Lemon acid

A bad cherry harvest does not mean that you will be left without cherry syrup for the winter. After all, you can make syrup not only from cherry berries, but also from its leaves. Of course, the taste will be somewhat different, but you won’t confuse the bright cherry aroma with anything else.

The delicious, aromatic homemade compote of plums and oranges, which I prepare according to this recipe, has become a favorite treat in our family during the autumn rains, the winter cold, and during the spring lack of vitamins.

Basil is a very aromatic spice. Depending on the variety, the taste and smell of greens may vary. If you are a big fan of this herb and have found the use of basil in many dishes, then this article will probably be of interest to you. Today we will talk about syrup made from basil.

Gooseberry jam is called “Royal jam,” so I won’t be wrong if I call gooseberry syrup “Divine” syrup. There are many varieties of cultivated gooseberries. They all have different colors, sizes, and sugar levels, but they have the same characteristic taste and aroma. To prepare the syrup, you can use any variety of gooseberry, the main thing is that it is ripe.

Is there anything better than wild berries in winter? They always smell fresh and foresty. Their aroma brings to mind warm summer days and funny stories. This improves your mood and to make this mood last throughout the winter, prepare syrup from blackberries. Blackberry syrup is a treat and a medicine in one bottle. They can be used to flavor and color a variety of desserts. The bright, natural color and aroma of blackberries will decorate any dessert.

Although sweet cherries are closely related to cherries, the two berries have slightly different flavors. Cherries are more tender, more aromatic and sweeter. For some desserts, cherries are better suited than cherries. You can save cherries for the winter in the form of compote, jam, or boil syrup.

Blackcurrant syrup is a real storehouse of vitamins.It's easy to prepare and can be used in almost any dessert. After all, black currant, in addition to its amazing taste and aroma, has a very bright color. And the bright colors of drinks or ice cream always please the eye and increase appetite.

Dandelion syrup is becoming increasingly popular. This dessert dish is also called honey because of its external similarity. Dandelion syrup, of course, tastes different from honey, but in terms of beneficial properties it is practically not inferior to it. Taking 1 teaspoon of dandelion medicine in the morning will help cope with viruses and various colds. This syrup also helps normalize digestion and metabolism. People suffering from liver and gallbladder diseases use dandelion honey for preventive purposes and during exacerbations.

Mint, due to its high content of essential oils, has a very strong refreshing taste. The syrup prepared on its basis is an excellent addition to a variety of dessert dishes, baked goods and drinks. Today we will look at the main methods of preparing this delicacy.

Fragrant cherries usually ripen in fairly large volumes.The time for its processing is limited, since after the first 10–12 hours the berry begins to ferment. Having made a large number of jars of compotes and jam, housewives clutch their heads at what else to make from cherries. We offer an option - syrup. This dish will be a great addition to ice cream or pancakes. Delicious drinks are also prepared from the syrup and cake layers are soaked in it.

Syrups are quite widely used in cooking. They can be used to flavor ice cream, sponge cake layers, make homemade marmalade from them, and also be used to make refreshing drinks. Of course, you can find fruit syrup in almost any store, but most likely it will contain artificial flavors, flavor enhancers and dyes. We suggest preparing your own homemade syrup for the winter, the main ingredient of which will be strawberries.

I called canned cucumbers for children in this recipe because they are prepared for the winter without vinegar, which is good news. There is hardly a child who does not like prepared cucumbers in jars, and such cucumbers can be given without fear.

Pears are an ideal fruit for first feeding.They are hypoallergenic and do not cause bloating in children. Adults, just like kids, also love to enjoy delicate pear puree. The selection of recipes presented in this article will please both children and adults.

Pumpkin is a very popular vegetable in cooking. The tender, sweetish pulp is used to make soups, baked goods and various desserts. It is convenient to use pumpkin in all these dishes in the form of a puree. We’ll talk about how to make pumpkin puree today in our article.

I offer housewives a simple homemade recipe on how to prepare aromatic and tasty apricot jam in slices or, more precisely, whole halves for the winter. The process of making jam is long, but extremely simple.

Housewives can make many different preparations for the winter from sweet and aromatic raspberries. Not so much attention is paid to marmalade in this matter, but in vain. Natural raspberry marmalade in a jar can be stored in a cool place in the same way as homemade jam or marmalade. Formed marmalade is stored in glass containers in the refrigerator for up to 3 months, so marmalade can be considered a complete winter preparation. This article contains the best recipes for making homemade marmalade from fresh raspberries.

The season for making linden blossom jam is quite short, and collection and preparation is a labor-intensive process. But the work will not be in vain, because the aromatic and healthy linden jam will delight you on a cold day in winter.

Jam and confiture are similar in composition, but there are also differences. Jam is made from unripe and dense berries and fruits. Pieces of fruit and seeds are allowed in it. The confiture is more liquid and jelly-like, has a jelly-like structure and clearly recognizable pieces of fruit. Jam is made from overripe fruits. Carrion is an excellent material for jam. In addition, most often the jam is brown in color, this is due to long boiling with a large amount of sugar. But this is not enough to turn ordinary jam into real marmalade.

There are special requirements for baby puree. It contains only natural fruits, juices and no sugar, starch, fats, dyes, stabilizers and so on. On the one hand, this is good, but on the other hand, children refuse to eat some types of sour fruit purees. This is mainly due to the lack of sugar. We will not argue about the dangers of sugar, but the glucose that is part of it is simply necessary for the child’s body, therefore, within reasonable limits, sugar should be present in the child’s diet.

What is the difference between marmalade and jam? After all, both of these products are prepared almost identically and the ingredients for its preparation are completely identical. All this is correct, but there is one “but”. Jam is a thinner version of marmalade. It contains less sugar, pectin, and additional gelling ingredients, such as gelatin or agar-agar, are rarely added to the jam. Strictly speaking, in English-speaking countries, only citrus fruit jams can bear the name “marmalade”; everything else is called “jam”.