Ripe berries wash, dry on air, add in jars, filling for 2/3 a size,add hot sugar syrup, close lids, pasteurize in hot water on 85C and close with lids.And here cook by a diluting way as 400 gr of sugar and one l. of water, boil syrup are 15 min.
Dietic compote.
Dried and selected berries adding in juice of these berries without sugar, pasteurize half l. of jars as on 89C for 15 min.
Juice as cook for sugar and without for the future.
Press juice,as for a more juice secreting berries are scald for 5 min, as juice such better keep in pasteurized bottles in the cool place, as close a bottle you can with rubber gloves sterilized or baby s nipple and press in inside bottle,keep in cool place,and first of all use juice of bottles,where is fermenting having, as plug squeezed out and she stayed a uright. And juice use for syrup cooking, wine, jellies. marmalade, mousse,drinks.
Jam.
Ripe, good berries fresh add in syrup hot and infuse four hours. Wetting berries cook 7 min theirs as keeping whole till theirs. Add rest for 5 hours and keep cook till ready.And in ready jam berries are not rising on top.Such jam keeping without a germetic wrapping,and preventing sugaring in an end cooking add one gr of lemon acid as for one kg of jam and optimal berries ration as and sugar is one to one.
Ad in pot 2 kg of sugar, one kg of berries and add 2 glasses of water, cook till a berries boiling down in often mixing, close jars with pergament sheet, keep in cool place.
Berries rubbing with sugar.
berries one kg mix with sugar 1.5 kg, to mincemeat, after warm mass till a full diluting sugar and put on a keeping in cool place without a hermetic closing.
Berries in sugar.
Fresh ripe berries add in glass jars, add sugar , mix care, sprinkle on top a sugar, close pergament sheet.
Kiselof honeysuckle.
Ready juice dilute in water as one to one, after diluted juice lead till boiling and add diluting starch as one tbl.sp. starch in glass of water.
Marshmallow of honeysuckle.
A squeezed mass of berries as juice getting adding in sugar, as one to one, infuse 3-5 hours till diluting sugar, or warm for 15 min. Received mass rill ,like juicy on the fanner sheet, sprinkle sugar, dry in oven and cut as a rhombus.
Jelly on honeysuckle.
Juice dilute in water as one to one, add wetting gelatine as 5 gr for glass of juice, boil 5 min, and add in forms.
Dried berries.
As not ripe berries dry on sun on the sheets clean of plywood or sheet, and for a rising dryness process berries add in forms and put in the oven on 40 C and if dryness on the sun are 7 days, thus in oven are 6-10 hours.
Use for infusions cooking or teas.
Dietic compote.
Dried and selected berries adding in juice of these berries without sugar, pasteurize half l. of jars as on 89C for 15 min.
Juice as cook for sugar and without for the future.
Press juice,as for a more juice secreting berries are scald for 5 min, as juice such better keep in pasteurized bottles in the cool place, as close a bottle you can with rubber gloves sterilized or baby s nipple and press in inside bottle,keep in cool place,and first of all use juice of bottles,where is fermenting having, as plug squeezed out and she stayed a uright. And juice use for syrup cooking, wine, jellies. marmalade, mousse,drinks.
Jam.
Ripe, good berries fresh add in syrup hot and infuse four hours. Wetting berries cook 7 min theirs as keeping whole till theirs. Add rest for 5 hours and keep cook till ready.And in ready jam berries are not rising on top.Such jam keeping without a germetic wrapping,and preventing sugaring in an end cooking add one gr of lemon acid as for one kg of jam and optimal berries ration as and sugar is one to one.
Ad in pot 2 kg of sugar, one kg of berries and add 2 glasses of water, cook till a berries boiling down in often mixing, close jars with pergament sheet, keep in cool place.
Berries rubbing with sugar.
berries one kg mix with sugar 1.5 kg, to mincemeat, after warm mass till a full diluting sugar and put on a keeping in cool place without a hermetic closing.
Berries in sugar.
Fresh ripe berries add in glass jars, add sugar , mix care, sprinkle on top a sugar, close pergament sheet.
Kiselof honeysuckle.
Ready juice dilute in water as one to one, after diluted juice lead till boiling and add diluting starch as one tbl.sp. starch in glass of water.
Marshmallow of honeysuckle.
A squeezed mass of berries as juice getting adding in sugar, as one to one, infuse 3-5 hours till diluting sugar, or warm for 15 min. Received mass rill ,like juicy on the fanner sheet, sprinkle sugar, dry in oven and cut as a rhombus.
Jelly on honeysuckle.
Juice dilute in water as one to one, add wetting gelatine as 5 gr for glass of juice, boil 5 min, and add in forms.
Dried berries.
As not ripe berries dry on sun on the sheets clean of plywood or sheet, and for a rising dryness process berries add in forms and put in the oven on 40 C and if dryness on the sun are 7 days, thus in oven are 6-10 hours.
Use for infusions cooking or teas.
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