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    Blueberry4Bilberry

    Bilberry is a low-growing shrub of about half of a meter height. Its small leaves fall down in autumn. Blue juicy round-shaped berries with sour sweet taste remain on the shrubs even after first winter frost but soon shrink and fall down to the ground. Bilberry grows in tundra, swampy areas and rocky slopes, near the sea shore or on the river bank.

    Bilberry fruits are often eaten fresh but also can be a basic ingredient for a wonderful jelly, starch drink, compot, pastille, pie, pancake, muffin, and also bilberry is good for wine coloring. Berries are of course good for cooking jams and also can be mashed with sugar. Bilberry is used as part of healthy diet because of it has general tonic effect and normilizes metabolic activity.

    There is more vitamin C in bilberry than it is in cowberry. Bilberry fruits also contain fruit sugar, fructose, proteins and microelements: calcium, ferrum, phosphorus, pectin substances and different acids.

    Bilberry jamBlueberry3

    Bilberry fruits: 1kg

    Sugar: 1.2kg

    Water: 1½ glass

    Wash fresh bilberry fruits. Dissolve sugar in water. Cover bilberry fruits with this sugar syrup and leave for 3-4 hours. Cook for 30-60 minutes.


    Bilberry jam (alternative recipe)

    Bilberry fruits: 1kg

    Sugar: 1.5kg

    Wash fresh bilberry fruits, then mash them and cover with sugar. Leave for 24 hours. Put on low heat and cook for about 5 minutes. Once the substance is boiling, put it off the heat and wait for it to cool down for up to 3 hours. Repeat the procedure three times. Foam which appears on the substance when it’s boiling, should be removed. The jam is ready.

    Cold jam (mashed bilberry fruits with sugar)Jam1

    Bilberry fruits: 1kg

    Sugar: 1.5kg

    Wash bilberry fruits, mash them with pounder and mix with sugar. Cover with cloth, stir periodicall until sugar is completely dissolved, which takes about 24 hours. Put jam in clean dry containers.

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