in August - September and are harvested when fully ripe, as they are richer during this period organic substances and vitamins. The fruits of wild apple trees can be processed into juices, kvass, jam, jelly, and dried apples are used to make fruit tea and coffee drinks.
Wild apple can be successfully used as an accompanying species in the cultivation of forest crops.
Forest pear
Tree up to 25-30 m tall and up to 25 cm in diameter. Propagated by seeds. Used as a rootstock for cultivated varieties. Very durable. Lives up to 300 years and even longer. Wood is highly valued in the manufacture of furniture and drawing supplies. As an accompanying species, it can be successfully introduced into forest crops, especially since it is drought-resistant and has low demands on soil fertility, tolerates salinity, as well as soil compaction, and is gas-resistant.
Pear is a good honey plant. Its fruits ripen in August - September. They contain a lot of sugar (mostly monosaccharides) and tannins. After picking, the fruits can lie for a long time, which is why their taste improves significantly. The fruits are consumed fresh, as well as dried, baked, boiled and soaked. They are processed into technical juices, jam, wine, and kvass. Traditional medicine recommends boiled and baked pears as an antitussive for bronchitis, pulmonary tuberculosis and suffocation. Pear decoction is given to drink as an antipyretic. Kissels and decoctions of wild pears have a good astringent effect.
Mountain ash
A small tree up to 15 m tall or shrub. Blooms in late May - June. The fruits are spherical, juicy when ripe, orange-red, about 1 cm in diameter, ripen in August - September and hang until late autumn. It bears fruit from the age of 10. It grows in the undergrowth of coniferous and mixed forests, along forest edges, in clearings, in thickets of bushes, near water bodies, and less often on rocky or rocky slopes. Photophilous, tolerates drought and cold well. The distribution area covers the entire forest and forest-steppe zones. There are 34 species of rowan growing in our country. In addition to the ordinary one, Siberian, domestic, Amur, etc. are widespread. The fruits of rowan are eaten fresh and candied, frozen and soaked. Frozen fruits are tasty, but poorly preserved, so they should be processed immediately. The fruits are used to make marmalade, marshmallows, preserves and jams, jellies and jams, fillings for sweets, juices, tinctures, liqueurs, etc. Rowan fruits can also be dried. First, they are dried in the sun for several days, and then dried in ovens or dryers at a temperature of 50-60 ° C, laid out in a thin layer (3-5 cm) on sieves or sheets. Dried fruits can be stored for up to 2 years.
Rowan has been used in folk medicine since time immemorial. Its fruits are included in vitamin preparations. They are used as a preventive and therapeutic agent, containing a lot of carotene and vitamin C. For these purposes, rowan is often combined with nettle and rose hips. In the first case, the vitamin mixture is prepared from 7 parts of rowan berries and 3 parts of nettle leaves. In the second - they take equal