Cranberries are a healthy berry that contains vitamins and minerals. It is used to prevent viral diseases. To preserve the benefits of this berry for a long time, it is enough to cook cranberry jam for the winter. If you properly process the products, then the shelf life is 2-3 years.
Selection and preparation of ingredients
To make a tasty and healthy jam, you need to choose high-quality berries.
They should be:
- ripe;
- juicy;
- whole.
It will turn out to cook a delicious dessert, if there is a large amount of juice inside the fruits. Preparation of ingredients begins with washing. First, the products are poured into a colander, and then immersed in a thin stream of water. If the pressure is strong, then the berries will lose their integrity.
Did you know? It is very easy to check the ripeness of this berry: it will jump if it falls on a hard surface.
After washing, the tails and stems are removed. To cranberries dry, they are laid out on a towel. Some housewives freeze berries in the fall and then use frozen fruits to make jam at any time convenient for them. Before cooking, they are not thawed so that their taste, shape and juiciness are not lost.
Recipes
There are a large number of cranberry recipes. They are prepared not only from berries, but also from additional ingredients (oranges, lemons, apples, lingonberries, etc.). Follow the step-by-step preparation procedure. Even a slight deviation can negatively affect the taste and shelf life of the dessert.
Five minute
1 L 40 min.
Nutritional value per 100 g:
- Cranberry berries are placed in a bowl of water and put on a small fire. The cooking process is carried out for 10 minutes.
- In a separate pan you need to boil the syrup. To do this, mix sugar and water and boil until sugar is completely dissolved.
- Boiled cranberries are added to the syrup and mixed thoroughly.
- Cool and clean in the refrigerator for 12 hours.
- The cooled mixture is put on fire and brought to a boil.
- After this, boil another 5 minutes.
- During the preparation of Cranberry Jam “Five Minute” tuj must be stirred so that it does not burn, otherwise taste is lost.
- Jam is poured into sterilized jars and rolled up with metal lids.
Important! To sterilize the jars, you need to put them in the oven for 20–25 minutes The temperature should be within +180°WITH.
From frozen cranberries
2 L60 min.
frozen cranberries
1.2 kg
Nutritional value per 100 g:
- Sprinkle the frozen fruits with sugar.
- Refrigerate for 24 hours.
- After the specified time, when the product will let the juice, mix.
- Put the mixture on low heat and cook for 60 minutes, stirring regularly.
- Remove from heat and refrigerate at room temperature.
- After cooling completely, pour the dessert into sterilized jars and cover them with nylon covers.
Did you know? Cranberry fruits, which are stored in wooden barrels, are able to maintain freshness for a whole year, until the next harvest.
Without cooking through a meat grinder
1.5 L 20 min.
Nutritional value per 100 g:
- Grind the berries in a meat grinder.
- Sprinkle the slurry with sugar.
- Cover the container with a cloth.
- Refrigerate for 12 hours.
- When the mixture is infused, it is necessary to mix it thoroughly again.
- Put the treat in jars and cover with nylon lids.
Important! Since this jam did not go through heat treatment, it must be stored in the refrigerator on the top shelf. The lid should cover the jar tightly so that no air gets inside and the taste of the product is not lost.
Features of storage of blanks
Store blanks in a cool and well-ventilated area. If the jam has undergone heat treatment and was rolled up in cans with tin lids, then the shelf life is 2-3 years. If the product is stored in containers under nylon covers, its shelf life is 3-4 months, provided that the dessert is protected from odors and is in the refrigerator.
To make cranberry jam, you need a minimum of food and effort. The step-by-step process of creating cranberry desserts is simple, so even those housewives who do not have sufficient experience in preparing homemade preparations can implement it.
