Spring

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

Cherry is a magical berry! You always want to preserve the taste and aroma of these ruby ​​berries for the winter. If you are already tired of jam and compotes and want something new, then make cherries in syrup. This preparation will not take much time and effort, but you will be pleased with the result - that's for sure!

Did you know that strawberries, mint and lemon go well together? From these three ingredients you can prepare amazingly tasty and aromatic strawberry jam with lemon slices, cooked in mint syrup.

Many winter preparations of vegetables and fruits are a long and labor-intensive process. But not this strawberry compote recipe. You can make aromatic homemade strawberry preparation using this recipe quickly and without hassle.

Previously, housewives had to make a lot of effort to make thick strawberry jam. The berries were first crushed with a potato masher, then the resulting mass was boiled with sugar for several hours, and the boiling process occurred with constant stirring of the workpiece.

Barberry is not a fancy plant at all. It grows and develops well in any climatic conditions. Therefore, barberry can often be found in holiday villages. People value it for its amazing property: all parts of the plant are healing.

Chekhon is especially appreciated by lovers of dried fish. In general, sanitary fish can be fried, stewed, or made into fish soup, but the most delicious is dried saber fish, and this is not discussed. And for it to be really tasty, you need to know how to properly pickle saber fish before drying.

In Asian countries, pickled bamboo is considered a traditional dish. But bamboo does not grow here, but there is a fern that is in no way inferior to bamboo in nutritional value and taste. This was highly appreciated by Japanese chefs, and salted fern has firmly taken its place in Japanese cuisine.

Strawberry juice is sometimes made in the summer, but it is considered unnecessary to prepare it for the winter, processing excess berries into jams and preserves. I must say that this is in vain. After all, juice has the same amount of vitamins and beneficial microelements as fresh strawberries, which means it is healthier than jam, which is filled with a lot of sugar and boiled for many hours.

Although cherries are rich in antioxidants and are useful for many diseases, they are almost never harvested for the winter, and this is very in vain. Cherry juice has a mild taste, it refreshes and restores the necessary supply of vitamins in the body, depleted in winter.

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.

Perhaps the most unusual and beautiful jam is flower jam. Flowers can be both wild and garden. Also, the inflorescences of various berry bushes and fruit trees are used to cook the delicacy. Today we have prepared for you the most complete selection of recipes for making flower jam. We are sure that you will find the right recipe for yourself, and will definitely please your family with an unusual preparation.

Mango juice is a healthy and refreshing drink, and in Europe it has surpassed even apples and bananas in popularity. After all, mango is a unique fruit; it is edible at any stage of ripeness. So, if you bought unripe mangoes, don’t be upset, but make juice from them for the winter.

We have known since childhood that plantain juice disinfects and heals wounds on the skin, and if you have a broken knee, you need to apply a plantain leaf. But, in fact, the healing power of plantain is much greater. It also has a beneficial effect on the gastrointestinal tract and helps in the treatment of many diseases.

There are few people in the world who don't like strawberries. But its shelf life is catastrophically short, and if the harvest is large, then you urgently have to decide how to prepare strawberries for the winter. The strawberry variety "Victoria" is an early variety. And the earliest strawberries are the most delicious and aromatic, but, unfortunately, after heat treatment most of the taste and aroma disappears. The only chance to preserve the fresh taste and aroma of Victoria for the winter is to make juice from it.

There are many recipes for making dandelion juice, and every recipe is good.But, different diseases require a certain type of juice, therefore, we will consider the basic recipes for preparing dandelion juice and the features of its storage.

At the end of spring, nature does not give us many opportunities for canning. There are no berries and fruits yet. It's time to start making healthy preparations that will protect us from colds and viruses in winter. What can you stock up for future use? Cones! Today in our article we will talk about jam made from larch.

Many housewives have long mastered recipes for making pies with sorrel. But these are usually salty pies, because few people know that these same pies can also be made sweet. After all, sorrel jam has the necessary sourness, delicate texture and tastes no worse than rhubarb jam.

If as a child you looked for the “lucky flower” of lilac with five petals in bunches of lilacs, made a wish and ate it, then you probably remember this bitterness and at the same time honey-like sweetness on your tongue. You might be surprised, but excellent jam is made from lilac, which tastes slightly like buckwheat honey, but this jam is more delicate, with a light floral aroma.

For me, spring begins when the bird cherry blossoms. The sweet and intoxicating aroma of bird cherry is difficult to confuse with anything else; it makes your head spin and smells like spring. Alas, bird cherry blossoms do not last long, and its aroma is carried away by the wind, but some part remains in the berries. If you love spring and miss this freshness, I offer you several recipes for bird cherry jam.

For a long time, black elderberry was considered exclusively a pharmaceutical plant. After all, all parts of the bush are suitable for preparing medicine, from flowers to roots.
Elderberry contains certain toxins, and you need to skillfully prepare medicine, or especially desserts from it. Also, you can’t use it “as much as your heart desires.” Although the content of toxins decreases after heat treatment, people with chronic diseases or pregnant women should eat elderberry with extreme caution.

Jerusalem artichoke is a close relative of the sunflower. The yellow flowers of this plant are very similar to its counterpart, but are smaller in size and lack edible seeds. Instead, the Jerusalem artichoke bears fruit from its root. Tubers are widely used in cooking. They are used both raw and after heat treatment. Wonderful vitamin-rich salads are prepared from raw “ground pears,” and the boiled product serves as the basis for jams and preserves.

Pine shoot jam is very popular in the north. After all, this is both medicine and a treat in one jar. It is prepared in different ways, depending on the size of the shoots.

Spruce shoots are rich in unique natural vitamins. Medicinal decoctions for coughs are made from the young shoots, but it must be said that they are terribly tasteless. You need to have enormous willpower to drink even a spoonful of this decoction. So why mock yourself if you can make wonderful jam or “spruce honey” from the same spruce shoots?

White cherries are incredibly sweet and aromatic berries. It’s simply impossible to spoil cherry jam, it’s so easy and quick to cook. However, you can diversify the taste somewhat and make a little unusual white cherry jam.