Fruit with the Department JUICE
Found in Transbaikalia, the Far East,
distributed on the Kamchatka Peninsula, where it is called Kamchatka
cherries. Widely cultivated in gardens.
There are over 200 species of honeysuckle, but not the fruits of their
all edible. They ripen in July unevenly during the
10-12 days before or simultaneously with the strawberry.
Harvesting is carried out at a time when 75% of all fruits in
bush to reach technical maturity. Ripe fruit
break off without a stalk, and peel in places where they break
no breaks, which is very convenient (you can remove the crop without
losses). Fruits are elongated, different shapes,
blue or bluish-black with a bluish-glaucous bloom,
sweet-sour flavor with a weak or sour. In honeysuckle
Turchaninova they are poorly gorchat. The most delicious and sweet
honeysuckle berries in Kamchatka. Fruits contain up to
8.8% sugar, up to 3% acid, vitamin P, C (57.3 mg%)
pectin and tannins.
Edible fruit consumed as fresh, and in
Take large ripe and slightly
unripe fruit, remove the small, underdeveloped,
crumpled, damaged, washed, blanched for 1-2
min, drained the water, put in a bowl, pour
sugar (400 g per 1 kg). To separate the juice
incubated at 22 ° for 22 h.
Preparation of dried plum juice after honeysuckle
similar preparation of dried strawberries in the first
method, but for cooking the fruit in sugar
take syrup 300 g sugar and 350 grams of water per 1 kg
kept them at 80 ° C for 5 min,
podvyalivayut in an oven at 80 ° -15 min and at 65 -:
70 ° - 30 minutes in a sieve under-30L 3-5 h, the humidity of the product
align within three or four days. Humidity
dried honeysuckle - 21-23%.
Shelf life of fruit honeysuckle - not
more than three days (overripe fruit immediately after removal
processed). Prepare fruit for drying and
amount of sugar for a buried branch
juice from fruits such as when the first method, drying,
but the fruit is kept at a temperature of 5 ° up to three days.
After draining the juice of honeysuckle drying is carried out by the first
Juice of honeysuckle blended with juices of strawberries,
raspberries, melons, rhubarb.
To use any fruit jam, including small ones.
Their preparation and the amount of sugar in order to separate the juice
the same as for curing of honeysuckle by the first method.
After draining the juice and cook canning syrup
why take 750 grams of sugar and water to 1 kg.
Mass pour hot syrup and allowed to stand for
2-3 h. After the fruit soaked with syrup,
further cooking is carried out by the first method of cooking
strawberry jam (sm.s. 19).
JAM of honeysuckle with strawberries
Take a ripe, overripe, wrinkled fruit and honeysuckle
strawberries in the ratio 4:1. Their preparation, the number of
sugar, extract and temperature conditions for the separation and
pickle juice is the same as when cooked jam.
Then a lot of sleep sugar (1 kg per 1 kg
weight), pour water (700 g to 1 kg)
which took place blanshyarovka, mix and cook until
ready to process for the preparation of strawberry jam
(See sec. 20).
Prepare the fruit and the entire process, including the discharge of juice, those
same as when cooked jam. Then pour hot mass
water (600 g to 1 kg), lead to softening at
temperature of 70-75 °, and then rubbed through a sieve,
add sugar (200 g to 1 kg), heated
at a temperature of 80-85 ° for 5-7 minutes in a closed
capacity, stir, and then laid out in the hot
banks, which ukoporivayut.
To 1 liter of boiled water take dried foods:
1. 100 grams of honeysuckle, 50 peaches, 50 pears
and 50 g of carrots;
2. 100 grams of honeysuckle, 50 - apricots, apples 50
and 50 g of sugar beet;
3. 100 grams of honeysuckle, 50 - cherry 50 - Pumpkin
and 50 g of celery.