Cloudberries in syrup for the winter

Cloudberry in syrup is a great option for long-term storage of this berry. The ability to harvest it with a stock is especially valuable because this berry is more common closer to the north of the country, and residents of the central and western regions are less likely to find it on sale or even pick it on their own.

How to cook cloudberries in sugar syrup correctly

Some cloudberry syrup recipes are similar to making jam. Depending on the desire of the cook, you can either leave the berries whole or grind them through a sieve to get a homogeneous mass, more like jam.

The basic rules for procurement include the following:

1. Before starting cooking, be sure to sterilize the dishes.
2. You need to pick (or buy) berries from mid-July to early August. Better to limit yourself to July. Although ripe fruits are needed for preparations with syrup, it is worth taking a slightly unripe, red-yellow cloudberry and letting it ripen.
3. Ripe and even overripe berries are suitable for conservation, and slightly unripe fruits are better for freezing or drying.
4. Ripe fruits should be used as soon as possible, since ripe cloudberries spoil quickly - within 3-4 days.
5. The obligatory ingredients for preparation are berries and sugar, all the rest of the cooks add to your taste and your discretion.
6. When preparing cloudberry syrup, a 1: 1 ratio is recommended. However, this recommendation is rather arbitrary, and the ratio can be changed according to the tastes of the cook.

A simple recipe for cloudberries in syrup

The classic recipe for cloudberries in syrup for the winter includes the following ingredients in a one-to-one ratio:

• cloudberry;
• granulated sugar;
• as well as about a liter of water.

Prepare as follows:

1. The cloudberries are washed under running water, transferred to a colander or sieve and left for a few minutes to let the liquid glass.
2. While the berries are drying, the syrup is boiled - the amount of sugar and water is indicated approximately and can be changed at the request of the cook. Usually 800 g is required per liter.
3. After thickening, the syrup is boiled for a few more minutes, then the cloudberries are added, mixed and the berries are allowed to boil for 15–20 minutes.
4. Remove from heat, transfer to jars and close the conservation.

Cloudberries in sugar syrup with lemon and cinnamon

This recipe for harvesting cloudberries in syrup is considered, although simple, but very tasty.

You will need:

• berries and sugar - 1 to 1;
• cinnamon - 1 stick or teaspoon;
• a quarter of a lemon.

Prepared using the following technology:

1. The washed berries are placed in a deep bowl and covered with granulated sugar, after which they are left for 5-8 hours until the juice appears.
2. Cut lemon into large slices.
3. The container with berries and juice is sent to the fire, lemon and cinnamon are added there.
4. While stirring, cook until boiling.
5. Leave the mixture and wait for it to thicken.
6. Return the pan to the stove and boil again, stirring constantly.
7. Carefully remove the lemon wedges and cinnamon sticks from the mixture.
8. Place the berries in jars and close the canning.

How to make cloudberries in mint syrup

The recipe for cloudberries in sugar mint syrup builds on the previous one and is very similar to it. A few sprigs of mint, along with lemon and cinnamon, can be added to the syrup early in the preparation process.If only this ingredient is used for additional taste, then the proportions will be as follows: per kilogram of fresh fruit, 10–20 grams of fresh mint will be required.

In addition, fresh mint can be left in jars after boiling.

Cloudberry in syrup without boiling

To cook cloudberries in syrup for the winter without boiling according to this recipe, you will need an oven.

For cooking you will need:

• a kilogram of berries;
• kilogram of granulated sugar.

Prepare as follows:

1. Under a thin stream of water, wash the cloudberries, drain the water and let the berries dry out a little.
2. Layers of berries-granulated sugar-berries 1–2 cm each put the ingredients in a jar. It is better to take a small bank.
3. A towel or wooden cutting board is placed on a baking sheet, a jar is placed on it and the future workpiece is sent to the oven at a temperature of 110 degrees.
4. After 20 minutes, the temperature is raised to 150 degrees and kept for 20 minutes, then the oven is turned off.
5. Close the blanks.

How to make cloudberries in concentrated syrup

The recipe for concentrated preparation for the winter from cloudberries in syrup is not very complicated. The end result can be used both as a drink and as a filling for pies, pancakes, etc.

The peculiarity of this recipe is that in appearance the result looks much more like jam, not jam, and also the fact that it is better to use ripe and overripe berries in the cooking process.

You will need:

• 1 kg of cloudberries;
• 500 granulated sugar.

Cooking takes place as follows:

1. The berries are washed in hot water, and the jars are sterilized.
2. The fruits are rubbed or they are passed through a meat grinder, as an option, they are crushed using a food processor.
3. Sugar is added to the resulting thick mixture and mixed thoroughly.
4. Pour the mixture over the jars and close the blanks.

To obtain juice, the mixture is usually diluted with water in a ratio of 1: 4.

Rules for storing cloudberries in syrup

Despite the differences in the recipes for harvesting cloudberries in syrup for the winter, the finished product is stored in approximately the same conditions.

Storage conditions depend on whether the workpieces were heat treated or not. Typically, the minimum shelf life is six months. This applies precisely to those cases when the heat treatment of the dish is not prescribed in the recipe.

Otherwise, the average shelf life of such blanks is from one to two years.

Store curls in a cool place.

Conclusion

Cloudberries in syrup are not widely known dishes. As mentioned earlier, one of the reasons for the rather low popularity is the relative rarity of this berry in central Russia. However, the rarity of the berry does not at all affect its benefits and the taste of the resulting blanks. Due to the simplicity of preparation, the end result is usually wonderful and also beneficial to health, especially in winter.

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