Fruit with the Department JUICE
Blackberry is widespread throughout the European part of
USSR, West Siberia, Central Asia, the Crimea, the Caucasus.
Wild overgrown her - a source of delicious berries. Gives more
higher yields than raspberries.
Fruits - prefabricated juicy drupes, which are not separated
from soft white edible plodolozha. Paint them black
red, yellow. Ripen in August. The berries taste
pleasant, sweet-sour, slightly gorchaschie. In the garden
blackberries are much larger than the wild.
Fruits contain 83-86% water, 8 - sugars (glucose,
sucrose, fructose), 1.8-pectin, up to 1.4%
acids (dominated by citric acid), vitamins A, C, E,
tannins and flavors, potassium, copper,
In the central band of three varieties of cultivated blackberries:
Agave, abundant, and xtexas. These varieties are grown
and home gardens.
Dried product can be prepared from
berries of all varieties and wild blackberries. For this
ripe berries piled in a bowl, pour in layers
sugar (450 g per 1 kg of berries) and incubated at
20 ° for 24 h. The decanted juice
process it, and the remaining mass is subjected to heat
treated for 7 min in a sugar syrup at a temperature
85 ° (of sugar - 350 grams of sugar and water to 1 kg).
Further processing is carried out as in curing raspberries
(See sec. 23).
Juice obtained from fruits of blackberries, have a low
acidity, so they should be blended with juices
different acidity (red and white
currants, rhubarb). For added flavor raspberry juice
berries at a temperature of 3-5 °. incubated for three days,
and then, after draining the juice vyaryat by the first method.
Cook from fresh ripe berry garden and wild blackberries.
As the fruit of blackberry, and, consequently, jam them,
have no flavor when cooked in it add the rose petals.
With white, pink, red roses and other early
morning gather the petals (the collection in the middle of the day they
reduced the content of essential oil), finely chopped,
pour sugar (50 g per 100 g of petals take
sugar in 1 kg of weight), put in bowl, cover
Cover and leave for two days. Preparation of fruit
and the separation of juice from the fruit of blackberry jam cooking
performed as well as in drying and. After draining the juice of fruit
netolstym layer shift in a wide bowl, add to
it prepared for sugar rose petals and pour the hot
Syrup made from the calculation of 700 grams of sugar and water to
1 kg (fruits and leiestzhi roses should be free to swim)
incubated for 3-5 hours, then cook as well as
After separating the juice from the fruit of blackberry raw
Pour hot syrup (prigotoi lennym-rate of 600 g
sugar, 450 water and 200 grams of juice of red or white currants
1 kg of raw material), then cook until done by the first method
making jam from strawberries (see p. 19.).
The fruit of blackberries (1 kg) and cut the petals
fresh roses (50 g) were placed in a container, pour sugar
sand (500 g) and kept at 2-5 ° for
three days. After draining the sap boiling process is similar to
strawberry jam on the first method (see p. 19.).
Prepared from ripe berries blackberries. For this purpose you can use
broken, crumpled and overripe berries. Immature fruits can not be
the resulting juice and jam in this case will taste bitter. For
Branch juice 1 kg peeled berries blackberry poured 450 g
sugar and incubated under the same regime as
when cooked jam in the first and second methods. After
drain juice into a mass of 700 grams of added sugar and water to
1 kg and heated for 8-10 min. Then, put 400 g
sugar and cook, stirring occasionally, until tender (jelly
consistency with the presence of boiled fruit). Packing
and packaging as described above.
Blackberry fruit weakly gelling, so for more
thick jam during cooking add 20% mashed black, red
currants or gooseberries, which are rich in gelling
Cook from ripe and overripe berries. Their preparation and
further preparation, such as figs and from
raspberries (see page 25).. Detailed description of the preparation
See figs with. 21 - "fig" from the strawberries, the first and
the second method.
Brewed from the juice obtained in the preparation of dried
product, jam, jam, figs. To make the jelly
Best of blackberry flavor and aroma are taking in equal proportions
blackberry and raspberry juice, 400 grams of sugar per 1 liter of boiled and
on technology for jelly
raspberries (see page 25)..
To 1 liter of boiled water take dried foods:
1. 100 grams of dewberry, 50 - raspberries, 50 - and honeysuckle
50 g cherries;
2. 100 g blackberries, 50 - Strawberry, 50 - and pears
50 g - magnolia;
3. 100 grams of dewberry, 50 - apples, 50 -, and 50 g shadberry Physalis.