A selection of ways to harvest yoshta berries for the winter

Unfortunately, yoshta It is not as popular in our gardens as other berry crops, but its fruits have many useful substances and a pleasant sweet-sour taste. There are a lot of recipes for preparing yoshta for the winter; not only traditional jam, jam and compote are prepared from its berries, but also wine.

Juice from yoshta

For making juice, you need to take 1 kg of yoshta berries, 1.7 liters of water, 4 cups of sugar. First, boil 200 ml of water and boil the berries in it. When they are soft, the berry mass is ground over a sieve and mixed with boiling syrup from water (1.5 l) and sugar. The resulting juice should be poured into jars, sterilized, roll up, wrap and leave to cool.

Yoshta compote

To prepare 1 liter of yoshta compote for the winter without sterilization, you will need: 400 g of berries, 650 ml of water, 120 g of sugar. Berries need to sort, wash and place in a clean jar. Boil the water, pour the berries and stew them for 10-15 minutes, after which the water should be poured back into the pot and boil again. Sugar needs to be added either to the water, or to fill them with berries.

Pour the boiling syrup into the jar, roll it up, turn it upside down and wrap it up. After cooling, the jar with compote is placed in a storage place. To prepare the compote with sterilization, the berries in the jars are poured with sugar syrup, put the jars in a pan with hot water so that the water covers them by three quarters. Experienced housewives put a towel on the bottom of the pan. Banks with compote need to be sterilized (boil) for 10 minutes and roll up.

Yoshta Liquor

Ingredients for liqueur are: yoshta berries, 10 leaves of cherry or currant, 1 liter of vodka, 750 g of sugar, 1 liter of water. Fruits should be placed in a capacity of 3/4 volume, add pure cherry or currant leaves and pour vodka. After a month and a half, liquor is filtered, combined with sugar syrup, poured into bottles and closed. He needs to insist a few months.

Wine from Yoshta

To prepare the wine you will need 3 kg of yoshta, 2 kg of sugar, 3 liters of water. Berries need to be crushed and placed in a bottle, sugar syrup is poured in and mixed there. The liquid must be kept warm for a week, periodically it must be shaken. Then the juice needs to be drained into another container, closed with a stopper with a water seal and left for another week, after which the young wine is filtered and poured into clean bottles. He needs to brew in the cellar for several months.

Yoshta jam recipes

Joshta jam recipes have a few.

Jam from yoshta

Recipe 1

To make jam you need: 400 g of yoshta berries, 350 g of sugar, 50 ml of water, lemon juice.

Berries need to be washed and cleaned, put them in a saucepan, add water, bring to a boil and cook for 5 minutes so that the yoshta will run the juice. Next, rub the mixture through a sieve and add sugar to the puree in equal parts, that is, about 350 g.Then you need to bring the mixture to a boil and cook for 20 minutes on low heat, stirring and removing the foam. 5 minutes before readiness add a teaspoon of lemon juice and mix. Ready jam is poured into sterilized jars, overturn them and wrap until cooled.

Recipe 2

To make jam you need to take 1 kg of yoshta fruit and 1 kg of sugar. Pure selected berries are mixed with sugar and left overnight. In the morning, the berry mass should be boiled for an hour, let it cool and boil again several times until the juice boils completely. When the jam gets the necessary thick consistency, it is placed in jars and rolled.

Recipe 3

Have to take 1 kg of yoshta berries and 2 kg of sugar. Prepared berries should be kneaded or smashed, mixed with sugar and left to dissolve. Boil the jam on low heat to a thick consistency, place in sterilized jars and roll up.

Joshma jam with mint

To make jam with mint you need to take 400 g of yoshta, 250-300 g of sugar, 50 ml of water, lemon and a few mint leaves.

Selected, cleaned and washed yoshtu should be placed in a deep bowl, add water, bring to a boil and boil until the berry starts to make juice. Then the berries should be rubbed through a fine sieve and mixed with sugar. Bring the mixture to a boil, cook for 15 minutes, add mint and a teaspoon of lemon juice. Cook jam for 5 minutes and get mint. The output will be approximately 400 g of jam. Ready jam is poured into sterilized jars and closed with sterilized crisscans. We wrap the jars and hold them to cool. Now they can be put on permanent storage.

Yoshta jam recipes

The most ripe berries are recommended for jam, as it is better to make jam from the semi-ripe yoshta berries.

Yoshta Jam

To make jam for the winter, you will need: 1 kg of berries, 1.5 kg of sugar, a glass of water. Yoshtu need to sort out and wash, from water and sugar to prepare a syrup. Then the berries are placed in a syrup and boiled for 5 minutes. After cooling, the mass is boiled again, and the process is repeated several times. The finished product can be poured into banks and rolled up.

Cold yoshta jam

Cold jam is ground berries with sugar without heat treatment. In such a jam, the maximum amount of useful substances is preserved, and the preservative is sugar. For this jam, you need to take 1 kg of fresh berries and 2 kg of sugar.

Yoshtu needs to be sorted out, cleaned of stalks and tails, washed and dried. Next, the berry is crushed with a blender, a combine or using a meat grinder, mixed with sugar and left for several hours in an enamel bowl to melt the sugar. Later, cold jam is poured into cooled sterilized jars and closed with clean, dry nylon caps. Keep the jam in a dark and cool place.

Joshta jam

For jam, you must take 1 kg of yoshta and 800 g of sugar.

Pre-washed berries are blanched for a few minutes with steam or in boiling water until softened. Then hot grate the yoshta berries through a sieve. The resulting mass should be brought to a boil, add 400 g of sugar and cook until it dissolves (10-15 minutes). After that add the rest of the sugar and cook until done. Boiling jam is placed in dry sterilized jars and rolled.

Yoshta Jelly

To make jelly you need to take 1 kg of yoshta berries and 1 kg of sugar.

Pure berries should be minced with a meat grinder or blender, covered with sugar and bring to a boil. It is necessary to boil the mass on low heat for about 15 minutes, then strain and boil the remaining juice for another 10 minutes. Pour the jelly into sterilized jars and roll up. Berries can be made compote or jam. If the usual harvesting has already become boring and you want diversity, conservation from the yoshta will help bring a new note to the winter diet and replenish the body with valuable substances.