Fruit with the Department JUICE
In the USSR there are about 40 wild species of hawthorn.
Most often cultivate hawthorn. blood-red and scratchy.
grows in the eastern
European USSR, Eastern Kazakhstan,
forest-steppe and southern forest zone of Siberia. Found
xinforest clearings and along rivers. Fruits are globular or
oval, blood-red-term, with three or four solid
seeds and sweet, mealy flesh, ripens in
distributed in the Carpathian region and
Krasnodar Territory. It grows on forest edges. The fruits are small,
red, ovoid, with two or three seeds ripen
August - September.
According to the literature, both species of hawthorn are equivalent to
chemical composition. Fruits contain sugars, acids,
vitamin C, carotene, essential oils, dyes and tannins
In addition to these species of hawthorn, for medicinal and food
purposes other hawthorn fruits are recommended: Arnold,
myagkovataya, soft, Elvangera, Canadian, Holmes,
Maksimovic, Daurian etc.
Take not fully ripened, preferably large and medium
fruit, remove the stalk and sepals, and cut
purified from the fruit seeds, pour sugar
(400 g to 1 kg) and incubated for 24 h at
temperature of 20 °. The process is similar to the curing
dried rose hips (see sec. 64), but for heat treatment
weight in sugar syrup take 300 grams
Hawthorn fruit juice blended well with the more acidic
juices: black-currant, sour (Antonov) apple
barberry, chokeberry Aronia, cranberries, sea buckthorn.
The first method -jam of hawthorn and blackberry.
Use the ripe fruit of hawthorn. Their preparation,
of sugar, the juice extract to separate the same
as for drying fruit. Take a left after 850 g
Branch sap mass, it is added to 600 g of water and
1 kg of sugar, stir and cook the same way as jam
strawberries (see sec. 20). During cooking, add
150 g of mashed potatoes, made from black currant or
of other acidic fruits.
second way - jam from hawthorn and apple.
Take a mature hawthorn all sizes are removed
sepals and the stem, wash, obsushivayut, prick.
Filling of sugar, extract, separation and preservation
juice, such as when drying hawthorn. Then the mass
Pour hot water (750 g to 1 kg) and cook until
long as the fruits are soft. They rubbed through
sieve, in the resulting puree added sugar (950 g to 1 kg)
and applesauce (200 g va 1 kg). The further process of cooking
similar to the preparation of strawberry jam (see page. 20).
Of hawthorn and barberry
Use the puree obtained in the preparation of jam
Hawthorn by the second method. At 700 grams pureed Hawthorn
added 800 g of sugar and 300 grams of mashed boiled and barberry
as well as jam from plums (see sec. 48).
To 1 liter of boiled water take dried foods:
1. 100 g of hawthorn, plum 50, 50 - 50 grams of cranberries and pumpkin;
2. 100 g of hawthorn, 50 plums, 50 - 50 grams of honeysuckle and cucumber;
3. 100 g of hawthorn, 50 plums, 50 - 50 g of sea buckthorn and turnips.