The most popular fruit and berry crops are currants and gooseberries. Yoshta, bred as a result of breeding work, also deserves special attention. The breeders chose black currants and gooseberries as parent forms. Yoshta has a lot of useful properties, high resistance to disease, and produces a bountiful harvest. Housewives know many recipes for making yoshta for the winter.
Features of preparing yoshta for the winter
The berry is useful for its rich content of vitamins, micro- and macroelements; it prevents colds and eliminates infectious processes. Regular consumption of dishes with berries will help stabilize metabolic processes and improve the digestibility of food. Yoshta in fresh and cooked form is recommended for people with low hemoglobin - it will provide the body with minerals.
It is effective to drink compotes and juices from yoshta in case of poisoning and indigestion - it has a powerful antioxidant effect. It is not recommended to overuse dishes with yoshta for people with gastritis, ulcers, allergies to vitamin C, or a tendency to thrombosis. It is advisable to use freshly picked fruits for cooking - they contain the highest concentration of nutrients.
Rules for choosing ingredients
To make jam, it is necessary to select unripe fruits. Such berries have already become dark, but have not reached the stage of overripeness and have not softened. The soft pulp is suitable for making jam.
Harvesting methods
The berry is not as in demand as currants, but is valued by many housewives for its taste and healthiness. Yoshta makes excellent desserts, drinks, and cocktails.
Cold jam
Cold-method jam is made from berries ground with granulated sugar without heat exposure. This dish retains all its valuable qualities. For cooking you will need:
- fresh fruits 1 kg;
- granulated sugar 2 kg.
Cooking steps:
- The yoshta is washed, the stalks and tails are removed, washed and dried;
- after grinding the fruits in a blender or meat grinder, the mixture is diluted with granulated sugar and left for 3-4 hours;
- the liquid is poured into a sterilized container and sealed.
A dark, cool place like a pantry or cellar is suitable for storing jam.
Yoshta jam
Ingredients:
- berries 1 kg;
- sugar 1 kg;
- water 200 ml.
How to cook:
- The fruits are washed and cleaned. To ensure the integrity of the berries, they need to be boiled in syrup.
- To make the syrup, mix water and sugar, bring to a boil, pour in the yoshta.
- Place the pan of jam on the stove and simmer it over low heat for 20 minutes.
The hot liquid is poured into sterilized bottles and covered with lids. Preservation should be stored under a warm blanket for several days before it is transferred to a permanent storage location.
Jam
You can make jam with the following products:
- yoshtoi 400 g;
- sugar 350 g;
- water 50 ml;
- lemon juice 1 tsp.
How to do:
- the fruits are washed, peeled, placed in a container with water, boiled, boiling for 5-10 minutes;
- grind the mass through cheesecloth, add 350 g of sugar, boil again;
- the mixture should boil for 20-25 minutes, after which lemon juice is poured in, stirred, and removed from the stove.
The jam is poured into jars, covered with lids, and placed under a warm blanket.
Wine
For wine you will need:
- yoshta 3 kg;
- sugar 2 kg;
- water 3 l.
Cooking steps:
- The fruits are crushed in a meat grinder, blender, and placed in a jar or glass bottle.
- Combine sugar and water in a saucepan, boil, pour into the berry mixture, stir.
- Cover the jar with a lid and store it at room temperature for 5-7 days, shaking it systematically.
- After a week, the juice is poured into another container, closed, and stored for another 5-7 days. After filtering, the wine is poured into clean containers.
Before drinking, the wine should stand for 3-4 months - this will give the drink strength and enhance the taste and aroma.
Liquor
Alcoholic drinks made from fruit and berry crops have a special taste and aroma.
Components:
- yoshta 1 kg;
- 10 pcs. currant and cherry leaves;
- vodka 1 l;
- sugar 750 g;
- water 1 l.
Cooking technology:
- the pan is filled with berries, leaves are added, and vodka or diluted alcohol is poured over;
- the mixture is infused for 1.5 months, after which it is filtered;
- Boil sugar syrup with water separately, add to the berry mixture, stir.
The alcoholic drink is bottled and infused for 2-3 months.
Juice
By preparing juice for the winter, you can provide yourself with vitamins and strengthen your immune system during the winter. To prepare juice you need:
- yoshta 1 kg;
- water 1.5 l;
- sugar 4 cups.
How to cook:
- the berries are steamed in a glass of water until softened;
- the mixture is filtered through a piece of gauze;
- Add sugar and water to the pan, cook the syrup until the sugar crystals are completely dissolved, stir the berry liquid with the syrup.
The contents of the pan are poured into a container, sterilized, rolled up, and placed under a warm blanket for several days.
Compote
Berry compotes perfectly quench thirst in summer and saturate the body with vitamins in winter.
Components:
- berries 1.5 kg;
- water 2.5 l;
- granulated sugar 350 g.
Step-by-step preparation:
- the bottom of the sterilized container is filled with berries;
- pour boiling water on top, steam the fruits for 15-20 minutes;
- then pour the water into a saucepan, boil it, add granulated sugar;
- After the sugar has completely dissolved, the liquid is poured into the berry mixture.
After thorough stirring, the compote is poured into bottles and rolled up.
Freezing berries
Yoshta is washed and dried with a paper towel. Fruits are subject to mandatory sorting and removal of spoiled and damaged specimens.To cook compote you will need frozen fruits with sepals and stalks.
When making desserts or baked goods, the leaves and stalks are first removed. Yoshta is laid out on a flat surface in a layer 1.5-2 cm thick and placed in the freezer. After freezing, the berries are placed in one bag.
Drying yoshta
The berries are sorted, washed and dried. Dry fruits are laid out on the surface and dried at room temperature. Drying should take place in a dark but well-ventilated area. You can speed up the drying process by using an oven. At a temperature of 55-60 OThe yoshtu is dried on a baking sheet for 11 hours.
It is recommended to store dried fruits in glass jars, paper or linen bags.
Jelly
Natural jelly does not contain dyes or harmful preservatives. To prepare you will need:
- sugar 1 kg;
- yoshta 1 kg.
How to do:
- yoshta is washed, dried, crushed, mixed with sugar, boiled;
- after boiling, boil for 15-20 minutes, filter and boil the liquid for 10-15 minutes;
- The berry mixture is poured into a container and sealed.
Compote, juice, and jam are made from the remains of the fruit.
Mint jam
Yoshta jam with mint flavor is a rather unusual, but very tasty dessert, loved by many gourmets.
Components:
- yoshta 400 g;
- sugar 300 g;
- water 50 ml;
- mint 2-3 sprigs;
- lemon 1 pc.
How to do:
- the fruits are mixed with water and boiled until the juice is released;
- the mixture is rubbed through cheesecloth, mixed with granulated sugar, and boiled;
- add mint and lemon juice to the boiling liquid, boil, and remove mint leaves.
The hot mixture is poured into a jar and rolled up.
Yoshta sauce
The berry is suitable not only for sweet desserts, it will perfectly complement a meat or fish dish.
What is necessary:
- 100 ml white wine;
- 150 g yoshta;
- ¼ tsp.ground black pepper;
- 1 tbsp. l. Sahara;
- 2 tbsp. l. soy sauce;
- 1 tbsp. l. vinegar essence;
- 3-4 garlic cloves.
How to cook:
- pour wine into the washed, peeled yoshta and cook for 5-10 minutes until the juice is released;
- the mixture is filtered through a piece of gauze, mixed with soy sauce, black pepper, sugar;
- The mass is boiled, boiling for a few more minutes.
After the sugar is completely dissolved, pressed garlic is poured into the dish, stirred, and added to the meat.
Storage periods and rules
The jam is stored in a room with a cool temperature, without direct rays, for six months to two years. The wine must sit for several months before drinking. Storage conditions are similar.
