jam Hawthorn prepared quickly and simply, and the result is delicious - it can have a tea or added as a filling in a sweet cakes.Different jam Hawthorn not only a unique aroma, but also a pleasant acidity and its beneficial properties to help you avoid vitamin deficiency in the winter and in the best way will affect your immunity.
How useful hawthorn
Hawthorn berries contain many organic acids such as citric, krategolovuyu, wine and coffee.Also, they contain tannins saponimy, essential oils and pectin, starch, flavonoids, vegetable fat, sorbitol, and fructose.Hawthorn is rich in vitamins A and E, C and beta-carotene.This calorie hawthorn fruit is only 52 calories per 100 g Hawthorn is effective for diarrhea, it cleans the blood, improves sleep and has cardiotonic action.It is used in cardiovascular disease, arrhythmia, tachycardia, atherosclerosis, nervousness, headaches, and for the prevention of heart attacks and many other diseases.Therefore jam Hawthorn - not only delicious, but also a
Quick recipe for jam of hawthorn
To prepare a delicious and flavorful jam Hawthorn , you will need:
2 kg hawthorn berries;
1,5 kg of sugar;
touch and my berries, remove the spoiled fruit, stem and leaves, dry them off in a colander and spread in the high baking.Add the water, sugar, all carefully stir and put in a preheated 180 ° C oven.
After a while the sugar starts to foam.We need to stir occasionally with a wooden spoon the jam, so it does not dry up and does not stick.After some time, the foam will cease to be generated, and the berries will be transparent.
Half an hour later after the jam boil dripping droplet on a saucer - if it does not spread, so the jam is ready.Let cool, and it expanded in sterilized jars.Close the jars with screw lids and roll up and turn up bottoms.We reserve so until cool.After that, remove the jars in the refrigerator, pantry or cellar - jam Hawthorn well kept in the cold and at room temperature.
Another way of cooking jam of hawthorn
jam Hawthorn can cook and another way.Thus preparing the jam longer, but it will be more fragrant and will have a deeper flavor.
While the berries dry, cook the syrup: pour the sugar water and start to boil over medium heat.Sugar should be completely dissolved.To the syrup is not burnt, it is necessary to stir constantly.Then pour into an enamel pan hawthorn or a basin and pour syrup.We reserve so 10 hours - let insists.Then add a pinch of citric acid and a pinch of vanilla and cook until tender, that is until when the berries become completely transparent.Let cool then jam and spread to the banks.
If you do not have a lot of berries, mix one compote.