How to make yoshta jam. Yoshta: useful recipes for winter preparations. Yoshta compotes

Yoshta is an interesting hybrid of gooseberry and black currant, which is now gaining great popularity among gardeners.

Its berries are very useful, have a rich chemical composition and are ideal for harvesting for the winter. And today we will talk about how to prepare yoshta jam in cold and hot ways.

Depending on the quality of the berries and their ripeness, you can prepare the jam in different 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 crop will boil during cooking and turn into jam, but we don't need this. The incompletely ripe yoshta berry is characterized by the presence of sourness, however, the sweetness in the taste still prevails.
For making jam, freshly picked yoshta berries are usually used, of course, it can be stored for a couple of days in the refrigerator, but during this time most of the useful properties will simply be lost. Therefore, it is recommended to recycle it as soon as possible after collection.
Yoshta berries need preliminary processing - rejection and washing. First, the crop must be sorted out, leaving only healthy berries without signs of damage by diseases and pests (crushed specimens are also discarded), and then rinse well in water and dry a little on a paper towel. The stalks are removed from the berries at will.
As well as for all winter preparations, it is necessary to first prepare the jars in which the finished jam will be stored.

Yoshta jam recipes

Below are some interesting recipes for processing harvested yoshta for winter storage. They are suitable not only for tea drinking and treating guests at the festive table, but also for preparing, in the future, sweet pastries with yoshta.

Cold way of making jam

This recipe is the simplest, since no heat treatment of the berries is required here. However, the shelf life of the finished product is 2-3 times shorter than that of billets 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 whole 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 cooking point.

The resulting jam is laid out in pre-prepared clean jars. In this case, plastic covers are suitable.

You need to store cold-prepared dessert in a cool dark place. The shelf life of the workpiece is 6 months.

Hot recipe for making jam

In order to prepare a winter dessert in this way, you will have to be patient, since the cooking of the berries will be, albeit short, but repeated several times.

To prepare the jam you will need:

yoshta - 1 kg;
sugar - 1.5 kg;
water - 1 glass.

After the preliminary preparation of the berries, you need to prepare sugar syrup, that is, pour sugar in a glass of water in a saucepan and put on fire. Bring to a boil and simmer until the sugar is completely dissolved.

The berries should be added to the boiling syrup and cooked together for 3 ... 5 minutes.

After cooking, the resulting mixture is allowed to cool completely.

The operation of cooking-cooling is repeated at least 2 ... 3 times.

Ready jam must be laid out in pre-prepared clean jars and rolled up.

The finished jars are additionally wrapped and left to cool at room temperature. After the jam has completely cooled, you can move it to a cool, dark place for winter storage.

In this case, the berries will be boiled once, but longer.

To make this jam you will need:

yoshta - 1 kg;
sugar - 1 kg;
citric acid or lemon juice - to taste.

Pour the prepared yoshta berries into a saucepan and add sugar.

Leave the whole mixture to infuse for a couple of hours so that the yoshta lets the juice. After that, citric acid or lemon juice is added to the mixture, depending on the taste of the berries (sweet or sour).

The mass is put on fire and brought to a boil, after which the fire must be reduced and the mixture boiled for 10 minutes. During this time, foam will appear, which must be carefully removed with a spoon.

The resulting jam is transferred to clean prepared jars and rolled up.

Ready-made yoshta jam for the winter should be left at room temperature until it cools completely without wrapping, after which it can be taken out to a dark cool place for long-term storage, up to 1.5 years.

If you are a happy owner of a yoshta bush or you have purchased several kilograms of this delicious berry on the market, then be sure to prepare jam from it for the winter, because it will contain a lot of useful vitamins and minerals. Yoshta is a hybrid of black currant and gooseberry, and it has absorbed the best qualities of these plants: it does not crumble when ripe, has larger berries with a dense skin and gives preservation from it an indescribable aroma!

Yoshta jam for the winter turns out to be thick, juicy and velvety in taste. It can be added to desserts, cakes, pastries, etc., to create compotes and fruit drinks on its basis. But no one bothers to serve a delicacy in a bowl and enjoy it as an independent dish in full!

Ingredients

You will need a container for 0.5 liters:

650 g yoshta berries
300 g granulated sugar

Preparation

1. Choose ripe Yoshta, tasting it - the berry should be sweet with a slight sourness. Rinse all the berries in water and, if desired, remove the tails from them. Pour the yoshta into a non-stick container for the jam. By the way, the preservation is very thick, so the yoshta jam will be more like jam.

2. Add granulated sugar. If the berries are too sweet, add a little citric acid or lemon juice to the container to taste. If on the contrary - too sour, then increase the rate of granulated sugar. There is no need to add liquid to the workpiece!

3. Place the saucepan on the stove and bring to a boil. Reduce heat to low and simmer for exactly 10 minutes, until foam forms on the surface of the jam. Whether to shoot it or not is optional.

4. Preheat the jar and lid in the oven or steam in a water bath. Transfer the jam from the yoshta to the jar, cover with a lid and immediately roll it up with a preservation wrench or screw them all the way in.

5. Let the workpiece cool and transfer it to the basement or cellar for storage for 1-1.5 years. The place for this should be dry and cool - you do not need to store preservation in the refrigerator. In winter, it is so nice to uncork a container of yoshta jam and serve it with freshly made toast or tea.

Note to the hostess

1. Yoshta grows in the steppes of the Southern Urals, she feels at ease in the vastness of Northern Kazakhstan. But the habitat is only a scientific fact, the hostesses are much more interested in learning about the peculiarities of using this berry in the national cuisines of the aforementioned regions. There, the fruit is called repis and an amazing dessert is prepared on its basis. First, the curd dough is kneaded - in general, the same as for cheese cakes, but a little vegetable fat is added there. Cool it down. Then they chop fragrant herbs, sorrel and ripe yoshta with a knife. They make flat cakes from frozen dough, put the described mixture on them, sprinkle with sugar, roll up in long tubes and bake in a tandoor. Of course, most of our compatriots do not have such an oven, but they can bake original pies in an ordinary oven, using the berry part of the yoshta jam as a filling component, and draining the syrup. At first glance, this pastry seems exotic, but even adherents of classic flour products will appreciate this delicacy: it is tasty, satisfying and original.

2. During the ripening period, a bunch of yoshta looks strange: on one branch there are berries of different colors - from light pink to black. The reason is that these fruits are characterized by uneven ripening. Since the berries will still have to be removed from the branches, it is advisable to sort them out at the same time: the well-ripened ones will go for sweet preservation, the rest - for vitamin drinks.

Unfortunately, yoshtait is not as popular in our gardens as other berry crops, but its fruits have many useful substances and a pleasant sweet and sour taste. There are many recipes for preparing yoshta for the winter; not only traditional jam, jam and compote are prepared from its berries, but also wine.

To prepare juice, you need to take 1 kg of yoshta berries, 1.7 liters of water, 4 glasses of sugar. First you need to boil 200 ml of water and steam the berries in it. When they become soft, grind the berry mass through a sieve and mix with boiling syrup from water (1.5 l) and sugar. The resulting juice should be poured into jars, sterilized, rolled up, wrapped and left to cool.

Did you know? Yoshta is a hybrid of black currant and two types of gooseberries. The name was obtained by combining the initial syllables of the German names of these plants: "Johannisbeere" (currant) and "Stachelbeere" (gooseberry).

Yoshta compote

To prepare 1 liter of yoshta compote for the winter without sterilization, you will need: 400 g of berries, 650 ml of water, 120 g of sugar. The berries must be sorted out, washed and placed in a clean jar. Boil the water, pour the berries and steam them for 10-15 minutes, after which the water should be poured back into the pan and boiled again. Sugar must be added either to the water, or to fill them with berries.

Pour the boiling syrup back into the jar, roll it up, turn it upside down and wrap it up. After cooling down, place the jar with compote in the storage place. To prepare compote with sterilization, the berries in the jars are poured with sugar syrup, the jars are placed in a pan with hot water so that the water covers them by three quarters. Experienced housewives put a towel at the bottom of the pan. Jars of compote need to be sterilized (boiled) for 10 minutes and rolled up.

Important! Assorted berries (yoshta, raspberries, gooseberries, black and red currants) produce not only very tasty, but also healthy compote.

Required ingredients for liqueur: yoshta berries, 10 cherry or currant leaves, 1 liter of vodka, 750 g of sugar, 1 liter of water. The fruits should be placed in a 3/4 container, add pure cherry or currant leaves and pour vodka. After a month and a half, the liqueur is filtered, combined with sugar syrup, poured into bottles and closed. He needs to brew for several months.

Yoshta wine

To prepare wine, you will need 3 kg of yoshta berries, 2 kg of sugar, 3 liters of water. The berries need to be chopped and placed in a bottle, sugar syrup is poured into the same and mixed. The liquid should be warm for a week, periodically it needs to be shaken. Then the juice must be drained into another container, closed with a water seal and left for another week, after which the young wine is filtered and poured into clean bottles. He needs to brew in the cellar for several months.

Did you know? Yoshta berries contain a lot of ascorbic acid, so it is useful to eat it for the prevention of cardiovascular diseases, cataracts, for strengthening the immune system, normalizing blood pressure and cholesterol levels, and fighting signs of aging.

Yoshta jam recipes

There are several recipes for yoshta jam.

Recipe 1

To make jam you will need: 400 g of yoshta berries, 350 g of sugar, 50 ml of water, lemon juice.

The berries need to be rinsed and peeled, placed in a saucepan, add water, bring to a boil and cook for 5 minutes so that the yoshta starts up the juice. Next, you should grind the mixture through a sieve and add sugar in equal parts to the puree, that is, about 350 g. Then you need to bring the mixture to a boil and cook for 20 minutes over low heat, stirring and removing the foam. Add a teaspoon of lemon juice 5 minutes until tender and stir. Pour the finished jam into sterilized jars, turn them over and wrap them until they cool.

Recipe 2

To make jam, you need to take 1 kg of yoshta fruit and 1 kg of sugar. Selected pure berries are mixed with sugar and left overnight. In the morning, the berry mass must be boiled for an hour, allowed to cool and boiled again several times until the juice completely boils away. When the jam gets the required thick consistency, it is placed in jars and rolled up.

Recipe 3

Have to take 1 kg of yoshta berries and 2 kg of sugar. Prepared berries need to be kneaded or killed, mixed with sugar and left until it dissolves. Boil the jam over low heat until thick, place in sterilized jars and roll up.

Important! It is best to process the plucked yoshta berries as soon as possible in order to get the maximum benefit from the fruit and not lose valuable substances.

To make mint jam, you need to take 400 g yoshta, 250-300 g sugar, 50 ml water, lemon and a few mint leaves.

The selected, peeled and washed yoshta should be placed in a deep bowl, add water, bring to a boil and simmer until the berry releases juice. Then the berries need to be rubbed through a fine sieve and mixed with sugar. Bring the mixture to a boil, cook for 15 minutes, add mint and a teaspoon of lemon juice. Cook the jam for 5 minutes and remove the mint. The output will be about 400 g of jam. Pour the finished jam into sterilized jars and cover with sterilized croutons. We wrap the jars and keep until they cool completely. Now they can be put in place of permanent storage.

Important! Yoshtu cannot be eaten by people with individual intolerance and prone to blood clots.

Yoshta jam recipes

To prepare jam for the winter, you will need: 1 kg of berries, 1.5 kg of sugar, a glass of water. Yosht needs to be sorted out and washed, and a syrup is made from water and sugar. Then the berries are placed in syrup and boiled for about 5 minutes. After cooling, the mass is boiled again, and the process is repeated several more times. The finished product can be poured into cans and rolled up.

Cold yoshta jam

Cold jam is grated berries with sugar without heat treatment. In such jam, the maximum amount of nutrients is preserved, and sugar is a preservative. For such a jam, you need to take 1 kg of fresh berries and 2 kg of sugar.

Yoshta needs to be sorted out, cleaned of stalks and "tails", rinsed and dried. Next, the berry is crushed with a blender, a combine or using a meat grinder, mixed with sugar and left for several hours in an enamel bowl to melt the sugar. Later, cold jam is poured into cooled sterilized jars and closed with clean dry nylon lids. Store the jam in a dark and cool place.

For jam you need to take 1 kg of yoshta and 800 g of sugar.

Pre-washed berries are blanched for several minutes with steam or in boiling water until completely softened. Then the yoshta berries are rubbed hot through a sieve. The resulting mass must be brought to a boil, add 400 g of sugar and cook until it dissolves (10-15 minutes). After that, add the rest of the sugar and cook until tender. The boiling jam is placed in dry sterilized jars and rolled up.

Yoshta is an amazing berry.

A sign of the times is to mix everything possible, to develop new varieties, crossing far-reaching related plants. This is how yoshta appeared - a hybrid of gooseberries and black currants. The bush of this plant is beautiful and decorative. Outwardly, it resembles a black currant with spreading shoots without thorns. Leaves fall late, the bushes are resistant to cold weather, kidney mites.

The word "yoshta" itself comes from two German "currants" and "gooseberries" - Johannisbeere + Stachelbeere \u003d Josta.

The berries are black, large (5 g), oval. The taste of the berries is pleasant, average between black currants and gooseberries. Yoshta berries contain 2 or 4 times (depending on the hybrid variety) more vitamin C (900-1000 m /%) than black currant.

The yield per bush is on average 5.5 kg, the maximum is 10.7 kg. Yoshta tolerates even the most severe frost, is not affected by powdery mildew, anthracnose and kidney mites.

2.

Rounded black berries are 1.5 times larger than the average currant. In the first half of summer, it will seem to you that these are gooseberries with a black currant flavor, and then vice versa. In any case, the berries make excellent homemade preparations, but they are also good raw - the dense peel of the berries allows them to be transported over long distances.

Yoshta treatment. Yoshta fruits have medicinal properties - they are used for gastrointestinal diseases, they improve blood circulation and promote the elimination of radioactive substances and heavy metals from the body.
The berries are used fresh and frozen. Jam is made from semi-ripe berries, and juices, compotes, jam, jam and jelly are prepared from ripe berries.

Yoshta in cooking

Delicious jam is made from unripe yoshta berries, jelly, jam and jam are made, and from ripe berries you can squeeze juice, cook compote. And, of course, these berries can be eaten fresh or frozen. Thanks to their dense skin, they are easy to dry while retaining most of their beneficial properties. So a decoction of dried yoshta berries prepared in winter will support your immune system with a good dose of vitamin C and pamper your taste buds with a pleasant sweet and sour taste with a slight nutmeg aroma.

Yoshta jam recipe

For jam, it is better to take half-ripe berries - they do not boil over.

You will need sugar syrup - pour 1.5 kg of sugar with a glass of water and heat. You can add a pinch of vanilla. Then pour them 1 kg of berries and let it boil for 3 minutes, then cool. Repeat this action two times.

The jam is ready. Bon Appetit!

Yoshta wine - recipe

Place 4 kg of yoshta berries (it is better to suppress) in a 10 liter bottle, add 2 kg of sugar and pour warm boiled water not to the top. Close the bottle with a medical glove.

After a month, squeeze the berries and discard. Strain the future wine and let it settle, adding another 1 kg of sugar to it. Then add 0.5 kg of sugar twice a month.

Yoshta jelly

Yoshta - 1 kg
sugar - 1 kg

Wash and grind the yoshta fruits with a meat grinder. Put in a saucepan, cover with sugar and heat to a boil. Cook for about 15 minutes, over low heat, stirring constantly. Strain the juice and cook for another 10 minutes. Pour the jelly into sterilized jars and roll up immediately.

You can cook compote or jam from the squeezed yoshta berries.

"Cold jam" from yoshta - yoshta mashed with sugar.

1 kg of yoshta
- 2 kg of sugar

Yoshta is best harvested in sunny dry weather. Collect should be directly on the day of preparation of cold jam.

Joshta is sorted out, brushes and "noses" are removed. The berries are thoroughly washed in cold water, dried in a sieve. Yoshta is ground in a meat grinder (well washed and boiled with boiling water) or in a food processor (blender). Mixed with sugar in an enamel bowl. The prepared mixture is left for several hours to dissolve the sugar, stir occasionally. Then they are transferred to dry clean jars (pre-steamed), covered with dry clean metal lids (pre-boiled) and lightly rolled (not sealed). You can close the jars with plastic lids. Banks are placed in a cold place.

"Cold jam" from yoshta can be kept in a cold place for up to 6 months.

Yoshta mashed with sugar can be used in winter for making jelly, compotes, as a filling for pies, cakes, etc.

Bon Appetit!

Based on materials from sites.

A person is always developing and coming up with something new. So the creation of a hybrid of black currant and gooseberry, led to the formation of a new type of yoshta berry. This berry is very useful, in terms of the content of vitamins it surpasses all berries, and in terms of the size of the berries it has come close to the size of a gooseberry. Its berries are suitable for the preparation of any kind of preservation - preserves, jams, juices, marmalades, confiture, jelly, fruit drink. Also, the berries lend themselves well to conventional freezing. But not only in this are the advantages of yoshta, its fruits are medicinal. With the help of them, you can treat diseases of the intestines and stomach, increase hemoglobin and improve blood circulation, as well as remove toxins that accumulate in the human body.
I would like to bring to your attention the option of preparing a preparation for the winter from yoshta fruits in its own juice, yoshta jam with maximum preservation of all vitamins. This jam is prepared raw without boiling and is kept in the refrigerator.

Jam ingredients

yoshta fruits 1 kg.;
sugar 2 kg.

How to make yoshta jam in your own juice

Yoshta fruits, like all other varieties of berries, should be rinsed well before rolling. It is necessary to wash thoroughly, removing all the tails from the berries. If this procedure is not performed, then it is quite possible that the yoshta can ferment due to microbes.

Then, it is advisable to pass the pure berries through a meat grinder. Can be pounded with a crush. We need yoshta to be all in its own juice.

After we have passed it through a meat grinder, sugar should be added to the yoshta. The fermentation process is inevitable if you do not observe the following proportions in the addition of sugar and fresh berries: the ratio of sugar content and fruits passed through a meat grinder should be 1 to 2, i.e. take 1 part berries and 2 parts sugar. Then you can be sure that the yoshta will not ferment in its own juice.

Then everything should be thoroughly mixed and put in a warm place for 12-24 hours so that the sugar completely melts.

After that, the previously sterilized jars should be filled with the resulting mixture of yoshta and sugar, and closed with lids.
It is necessary to store yoshta jam in its own juice in the refrigerator or as cool as possible.