Approach of the first frosts – time to pick cowberry which contains the maximum quantity of vitamins and useful substances by this time. It is possible to make confiture, a useful and tasty dessert of the picked berries.
Confiture from cowberry is often applied in traditional medicine as the all-strengthening and revitalizing means. It is recommended to application by the adult and children, in the absence of individual intolerance of berry. The dessert perfectly is suitable for a stuffing and decoration of confectionery. Keeps the useful properties up to 1.5 years, at storage condition in the dark place. It isn't inclined to a zasakharivaniye at storage.
On 500 g of cowberry it is required: 250 g of sugar, 200 ml of water.
Way of preparation
- Before use of berry attentively touch, delete spoiled and also branches and leaflets. Wash with cold flowing water. Leave for 5-10 minutes that water flew down.
- Shift in the enameled or pig-iron pan, fill in with water and put on slow fire. Cook cowberry of 15-20 minutes that it became soft.
- The cooked mash is passed through a sieve or crushed the blender to a condition of uniform puree.
- Fill up puree with sugar and well mix.
- Purees in a pan put on fire. After boiling cook berries on average fire of 10-15 minutes. Remove from fire and allow to cool down.
- Then again put on fire and cook until weight not to uvaritsya on 1/3.
- Small jars are washed and sterilized, screw covers drench with boiled water.
- Confiture is displayed on dry banks, densely closed, allow to cool down under a towel and removed on storage.