Autumn is the time when Black lilac fruit takes the depth of their color and in full ripe is perfect for preparing numerous preparations from them. Although they cannot be eaten raw, after the right thermal barn They taste great in the form of juice, syrup or jam. This one will work perfectly in the autumn-winter period as an addition to pancakes or waffles. It is not only full of taste, but also valuable health -promoting properties.
Black without a plant, which has been valued for its unique properties for generations. Inedible raw due to the toxins contained, After cooking, it becomes a real treasury of health, Therefore, preparations that constitute are increasingly willing to be made of elderly fruit A tasty alternative to classics made of strawberries or raspberries.
Black without is a great source of many vitamins, such as vitamin C, and B vitamins, as well as antioxidants, flavonoids and anti -inflammatory compounds. Thanks to this Elderberry preparations become a valuable support for immunity in the autumn and winter season, And also for the whole body during colds.
Elderberry jam is a tasty way to Closing in a jar of a real treasury of health and without preservatives or artificial colors. Just prepare a few jars and reach for them in winter to strengthen the body’s immunity and affect the overall health. For several years, my family has been helping for several years, which I got from my mother -in -law to a tasty and healthy elderberry jam.
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Black lilac jam is simple to make and versatile to use. Works as tasty Addition to pancakes and pancakesand also as the secret to winter tea. Jam prepared for many years by my mother -in -law impresses so much because The taste of elderberry is balanced by the addition of apples in a 1: 1 ratio. You need to prepare such preserves:
- 500 g of ripe elderberry fruit
- 500 g of peeled apples
- 300 g cukru
- Juice and grated skin with ½ lemon
Preparation method:
Before making jam, take care of clean and scalded jars. Also wash black without, and also gently tear its fruit from the canopies and stalks. Put the fruit in a pot with a thick bottom and pour them with a little water. Cook on low heatstirring from time to time until the fruit releases juices.
Then add diced apples and sugar. He supplemented the whole with juice and grated lemon zest. Cook everything together, stirring occasionally until the mass thickens and will gain the consistency of jam.
A processing Transfer to jars while it is hotso it will not require pasteurization. Spin tightly and leave to cool. Store in a dark and cool place, and after opening keep in the fridge.
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