Procurement of useful hawthorn fruit for the winter can be carried out in a huge number of ways: berries can be dried or frozen, and can also be preserved in the form of jams and compotes.
Harvesting of hawthorn for the winter - recipes
Below we will talk about the ways of self-harvesting useful berries of hawthorn, which in the future can be used for any recipes.
First make sure that the plant as a whole is healthy, and the fruits themselves are ripe and have acquired a reddish or orange color. Together with the fruits you can harvest flowers and even leaves, the latter, however, do not differ so clearly pronounced benefit.
Before drying the hawthorn for the winter, the dried fruit is washed and dried, and then distributed in a single layer on parchment or mesh. Hawthorn is placed in the sun and left to dry for 3-4 days, periodically mixing. You can also use special dryers or an oven with a temperature of about + 30-40 degrees.
If you do not know if you can freeze hawthorn for the winter, then the answer is categorical - you can! It is true for this it is desirable to have a deep-frozen chamber with a temperature of about -18 degrees. The berries can be frozen whole or pre-purified, the mashed potatoes are packaged in small portions and shipped for freezing.
Compote of hawthorn for the winter
Ingredients:
- hawthorn - 230 g;
- sugar - 340 g;
- water - 2.8 liters.
Preparation
Ripe berries are well washed and distributed in scalded jars. Cook the syrup from a mixture of sugar and water to dissolve the sugar crystals. Then pour boiling syrup contents of cans, quickly roll up with sterile lids and wrap up until completely cooled.
Jam from hawthorn for the winter
Jams and jams from hawthorn for the winter - a great way to prepare not only a tasty, but also useful delicacy, which can perfectly complement the morning toast with butter.
Ingredients:
- hawthorn - 200 g;
- sugar - 100 g;
Preparation
Harvest the hawthorn halves, remove the bones and pour the fruits with sand. Leave until the sugar is moistened, and then place on medium heat and wait until the juice boils. Prepare the base of the jam for 5 minutes, then remove from heat and leave to cool overnight. The next day, repeat the procedure the next day, and then cook the jam on the same scheme again. Spread the treat on sterile containers and quickly roll up.