Steamed lingonberries in the oven. Recipes for lingonberry desserts in a slow cooker Steamed lingonberry with sugar for the winter
Lingonberry is a real storehouse of vitamins and microelements. The people called her "the king-berry". It helps in the treatment of gastrointestinal diseases, diseases of the eyes, heart and urinary system. Lingonberry is an effective remedy for fighting colds. To preserve the berry for the winter, it is ground with sugar, syrups and jam are boiled. An old recipe - steamed lingonberries in the oven will help prepare them for a whole year and retain most of the nutrients.
How to cook steamed lingonberries in the oven?
Ingredients
Cowberry 1 kg
- Servings: 1
- Cooking time: 1 minute
Lingonberries in the oven: recipe
Previously, lingonberries were harvested by keeping them for a long time in a warm Russian oven. Later, ovens were used for these purposes.
To cook steamed lingonberries, you need to sort out the berries, rinse well. Choose only ripe berries. It is advisable to select the largest ones, because during the cooking process they shrink and decrease in size.
Put the lingonberries in a saucepan, cover with a lid and put in the oven. Preheat the oven to 160 degrees. Simmer the berries for at least two hours, then open the oven door and leave the berries in the pan for another couple of hours. They should cool completely. It is necessary to store berries in sterilized containers.
Note:
- when cooking lingonberry in the oven, it loses in volume, it becomes gray, wrinkled and unsightly in appearance. But its beneficial properties are not lost;
- such a berry will be stored for a whole year, even without a cold room. Lingonberry jars can be kept at room temperature.
Steamed lingonberry tastes much better than soaked lingonberry, which also retains all the beneficial properties during cooking. You can add honey or granulated sugar to steamed lingonberries before use. It is used to prepare:
- compotes, fruit drinks, syrups;
- added to meat dishes;
- used as an ingredient in the cabbage sourdough process.
If you have the opportunity to cook in a real Russian oven, then as a result you can get even better berries in taste. The cooking time increases, the process itself remains the same as for the oven. You need to place the pan in an already cooled stove, keep it for at least three to five hours.
In the cold season, such a preparation will not only add a spicy taste to your dishes, help diversify and decorate the festive table, but also support immunity, provide the body with vitamins, and protect against viruses and infections.
There are many ways to harvest lingonberries for the winter. For example, you can grind the berries with sugar or pour over syrup, and then use them as a filling for pies and cakes or tuck into tea. Today you will learn another option on how you can preserve most of the beneficial properties of lingonberries for the winter and get a chance to enjoy the aroma and taste of summer even on a cold winter evening.
Oven steamed lingonberry recipe
Let's figure out how to properly steam lingonberries in the oven.
Cooking steamed lingonberries according to an old Russian recipe. We put the sorted, washed and naturally dried berries into a saucepan, which we place in the oven or in a heated, but already cooling Russian oven for 2-3 hours (you can slightly open the oven door). In a cooling oven, you can keep up to 5 hours.
Next, we put the steamed lingonberries in sterilized jars and close them with plastic lids. Cold storage for steamed lingonberries is optional but desirable. In the cold season, you can prepare delicious vitamin lingonberry fruit drinks from the harvested steamed lingonberry with the addition of a small amount of sugar.
Stewed lingonberry
We sort out the lingonberries and rinse them thoroughly, then lay them out to dry on a canvas. We sterilize cleanly washed jars with steam from the spout of a boiling kettle. We fill the jars with berries to the top, cover with metal or glass lids. Some of the berries should be ready to fill the jars to the top, since their contents will settle during the languishing process.
Put a towel or rag in a basin (or a large saucepan), put out the cans and pour water over the cans 'hangers'. Gently put the basin on the fire.
When the water in the pan slowly boils, the berries in the jars decrease in volume (they begin to languish, that is, heat up, give juice and settle). Well, and I remind you that you need to close them with glass or metal removable lids. When the berries have settled, add fresh ones. We repeat this procedure until more berries fit. The berries should be completely covered with juice, but you do not need to bring the contents of the jars to a boil (otherwise the vitamins will collapse).
Typically, this process lasts no more than 40 minutes. Much depends on the stove, capacity and can size (cans from 0.25 to 1.0 l are most suitable).
When the lingonberries are sufficiently thawed, remove the cans from the basin and close them with nylon lids and cool. The berries will settle a little more - this is normal.
In winter and spring periods, such lingonberry preparations will seriously diversify your table, maintain immunity at the desired level.
Lingonberry compote recipe:
Ingredients (for a 3 liter can):
Lingonberry - 4 cups
sugar - 1 glass
water
Washed and sorted berries are placed in a clean 3-liter jar, poured with boiling water up to the shoulders. Leave for 15-20 minutes.
Then the infused water is poured into a saucepan through a sieve (so as not to get the berries), bring to a boil, put sugar there, and let it boil again. The resulting syrup is poured with lingonberries in a jar.
The jar is rolled up (or sealed with a plastic lid with 3 ears or a metal screw cap). It is not bad even without sterilization.
Soaked lingonberries with sugar: a classic recipe
You will need:
Water - 1 liter
Sugar - 100 grams
Salt - 1/2 teaspoon
Cinnamon, black pepper - optional.
Cooking method
1. We sort out the lingonberries. Rinse thoroughly under running cold water.
2. Transfer the berries to an enamel pot, glass jar or wooden barrel.
3. Prepare the syrup: pour water into a saucepan, add sugar and salt. We mix. We put on fire. Cook until sugar is completely dissolved.
4. Pour the lingonberry with the cooled syrup.
5. Optionally add cinnamon, a couple of black peppercorns, or a few cloves.
6. The lingonberry should stand for a week at room temperature.
7. After that, the container with soaked berries should be removed to a dark, cool room. The sample can be removed in a month.
Soaked lingonberry with spices
You will need:
Lingonberry - 1 kilogram,
Carnation - 7 buds,
Cinnamon - 1 stick
Allspice - 6 peas,
Salt - 2 teaspoons
Sugar - 2 tablespoons
Water - 1 liter.
Cooking method
1. Pour water into a saucepan. Add salt, sugar, cinnamon, allspice and cloves. We mix.
2. We put on fire. Bring to a boil and wait for the sugar to dissolve.
3. While the filling is cooling down, prepare the lingonberry. We sort out the berries, remove the spoiled and dry ones. Rinse thoroughly under cold running water.
4. We lay out the lingonberries in pre-sterilized jars.
5. Fill the berries with the cooled syrup.
6. We seal the banks.
7. Store lingonberries in a cool place.
Lingonberries in syrup: a classic recipe
You will need:
Lingonberry berries - 1 kilogram,
Sugar - 300 grams
Water - 2 glasses
Lemon zest - optional.
Cooking method
1. We sort out the lingonberries, remove the spoiled berries and debris. Rinse thoroughly.
2. Throw in a colander to remove excess liquid.
3. We put the berries in glass or earthenware jars.
4. Dissolve sugar in water. Add lemon zest if desired. We put on fire and bring to a boil.
5. Fill the lingonberry with the cooled syrup.
6. We seal the jars.
7. Store jars of lingonberry jam in a dark, cool place.
Lingonberries in syrup: the original recipe
You will need:
Lingonberry berries - 4 kilograms.
Sugar - 0.5 kilograms.
Cooking method
1. We sort out the lingonberries. Rinse thoroughly with running water. We put it in a colander.
2. Divide the berry into two equal parts.
3. Sprinkle one part of the lingonberry with sugar. Mix thoroughly.
4. Put on fire and bring to a boil.
5. As soon as the berries rise up, pour out the rest of the lingonberries. We mix.
6. We lay out the hot jam in sterilized jars.
7. We seal the jars with nylon lids or twist.
8. Lingonberry prepared in this way in syrup is well stored even at room temperature, but it is better to send it to a cellar or refrigerator for long-term storage.
Lingonberries in clove syrup
The original taste of lingonberry goes well with the aroma of cloves. It is the recipe for such a jam that we are in a hurry to present to your attention.
You will need:
Lingonberry berries - 1 kilogram,
Sugar - 1.5 kilograms
Water - 2 glasses
Cloves to taste.
Cooking method
1. Sort out lingonberries, rinse. We spread it on a dry clean towel to free it from excess moisture.
2. Transfer the berries to a colander and put them in boiling water for 3 minutes.
3. Let the excess water drain.
While the water is flowing from the lingonberry, we prepare the syrup.
4. Bring water to a boil. Pour in sugar. Stir until all the sugar dissolves.
5. Fill the berries with boiling syrup.
6. Put the jam on the fire and cook for 20 minutes.
7. At the end of the process, add the cloves.
8. Pour lingonberry jam into sterilized jars.
9. We seal the jars with lids, both nylon and screw metal are suitable.
10. We put the cooled cans in the refrigerator or basement. However, we must admit that the jam is stored well even at room temperature.
Sugar-Free Lingonberry Recipe:
To prepare natural canned lingonberries, sepals are removed from the berries, sorted by maturity (soft and damaged are discarded).
The preparation is made incredibly simple: put the berries in jars to the top and fill with boiling water. Cool slightly, close the lids and sterilize: for large three-liter cans, it takes 20 minutes, for smaller containers - 10-15 minutes.
At the end of sterilization, the jars are immediately sealed, turned upside down and cooled.
If lingonberries do not grow in your region, it's okay. You can also buy an unripe berry. Experienced housewives put a red apple or a couple of ripe tomatoes next to the unripe lingonberries. Ethylene begins to release from them. Gas that helps the berry ripen.
Which is better: jam in a slow cooker or cooked in a bowl?
It is difficult to give a definite answer here. A large amount for the winter is more convenient to cook in a basin, since the capacity of a bowl, even a large multicooker, is not enough for large volumes. Moreover, the bowl is filled by about a third or a quarter. Since lingonberry jam is considered quite rare, you can and even need to cook it in a multicooker.
To make lingonberry jam in a slow cooker, you will need:
- Lingonberry - a jar with a capacity of 1 liter.
- Pear - 1 large or 2 medium sized.
- Sugar - about 3 multi-glasses. (480 g)
You will get about 3-4 half-liter jars of lingonberry treats for the winter. If you do not want to add pears, boil one berry, only increase the amount by one and a half to two times (depending on the capacity of the bowl).
You can make lingonberry jam in a slow cooker like this:
The berries, of course, must be clean. Rinse gently and dry a little. Cut the pears into small wedges. Place the fruit in a bowl about a third. Add sugar, turn on "stewing" or another mode, which implies slow simmering. Of course, there are models where the "jam" function is present. But the cooking algorithm won't hurt anyone.
Tip: If possible, remove the steam valve. It is better for moisture to evaporate so that the mass of lingonberries in a slow cooker gradually thickens. Foam will form, of course. And you need to shoot it. This is the only difficulty. For the rest, it is not difficult to cook jam in a slow cooker. Cooking time will take about an hour.
Guided in this way, you can cook blueberry, currant, blueberry, blackberry jam in a slow cooker. In a word, from any berry. Although "a bowl of jam" is preferable, because there is a lot.
A multicooker, a pressure cooker, a steamer - these modern gadgets have firmly "settled" in our kitchens. And rightly so! - first of all, convenience and speed. However, there are many dishes in our culinary "piggy banks" that require long-term languor. And here the slow cooker comes to the rescue. A unique kitchen gadget that even a child can handle: the device does not fry, does not soar, does not cook, but rather languishes like a real oven! Don't be lazy, take a look
Time: 120 min.
Servings: 3-4
Difficulty: 3 out of 5
Fabulously delicious wild berry jam - lingonberry - in a slow cooker
Summer is a wonderful time. Time to sunbathe, swim and walk. In the meantime, the children are having fun, the housewives, like hardworking squirrels, stock up for the winter with canned cucumbers and tomatoes, as well as preserves, jams and confitures made from ripe aromatic fruits and berries.
However, for some, the period of harvesting for the winter stretches almost to winter. In late autumn, a recipe for lingonberry jam is brought to light: in October this berry ripens, from which you can make an amazing delicacy.
It is most convenient to cook lingonberry jam in a slow cooker: the hostess is released from fasting near the pan, the contents of which must be stirred regularly.
The characteristic tart taste of wild berries is refreshing. The only minus of the multicooker is the small volumes of the finished product.
In no case should the multicooker bowl be filled to the top with ingredients, otherwise the lingonberry jam will boil away during the cooking process. The maximum allowed level is up to the middle.
Therefore, you will not be able to cook more than a couple of liters of jam at a time. If you want to prepare goodies for future use, you will have to cook it in several approaches. But all your efforts will definitely pay off, and the recipe will take pride of place among other culinary notes.
Another nuance that the recipe has, concerns the consistency of a sweet preparation for the winter. Since in a multicooker the jam does not boil violently, but evaporates, and also due to the high moisture content in the berry, the jam turns out to be a little watery.
It is very tasty to eat it with a spoon, especially with hot tea brewed with aromatic herbs, but if you plan to use it as a filling for pies (especially open ones), it is better to immediately abandon this idea: the liquid syrup will spread.
This feature of lingonberry jam has long been known, and housewives have gotten used to resorting to little tricks. So that the preparation for the winter is thicker, it is customary to cook the jam with the addition of other fruits.
Lingonberries are best friends with apples. By adding sliced apple slices to the bowl, you will have a treat that is firm enough to be used in desserts.
- Lingonberry - 1 kg;
- Apples - 2-3 pcs. (many recipes insist on Antonovka);
- Sugar - 1 kg;
- Water - 1 ½ cups.
Step 1
A wild berry always needs careful preparation, because in the process of collecting raw materials for harvesting for the winter, leaves, twigs, dirt and other debris fall into the basket.
Go through the berries, remove all unnecessary. Also, make sure there are only pretty, even berries left in the bowl. Lingonberries, which have been rigorously selected, must be washed. But do it carefully: it is very easy to damage ripe soft fruits.
If you are one of the avid "hunters" who like to collect raw materials for workpieces on their own, take a few tips on a note.
It is better to pick berries early in the morning. For jam and jams, ripe but not overripe lingonberries are suitable. Also, avoid rotten or frostbitten fruits.
Step 2
The lingonberry taste has a pronounced bitterness. To remove the bitterness from the fruit, the recipe recommends using ... plain water. You have two options.
First, you can soak the main ingredient in cold water (so that the liquid completely covers the berries) and leave for half an hour. Secondly, you can quickly pour boiling water over the fruits. Both of these methods remove bitterness, so it's up to you which recipe to use.
Step 3
Wash the apples, cut into quarters. Remove the seed pods. The peel can be cut off or left - as it is more convenient and customary for you, this will not affect the quality of the preparation for the winter.
It is better to cut the apples into small pieces so that the fruits and berries are of the same size. But large slices also have their own charm, so the recipe leaves the last word again for you.
Step 4
Place the washed berries, chopped apples, sugar and water in the multicooker bowl. Turn on the device, set the “Extinguishing” mode for two hours. After the beep, turn off the multicooker and let the treat cool down for the winter right in the appliance.
Step 5
The last step is to turn on the "Stew" program again, bring the contents of the multicooker to a boil. After that, pour the hot lingonberry jam into the prepared jars, roll up the lids. Wrap the dishes in a warm blanket, leave to cool.
The main enemy of hot jam is sudden temperature changes, so the jars should cool slowly, ideally for several days, and there should be no gap between the jars and the floor. Be sure to set aside some of the sweet food so you can enjoy the scented jam immediately.
Theoretically, the recipe for lingonberry jam can be realized using any mode that provides for intensive heat treatment: “Baking”, “Soup” and others.
But it should be remembered that the degree of heating of the bowl is different for each program, respectively, the cooking time can also vary in one direction or another.
It is in your power to give the forest delicacy for the winter an unexpected touch. For this, spices (for example, cloves), honey and other fruits are used.
Nuts or dried fruits, lemon will help to dilute the astringency. The lemon version deserves special attention. Recipes state that both lemon juice and zest can be used. The zest, boiled in a slow cooker with berry juice and sugar, provides a slight sourness.
