What can be cooked from the berries of Victoria?

The season of making blanks for the cold season is traditionally discovered by everyone’s favorite strawberry and strawberry berries. Not the last place among the variety of these delicious dessert berries belongs to Victoria berries.

Garden strawberry, which is otherwise called Victoria, has large fruits. Many call this berry a strawberry, but this statement is incorrect.

Eating these miraculous berries in food helps to provide a vitamin reserve, which helps strengthen the immune system, helps lower sugar levels, and helps in preventing colds. You can make excellent face skin care products from the fruits of strawberries.

The fruits of this culture are a delicious dessert. They can be eaten with sugar, cream, sour cream. The caloric content of a product per hundred grams is thirty kcal, which makes it possible to enjoy sweets without harm to the figure.

But alas, the time of enjoying the magic berry quickly ends, so it doesn’t hurt to make blanks out of it for autumn and winter.

There are many ways to prepare. To make it successful, you should make the right choice of fruits.

• Cooking jam - the fruit must be of the same size of the average size, which ensures the uniform heat treatment of all fruits at the same time.
• Jam - fruits can have a different size, but be as ripe as possible and even overripe.
• Drying - it is better to take immature specimens, dense texture, smaller in size. If the berry is too large, it can be divided into parts.
• Freezing - those that have over-ripened, are ground with sugar; those that are in condition of a mature fruit with dense flesh are frozen intact.
• Preparation of compote - take only dense ripe fruits, as overripe fruit will limp.

Since the berries on the beds grow, leaning toward the ground, they are often stained with earth. Therefore, using such a product, the washing process should be given the closest attention.

You should also get rid of the sepals, good to sort the fruits, get rid of spoiled and low-quality copies.

• In the case of heat treatment - washing is carried out twice using running water.
• In the case of the manufacture of drying and freezing - for the second washing, hot water is needed to avoid intestinal infection. Next - washed fruits are dried on the canvas.
• In other cases - the fruits are discarded in a colander.

Candied, crushed or twisted berries in winter will certainly remind you of summer. It is not difficult to prepare it, given all the recommendations of specialists. Fresh or twisted Victoria is always a storehouse of vitamins and a charge of energy.

Consider what you can cook from the berries of Victoria.

Such jam is laborious to make, but the result is a delicious dessert dish. To implement the recipe, it is better to take smaller fruits of the same size.

The proportion of fruit and granulated sugar is determined by a one-to-one ratio.

• Strawberries and granulated sugar are laid out in a container layer by layer: berries, sugar (and so several times).
• The pan is covered with a lid: in this state, it must stand for 12 hours. It is convenient to do this at night. Berry juicy, and in the morning there will be a lot of juice.
• Strawberries are gently mixed: the berries should not be damaged. Carefully removed from the syrup through skimmers and transferred to a separate plate.
• Syrup is put on fire. By continuous stirring to achieve complete dissolution of sugar. After that, the syrup is boiled for half an hour. As a result, the syrup is reduced in volume by a quarter.
• The flame turns off, the fruits of Victoria are returned to the pan.

Then the fruit must again stand the same period of time. The fruit extraction procedure is repeated, and the syrup is boiled again.After the second boiling, the syrup gets a thicker consistency. Berry returns to the syrup, which is infused again all night.

Heat treatment, of course, destroys vitamins. And if there is a desire to preserve nutrients as much as possible, you can try to make jam that does not require heat treatment.

In this case, the cooking process is simple: per kilogram of strawberries is taken a kilogram and two hundred grams of sugar.

Thoroughly washed berries should be cleaned of stalks. A kilogram of sugar is added to them.

Wooden strawberry fray with sugar, but slightly (some fruits remain whole). Berries infused a couple of hours. Sugar dissolves in the appeared juice.

The resulting mass is poured into previously subjected to sterilization of the jars, while there should be free space to the edge of the glass container (approximately 2 cm). This place is filled with sugar, so that the jam is not sour. The jars are closed with lids, sent for storage in the refrigerator.

To prepare you should take the following ingredients:

• fruits of Victoria - 1 kg;
• granulated sugar - 1 cup;
• water - 2 tablespoons;
• gelatin - 1 tablespoon.

Gelatin for this product is necessary, because the fruit's own pectin is not enough.

To prepare the jelly for the winter, perform the following sequence of actions:

1. mash strawberries and mix it with sugar (you can chop it in a blender);
2. boil for about 30 minutes, during this time the berries should turn into a soft mass with seeds;
3. in order to get rid of the seeds, to make the mass homogeneous, it should be ground through a sieve;
4. gelatin is soaked in cold water until swelling;
5. when turning it into a dense translucent mass, mix with berry porridge;
6. boil the mixture obtained on a quiet fire: when cooking, remove the foam and mix the future of the jelly thoroughly until all the gelatin grains are evenly dissolved
7. the last operation is pouring the mass into sterilized jars, which are placed in a cool place to completely freeze the jelly;
8. after 24 hours send them to the pantry.

Fruits of Victoria and sugar to take in the ratio 1: 0,8. To obtain a thick and dense consistency of the product, cooking is carried out in several approaches.

Berries fall asleep sugar, leave overnight. By morning, they give so much juice, which is enough to start the cooking process.

Capacity dispose of on fire. After boiling, the masses should be mixed, after secondary boiling - removed from the stove.

Mass insist about 5 hours and again boiled on a small flame. This operation is repeated several times until a drop of the cooked mass stops flowing on a platter.

Jam, which is in the condition of readiness, is wiped through a sieve to remove pits.

Jam can be made using a multivariate device.

Victoria and sugar are taken in a 2: 1 ratio, for example, to take a pound of sugar per kilogram of berries.

The berries are placed in the multicooker bowl, poured with the third part of a glass of water, and the stew mode is turned on for 60 minutes.

Then the raw material is crushed using a food processor, sugar is added and sent to the unit for an hour and a half to achieve the required thickness.

Using this method of preparation, it is possible to preserve the beneficial properties of the berries.

Fruits knead with sugar.

At 1 kg of fruit will need 1.3 kg of sugar.

You can keep mashed strawberries in one of the following ways:

• put in a container and freeze in the refrigerator;
• hermetically sealed in sterilized jars.

Dry berries at home can be whole, cut into slices or slices.

Dried fruit to taste and sour and sweet at the same time. This ingredient will successfully complement the cupcakes, cookies. From it you can cook compote. It is added to improve the taste of tea.

There are several ways to dry berries.

• By means of an electric dryer. Drying slices (their thickness is not less than 4 mm) occurs after nine hours.
• With the help of the oven. Slices are dried as follows: first, they are laid out on a form covered with paper, dried for one and a half hours at a temperature of sixty degrees. Next, you need to turn the slices, changing the paper. The drying process takes 8 hours.
• Microwave. Slices or whole fruits are laid out on a dish over paper, on top they are covered with a napkin; sent for 4 minutes to the device (with a capacity of six hundred watts). Next, the napkin is removed, and the raw material is dried for another 4 minutes. The fruits are mixed. If they are not dried completely, they are dried for as long as necessary, exercising control every half minute.

The actual method of harvesting today is freezing. Victoria berries are not an exception in this respect, especially since these berries almost completely retain their flavor, aroma, as well as beneficial properties.

To preserve its integrity, the berries use granulated sugar: per kilogram of fruit is enough to take three hundred grams of sugar. Then placed in the refrigerator, covered with sugar fruit, lasting three hours. Next, carefully, together with the resulting juice, shift the billet to the packages for storage. When it is necessary to defrost the berries, they will not lose their shape.

To preserve the whole berries can use syrup. For the manufacture of syrup will need 400 grams of sugar per liter of water. Berries are poured over with boiled syrup, and then frozen.

The recipe for jam "Five minutes" from Victoria is given below.