Table of contents:
- Recycling actinidia
- Sun-dried actinidia
- Actinidia jam
- Actinidia jam
- Actinidia compote
- Actinidia juice
- Jam from actinidia
Video: Actinidia Blank Recipes
Read the previous part. ← Formation and pruning of actinidia
Actinidia is a valuable product with nutritional and medicinal properties. Its berries contain sugar, which consists mainly of glucose and fructose, easily assimilated by the human body, as well as organic acids, minerals, pectins and tannins, vitamins.
They take unripe, but already soft fruits, sort out, dry, sprinkle with granulated sugar at the rate of 350 g per 1 kg of actinidia and keep at a temperature of 20 ° C for a day. After draining the juice, the mass is poured with hot syrup at the rate of 300 g of sugar per 250 g of water per 1 kg of mass, heated at a temperature of 80 ° C for 7 minutes. The syrup is drained, and the remaining mass is dried in the oven at a temperature of 80 ° C - 15 minutes, at a temperature of 65 … 70 ° C - 30 minutes, at a temperature of 30 ° C - 3-5 hours. Humidity of dried actinidia is 21-23%. The berries are characterized by low acidity, so its juice is blended with the juices of red currant, cherry plum, cherry, lemon, cranberry.
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Recipe number 1. Actinidia jam of golden brown color with a specific smell. The fruits are covered with sugar at the rate of 350 g per 1 kg, kept at a temperature of 20 ° C for a day. The juice is drained and preserved. The remaining mass is poured with hot syrup at the rate of 650 g of granulated sugar and 700 g of water per 1 kg of mass and kept for three hours. After boiling, the mass soaked in syrup is boiled under a closed lid over low heat for 20-25 minutes. Before the end of cooking, add granulated sugar at the rate of 450 g per 1 kg of mass, stir and cook over low heat. The readiness of the jam is determined drop by drop on a smooth surface, it should not spread. Place in jars and store in a dark, dry, cool place.
Recipe number 2. When cooked correctly, the berries are not boiled, but only shriveled and slightly harden. For 1 kg of berries, take 1 kg of granulated sugar and a glass of water. Prepared berries are placed in hot syrup and kept for 5-6 hours. Then cook in 2-3 doses until tender.
Actinidia is poured with sugar syrup at their calculation of 350 g per 1 kg of mass and kept for a day, the syrup is drained. The remaining mass is poured with hot water at the rate of 450 g per 1 kg, kept for 3 minutes at a temperature of 80 ° C, and then rubbed through a sieve. The resulting puree is boiled for 10-12 minutes, sugar is poured in 500 g per 1 kg of mass, stir and cook until tender for up to 40 minutes. Readiness is determined by the thickened mass, which should not spread when cooled on a smooth surface. Packaged.
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Recipe No. 1. The berries are washed, placed in jars, filling them by 2/3 of the volume, syrup is prepared at the rate of 300 g of granulated sugar per 1 liter of water and jars are poured over them, pasteurized, and closed.
Recipe number 2. For one liter of boiled water, take dried products: - 100 g actinidia, 50 g quince, 50 g strawberries and 50 g physalis;
- 100 g actinidia, 50 g apricots, 50 g blackberries and 50 g carrots;
- 100 g actinidia, 50 g peaches, 50 g sirgi and 50 g celery.
Assorted compote - with apples, pears, sea buckthorn, but increase the sugar concentration to 400 g.
Juice is squeezed from dried berries in a cold way, heated in an enamel bowl to 80 ° C, poured into jars, pasteurized and sealed.
Jam from actinidia
The berries are ground with a wooden pestle in an enamel bowl with one and a half amount of sugar. When the mass becomes homogeneous, the jam is laid out in jars.
And in conclusion, I would like to recall the words of IV Michurin: "… we can say with confidence that in the future actinidia will take one of the first-class places among the fruit plants of our region."
experienced gardener, Lida
Photo by the author