Yurga is a berry for the best winter billets

The favorite summer is coming to an end, and every self-respecting hostess starts to think about harvesting for the winter. Of course, you can not do without jam. It is not only delicious, but also very useful and can well help out with colds. The most useful jams are raspberry and currant. Unfortunately, forgotten yurga - a berry that has no less useful qualities. You can meet her in the suburban areas and in the forest, because she is very unpretentious. This plant can live more than 40 years, and fruit begins with three. It grows quite high, up to 4 meters. Yurga is a berry, very similar to black currant. It has many medicinal nutrients, vitamins (B, C, P), trace elements (copper, lead). And also it contains a large amount of carotene, which is considered one of the powerful antioxidants. These substances help a person fight diseases and increase immunity. Used decoction of the bark of this plant for healing of various wounds, burns, for disinfection of the mouth, with angina. 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 lower blood pressure, so it's not worth taking a fancy to hypotonic patients.

The recipe for jam

This plant fructifies mostly closer to the autumn, so the jurgen jam should be harvested even at this time, so that in winter you can eat it at any time. To prepare it, you need to take: 1 kg yurga, 200 g sugar, 250 ml water and 1 g citric acid. Berries need to be carefully sorted, remove all stems, rinse with water and leave it to drain on a clean dry towel. Next, you should cook the syrup: mix the water and sugar in a saucepan and put it on the fire so that only one side of the pan is heated. On the other side will be collected foam, which must be cleaned. As soon as the foam ceases to form, you need to put the pan on a strong fire, so that the water evaporates, until you get a syrup of the density you want. This syrup should be filled with yurga, bring to a boil and cook for 5-6 minutes. Then it should be left for 6-7 hours. After cooking with the addition of citric acid. Cooled jam should be placed in sterilized jars.

Other recipes

In addition to jam, there are various useful and not less tasty treats (recipes) from the yurga berries.

• For example, Morse. For him, the fruits need to be washed, squeezed out of the juice and put it aside. At the same time squeezed yurga should be poured 1 liter of boiling water and leave to infuse. Then mix it with the juice, add sugar. Before drinking it is better to cool.
• Compote of yurga: for the basis you will need yurga itself (berry - 700 g, ripe, intact) and 300 g of currant. Selected and washed fruits should be spread on cans and pour the syrup, which must be prepared in proportions 1: 2 (500 g sugar per 1 liter of water). Banks put in boiling water for about 5 minutes, and then roll up the lids.
• Raisins from yurga: peel the berries from the stems and dry them in the air or in the oven. A box or a cardboard box from the inside is put out with paper and sprinkled with powdered sugar. From the top of the berries to cover with gauze, to put a small press. This product is very convenient to use in the preparation of homemade buns, cakes or pies.
• Kvass from yurga: 1 kg of ripe berries crush and pour 10 liters of water. Bring to a boil and cool. Obtain the broth and add to it 2 cups of honey and 25 g of yeast. Allow to infuse for 10-11 hours and pour into dishes. Keep it in the cold.