Yoshta blanks for the winter: step-by-step recipes and ingredients with photos

The most popular fruit and berry crops are currants and gooseberries. Yoshta, bred as a result of breeding work, also deserves special attention. Breeders chose blackcurrant and gooseberry as parental forms. Yoshta has a lot of useful properties, high resistance to diseases, and gives a bountiful harvest. Housewives know many recipes for yoshta blanks for the winter.

Features of harvesting yoshta for the winter

The berry is useful rich in vitamins, micro and macro elements, it prevents colds, eliminates infectious processes.Regular consumption of dishes with berries will help stabilize metabolic processes, improve the digestibility of food. Fresh and cooked yoshta 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 abuse dishes with yoshta for people with gastritis, ulcers, allergies to vitamin C, and a tendency to thrombosis. It is advisable to use freshly picked fruits for cooking - they contain the highest concentration of nutrients.

Ingredient selection rules

To make jam, you need to pick unripe fruits. Such berries have already become dark, but have not reached the stage of overripeness, have not softened. The soft pulp is suitable for making jam.

Processing methods

The berry is not as in demand as the currant, but is valued by many housewives for its taste and usefulness. Yoshta makes excellent desserts, drinks, cocktails.

Cold Jam

Cold jam is made from berries grated with sugar without thermal exposure. Such a dish retains all its valuable qualities. For cooking you will need:

• fresh fruits 1 kg;
• granulated sugar 2 kg.

Cooking steps:

• yoshtu wash, remove the stalks, ponytails, washed, dried;
• after chopping the fruit in a blender or meat grinder, the mixture is diluted with sugar, infused for 3-4 hours;
• liquid is poured into a sterilized container, corked.

A dark, cool place like a closet or cellar is good for storing jam.

Yoshta jam

Ingredients:

• berries 1 kg;
• sugar 1 kg;
• water 200 ml.

How to cook:

• Fruits are washed, cleaned. For the integrity of the berries, they need to be boiled in syrup.
• For syrup, mix water, sugar, bring to a boil, pour yoshta.
• Put the pot of jam on the stove and simmer for 20 minutes.

Hot liquid is poured into sterilized bottles, rolled up with lids. Preservation should be stored under a warm blanket for several days before being transferred to a permanent storage location.

Jam

You can make jam with the following products:

• yoshtoy 400 g;
• sugar 350g;
• water 50 ml;
• lemon juice 1 tsp

How to:

• fruits are washed, peeled, placed in a container of water, boiled, boiled for 5-10 minutes;
• the mass is ground through cheesecloth, pour 350 g of sugar, boil again;
• the mixture should boil for 20-25 minutes, after which lemon juice is poured in, stirred, removed from the stove.

Jam is poured into jars, closed with lids, sent under a warm blanket.

Wine

Wine will require:

• yoshta 3 kg;
• sugar 2 kg;
• water 3 l.

Cooking steps:

• Fruits are crushed in a meat grinder, blender, placed in a jar or glass bottle.
• In a saucepan, combine sugar with water, boil, pour into the berry mixture, stir.
• Covering the jar with a lid, it is stored at room temperature for 5-7 days, shaking regularly.
• A week later, the juice is poured into another container, closed, 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, 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:

• fill the pot with berries, add leaves, pour vodka or diluted alcohol;
• the mixture is infused for 1.5 months, after which it is filtered;
• sugar syrup is boiled separately with water, added to the berry mixture, stirred.

Alcoholic drink is bottled, infused for 2-3 months.

Juice

Having prepared juice for the winter, you can provide yourself with vitamins, strengthen immunity in the winter. For harvesting juice you need:

• yoshta 1 kg;
• water 1.5 l;
• sugar 4 cups.

How to cook:

• berries are steamed in a glass of water until softened;
• the mixture is filtered through a piece of gauze;
• add sugar, water to the pan, boil the syrup until the sugar crystals are completely dissolved, stir the berry liquid with the syrup.

The contents of the pot are poured into a container, sterilized, rolled up, sent for several days under a warm blanket.

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 350g

Step-by-step cooking:

• the bottom of the sterilized container is filled with berries;
• boiling water is poured on top, the fruits are steamed for 15-20 minutes;
• then pour the water into a saucepan, boil, add granulated sugar;
• after the sugar is completely dissolved, the liquid is poured into the berry mixture.

After thorough stirring, the compote is poured into bottles, rolled up.

Freezing berries

Yoshta is washed, dried with a paper towel. Fruits are subject to mandatory sorting, removal of spoiled, damaged specimens. To cook compote, you will need frozen fruits with sepals and stalks.

When making desserts or pastries, the leaves and stalks are pre-cleaned. Yoshta is laid out on a flat surface with a layer 1.5-2 cm thick, put in the freezer. After freezing, the berries are placed in one package.

Drying Yoshta

The berries are sorted, washed, dried. Dry fruits are laid out on the surface, 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 ^{оС 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 and harmful preservatives. For cooking you will need:

• sugar 1 kg;
• yoshta 1 kg.

How to:

• yoshtu is washed, dried, ground, 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, corked.

Compote, juice, jam are cooked from the remains of fruits.

Jam with mint

Yoshta jam with a 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 1pc

How to:

• fruits are mixed with water, boiled until the juice is released;
• the mixture is rubbed through gauze, mixed with granulated sugar, boiled;
• mint, lemon juice are added to the boiling liquid, boiled, mint leaves are taken out.

The hot mixture is poured into a jar, rolled up.

Yoshta sauce

The berry is not only suitable for sweet desserts, it will perfectly complement a meat or fish dish.

What you need:

• 100ml white wine;
• 150 g yoshta;
• ¼ tsp ground black pepper;
• 1 tbsp l. sugar;
• 2 tbsp. l. soy sauce;
• 1 tbsp l. vinegar essence;
• 3-4 garlic cloves.

How to cook:

• wine is poured into the washed, peeled yoshta, boiled for 5-10 minutes until juice is released;
• the mixture is filtered through 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, added to the meat.

Terms and rules of storage

Jam is stored in a room with a cool temperature, without direct rays for six months - two years. The wine must stand for several months before drinking. Storage conditions are similar.

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