Yoshta jam with cinnamon - we replenish our bins with another delicacy. Yoshta is a hybrid of black currant and gooseberry. Not everyone will like this berry, but it is simply ideal as a base for preparations. Even after any heat treatment, yoshta retains its characteristic sourness and rich, beautiful color. Today's jam is suitable not only for a cup of tea or a layer of biscuit, it can be served accompanied with cheeses. Cheese, combined with this jam, turns out excellent.
Yoshta jam
photo recipe for preparing food for the winter
First of all, wash the berries several times under running cool water. Place the yoshta on a sieve and let the excess liquid drain.
Ingredients:
- yoshta – 450 g,
- sugar 600-650 g,
- cinnamon – 2 sticks or 3 g.
Cooking process:
In the blender bowl, install the “metal knife” attachment, add the yoshta, having first torn off the green tails of the berries.
Turn on the blender and grind the yoshta for 40 seconds. If desired, leave different-sized pieces.
Take a saucepan or pan with thick walls and transfer the chopped berries.
Pour a measured amount of granulated sugar into the yoshta, mix, leave for about 30 minutes so that the berry gives up all its juice, and it has quite a large amount of it. Therefore, yoshta preparations practically do not require the addition of water.
Now let's add cinnamon - we focus on your taste, for a richer aroma we add ground cinnamon, about one teaspoon, for a distant aroma we throw in a stick or two, but do not forget to remove it at the end of cooking.
Place the saucepan on the stove and bring the contents to a boil over moderate heat. After about two minutes of cooking, remove the pinkish foam that has formed. Cook the yoshta jam for another three minutes. This time is enough for the jam to acquire a fairly thick consistency. Well, thanks to the large amount of added sugar, our preparation does not even need additional sterilization. After 6 minutes, remove the saucepan from the stove.
We prepare the jars in advance: sterilize them in a convenient way - over steam, in the oven or microwave. Fill the jars with the prepared jam.
Throw the lids into boiling water, give them three minutes so that they are completely sterilized, and carefully remove them. We tighten the lids tightly, place the jars on their sides, if liquid and air do not leak out, the sealing is done successfully. Now boldly turn the jars upside down, wrap them in a warm blanket, and leave them for 24 hours.
After the specified time, we send the cooled yoshta blanks to a cool, dark room, where we store them.
Enjoy your meal!
Yoshta jam with cinnamon - we replenish our bins with another delicacy. Yoshta is a hybrid of black currant and gooseberry. Not everyone will like this berry, but it is simply ideal as a base for preparations. Even after any heat treatment, yoshta retains its characteristic sourness and rich, beautiful color. Today's jam is suitable not only for a cup of tea or a layer of biscuit, it can be served accompanied with cheeses. , in combination with such jam, it turns out excellent.
photo recipe for preparing food for the winter
First of all, wash the berries several times under running cool water. Place the yoshta on a sieve and let the excess liquid drain.
Ingredients:
- yoshta – 450 g,
- sugar 600-650 g,
- cinnamon – 2 sticks or 3 g.
Cooking process:
In the blender bowl, install the “metal knife” attachment, add the yoshta, having first torn off the green tails of the berries. Turn on the blender and grind the yoshta for 40 seconds. If desired, leave different-sized pieces.
Take a saucepan or pan with thick walls and transfer the chopped berries. Pour a measured amount of granulated sugar into the yoshta, mix, leave for about 30 minutes so that the berry gives up all its juice, and it has quite a large amount of it. Therefore, yoshta preparations practically do not require the addition of water.
Now let's add cinnamon - we focus on your taste, for a richer aroma we add ground cinnamon, about one teaspoon, for a distant aroma we throw in a stick or two, but do not forget to remove it at the end of cooking.
Place the saucepan on the stove and bring the contents to a boil over moderate heat. After about two minutes of cooking, remove the pinkish foam that has formed. Cook the yoshta jam for another three minutes. This time is enough for the jam to acquire a fairly thick consistency. Well, thanks to the large amount of added sugar, our preparation does not even need additional sterilization. After 6 minutes, remove the saucepan from the stove.
We prepare the jars in advance: sterilize them in a convenient way - over steam, in the oven or microwave. Fill the jars with the prepared jam.
Throw the lids into boiling water, give them three minutes so that they are completely sterilized, and carefully remove them. We tighten the lids tightly, place the jars on their sides, if liquid and air do not leak out, the sealing is done successfully. Now boldly turn the jars upside down, wrap them in a warm blanket, and leave them for 24 hours.
After the specified time, we send the cooled yoshta blanks to a cool, dark room, where we store them.
Enjoy your meal!
Yoshta jam has a rich color. The unique sour taste allows you to use the product with sweet biscuits or in addition to cheese. The dish turns out tasty and original. Even those who don’t like raw yoshta will like this jam.
It can be used not only as a treat, but also as a medicine that has been proven over the years. The main ability of yoshta is to cleanse the body of toxins and waste.
Yoshta jam for the winter
Yoshta... Most of us, surprised by the unusual name, pass by these berries and in vain. This berry is the result of hybridization of gooseberries and black currants. It contains not only external and taste similarities. First of all, it is worth noting the incredible benefits for the body. Yoshta is a real bomb, containing huge amounts of vitamin C. When processed, it turns into one of the most delicious delicacies.
how to make yoshta jam
Semi-ripe berries do not boil soft, so it is recommended to choose raw materials in this form for jam. Yoshta is prepared similarly to blackcurrant or gooseberry jams, but has its own unique taste. To create a winter preparation from a hybrid berry, you will need the following ingredients:
Ingredients:
- 450 g yoshta;
- 600 g granulated sugar; 2
- cinnamon sticks (3 g).
Cooking process:
First of all, you need to thoroughly wash the berries under running water. Place the berries in a sieve to remove excess liquid. Next, follow the basic recipe.
Peel the green part from the yoshta. Place in a blender fitted with a metal blade attachment. The grinding process takes place within 40 seconds. An alternative option for processing would be a meat grinder or hand masher. Some of the berries can be left whole, then the jam will look more beautiful.
Place the resulting berry mass in a thick-walled bowl, saucepan or saucepan.
Mix with sugar and leave for half an hour. Yoshta will release juice, so no water is required when making jam.
After the specified time, crushed cinnamon is added to the mixture (for a highlighted aroma) or a couple of sticks for a light flavor. In the latter case, after the end of cooking, the cinnamon is removed.
Over medium heat, bring the future jam to a boil. Do not forget to remove the foam two minutes after the start of cooking. Then cook for another 5 minutes. Yoshta jam takes longer to cook. Remove from stove.
Take prepared jars and lids, washed and sterilized. Place the hot jam into the container. Seal the jars tightly with a seaming wrench or screw cap.
Turn the finished jam upside down and wrap it in a warm blanket. Leave to cool for a day. Store the jam in a dark and cool place - a basement, pantry or closet.
In winter, amazing yoshta jam will become a real delicacy and an impressive addition to a sweet breakfast. The jam takes no more than half an hour to prepare, and the end result is excellent. Be sure to try cooking it.
Yoshta is a kind of hybrid of black currant and gooseberry. This is a large berry, the size of a gooseberry, but devoid of thorns, which is good news. The taste of yoshta, depending on the variety, may be more similar to gooseberries or currants, however, in any case, yoshta jam is incredibly tasty and healthy.
For 1 kg of berries:
- 1 kg sugar;
- 200 g of water.
To make yoshta jam, it is better to take berries at the initial stage of ripeness. This is the moment when the berries have already darkened, but are not yet overripe, and the pulp in them is quite dense. If the berries are overripe, you will get yoshta jam instead of jam.
Yoshta berries need to be washed and removed from the tails.
Usually the berries are mixed with sugar and boiled in their own juice. This is a good way, but sometimes you want the berries to remain as intact as possible. To do this, you should first boil syrup from water and sugar and pour the berries into the pan when the sugar has already completely dissolved.
You need to cook the jam in several batches to keep the berries intact. Wait until the jam boils, let it simmer for 3-5 minutes, then cool the jam to room temperature.
Then, boil the jam again for 3-5 minutes and remove the pan from the stove again. You need to cook the jam until a drop of syrup sits well and does not spread on the plate, and the jam acquires the desired density.
Carefully pour the boiling jam into sterilized jars and close the lids. Cover the jars with a warm blanket and leave them until they cool completely.
Yoshta jam prepared in this way can be stored at room temperature for about 6 months, or in a cool place for up to 24 months.
Yoshta jam without cooking
To prepare “raw jam” you need:
- 1 kg yoshta;
- 2 kg sugar.
Prepare the berries as in the previous recipe. That is, rinse and remove the tails. Now the berries need to be thoroughly dried. After all, we won’t cook the berries and the water won’t evaporate on its own. So, spread a clean towel on the table and scatter the berries on it.
If the berries have already dried sufficiently, you can proceed to the next stage. Yoshta needs to be crushed. How to do this depends on your kitchen equipment. You can use a meat grinder or blender. The main thing is that all the berries burst.
Stir the berries with sugar so that the sugar, if not completely dissolved, at least melts.
Prepare small jars. It is better to take jars with a volume of 0.2-0.3 liters, with screw caps. Wash them thoroughly with baking soda and sterilize. And don't forget about the lids. Uncooked jam is very susceptible to fermentation, so try to minimize this threat.
Stir your jam again and put it in jars.
This jam can only be stored in the refrigerator or cold cellar. It is advisable to consume it before it begins to ferment, which is about 6 months.
How to make blackcurrant jam, watch the video:
Yoshta is an interesting hybrid of gooseberries and black currants, which is gaining great popularity among gardeners these days.
Its berries are very healthy, have a rich chemical composition and are ideal for storing for the winter. And today we will talk about how to make yoshta jam using cold and hot methods.
Depending on the quality of the berries and their ripeness, jam can be prepared in various ways: cold and hot.
- If the yoshta crop was harvested at the stage of semi-ripe berries, then they are suitable for making hot jam. The fact is that a fully ripened harvest will boil down and turn into jam during cooking, and we don’t need that. A not fully ripened yoshta berry is characterized by the presence of sourness, but the sweetness still predominates in the taste.
- Freshly picked yoshta berries are usually used to make jam; of course, it can be stored for a couple of days in the refrigerator, but during this time most of the beneficial properties will simply be lost. Therefore, it is recommended to recycle it as soon as possible after collection.
- Yoshta berries require pre-processing - culling and washing. First, the harvest must be sorted, leaving only healthy berries without signs of damage by diseases and pests (crushed specimens are also discarded), and then rinsed well in water and dried a little on a paper towel. The stems of the berries are removed as desired.
- As with all winter preparations, it is necessary to first prepare the jars in which the finished jam will be stored.
Recipes for making jam from yoshta
Below are several interesting recipes for processing the harvested yoshta for winter storage. They are suitable not only for drinking tea and treating guests at the festive table, but also for preparing, in the future, sweet pastries with yoshta.
Cold method of making jam
This recipe is the simplest, since no heat treatment of the berries is required. However, the shelf life of the finished product is 2-3 times shorter than that of preparations with boiled berries.
First you need to stock up on ingredients:
- yoshta – 1 kg;
- sugar – 2 kg.
After preliminary preparation of yoshta berries, they are passed through a meat grinder. Sugar is added to the resulting mass.
The entire mixture must be left to infuse for 12...24 hours. As soon as the sugar has completely melted in the yoshta juice, you can proceed to the next step of preparation.
The resulting jam is laid out in previously prepared clean jars. In this case, polyethylene lids are suitable.
Dessert prepared cold should be stored in a cool, dark place. The shelf life of the product is 6 months.
Hot jam recipe
In order to prepare a winter dessert using this method, you will have to be patient, since the cooking of the berries will be short, but repeated several times.
To make jam you will need:
- yoshta – 1 kg;
- sugar – 1.5 kg;
- water – 1 glass.
After preliminary preparation of the berries, you need to prepare sugar syrup, that is, pour sugar with a glass of water in a saucepan and put on fire. Bring to a boil and cook the syrup until the sugar is completely dissolved.
The berries need to be added to the boiling syrup and cooked all together for 3...5 minutes.
After cooking, the resulting mixture is allowed to cool completely.
The cooking-cooling operation is repeated at least 2…3 more times.
The finished jam should be placed in previously prepared clean jars and rolled up.
The finished jars are additionally wrapped and left to cool at room temperature. Once the jam has cooled completely, it can be transferred to a cool, dark place for winter storage.
In this case, the berries will be cooked once, but longer.
To make this jam you will need:
- yoshta – 1 kg;
- sugar – 1 kg;
- citric acid or lemon juice - to taste.
Pre-prepared yoshta berries need to be poured into a saucepan and covered with sugar.
Leave the whole mixture to infuse for a couple of hours so that the yoshta releases the juice. After this, citric acid or lemon juice is added to the mixture, depending on the taste of the berries (sweet or sour).
The mixture is placed on the fire and brought to a boil, after which the heat must be reduced and the mixture simmered for 10 minutes. During this time, foam will appear, which must be carefully removed with a spoon.
Transfer the resulting jam into clean, prepared jars and roll up.
Ready-made yoshta jam for the winter should be left at room temperature until completely cooled without wrapping, after which it can be taken to a dark, cool place for long-term storage, up to 1.5 years.
