Homemade sweet preparations for the winter

There are many different recipes for preparing Japanese quince for the winter. Various syrups, pastilles, jams and jelly are prepared from these aromatic, sour yellow fruits. But during cooking, some of the vitamins are, of course, lost. I suggest housewives prepare Japanese quince with raw sugar, i.e., make quince jam without cooking according to my home recipe.

Figs, or fig trees, are simply fabulously healthy fruits.If eaten fresh, it has a magical effect on the heart muscle.

From ripe, soft apricots of bright orange color you can prepare an appetizing and aromatic jam. The highlight of my homemade recipe is the nice smooth consistency of the jam. In the final product you will not see any apricot skins or coarse veins, only a delicate thick orange mass.

Spring has arrived - it's time to make jam from pine cones. Harvesting young pine cones should be carried out in environmentally friendly places.

Ginger with lemon and honey - these three simple ingredients will help us maintain our immunity and stay healthy in winter. I offer housewives to take note of my simple recipe on how to prepare a vitamin preparation for the winter, which stimulates the enhancement of immunity using folk remedies.

During the summer harvesting season, housewives try to quickly process berries and fruits so that they do not spoil, and they have absolutely no time for a variety of preparations.And only after wiping the sweat from their faces and counting the jars do they realize that they got a little carried away and prepared something completely different from what they wanted.

Fresh lingonberries are practically inedible. No, you can eat them, but they are so sour that it won’t bring much joy. And if you have an ulcer or gastritis, then such a tasting may end badly. But when processed, lingonberries lose excess acidity, leaving a pleasant sourness and forest aroma of fresh berries. What’s especially good is that lingonberries are not afraid of heat treatment. You can make wonderful preparations from it and delight yourself with a variety of desserts in winter.

Mint jelly is a gourmet treat. You can’t eat a lot of it, but you can inhale the aroma of mint endlessly. Also, mint jelly can be used to decorate and flavor desserts, or added to drinks.

As a child, I hated pumpkin dishes with a passion. I didn't like its smell and taste. And no matter how hard the grandmothers tried, they could not feed me such a healthy pumpkin. Everything changed when they made jelly from the sun.

Today you won’t surprise anyone with watermelon jam, although it is not prepared often. Boil the syrup for too long, and in the end, there is little left of the watermelon taste. Another thing is watermelon jelly. It's quick and easy to prepare, and it can be stored for a year and a half.

For most of the summer and autumn, housewives work at the stove, making numerous jars of jam from various fruits for the winter. If the year was fruitful, and you managed to enjoy fresh berries and fruits, then the winter preserves, for the most part, remain untouched. It's a pity? Of course, it’s a pity: both time, and effort, and products! Today’s article will help you manage your jam reserves and process it into another dessert dish – jelly.

White currants undeservedly occupy a place behind their more common counterparts - black and red currants. If you have your own personal plot, then correct this mistake and plant a small bush of white currant. Preparations made from this berry will delight you all winter! But today we will talk about jelly, methods and options for preparing it at home.

Today we offer you a selection of recipes for making fruit and berry jelly from juices. The main difference between jelly and preserves is its transparency. This dish is used as an independent dessert, as well as for decorating confectionery masterpieces. Also, jelly made from cranberry and lingonberry juice is ideal for meat and game dishes. The transparent delicate texture of the dessert does not leave children indifferent.They enjoy eating jelly, spreading it on toast or cookies.

Not everyone can find a white currant variety in their garden or summer cottage. But in vain! We highly recommend planting a bush with vitamin-rich white fruits. This berry makes wonderful desserts, and a wide variety of detailed recipes for their preparation can satisfy even the most sophisticated taste. Today we will talk about making white currants in the form of jam.

Residents of not many regions can boast that they can see walnuts not only on store shelves, but also in fresh, unripe form. Cooks use these fruits to make jam of unforgettable taste. This dessert, in addition to its outstanding taste, is also very healthy. There is no doubt that the technology for making nut jam is not the simplest, but if you go through all the difficulties and make jam from green nuts of milky ripeness, you will definitely be satisfied with the result.

You can endlessly sing odes to nectarine, its delicate aroma and juicy pulp. After all, even the very name of the fruit hints that this is divine nectar, and it would be simply a crime not to save a piece of this nectar for the winter in the form of jam.

It would seem, what secrets could there be in strawberry jam? After all, the taste of this jam has been familiar to us since childhood. But still, there are some recipes that can surprise. I offer two unique recipes for making strawberry jam from Victoria.

Gooseberry is a small shrub whose branches are in most cases covered with sharp thorns. The berries are quite large, with a dense skin. The color of the fruit can be golden yellow, emerald green, green burgundy, red and black. The taste characteristics of gooseberries are very high. The fruits of the bush have a rich sweet and sour taste, so winter gooseberry preparations are very popular. Today we will talk about red varieties of gooseberries, and teach you how to make wonderful jam from these berries.

Banana jam is not the most common dessert, but nevertheless, those who try its taste at least once will love it forever. Have you ever bought unripe bananas? They have no taste, although there is an aroma. It is from these bananas that real banana jam is made.

Everyone will like lemon jam, without exception. Delicate, with a pleasant acidity, invigorating aroma and fantastically beautiful to look at. After a spoonful of lemon jam, migraines will go away and colds will be cured faster. But it would be a mistake to think that lemon jam is prepared exclusively for treatment. This is a wonderful stand-alone dessert, or a filling for a delicate sponge roll.

Spruce cone dessert is becoming increasingly popular. It is offered to be purchased both by modern online stores and by grandmothers in markets. They know a lot about its proper preparation. It is not for nothing that our grandfathers enjoyed this dessert from time immemorial. Today we will offer you a selection of recipes so that you can prepare such a healthy delicacy yourself at home.

Actinidia, or simply kiwi, has in recent years ceased to be an exotic, unprecedented fruit for many of us. Kiwi can be found in almost any store and at a very affordable price. These fruits are often consumed fresh: served as a dessert in combination with other fruits, decorated with emerald slices on cakes, and added to salads. But today we want to offer you a winter preparation from actinidia - homemade jam.

The phrase “wild strawberry” makes us picture a small red berry with an amazing taste and aroma.The forest beauty cannot be compared with cultivated garden strawberries. It contains much more vitamins and has a brighter, rich taste and aroma. The only downside is the size of the fruit. Wild strawberries are slightly smaller.

Blueberries have become increasingly popular lately. This is due to the fact that its cultivation, thanks to modern breeders, has become possible in one’s own garden plots. Having had your fill of fresh fruits, you can think about winter preparations. We suggest making blueberry jam.

Cloudberry is an extraordinary berry! Of course, it is very useful, but its main feature is that unripe berries are red, and those that have reached the desired level of ripeness turn orange. Inexperienced berry growers, out of ignorance, may well pick cloudberries that are not ripe. But we are sure that this will not affect you, and only ripe fruits will appear on your table. What to do with them next? We suggest making jam. There are quite a few cooking methods, and we will try to reflect the most popular and proven options in this article.