Cowberry – extremely useful berry. It contains vitamins, complex organic acids, compounds of manganese and also benzoic acid. Thanks to this acid which is natural preservative, berries of cowberry can be stored just soaked, without heat treatment. Berries are useful at diseases of vessels and gastritis with the lowered acidity.
It is required to you
- 1 kg of cowberry;
- 5 kg of sugar;
- 5 cups of water;
- cinnamon
Instruction
1. Touch cowberry, destem also other impurity and wash out in cold water. Pour cowberry into a colander and let's water flow down some time.
2. Put on a plate a pan with water and boil it. Diameter of a pan has to be a little more than diameter of a colander that there was an opportunity to lower a colander in a pan. Lower a colander with cowberry in the boiling water and blanch it within 1-2 minutes. It will help to save cowberry from soft bitterish taste. Though some see in it the attractive parties of cowberry jam. Some put in jam silver spoons during cooking, considering that it deprives of it bitterish smack too.
3. Take out cowberry from boiled water and pour into ware in which you will be cook jam. On the basis of water in which blanched cowberry prepare syrup: mix 0.5 glasses of water and sugar, boil, scum a skimmer with a surface and fill in with syrup the prepared berries.
4. For aroma it is possible to put a piece of cinnamon and a couple of buds of a carnation in jam. Bring jam to the boil and you cook it until ready on slow fire, stirring slowly and scumming. It is possible to define readiness in "the drop way".
5. Pack jam in the prepared banks and close them. It can be given also to viands from meat, it enriches taste of a main course with the bitterly - a sweetish shade. In some kitchens of the northern countries, cowberry is very popular as ingredient for sauces, from it cook special marinades and confitures with the lowered sugar content. It garnish, for example, roast or mincemeat dishes.