Actinidia jam recipes

Actinidia - a plant with exotic berries that have a delicate sweet-sour taste and a pleasant aroma.The fruits have a high content of useful for humans minerals and vitamins. Many different ways of harvesting actinidia make it possible to preserve its healing qualities. In addition, the vine will decorate any landscape: bright leaves in spring, fragrant flowers in early summer, dense crown in brown, red, yellow shades in autumn.

The healing properties of the plant are leaves, fruits, flowers and bark. Vine berries are filled with a large number of trace elements, vitamins, minerals. Actinidia contains a considerable amount of fiber, water, pectins, sucrose, organic acids, tannins. Sweet and sour taste of berries speaks about the content of ascorbic acid. The composition has a positive effect on metabolic processes in the human body, activates the regeneration of cells and vessels. Since there are enzymes in the fruits that stimulate the processes of digestion, after taking them, you can quickly get rid of heartburn, indigestion, a feeling of heaviness.

In folk medicine, actinidia is used for scurvy, vitamin deficiency, caries, and constipation. Present tannins have a good effect on the normalization of blood circulation in the brain and blood pressure, act as an analgesic and hemostatic agent, have anti-inflammatory effect, and suppress disease-causing organisms. Among the contraindications were noted: individual intolerance, increased blood clotting, allergies.

The recipe for "raw" actinidia jam is very simple to perform. It saves all the vitamins, and the process itself does not take much time and is considered an ideal way of harvesting. The main thing - to withstand technology.

Ripe fruits are thoroughly washed under running water, sifted, eliminating rot and peduncles, dried qualitatively. This process is important because raw jam can quickly ferment. Then the berries are ground in a blender, sugar is added and stirred until it is completely dissolved. Proportions: forty percent of fruits and sixty percent of sugar. Store “raw” jam in glass jars in a cold place.

This is the way in which the berries infuse in syrup, preserving their taste, color and aroma. Consider step by step two recipes.

The first option is designed for two kilograms of fruits that have been washed and washed, not quite ripe. Two kilograms of sugar and six hundred milliliters of pure water boil syrup. Berries are dipped in boiling mass and boiled for about five minutes. At eight o'clock they are left to soak. After that, the jam is brought to a boil and put in jars.

In the second variant, two kilograms of pure berries are crushed or cut, covered with two kilograms of sugar and left for several hours until juice appears. After that, put the jam on a slow fire and bring to a boil. After cooling, the procedure should be repeated. The third time a sweet dessert is heated and boiled for five minutes. It unfolds hot.

In cookbooks, you can find more than one recipe for making actinidia jam by cooking. For example, you can cook a delicious billet with the addition of lemon. They take one small lemon with the peel, cut it into circles, which are divided into quarters. Put in a saucepan, pour two hundred milliliters of water and fall asleep with two hundred grams of sugar. Boil the lemon mass for ten minutes. One kilogram of actinidia fruit is added to lemon syrup with three hundred grams of sugar. Give a little simmer and set aside to insist until the morning.Then you need to warm the jam again and, stirring, boil for twenty minutes. In a clean, sterilized jars and cool coolness will be stored for a long time.

The presence of a gelling substance in its composition will help make the jam quickly. It contributes to thickening of the workpiece and reduce the cooking time. One kilogram of actinidia berries should be cleaned, washed and chopped into small cubes. Add juice of one lemon, three hundred grams of sugar and gelatin (preferably vegetable agar-agar in the proportions provided by the manufacturer). The mass should be well mixed, bring to a boil and cook for ten minutes over low heat. Then still hot jam should be spread on banks.

A kind of pleasant taste has actinidia jam with apples. One kilogram of prepared berries and one sweet, large, peeled apple are diced. All is filled with three hundred grams of sugar with the addition of half a lemon juice. The billet is brewed for fifteen minutes. Hot delicacy is decomposed into containers. Such preserves are excellent.

Dried berries have a sweetish taste, similar to raisins. Pure and dried small fruits are laid out on a baking sheet, put in the oven, dried at a temperature of sixty degrees. Store this treat in a sealed package.

In the next video, you will be advised by summer residents on how to grow and care for actinidia.