The berries usually ripen by mid-summer, often with a very large harvest. Bird cherry trees are unpretentious and do not need any special conditions and care. In addition, their fruits contain a lot of E, C) and trace elements, amino acids and phytoncides, both fresh and in jam or jam. which have been known since ancient times, has a tonic and bactericidal effect on the body. In addition, it can improve performance gastrointestinal tract. Therefore, jam or jam from berries will be so useful in the cold season, when our immunity needs additional support.

bird cherry

For 1 kilogram of berries you will need:

• 1.2 kg of granulated sugar;
• a tablespoon of fresh lemon juice.

Clean bird cherry from debris - leaves and twigs, wash and dry. Then put the berries in a basin, sprinkle with sugar, mix and leave overnight. During this time, juice will be given, it must be drained into a separate bowl. Now mix the contents of the basin, add freshly squeezed lemon juice and put on fire, bring to a boil and cook for a quarter of an hour. Do not forget to stir - bird cherry jam can burn. Then add the previously collected juice to the berries and cook for another 15 minutes. Done - now you can spread the jam on roll up the lids, cool, and then put away until winter in a dark place.

Pureed bird cherry jam

You can make a blank not from whole berries, but from rubbed through a sieve. For 1 kg of bird cherry you will need:

• glass of water;
• 250-300 g of granulated sugar.

Sort and rinse the berries, then put them in a saucepan. Add some water and cook until the bird cherry is soft. Puree the berry mass through a sieve, add sugar and mix thoroughly. Arrange the workpiece in jars, close the lids and sterilize in boiling water for twenty minutes. After cool and put in a cold place to be stored until winter.

for the winter

In addition to jam, other blanks are also popular from berries, for example, compote. To prepare it you will need:

• 1 kilogram of ripe berries;
• 300 g of granulated sugar;
• 1.2 liters of water.

Be sure to sort out the bird cherry before cooking, the berries should be ripe, but not crumpled and spoiled, then your compote will be rich, tasty, beautiful bright ruby ​​​​color. Boil water in a saucepan, and then pour the berries into it and cook for a couple of minutes. Remove the dishes from the stove. Put the berries in a separate container for compote, and pour out the water. Now you need to pour the bird cherry with sugar syrup (boil the indicated amount of water with sugar) and leave for 5-7 hours. After that, the berries must be pulled out of the container, filled with sterilized jars by about a quarter, and the syrup in which they languished, boiled again, and then poured onto the fruits. Done - now roll up the compote with lids, cool a little and store in a dark place. After about a month, the berries will give up all the juice, the drink will turn out to be rich and very tasty. Here are how many blanks can be made from ordinary bird cherry.

During the conservation season, housewives try to hide berries, fruits, vegetables in jars for the winter, which will remind you of a warm summer on frosty days. Making bird cherry jam gained popularity hundreds of years ago, because the fragrant delicacy has a specific taste, persistent aroma and has a lot of health benefits.

In addition to the refreshing tart taste, bird cherry fruits are distinguished by another feature - a large bone. It is quite difficult to separate it, so often housewives prefer to do it easier - to prepare preservation using the whole fruit or passing it through a meat grinder along with the bone.

The most useful are fruits that have not undergone heat treatment. According to the content of vitamin C, only oranges and apples can be compared with them. You can save useful substances in conservation without cooking and sterilization. Jam prepared in this way is perfectly stored - bird cherry contains tannins that will not allow the workpiece to deteriorate.

Harvesting bird cherry and its preparation for making jam

For making jam, it is recommended to use ripe fruits, for compotes - a little unripe. It is better to go to the forest for berries in the morning, take a basket and scissors with you - some varieties of the plant give fruits that are too soft, which are difficult to remove from the tree with your hands.

Preparing bird cherry for making jam occurs in several stages:

• completely remove all twigs, spoiled or drying berries;
• rinse raw materials under running water;
• lay out in one layer on a towel or thick napkin, allowing the liquid to drain.

Depending on which recipe is chosen, you will have to additionally blanched the berries in boiling water or pass through a meat grinder.

Bird cherry jam, a simple recipe for the winter

1. After preparing the berries (1 kg), put in a colander and lower into boiling water.
2. Prepare the syrup in advance (boil 500 ml of water and 1100 g of sugar for half an hour).
3. Dip the fruits blanched for 2 minutes into hot, but not boiling syrup.
4. Boil for a quarter of an hour, avoiding seething.
5. Pour into sterilized containers, seal.

Important! You can store the workpiece even in an apartment - it does not deteriorate during the year. The main thing is that the room should be dark.

Seedless bird cherry jam

Cooking a delicious delicacy without bones is not difficult, the main thing is that it is recommended to use large fleshy berries. Shelf life of jam - up to 3 years.

Cooking:

1. Rub ripe fruits (2 kg) through a metal sieve or a small colander.
2. Mix the resulting mass with sugar (for 1 liter of bird cherry puree 800 g of sugar).
3. Send to a slow fire, avoiding bubbling, boil for 15 minutes.

Arrange in prepared containers, cork (you can use plastic lids).

Bird cherry jam with pits

Cooking:

1. Pour prepared berries (1500 g) with sugar (2 kg).
2. Leave the fruits until the sweet crystals are completely dissolved, you can speed up the process by frequent stirring.
3. Send to the stove, cook for half an hour, 3-5 minutes before sending to the jars, squeeze the juice from three lemon slices into a mass.

Cork, cooling is best done upside down.

Red cherry jam

Making jam from red fruits is quite simple. The main thing is to strictly maintain the proportions and follow the recommendations for cooking:

1. Blanch fruits in boiling water for no more than 2 minutes.
2. Based on the liquid in which the berries were blanched, prepare a syrup (add 1 kg of sugar to 250 ml, bring to a boil, stirring).
3. Connect the berry, sweet viscous syrup.
4. Boil for half an hour, do not forget to stir.

Important! In the process of cooking, constantly remove the foam - it is much more difficult to do this in the finished jam.

Twisted bird cherry jam

A no-cook blank is one of the most popular treats that can be made quickly and without hassle. Advantages of jam - cooking is not required, cooking time is reduced, all taste qualities and useful properties are preserved.

Cooking:

1. Washed dry fruits (1 kg) pass through a meat grinder.
2. Mix the mass in equal proportions with sugar.
3. Stir, leave for 3 hours until the crystals are completely dissolved.
4. Send to banks.

Refrigerate immediately after sealing. Keeps for a long time.

Black cherry jam

The “five-minute” of black fruits enjoys special honor among the hostesses. It is better to rinse and sterilize the jars in advance - the finished preservation must be immediately poured and corked.

Cooking:

1. Prepare sweet syrup (boil 300 ml of water and 1300 g of sugar).
2. Pour bird cherry (1 kg) with boiling liquid, leave to cool completely.
3. Put on fire, bring to a boil, avoiding noisy seething, remove from stove after 5 minutes.
4. Pour into containers, roll up.

Cherry cherry jam

For harvesting from virgin bird cherry, you can use any recipes recommended for these berries. You can make jam according to a special recipe:

1. Boil a mixture of 800 g of fruit and 800 g of sugar for 20 minutes.
2. Wait for complete cooling, repeat the process.
3. Boil 2-4 times for a quarter of an hour, each time completely cooling the composition.

After sending to the container and hermetic capping, send to a cold place.

Bird cherry jam is a storehouse of useful substances that can improve health, increase resistance to diseases, and even cope with some diseases. Preparation of blanks will not take much time, and the shelves in the cellar will be filled with fragrant delicacy.

Description

Red bird cherry jam is not only an original winter preservation, but also a real find useful properties and qualities. It is worth starting discussions of these very qualities already from the tree itself. Due to deep-rooted superstitions, many gardeners believe that this tree is the main magnet for various insects and pests, but in reality the situation is completely different. Bird cherry is the worst enemy of garden animals and even mosquitoes cannot resist it. Also, this tree perfectly cleans the air and fills it with fine floral scent, not too intrusive and sweet. In nature, there are two main types of bird cherry fruits: black and red. In that step by step recipe with a photo, we will talk about how easy it is to make red bird cherry jam through a meat grinder for the winter.
The highlight of this recipe will be that we will cook bird cherry jam along with the bones, and we will also grind these very bones with a meat grinder. It is very important to understand that not a single blender can cope with the task, only a metal manual meat grinder is suitable here. In addition to the bird cherry itself, we will add only sugar to the preparation in order to make it thick, even out the taste and ensure safety. A simple and visual recipe will allow you to cope with the creation of such a blank, even if you have taken up conservation for the first time. Let's start cooking delicious and unusual red bird cherry jam through a meat grinder at home for the winter.

Ingredients

Red cherry jam - recipe

We separate each berry from the bunch and put it in a deep basin or colander, then wash the bird cherry in cold water several times, let it drain and dry completely. For this purpose, you can lay the berries in an even layer on a clean cotton cloth..

In portions, we begin to grind the bird cherry berries along with the seeds through a meat grinder as shown in the photo. After we repeat the procedure one more time to consolidate the effect and better process our main ingredient. You can grind the bird cherry in this way until the bones in the mass become completely invisible..

We transfer the mass, crushed to a state of puree, into an enameled pan, add the indicated amount of granulated sugar to it, mix thoroughly and send it to the stove. Bring the mixture to a boil over low heat, stirring constantly with a wooden spoon.

We prepare the jam according to the following method: as soon as the crushed bird cherry with sugar boils, we count 5 minutes of cooking and let the mass cool completely for 2-3 hours, repeat the process 3-4 more times at least. It may seem that the preparation of such red bird cherry jam takes a lot of time, but most of it is spent on cooling the mass.

Upon completion of all the manipulations, all that remains for us is to pour the hot jam into small glass jars, which must be thoroughly dry-sterilized in advance. These jars then need to be hermetically rolled up, turned upside down, covered with a blanket and left in the kitchen until completely cooled. You can store such a useful and vitamin-rich preparation both in the pantry and in a cooler place. Homemade thick red bird cherry jam through a meat grinder with bones for the winter is ready.

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Canning recipes - bird cherry blanks for the winter
I would like to offer you a few delicious recipes preserving bird cherry for the winter. It is tasty and healthy, and for some diseases, a good medicine. In this tree, all parts are useful, you just need to learn how to use them.

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To begin, I would like to give you some advice.

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• It is necessary to store bird cherry blanks that were prepared with seeds (jam, compotes) no more than 9 months from the date of preservation. This is due to the high content of hydrocyanic acid in the bone.
• It is better to cook bird cherry jam without stones, it is stored longer.
• Before making jam, shake the washed berries several times in a bowl or saucepan, let stand for 10 minutes and shake again.

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Cherry jam recipe

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We take the number of berries arbitrarily.
Ripe and well-washed berries are poured with water, so that it would slightly hide the berries and heat, bring to a boil. Cook for 2-3 minutes.

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We put gauze in several layers on a colander and pour the contents, wipe, wring out.
It turns out a homogeneous liquid mass-mashed potatoes, discard the bones. Add granulated sugar, mix thoroughly, let stand, mix again, until the granulated sugar is completely dissolved.
We lay out in sterilized jars, cover with iron lids and put in water for sterilization. We sterilize 0.5 liter cans - 10 minutes, 1 liter cans - 20 minutes from the moment the water boils. We take out, twist and put away for storage.

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We take 1 kg of puree - 1 kg of sugar. How much puree you get, and count, you can put less, it won’t go bad, don’t be afraid.

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Bird cherry and red currant compote

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For a 3 liter jar of compote we take 0.5 l of bird cherry berries and 0.5 l of red currant berries, 0.5 kg of sugar.
We wash the bird cherry and pour it into sterilized jars, pour boiling water over it and let it stand for 5 minutes.
Drain the water into a saucepan, add sugar and bring to a boil, boil for 2 minutes.
Add red currants to bird cherry, pour boiled syrup and roll up. Let cool and put away for storage.

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Cherry juice

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We take the number of berries arbitrarily, fill it with cold water and heat it to boiling point. Stir the berries with a wooden spoon, trying to knead them. After boiling, pour the berries with liquid into a colander lined with gauze, leave to drain for an hour.
The resulting cloudy juice is left to settle. After a few hours, carefully drain the clear juice and, adding sugar (to taste), boil for 1-2 minutes and pour into clean bottles for storage.

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You can make a beautiful and tasty jelly from bird cherry juice.

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There are two options for making jelly

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1. Boil to a thick consistency, add granulated sugar before cooking, for 1 liter of juice - 1 kg of sugar. We lay out hot in jars and roll up the lids.
2. Add gelatin, granulated sugar swollen in water and, stirring, bring to a boil, pour hot into sterile jars, roll up.

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Cherry rolled with sugar

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This in a simple way earlier in the village they harvested bird cherry for the winter, and even dried it.
We scroll the washed bird cherry through a meat grinder twice and add sugar. For 1 kg of rolled mass 0.5 sugar. We mix everything thoroughly and put it in jars for storage, close with plastic lids.
Such bird cherry is not only a delicious filling for pies and rolls, but it has a very good fixing effect, it works well for indigestion, in the treatment of cough.

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The easiest way to prepare bird cherry for the winter is to dry it. You can dry it on the stove, in the oven and dryers, but I prefer to dry it in the attic, in the shade, where the wind walks when you open the windows. I spread it thinly on baking sheets and let it dry on its own.
I keep it in a paper box. I grind part of the dry bird cherry in a coffee grinder into flour. It is useful to us for the preparation of fillings and various desserts, cakes and rolls. I strongly advise you to stock up on this wonderful powder, using it in cooking.

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We make coffee from bird cherry flour

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1 tsp flour
1 hour spoon of ground coffee
200ml water
2 teaspoons of sugar
Mix coffee, flour, pour water and bring to a boil. Add sugar and cream if desired.

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I propose to watch a video recipe for baking a cake using bird cherry flour.

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