Yurga is a berry for the best winter billets

Food and drink

Summer is coming to the endself-respecting hostess begins to think about the blanks for the winter. Of course, not to do without jam. It is not only tasty, but also very useful and can help out with a cold.

The most useful jam are raspberry andcurrant. Unfortunately, Jurga is forgotten - a berry with no less useful qualities. You can meet her at the dachas and in the forest, because she is very unpretentious. This plant can live for more than 40 years, and begins to bear fruit from three. It grows quite high, up to 4 meters. Yurga - berry, very similar to black currant. It contains many healing nutrients, vitamins (B, C, P), trace elements (copper, lead). And it also contains a large amount of carotene, which is considered one of the powerful antioxidants. These substances help a person fight diseases and increase immunity. A decoction of the bark of this plant is used to heal various wounds, burns, to disinfect the oral cavity, and for tonsillitis. Yurga is a berry with a calming effect, so it is better not to use it in the morning, especially for those who drive a car. It also helps to reduce blood pressure, so hypotonic patients should not get carried away with its fruits.

Jam recipe

This plant bears fruit mostly closer to the fall,therefore, jam from the berry berry should be harvested at this time, so that in winter you can taste it at any time. To prepare it, you need to take: 1 kg Yurga, 200 g of sugar, 250 ml of water and 1 g of citric acid. Berries need to carefully sort, remove all the stalks, rinse with water and leave it to drain on a clean, dry towel. Next, you should cook the syrup: mix water with sugar in a saucepan and put on the fire so that only one side of the saucepan is heated. Foam will be collected on the other side and must be removed. As soon as the foam ceases to form, you need to put the pot on a high heat so that the water evaporates, until you get the syrup of the density you need. This syrup should be poured over the jurga, bring to a boil and cook for 5-6 minutes. Then it should be left for 6-7 hours. After dovarit with the addition of citric acid. The cooled jam must be decomposed into sterilized jars.

Other recipes

In addition to jam, there are various useful and no less tasty delicacies (recipes) from yurga berry.

For example, mors. For him, the fruits need to be washed, squeeze the juice out of them and set it aside. At the same time, the pressed jurga should be filled with 1 liter of boiling water and left to infuse. Then mix it with juice, add sugar. Cool before use.
Compote from yurga: for the base, you will need jurga itself (berry - 700 g, ripe, intact) and 300 g of currants. Selected and washed fruits should be decomposed in cans and pour syrup to be prepared in proportions of 1: 2 (500 g of sugar per 1 liter of water). Banks put in boiling water for about 5 minutes, and then roll up the lids.
Yurga raisins: peel berries and dry them on the air or in the oven. Put a box or cardboard box inside with paper and sprinkle with powdered sugar. Cover berries with gauze from above to put a small press. This product is very convenient to use in the preparation of homemade buns, muffins or pies.
Kvass from Yurga: 1 kg of ripe berries crushed and pour 10 liters of water. Bring to a boil and cool. Strain the broth and add 2 cups of honey and 25 g of yeast. Let it stand for 10-11 hours and pour into the dishes. Store should be in the cold.