Barberry jam. Barberry jam - preparing a healthy delicacy for the winter Seedless barberry jam

In the article you will also find recipes for desserts and drinks. We wish you culinary success!

Barberry jam: beneficial properties

In winter, our body especially needs vitamins. Not only fresh fruits, but also preparations can be a source of nutrients. A striking example of this is barberry jam. We will look at recipes for drinks and desserts made from bright red berries later. In the meantime, let's discuss here are some of them:

• berries have anti-inflammatory and antipyretic effects;
• barberry contains berberine. This substance helps normalize blood pressure. It is used for the manufacture of choleretic drugs;
• barberry jam, recipes for which will be discussed in this article, has soothing and antibacterial properties;
• with regular consumption of berries, drinks and dishes made from them, blood clotting and bile secretion improves;
• barberry jam helps with cough, fever and pneumonia.

Ingredients:

Preliminary preparation:

First you need to sort out the barberries. Remove seeds and debris. Pour the berries into a deep bowl and fill with cold water. Leave for 4-7 hours. After that, put it in a colander and wait for the liquid to drain.

Preparing jam:

1. Take a pan of water. Add sugar and place on the stove. You can make barberry jam in a slow cooker. But many housewives prefer to strictly follow the traditional recipe. So, cook the syrup on the stove, setting the heat to medium. Be sure to stir. When the syrup becomes thick, you need to increase the heat.

2. Now you can place the barberries into the pan. Cook the berries until they settle to the bottom. The syrup should become transparent.

3. Sterilize the jars into which we will pour the jam. The lids also need to be boiled.

4. Determining the readiness of jam is very simple. Take a teaspoon. Use it to scoop up the jam and place it in a plate. If it does not spread and retains its shape well, then you can turn off the heat. All that remains is to distribute the berry mass among the jars and close the lids.

Jam with barberries and apples

Grocery list:

• 0.5 kg apples (preferably sour);
• 300-350 g sugar;
• 0.5 kg barberry.

Practical part

Prepare the berries: rinse with water and remove the seeds. Now let's start processing the apples. Wash them well and cut them into slices. Place the barberries and apples in a saucepan, add a little water and cook until fully cooked. Add sugar halfway through the process.

Drink Recipes

Now you can easily make barberry jelly and jam. The recipes described above are designed for both experienced and novice housewives. Do you want to surprise your household with delicious and healthy drinks made from barberry? Then we offer you several interesting options.

Kvass from barberry berries

Required Products:

• 100 g sugar (per 1 liter of tincture);
• 1 kg barberry;
• 5 liters of water.

Preparation:

Step No. 1 - place the berries in a tub of water and cover with a lid. We leave it for exactly a month.

Step #2 - Separate the infusion. Dilute with water, increasing the volume by 2 times. Add sugar. Place the kvass in a dark place. He must wander for one day.

Barberry compote

Ingredients:

• 750 ml water;
• 0.9 kg sugar;
• 1 kg barberry.

Cooking process:

We sort the berries, wash them in running water and remove the seeds. Now you need to make the syrup. To do this, take water and sugar. Cook these ingredients until the syrup becomes thick. Place the berries in preheated jars. Pour syrup on top. Sterilize at 100 degrees. Containers of 1 liter - 20 minutes, and containers of 500 ml - 15 minutes.

Dessert Recipes

Barberry sorbet

Product set:

• ½ tsp rose syrup;
• 250 ml water;
• half a tablespoon of barberry juice;
• 6 tbsp. l sugar.

How to prepare sherbet:

1. Place a deep pan of water on the fire. Add sugar. Prepare the syrup. Then cool it to 40 degrees.

2. Pour rose infusion and barberry juice into the resulting syrup.

3. Place the mixture in the refrigerator. It should cool down to 8 degrees. Place the sorbet in bowls and serve. We wish you bon appetit!

Marmalade

Ingredients:

• 300-350 g sugar;
• 1 kg of barberry berries.

Practical part:

1. As in previous recipes, you first need to sort out the berries, wash them and add water. Cook until softened. We rub the barberry through a sieve. Transfer the puree to a plate, where we mix it with sugar. Now place the berry mass in a saucepan, put it on the fire and cook. The weight of the marmalade should be 2 times the amount of sugar used. The maximum cooking time for marmalade is 1 hour.

Barberry jam

Products:

Preparation:

1. Wash the barberry, remove seeds and debris. Place the berries in a saucepan with water. As in the previous recipe, you need to pass the barberry through a sieve. Add sugar to the puree and cook on low heat. As soon as the berry mass is reduced by a third, remove the pan from the stove. Hot jam is distributed into sterilized jars.

Conclusion

Now you know how to make drinks and jam from barberry. The recipes we offer cannot be called complex or time-consuming. Using a minimal set of products, you can prepare delicious and healthy treats for the whole family. But do not forget that when consuming any sweets, you must observe moderation.

There is nothing unusual in barberry bushes. This is a common ornamental shrub that works well as a hedge in cities and country houses and delights with bright yellow flowers in early summer and a scattering of berries in autumn.

To broaden our horizons, we boldly go to choose barberry, since there is plenty to choose from. You can buy barberry in a store (cheaper), or you can buy it in the market (more expensive). No one can stop you from picking and drying it yourself.

So, these are the types of barberries we have.

On the left - presented to me avan2ra , on the right, collected by me with my own hands from my dad at the dacha and dried in the oven. A pleasant surprise - good quality red barberry was also in the store bag. True, it’s only 5 grams, but it costs 6 rubles. :)
Here and there Common barberry (Berberis vulgaris).

The seeds, as we see, occupy almost the entire “useful volume” of the berry. :)

Purple barberry.

The one on the left - smaller berries, gracefully elongated and with a pronounced bluish bloom - I bought a couple of years ago in Eliseevsky for good money. The one on the right - the berries are larger and more rounded, the bloom is not so pronounced - bought yesterday at the market for 18g - 50r. As you can see in the photo, these are most likely two different species.
Left Barberry entire, Barberry oblong (Berberis integerrima) from Uzbekistan.
Right - Barberry (Berberis sphaerocarpa), grows a little to the north - in Southern and South-Eastern Kazakhstan.

The bones here are smaller, but there are more of them. :)

What you should pay attention to when buying dry berries in general and barberry in particular.

The berries must be properly dried - the shells are easily torn when pressed and crushed, but do not crumble into dust.
- Berries must retain their characteristic taste and aroma. Over-dried berries acquire a burnt smell and bitter taste, while under-dried berries become moldy and spoil.
- The berries must be fully ripe, uniform in size and characteristic color. Substandard berries in the photo are indicated by numbers 2,3,4,5 - these are unripe, crushed, crumbled, overdried berries (black, brown, etc.)
- High-quality berries should not contain small debris - stalks, crushed berries and small parts, individual seeds, etc., which is indicated by number 1 in the photo.

As you can see, the quality of all barberries is quite acceptable. By the way, it’s clear that I dried out the barberry in the oven. :) Barberry is stored well in paper bags and glass jars for up to 3 years.

There is also nothing unusual in the fact that the refreshingly sour berries of barberry were added to the business a long time ago. We learned how to make jams and preserves from it, make drinks and use it as a sour seasoning.

Since I got some fresh barberry along with the dried barberry, I decided to make jam from it.
In general, barberry is a low-juice berry, but barberry jam is something special. True, when removing the seeds, you will have to tinker: the berries are poured with water, boiled and rubbed through a sieve. The puree is mixed with the same volume of sugar, brought to a boil and the hot jam is poured into sterilized jars. From the photo you can see that I was too lazy to remove the seeds. :)

The main subtlety of using barberry as an acidifier in pilaf follows from its properties. The blue-black berries of Asian barberries are larger, with thicker skin, and resistant to heat, and in fact they are already almost black in color, only becoming black-brown in zirvak.
The delicate berries of red barberry are more sensitive to prolonged and intense heating - they lose color and are suitable only for folding pilaf, into which they can be added at the evaporation stage, when the temperature is no longer so high, or to decorate the dish before serving.

Happy barberry!

Raspberry and currant jam is in full swing during the cold season. The fruits of barberry are no less useful, and by preparing barberry jam for the winter, you can provide your household with tasty and healthy preserves until the next season.

Barberry preparations are recommended to be consumed during the period of intensification of viral infections to generally strengthen the immune system. Unlike tablets, which generally do not taste very pleasant, “barberry medicine” is enjoyed by small children.

The beneficial properties of barberry jam were noted by our ancestors. Red berries have a characteristic sour taste and have an anti-inflammatory effect, increase appetite and improve intestinal function. And barberry tinctures are taken for diseases of the liver and gall bladder.

The secret lies in the composition of the fruit, which contains large amounts of vitamin C, beta-carotene, minerals and tannins, as well as three types of acid:

• wine;
• lemon;
• apple

There are many recipes for barberry jam. Several of them, the most popular, are outlined in this article.

Before you start making the jam, it is important to remind you that barberries are harvested for preparations no earlier than September. The berries are already ripe at this time, but have not yet softened and remain elastic.

Thick barberry jam

To prepare you will need:

• barberry - 2 kg;
• water - 800 ml.

You will also need granulated sugar in the following quantities:

• 1 kg - for pouring berries;
• 2 kg - for syrup;
• 0.5 kg - for adding to jam at the end of cooking.

Barberry jam for the winter can be made with seeds or pre-selected - here everyone decides, guided by their taste preferences. In any case, the presence of seeds will not spoil the taste.

So, wash the barberry, cover it with sugar and put it in a cool place for 24 hours.

When the juice is released after a day, it should be poured into a separate container. This removes excess liquid and makes the jam thicker. The juice itself can be consumed independently, if desired, diluted with boiled water, or you can prepare jelly with it.

Dip the strained barberry into it and let it stand for 4 hours. When the barberry is infused, bring the jam to a boil.

Reduce heat and cook, stirring, until it thickens. At the end, add the remaining sugar and cook for another 10 minutes until it dissolves.

The jam is ready, all that remains is to roll it up and wrap it.

Sterilized barberry jam

During this time, prepare concentrated sugar syrup:

• pour 600 g of water into a saucepan and bring to a boil;
• add 2 kg of sugar;
• Stir the syrup until the sugar dissolves completely.

Check the readiness of the jam by dripping a little onto a saucer. If the drop does not spread, you can turn it off.

Place hot barberry jam with seeds into half-liter jars and sterilize for 15 minutes. Roll up, wrap up.

Fragrant barberry and vanilla jam

Jam is made in three approaches:

1. Prepare fruits: 5 tbsp. Wash the barberries, remove the seeds and pour into a pan or other container. From 8 tbsp. sugar and 4 tbsp. Boil the syrup with water and pour it over the peeled barberry. Leave for a day.
2. Place the pan with the preparation on the fire, bring to a boil and boil for 15-20 minutes. Leave again for a day.
3. On the third day, bring the jam to readiness over low heat, adding a little vanilla at the end. Place into jars and roll up.

Raw jam

Unlike recipes according to which barberry is boiled, the “raw method” of making jam requires the obligatory removal of seeds from the fruit.

Before cooking, the berries should be sorted, rinsed well and left to drain in a colander. The amount of barberry and sugar is determined in a ratio of 1:3, that is, for one kilogram of crushed berry mass you need 3 kg of sugar.

Using a blender, chop the berries. You can also use a regular meat grinder.

Weigh the berry mass, add the required amount of sugar, mix well and place in jars. If desired, you can also add lemon minced through a meat grinder.

It is better to store raw barberry jam in the refrigerator for the winter.

Barberry jam-jelly

To get a beautiful ruby ​​jelly from barberry, the berries are first boiled.

Add 1 kg of sugar per kilogram of ground berries. Stirring constantly, bring the mixture to a boil and skim off the foam. Cook until the jelly thickens.

Place the hot stock into 0.5 liter containers and pasteurize for 15 minutes. Roll up, wrap and let cool.

To diversify the taste of barberry jam, make it richer and more saturated, the berries can be combined with other fruits. A very unusual delicacy is obtained if you add apples to barberries, preferably sweet varieties.

This preservation is good for making pies, pouring barberry jam over pancakes, or simply eating as a snack with bread. In addition, barberry jam for the winter is an excellent alternative to pharmacy vitamins; both adults and children enjoy eating it. Bon appetit and be healthy!

Barberry jam is not only very tasty, but also extremely healthy - such berries contain a lot of vitamins and microelements, in addition, they are rich in pectin, which means that when it cools, the product will become thicker and more viscous. It is advisable to collect barberry after the first frost - the skin of the berries becomes less dense, their taste improves significantly.

For me, the most difficult thing in making barberry jam for the winter is cleaning the berries from the stems and leaves, so if you have someone to entrust this to, do so! In addition to everything, barberry is a thorny shrub, so collecting it is also labor-intensive! But how delicious the jam turns out - you can’t tear yourself away from the jar of delicacy.

So, prepare or purchase the necessary ingredients and let's start cooking!

Sort the berries, removing stems and leaves.

Rinse them thoroughly in water to remove dust and dirt, changing the liquid several times.

Pour the berries into a deep saucepan or cauldron.

Add granulated sugar. Since barberry is sour, you will need a lot of sugar.

Pour in warm water and place the container on the stove, turning on medium heat.

Bring to a boil, reduce heat and simmer on low for about 30 minutes. Then turn it off and let the dessert cool. As the berries cool, they will draw the syrup into themselves, becoming more transparent.

Heat again for 5 minutes until boiling and cool again.

Then heat the barberry jam for the third time and place it in sterilized jars, immediately screwing on the lids. Leave a little treat for testing and serve it with hot tea or coffee.

Good luck with your preparations!

• First recipe:
• for 1 kg of berries:
• 1 kg granulated sugar
• 1 liter of warm water
• Second recipe:
• 1.8 kg sugar
• 1 kg barberry berries
• 5 glasses of water

Many of us have known about the existence of barberry since childhood. Who in infancy did not have parents buy aromatic candies with a pleasant sweet and sour taste? But not everyone knows what this berry looks like, where it grows and what benefits its consumption can bring to the body. Barberry is actually a very interesting plant. Purple oblong berries hang in large clusters from lush bushes. They are resistant to any weather conditions. This is probably why they can be found both in the Caucasus and in the Siberian regions and the Far East.

Residents of the Caucasus often use these unusual fruits as a seasoning for numerous meat dishes. In the North the situation is different. There people try to harvest barberries so that during the long cold winter they can eat these juicy berries full of vitamins and valuable microelements.

The most common type of preparing berries for the winter is jam. Sugar is an excellent preservative, and in combination with aromatic pulp it turns into a completely new food product.

Classic barberry jam recipe

Cooks quickly and easily:

1. Rinse barberry berries with running water.
2. Fill with a liter of warm water and leave to brew a little overnight.
3. In the morning, drain the water and prepare sugar syrup in it.
4. Pour the same syrup over the berries, mix and cook for 40 minutes.
5. The stage of product readiness is determined by the degree of fluidity of the drop.

A simple recipe for barberry jam

Cooking begins with berries:

1. The barberries need to be washed, pitted and placed in a clean container. You will need a kilogram of just such peeled berries.
2. Prepare sugar syrup using water and 1 ½ kilograms of sugar. Let the product cool.
3. Pour the cooled syrup over the berries and leave in this position for a day.
4. The next day, the syrup needs to be drained, boiled again, cooled and poured over the berries again. The products must stand for another day.
5. On the third day, put the container on the fire, add the remaining sugar and finally prepare the jam. The degree of readiness will be noticeable.

Whatever method you choose, know that barberry jam is a worthy dish on your table. With it you can not only get gastronomic pleasure, but also make your body much healthier and stronger.