Lingonberries in sugar recipe for preparing for the winter. Selection of berries for storage

The forest gives us many benefits; lingonberries stand out among them; it has long been customary to wet them for the winter. In this way, a large amount of useful substances is preserved; lingonberries will help you easily overcome colds and viral diseases, and will significantly increase immunity, and therefore resistance to infectious diseases.

They prepare it for future use in different ways, but, as practice has shown, it is the soaked one that lasts much better and longer. To do this, it is important to carry out the process correctly.

Urination has the following features:

1. A large number of berries for preservation in this way are placed in large containers made of plastic or wood.
2. Before placing lingonberries in a container, the berries undergo careful selection.
3. If you come across leaves during the preparation process, do not throw them away. By transferring lingonberries with them, we get an additional portion of vitamins and microelements in the marinade.
4. A pleasant aroma will be given to the forest gift Antonov apples. They are cut into large cubes and placed on top.
5. Soaked lingonberries without sugar and spices will stand long time. The fruits contain benzoic acid, which is responsible for preservation, but the filling must be changed periodically. Without sugar, it can become moldy or sour.

The product is added to vegetable salads, they prepare sauces for meat from the berries, and use them as a snack with tea instead of jam.

Important! Lingonberries are very useful in any form. Regular use will improve metabolic processes, strengthen the heart and blood vessels, winter period will be an excellent immunomodulatory agent.

Preparing lingonberries before starting the process

The method of soaking came to us from ancient times; our ancestors prepared food for the winter in this way, because they did not have freezers or jars for seaming. Nowadays, many different methods of preserving food have been invented, but they have not abandoned the practice of soaking lingonberries. This way it is preserved much better.

In order for the product to be preserved as expected, it is necessary to carry out a preliminary preparatory process. Its subtleties are as follows:

1. Each berry is inspected for rot and bruises; spoiled ones are placed in a separate container; they will not take part in the urination.
2. Select ripe but firm fruits.
3. Washing thoroughly is a must.
4. The water is allowed to drain from the berries; if desired, you can dry them.

Dishes also remain important; the quality of the final product directly depends on it. Under no circumstances should aluminum containers be used - oxidation of the metal will lead to the formation of toxic substances. The product immediately goes from being useful to being harmful. The most acceptable option is wooden barrels or glass jars. Food-grade plastic will perfectly preserve urine throughout the year.

The containers are thoroughly washed with soda and rinsed. It is advisable to sterilize glass jars before starting work.

The best recipes for preparing pickled lingonberries at home

Strict adherence to proportions and a conscientiously carried out preparatory process will help preserve the gift of the forest with many benefits for a long time. To get lingonberries best quality, use time-tested recipes for preparation.

A simple recipe for the winter

Preparation for this recipe is simple, just put everything in a prepared jar and pour boiled water. It is enough to take a kilo of prepared berries, half a kilo of sugar, a teaspoon of salt and about 3 liters of water.

The forest gift is placed in a container for soaking, and the filling is prepared separately. Water is boiled with sugar and salt. Cool the marinade. The stacked berries are poured with prepared water with sugar and salt, placed under pressure, and covered with gauze. After 20 days the berry is ready.

Cold way

Berries soaked using this method are easy to store, and they are not difficult to prepare. Proper calculation of ingredients will help the product last longer.

The recipe differs in that the berries are filled with boiled water, without adding spices and herbs.

As a result, we get a drink with natural taste, and the berries will be as fresh. For every one and a half kilos of berries you will need 4.5 liters of water.

The workflow is carried out like this:

1. Berries are placed in a third of the prepared container.
2. Fill with water to the top.
3. Cover with a lid with holes and place in a dark place for a week.

After 7 days, a sample is taken. You can consume as you wish, but do not forget to add the selected amount of liquid to the berries.

No sugar

The filling in this recipe turns out very tasty; you can top it up when daily use, as used up. It is worth remembering that after 2-3 months the berries and liquid will no longer be suitable for consumption. A jar with a capacity of 3 liters is prepared for soaking; about a liter of prepared berries is placed there. Boil 2.5 liters of water in a saucepan and cool to room temperature, pour it into a jar with lingonberries. The jar is closed with parchment or a nylon lid with holes. Place in a dark place. Additionally, it is advisable to cover the lid with gauze, this will prevent small insects from entering.

With salt

To prepare the urine, use very little sugar - the main taste will be provided by salt and selected spices. The most commonly used is cloves. For a kilo of berries you will need a liter of water, 30 grams of salt, sugar on the tip of a knife, and a bud of cloves. The berries are placed in a container for soaking, syrup is boiled from the remaining ingredients, cooled and poured over the berries. Under a nylon lid, store for 10 days in a room with a temperature of up to 10 degrees, then take it out to a cooler room.

With honey

In this way it will be possible to prepare the berries, as in ancient times - there was no sugar then. Instead, honey was used as a sweetener. Per kilo of product from the forest, take no more than 100 grams of honey, salt - on the tip of a knife, and, if desired, cinnamon and cloves.

The prepared jars are filled with berries up to their shoulders. The water is measured, the boiled and cooled liquid is poured into jars, and then poured into a common container. Add the rest of the ingredients and heat in a water bath. The cooled syrup is poured over the berries and placed in a cool place without light.

With sugar

How to soak lingonberries with sugar so that it is not cloying, but you can also feel the sweetness? We use the following recipe:

1. A kilo of berries are laid out in jars, leaving 5 centimeters short of the top.
2. Syrup is prepared from a liter of water, 250 grams of sugar, 2 grams of salt.
3. The cooled brew is poured into jars.
4. Cover with gauze in several layers.

Storage can be carried out at room temperature, but no more than a couple of months.

No cooking

Urine is carried out in the standard way, but it is not necessary to boil the syrup, just dissolve the sugar in water. For a liter of liquid, take a glass of sugar, fill the jars completely with berries, fill them with syrup, and cover them with a lid or gauze in several layers.

How to store it correctly

Preserving the benefits of berries by urinating is not enough, you need to choose the most suitable one temperature regime. Storage is usually divided into two stages: during the first 2-4 weeks, soaked berries are stored at more than high temperatures, and then taken out to a cool room without light. At the very beginning, you can store the gifts of the forest in the room or kitchen, and then put them in the refrigerator or basement, if there are no other instructions in the recipe.

Lingonberries for the winter harvested for two purposes: medicinal and culinary. As for the first one, then wide range the healing properties of this berry can compete with other gifts of nature; after all, lingonberries are generously endowed with microelements, various valuable substances, vitamins... Well, in cooking they are used due to their pleasant and somewhat unusual taste qualities. This is what you need to focus on. These berries are consumed fresh, pickled, pickled, dried, candied and pickled. In addition, fruit drinks, sauces, marinades and, of course, jams are prepared from them, used both simply for treats and as fillings for flour products. Similar vitamin preparations support and strengthen the immune system, and perfectly complement casual table in the cold.

But before you decide on a specific type of lingonberry preparation, you need to select the right berries for it. Ideally ripened fruits are considered to be red, much less often pink. Overripe, they become darker and unsuitable for, say, freezing or drying. From such a product you will only get juice. Therefore, it is preferable to choose not too soft, dry berries and start harvesting. Fresh ones will last no longer than 2-3 months.

Of course, the list Lingonberries for the winter. Recipes» a lot. But the choice still remains with the cook. You should not pay attention to just one method, but try out several, thereby diversifying your home pantry. Of course, the same compote or jam is a tasty thing; but all the benefits of them (including vitamin C) instantly “evaporate” due to heat treatment. And to make a truly mega-vitamin recipe, it would be nice to use the following methods:

Dry in the oven.

When drying in the oven, lingonberries should be spread in one layer on a baking sheet and placed in a heated cabinet. In this case, a low temperature is maintained, and the door is left open. The processing process takes place in several passes, during which the fruits should stop sticking to each other. For storage, the drying material is poured into a dry container with access to oxygen and placed in a cool, dark place.

Lingonberries for the winter: “Simple preservation”

Or you can do it differently, preserve it using the simplest method. So, lingonberries for the winter without cooking washed, dried, placed in a prepared glass container and poured with boiling water. The filling should cool to room temperature in a natural way, after which it is covered with a nylon lid and placed in the refrigerator for 3 days. Then the liquid is poured in and the berries are hermetically sealed. Such a wrap can be perfectly stored for up to one year, and at the same time the berries will remain as fresh and retain their shape and natural taste.

Lingonberries for the winter: “Clogging with sugar”

In fact, red berries are perfectly preserved even without sugar. But without this sweetener, some simply will not be able to eat the juicy fruits. Therefore, for blockage " Lingonberries with sugar for the winter» for 1 kg of initial product, take 1-2 kg granulated sugar, guided in this matter only by their own taste preferences. The result is an interpretation that is rich and thick.

According to the recipe, the fruits are sorted, poured into a colander and rinsed under a running stream. After washing, the water should drain. And the berries are transferred to a kitchen towel to dry. Clean and dried, they are poured into a container of suitable volume, and sugar is added to them. Using a blender, all this is ground; and it’s not scary if some of the berries remain intact (it will only turn out more interesting). The resulting substance is mixed to dissolve the sugar grains with a wooden spoon. The mixture is placed in small glass jars, closed and stored in a cool place for long-term storage. It will be original and unique harvesting lingonberries for the winter, if according to technology you replace sand with honey (preferably flower honey). Of course, the cost of seaming will increase; but it will become somewhat piquant.

"Preparing with apples"

And first, the seaming jars are thoroughly washed and treated with boiling water tin lids. Berries for preservation are sorted and rinsed. By the way, you can leave a few leaves with them for aroma. The prepared product is placed in jars, filling them as tightly as possible and almost to the top. To fill, the measured volume of water is poured into enamel pan and placed on the fire. Grains of selected spices are dissolved in the liquid and spices are poured. The boiled filling should be removed from the stove, strained and allowed to cool. The completely cooled solution is poured into jars with the berries, and the container is rolled up. Removed soaked lingonberries for the winter to the rest of the home twists.

"Lingonberry frozen"

The least expensive method of freezing berries in both time and labor. For this reason, and also thanks to the maximum safety of all nutritional values, he is in such demand. But you can make mistakes in it too. And strict adherence to technology will help to avoid them “ Cowberry. How to cook for the winter" Properly, the fruits first undergo wet processing, careful sorting, and then are dried on a towel and scattered into plastic bags in portions. The bags must be tight, and they are filled to 1/3 or half of their volume. The air is released from them and the container is tied. Freezing occurs quite quickly. And to receive the blank highest quality original product Before putting it in the freezer, it must be cooled, and only then put into a low-temperature chamber.

Frozen lingonberries with sugar are good with pancakes, as an addition to cottage cheese or porridge, or just with tea. The proportion of ingredients is as follows: for 800 g - 1.5 cups of granulated sugar. Before freezing, the berries are sorted, picking out leaves and various debris, washed under hot water and laid out on a kitchen towel to dry. Then they are transferred to a wide bowl, covered with sugar and turned into puree, mashing the fruits with a masher or an immersion blender. For packaging, special plastic bags are prepared into which it is poured. Next, air is released from the bags, making the “stacking” flat and, accordingly, convenient and compact for placement in the freezer. If the bag does not have a flexible fastener, you can solder the edge with an iron, placing a sheet of paper along the edge to prevent the plastic from sticking to household appliances.

In this way, the entire workpiece, rubbed with granulated sugar, is packaged and sealed. On average of specified quantity The components come out in three packages, which are placed in the freezer compartment of the refrigerator. In the future, the packages can be defrosted in a high-temperature compartment and then poured into a regular glass container. And if you're interested, how to store lingonberries in winter melted, then everything is simpler - in the same place where it was defrosted.

Lingonberries for the winter: “Lingonberries in syrup”

The following recipes will tell you how to prepare lingonberries for the winter in syrup. For the classic method you will need: 1 kg of berries, 2 glasses of water, 0.3 kg of granulated sugar and lemon zest optional. The fruits are selected by throwing out garbage and spoiled lingonberries. The sorted ones are washed thoroughly, thrown into a colander and drained excess water. Then the berries are poured into earthenware or glass jars. The syrup is prepared in this way. Grains of sand are dissolved in water, and lemon zest is added to them. The liquid is placed on the stove and boiled. The resulting syrup is poured into the container with the preparation and immediately sealed.

Or this product you can close it like this. For the second method, 4 kg of lingonberries require 0.5 kg of sugar. And then as in the previous method: sorting, wet processing and draining. And after the described procedures, the entire berry mass is divided in two: one is combined with sugar and carefully, the other is left alone for now. The first part is placed on the fire, slowly brought to a boil and, as soon as the fruits float to the surface, the rest is added to them. After stirring and boiling the brew for 1-2 minutes, it is laid out hot in sterilized containers and sealed screw caps or nylon. Lingonberries prepared using this method will be perfectly stored all winter, even indoors; however, it is better to move it to a cool place.

They also add to the preparation in syrup spicy cloves. The combination turns out amazing. You can prepare such excellent jam from: 1 kg of fruit, 2 glasses of water, 1.5 kg of sugar and several buds of cloves. And before, how to prepare lingonberries for the winter, the berries are sorted, washed and dried on a clean kitchen towel. Then the berries are poured into a sieve or colander and plunged into boiling water for 3 minutes. Having taken it out, it drains again. In the meantime, syrup is being made. A measured volume of water is boiled, granulated sugar is poured into it and, stirring, the solution is boiled until the grains are completely dissolved. Boiled syrup is poured over the fruits, placed on the stove and cooked over moderate heat for about 20 minutes. At the end of cooking, cloves are added and the dish is poured into a sterilized glass containers. Once closed, the containers are transferred to the cellar or refrigerator, although they can easily be stored in the room.

Lingonberries are one of the most precious gifts of the Russian north. Unnoticeable, hiding in coniferous forests and peat bogs, by September it is covered with waves of scarlet berries, storing a variety of valuable substances. Stocking them for the winter, fresh or with sugar, means providing yourself with natural medicines during snowstorms and colds. Get to know the best recipes preparing berries without cooking, find out how to cook them delicious jam, fine wine, sweet jam, sauce loved by millions, remember the highlight national cuisine– soaked lingonberries.

Why is it better to harvest lingonberries without heat treatment?

The taiga berry is intended to feed wintering birds: black grouse, wood grouse, hazel grouse - therefore it is simply obliged to accumulate a decent amount of various vitamins to maintain metabolism in the harsh season. And vitamins, especially ascorbic acid, do not like contact with metal and exposure to high temperatures.

Nature took care of the safety of lingonberries throughout long winter. The pulp of red berries contains, among others, two important acids: benzoic and salicylic. Both of them are excellent antibacterial agents, thanks to which lingonberries never spoil, even if they are not preserved in any way. The ancient Slavs knew about this, who either dried the berries or simply threw them into ice water, poured into large wooden containers.

Lingonberries with sugar without cooking - cold preparation method

If lingonberries are needed for medicinal purposes: to boost the immune system, overcome a cold, cope with an infection, it is best to freeze it or cook it with sugar using the following technology.

Ripe lingonberries

1. The berries are sorted and washed thoroughly, since twigs, leaves, and small dead insects could remain on their surface. Place in a colander and, shaking slightly, allow the water to drain and dry on a towel.
2. Layers of lingonberries and sugar are placed in sterilized jars. For 1 kg of berries you will need the same or a little more sugar (to taste). The very first layer should be berries, the last should be sugar.
3. The jars are sealed with plastic lids and stored in the refrigerator for up to a year. You can use them to make compotes, fruit drinks, pie fillings, and decorations for sweet pastries.

Advice. If you grind the berries with sugar using a blender or at least a potato masher, you will get a sour vitamin puree that you can simply eat a spoonful of every day.

Lingonberry jam - a ruby ​​cure for everything in the world

We do not know for certain what kind of jam Carlson, who lived on the roof, loved, but no one doubts that if he had been offered lingonberry, he would have immediately asked for a second helping. Sweet and sour, without cloying, with a barely noticeable noble bitterness - and what kind of medicine would be without it - lingonberry jam is rightfully considered the pearl of northern cuisine, helping to survive the severe cold of the Arctic Circle without loss.

Classic jam is prepared on the basis of syrup, for which the sugar is taken in the same weight as the berries. If, for example, you decide to take 1 kg of sugar, then you will need 400 ml of water.

Lingonberry jam

It is better to use wide and shallow dishes: this will allow the process of evaporation of excess moisture to proceed faster. Best material dishes – stainless steel. Aluminum and copper pots and basins are not suitable for making lingonberry jam, since the acids of the berries can enter into chemical reactions with these metals, which will lead to the appearance of harmful substances.

Selecting dishes is the longest stage of preparing lingonberry jam. After the sugar is diluted in water and boils, add lingonberries to the liquid and cook, stirring, for about 20 minutes. The foam is skimmed off with a steel slotted spoon and distributed to those who wish to enjoy it.

The finished jam can be rolled up sterile jars or, after waiting for it to cool completely, store it under a plastic lid in the refrigerator.

Advice. If there are a lot of lingonberries, you can diversify the jam by cooking some of it with pears, and some with apples and walnuts.

Lingonberry jam is a folk delicacy of the Scandinavian countries

Unlike jam, jam simply must have a thick, uniform consistency, which makes it so convenient to spread on toast or cookies. Homeland lingonberry jam– silta – are from Sweden and its neighboring countries, where it is customary to prepare it with sprigs of thyme or juniper.

For jam, use half as much sugar as berries, and just a little water, 2-3 tablespoons. All ingredients are placed in a saucepan at once and heated over low heat. After waiting for the berries to soften, grind them with a pestle, fork or masher without removing them from the stove.

The jam will be ready as soon as all the sugar crystals have dissolved. By this time he will have acquired rich color and the required thickness. You can store it, like jam, under any lids.

If you are going to make wine from lingonberries, you do not need to wash the berries

Homemade lingonberry wine - the envy of Bacchus

To make this romantic wine, it is recommended not to wash the berries, since their skin contains natural microorganisms that promote fermentation, but rotten and spoiled berries should still be separated. The selected raw materials are ground in a meat grinder, transferred to a deep container and water is added at the rate of 2 liters of liquid per 1 kg of berries. Cover from dust with a piece of gauze and place in a warm place.

After a week, the juice is filtered from the mixture - it has already fermented and is ready to begin to turn into divine nectar. Take another 2 liters of water, dissolve 1 kg of sugar in it and combine with juice. The main fermentation takes place for at least a month, and all this time it will be actively released carbon dioxide, to drain which the container with juice is closed with a rubber glove, and the tip of one of its fingers is cut off to allow the gas to escape.

The completion of rapid gas formation will indicate the readiness time of the young wine. It is carefully drained, without affecting the sediment, into another container and stored in the cellar for a couple of months. A bottle covered with fresh cobwebs will decorate a feast as an exquisite aperitif no worse than any Burgundy.

Lingonberry sauce is shashlik’s best friend

Making this amazing seasoning meat dishes The cook will only require 100 g of berries, a glass of semi-sweet red wine, a cinnamon stick or a little grated ginger and honey to taste. The magic of making a sauce is this:

• lingonberry beads, 2-3 tablespoons of sugary honey and cinnamon are added to the wine;

Soaked lingonberries

• cook the sauce over very low heat to the desired thickness;
• To achieve homogeneity, grind the sauce on a sieve or beat in a blender, adding a little more honey if necessary.

Advice. For those who like a thicker sauce, you can dilute a couple of teaspoons of starch in cold water and gradually, stirring, pour into the preparing sauce.

Pickled lingonberries - simple and healthy

Preparing soaked lingonberries and the accompanying “lingonberry water” is even easier than the proverbial steamed turnips. Large glass jar(and ideally a clay jar or wooden tub) fill one third with berries, add water to the top, cover with paper or cloth and place in a cool place.

Every housewife tries to preserve the food for the winter, make jam and add vitamins. When preparing winter supplies, do not forget about berries such as lingonberries. It is very healthy, and the preparation from it turns out to be very tasty.
Recipe contents:

Lingonberry - traditional delicious berry our latitudes, which grows throughout most of our country in coniferous and deciduous forests, as well as in peat bogs. Now is the time when you need to collect it and make preparations for future use! This section presents recipes for preparing it at home, secrets of use and subtleties of preparation. You will learn how to quickly and easily prepare lingonberries for the winter. Jams, preserves, and vitamins can not only be eaten on their own, but also used as a base for baking pies or preparing sauces for meat and poultry. You can buy fresh lingonberries at the market, but in supermarkets they are usually presented frozen.

How to cook lingonberries for the winter - the subtleties of cooking

The traditional proportion of sugar and berries is 1.5:1, respectively. But for lingonberries, the measure can be reduced 1:1, because The berry itself is an excellent preservative. Sometimes, to be on the safe side, the top of the jam is covered with a 1-1.5 cm layer of sugar to form a plug that protects the jam from fermentation. The berries are usually crushed with a blender, twisted through a meat grinder or crushed in a food processor. But you can use the old method: a mortar.

Of course, you can make compote from lingonberries for the winter, but during the heat treatment process, most useful substances are destroyed, especially vitamin C. Therefore, it is canned, preserved or made into jams. But lingonberries can also be frozen and stored in freezer until the next harvest, or dry in the oven. For the second method, the berries are laid out in one layer on a dry, clean baking sheet and placed in the oven. They are dried at the lowest temperature with the door ajar in several stages. When the berries stop sticking together, they need to be placed in a container with access to air and stored in a dry place. cool place.

To prevent the finished jam from fermenting during storage and turning into homemade liqueur, you must follow 3 rules:

• The berries are clean, fresh, ripe. Characteristic red (less often pink) color, whole, dry and not soft. Almost ripe.
• Storage jars are sterile.
• Store raw jam in a cool place: refrigerator or cellar. In the autumn-winter period, the jars are placed on the balcony or loggia. Due to the large amount of sugar, the jam will not freeze.

• Calorie content per 100 g - 220 kcal.
• Number of servings - 1 jar
• Cooking time is about 15 hours, but most of the time the jam will be infused with sugar

Ingredients:

• Lingonberries - 1 kg
• Sugar - 1-2 kg

Step-by-step preparation:

1. Sort the berries, clearing them of forest debris.
2. Wash the lingonberries by placing them in a colander. Let the water drain and dry the berries thoroughly. This will increase safety ready-made jam. Pour it onto a kitchen towel and cloth napkin.
3. Chop lingonberries in the most convenient way. For example, using a meat grinder, blender, or manually, pressing the berries through a fine metal sieve with a wooden spoon. The simplest method is to crush the berries with a masher, intended for mashed potatoes.
4. Sprinkle the mashed lingonberries with sugar.
5. Cover the container with the berry mixture with thin gauze to prevent midges from getting in, and leave overnight.
6. In the morning, wash glass jars with soda and sterilize.
7. Stir the lingonberries and fill the containers. Seal with lids and refrigerate.

Ingredients:

• Lingonberries - 1 kg
• Sugar - 1.5 kg

1. Sort out the ripe lingonberries, rinse thoroughly under running water cold water and dry.
2. Place in a cooking pot and add sugar. Stir and use a wooden spoon or mortar to pound into homogeneous mass.
3. Leave the berries to stand for 12 hours, then heat to 95°C, but do not bring to a boil.
4. Place the berries and sugar into prepared, clean and sterilized jars and seal them tightly with metal lids.
5. Lingonberries that have undergone this treatment can be stored in the refrigerator for two years, and in a cool room at 16°C for up to two months.

Ingredients:

• Lingonberry - 970 g
• Sugar - 1280 g
• Water - 210 ml

1. Sort the lingonberries, removing the leaves, discarding spoiled and unfit for consumption berries.
2. Place them in a sieve and wash in several waters.
3. Place on a surface lined with paper in an even layer to dry completely.
4. Place the dried berries in a deep bowl and pour boiling water over them so that it completely covers the lingonberries. After a couple of minutes, drain the liquid.
5. Pour water into a wide container and heat it.
6. Add sugar, stir and cook until dissolved.
7. Pour lingonberries into a container with sugar and water and boil.
8. Leave to infuse for 7-10 hours.
9. Do a second batch and cook the jam until thick, about 20 minutes.
10. Transfer the jam into a pre-washed and sterilized container.
11. Store the sweets in the cold, covered with plastic lids.