Red cherry jam. Fragrant bird cherry: recipes of traditional medicine. How to make cherry jam
We continue canning, the time is now, vegetables, fruits and berries, everything is cheap, and whoever has his own garden, vegetable garden, just have time, turn around. This year there is a very large harvest of bird cherry, which has not been observed for many years.
I would like to offer you a few delicious recipes preserving bird cherry for the winter. It is tasty and healthy, and for some diseases, a good medicine.
In this tree, all parts are useful, you just need to learn how to use them.
To begin, I would like to give you some advice.
- It is necessary to store bird cherry blanks that were prepared with seeds (jam, compotes) no more than 9 months from the date of preservation. This is due to the high content of hydrocyanic acid in the bone.
- It is better to cook bird cherry jam without stones, it is stored longer.
- Before making jam, shake the washed berries several times in a bowl or saucepan, let stand for 10 minutes and shake again.
Cherry jam recipe
We take the number of berries arbitrarily.
Ripe and well-washed berries are poured with water, so that it would slightly hide the berries and heat, bring to a boil. Cook for 2-3 minutes.
We put gauze in several layers on a colander and pour the contents, wipe, wring out.
It turns out a homogeneous liquid mass-mashed potatoes, discard the bones. Add granulated sugar, mix thoroughly, let stand, mix again, until the granulated sugar is completely dissolved.
We lay out in sterilized jars, cover with iron lids and put in water for sterilization. We sterilize 0.5 liter cans - 10 minutes, 1 liter cans - 20 minutes from the moment the water boils. We take out, twist and put away for storage.
We take 1 kg of puree - 1 kg of sugar. How much puree you get, and count, you can put less, it won’t go bad, don’t be afraid.
Bird cherry and red currant compote
For 3x liter jar compote we take 0.5 l of bird cherry berries and 0.5 l
red currant berries
, 0.5 kg of sugar.
We wash the bird cherry and pour it into sterilized jars, pour boiling water over it and let it stand for 5 minutes.
Drain the water into a saucepan, add sugar and bring to a boil, boil for 2 minutes.
Add red currants to bird cherry, pour boiled syrup and roll up. Let cool and put away for storage.
Cherry juice
We take the number of berries arbitrarily, pour cold water and heat up to boiling point. Stir the berries with a wooden spoon, trying to knead them. After boiling, pour the berries with liquid into a colander lined with gauze, leave to drain for an hour.
The resulting cloudy juice is left to settle. After a few hours, carefully drain the clear juice and, adding sugar (to taste), boil for 1-2 minutes and pour into clean bottles for storage.
You can make a beautiful and tasty jelly from bird cherry juice.
There are two options for making jelly
1. Boil to a thick consistency, add granulated sugar before cooking, for 1 liter of juice - 1 kg of sugar. We lay out hot in jars and roll up the lids.
2. Add gelatin, granulated sugar swollen in water and, stirring, bring to a boil, pour hot into sterile jars, roll up.
Cherry rolled with sugar
This in a simple way earlier in the village they harvested bird cherry for the winter, and even dried it.
We scroll the washed bird cherry through a meat grinder twice and add sugar. For 1 kg of rolled mass 0.5 sugar. We mix everything thoroughly and put it in jars for storage, close with plastic lids.
Such bird cherry is not only a delicious filling for pies and rolls, but it has a very good fixing effect, it works well for indigestion, in the treatment of cough.
The easiest way to prepare bird cherry for the winter
- to dry it. You can dry it on the stove, in the oven and dryers, but I prefer to dry it in the attic, in the shade, where the wind walks when you open the windows. I spread it thinly on baking sheets and let it dry on its own.
I keep it in a paper box. I grind part of the dry bird cherry in a coffee grinder into flour. It is useful to us for the preparation of fillings and various desserts, cakes and rolls. I strongly advise you to stock up on this wonderful powder, using it in coolies.
We make coffee from bird cherry flour
1 tsp flour
1 hour spoon of ground coffee
200ml water
2 teaspoons of sugar
Mix coffee, flour, pour water and bring to a boil. Add sugar and cream if desired.
This is where I end, today we talked about canning bird cherry. Try to cook at least one of the recipes, and you will forever remain a fan of this healthy berry.
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wishes you good health and good mood!
I propose to watch a video recipe for baking a cake using bird cherry flour.
Bird cherry has long been known for its beneficial and healing properties. The aroma of the plant is soothing nervous system. Fruits have antimicrobial, anti-inflammatory, wound healing and strengthening effect. In addition, the berries have a bright taste, which is why they are used in baking or eaten fresh. But for the winter it is better to prepare a healthy treat from bird cherry in the form of jam.
Features of making fragrant bird cherry jam at home
For a healthier treat, they take berries of a red, black or white variety. The latter is the most useful, red is the leader in the content of vitamin A, but tart. Black berries - with a delicate texture, pleasant taste, less vitamin complex.
The fruits have a large bone, which is difficult to separate. Therefore, when preparing jam, the berries are taken whole or ground in a meat grinder. According to some recipes, the berries are pre-blanched.
There are many options for preserving a healthy fruit. To preserve the beneficial substances of the plant, it is better to use preservation without sterilization or long-term boiling. This delicacy is stored longer due to tannins, natural preservatives.
Also, for harvesting, you will need a sweetener and appropriate utensils. Treats are prepared in stainless steel containers, enameled containers will deteriorate from berry pigment.
Harvesting fresh bird cherry and its preliminary preparation for making jam
You can pick berries on your own in forests, forest plantations, armed with a basket and scissors. Or buy branches in the markets. When choosing bird cherry, pay attention to appearance. The berries are the same, without damage or dents. The fruits are black, so it is more difficult to notice spoiled and rotten specimens.
For jam, it is better to take slightly unripe bird cherry, and overripe - to dry or use in compote.
Store fresh fruits for up to a month in the refrigerator. In this case, the berries are sorted and carefully placed in a glass container, alternating with leaves.
Prepare fruits for cooking as follows:
- Separate the berries and sort.
- Rinse the bird cherry. It is better to transfer to a colander and immerse the container in a pot of water. In this way, the surface of the berry will not be damaged, and it is easy to get rid of debris, damaged specimens.
- Dry the fruit.
After the preparations, the hostess will only have to choose the recipe for the preparation and proceed with the implementation.
Bird cherry jam, a simple recipe for the winter
Ingredients:
- Berries - 1 kilogram.
- Sugar - 1.2 kilograms.
- Lemon - 0.5 pieces.
Cooking plan:
- Put the prepared berries in a bowl and sprinkle with layers of sugar. Crush the fruits and leave for 6-8 hours. During this time, juice is formed, which, as a result, is drained into a separate bowl.
- Pour the juice of half a lemon into a bowl with bird cherry. Mix the resulting mass.
- Set the container with the berries on the fire and boil. Boil the fruits for 15 minutes, stirring constantly.
- After the time has elapsed, pour the cherry juice into the dishes. Cook the treat for another 15 minutes.
- During this time, prepare clean and sterile jars with lids.
- Pour the boiling delicacy into bottles and cork with twists.
- Cool the jam under a blanket and send to storage.
Jam from ripe bird cherry and pitted
It is easy to prepare a bird cherry treat without large bones by following the above recipe. The main thing is to choose fleshy fruits.
Ingredients:
- Berry puree - 1 kilogram.
- Sugar - 1 kilogram.
- Water - 0.2 liters.
Harvesting:
- Prepare freshly picked berries for cooking. Then place the fruits in a basin and fill with water. Place dishes on gas stove bring the liquid to a boil. Cook the bird cherry for 40 minutes over low heat.
- Drain the berries in a colander and set aside.
- Wipe the bird cherry through a sieve, gauze, nylon or tulle. The bones will remain inside, and the puree will pass through the holes.
- Mix the berry mass with granulated sugar, leave for 60 minutes.
- Add water to the puree and boil the mixture for half an hour.
- Pack the jam in sterile bottles and screw on the lids.
- Turn the blanks upside down, wrap and cool.
Bird cherry jam with pits
You can cook a berry delicacy different ways, but this recipe is considered the fastest.
Ingredients:
- Sugar - 1.2 kilograms.
- Bird cherry - 1 kilogram.
- Water - 500 milliliters.
Procurement algorithm:
- Prepare syrup from sugar and water and boil for 30 minutes.
- Pour the fruits into a colander, blanch in boiling water for 2-3 minutes.
- Throw the prepared berries into syrup and cook for 20 minutes, avoiding bubbling.
- Pour the jam into clean jars and seal.
Red cherry jam
A delicacy prepared according to the recipe tastes like marzipan. Cook a treat just for novice housewives. At the same time, the workpiece has a creamy consistency and is suitable as a filling for baking desserts.
Harvesting will benefit those who suffer from obesity, cholecystitis and diarrhea.
Ingredients:
- Berries - 1.5 kilograms.
- Sugar - 1.5 kilograms.
Harvesting:
- Grind the berries three times with a meat grinder (not a blender) and mix with sugar.
- Boil the resulting puree for 60 minutes, avoiding boiling. As soon as the mass is ready to boil, turn off the fire, cool the puree. Repeat the process for an hour.
- Pack the finished treat in sterilized bottles.
- Seal jars carefully, cool and store.
Twisted bird cherry jam
This cooking recipe is called useful, because you can make jam without giving the berries additional heat treatment. Thanks to this, the workpiece will retain all the beneficial properties of the main ingredient.
Ingredients:
- Fruits - 0.5 kilograms.
- Sugar - 1 kilogram.
Cooking:
- Pass the prepared berries through a meat grinder 3-4 times in a row.
- Mix berry puree with sugar. Leave the mass for 60-90 minutes until the sugar crystals are completely dissolved.
- Stir the jam again and pour into disinfected bottles. Roll up the container with lids.
Consuming 2-3 tablespoons of "raw" jam in the morning, you can strengthen the immune system and overcome infections.
Black cherry jam
To make black cherry jam quickly and easily, the Five Minute recipe will come to the rescue. Preservation containers are best prepared in advance.
Ingredients:
- Sugar - 1 kilogram.
- Berries - 1 kilogram.
- Water - 0.4 liters.
Procedure:
- Boil sweet syrup from sugar and water, boil for 20 minutes.
- Pour the prepared berries into the boiling brine, stir and detect for 5 minutes.
- Pour the treat into a sterile container and cork with lids.
- Cool the workpiece under a blanket and only then send it to a cool place.
Treats are contraindicated for children, pregnant women and nursing mothers due to the concentration of alkaloids.
At the mere mention of the word bird cherry, everyone remembers the incredibly fragrant white flowers and black tassels of delicious berries. In addition to the fact that the tree itself exudes an incredible aroma in the spring, the fruits themselves can give all the sweet tooth an incredibly tasty and as fragrant jam as white flowers.
At the very beginning, before proceeding to the consideration of recipes for making jam from such black and fragrant berries, it is worth noting that it contains a lot of tannins, useful for the body, substances and organic acids, essential oils. All this together makes it not only tasty, but also useful.
Before you start cooking jam, the berry must be properly collected. At the very beginning, it is worth remembering that it is best to collect black fruits in the morning or in the evening, but always on a dry day, and even if the bunches are dry, it should be spread out and allowed to dry for about 3-5 hours after collection.
Before you start cooking this delicacy, you should take into account a few highlights and practical tips. At the very beginning, it is worth saying that pitted jam is more useful than that made from fruits with pits, and it can be stored longer without losing its beneficial properties.
They store jam made from fruits with stones - a maximum of 8-9 months, because due to the content of hydrocyanic acid in them, it can lead to poisoning of the whole organism. It is also worth remembering that before proceeding with the preparation of jam, the raw materials should be washed very thoroughly and shake all the brushes thoroughly, then let them stand for 10-15 minutes and repeat this manipulation again.
Jam with whole fruits
With this method of harvesting jam for the winter, which contains a whole berry, it is worth noting that it is simply poured with syrup. It is easy to cook it, and due to whole fruits it gets its special taste and incredible flavor.
For cooking you will need the following ingredients:
- 1 kg. bird cherry fruit
- 1.25 kg. Sahara.
- 3 glasses of water.
Cooking
For cooking, they take a kilogram of berries and sort them out, separating the stalks with water. Then washed several times under running water. Next, pour all the clean fruits into a colander and let the water drain. After that, we proceed to the next stage - we blanch the washed berries, for which we boil water, dissolve half the sugar in it and put a colander with fragrant fruits into the boiling syrup and keep it in it for 2 minutes, then pour it into an enamel bowl.
Next, we proceed to the preparation of the syrup - in 3 full glasses of boiling water, in which the berries were blanched, the remaining sugar is dissolved and boiled for 5-10 minutes. letting it thicken. Then it is filtered and poured onto scalded berries and then boiled all together, removing the foam - it is enough to boil the bird cherry for 10-15 minutes. Then pour into sterile jars, screwing on the lid. This delicacy should be stored in the refrigerator.
Highly tasty preparation, which you will like, can also be called. To prepare it for the winter, you will not need much effort and time, and vitamins and nutrients will help maintain healthy immunity even in the coldest season.
Lemon jam
This jam is not only fragrant and tasty, but also especially useful for colds - it is boiled with the addition of lemon.
- bird cherry fruits - 1 kg.
- granulated sugar - 1.2 kg.
- lemon juice - 2 tbsp. l. or citric acid on the tip of a knife.
- water - 1.5 liters.
Preparing jam
Ripe fruits should be carefully sorted out and washed under running, cold water, put on a towel, allowing them to dry for some time. Then they are placed in an enamel bowl and sprinkled with sugar, leaving it in this form for 12 hours - as a result, the mass releases juice, which is poured into a separate container, for subsequent use in the recipe.
Lemon juice or citric acid diluted in a spoonful of water is added to the berries and, after mixing, boil everything over low heat for about 15 minutes, stirring with a wooden spatula, but not with a metal spoon. After that, it is worth pouring the previously expressed juice into the jam and boiling it for about 15 minutes.
After boiling, it is poured into sterilized glass jars. From above it is worth pouring 1.5 - 2 tsp. sugar, tightly close the lid - polyethylene, not metal, leaving it on the table, at least for a couple of hours, letting it cool. Such a delicacy should be stored in the refrigerator or in a cold cellar.
Jam made from red cherry
This jam has a pronounced taste and an amazing ruby color - but besides this, many consider it more useful because of the higher content of vitamin A in it, which makes it especially indispensable in the spring months.
Ingredients for this recipe:
- red bird cherry fruits - 1 kg.
- sugar - 1 kg.
Preparing red cherry jam
At the beginning, the berries should be separated from the stalk and rinsed thoroughly under running water, removing all the sticks, and then scroll them through a meat grinder - do this at least 3 times to end up with a mass that resembles a homogeneous puree. Grinding them in a blender is not worth it - the reason for this is small bones that can clog the mechanism of the latter, and mechanical meat grinder knives will cope with this task much better.
Then mix all the puree obtained during grinding with sugar and rub it thoroughly enough. The final step in the preparation of this recipe is cooking - all the mashed potatoes should be boiled down and for this it is put on a slow fire in an enameled bowl and boiled for about an hour, stirring occasionally. Then they are simply poured into a sterile container and screwed with a metal lid - the yummy is ready.
You can also try cooking for the winter, which your whole family will love.
Bird cherry jam with cinnamon
For all lovers of oriental flavors and noble bitterness - cherry fruit jam with cinnamon will take you to the East for a minute. In addition to the fact that it is not only very useful - this sweetness is incredibly fragrant precisely due to cinnamon, and some exotic lovers also add cloves. In this case, there are two ways to prepare such a recipe, and each of them will be considered.
For this recipe, take the following ingredients:
- 1 kg. fruits
- 1 kg. Sahara.
- 3 glasses of water
- 0.5 tsp cinnamon
First option
At the very beginning, it is worth sorting out the berries and removing all the stalks and unripe, greener fruits, rinse well under running water. Then, them for 2 minutes. blanched in boiling water. Then they recline through a colander. Stir the scalded fruits into an enameled bowl, drain the water to prepare the syrup.
To prepare cinnamon syrup, it is worth at the beginning to strain the water in which the berry was blanched, add sugar and cinnamon to it and boil - let it boil for 8-10 minutes. Pour the processed berries in an enamel bowl with syrup, put on the stove, on a slow fire and boil the jam for 30-40 minutes. After that, leave the jam on the stove, let it cool and pour into clean jars, corked with plastic lids.
Second option
In this version of the preparation of jam, it is enough to sprinkle the berries washed and dried on a towel with sugar - the proportions of bird cherry fruits and sugar are taken 1 to 1, and left in this form overnight. In the morning, drain the juice, add cinnamon - 0.5 tsp. and boil by a third, pour the berries and boil the whole mass over low heat for about half an hour. Pour into jars and store in a cold place.
Bird cherry jam with seeds for the winter
It is this recipe that is considered in cooking a classic version of bird cherry jam. Due to the content of seeds in it, it is very rich in vitamins, but it is not worth storing it for a long time, usually no more than six months, and they eat it a spoonful a day. The thing is that the bones contain hydrocyanic acid.
Jam Ingredients:
- bird cherry berries - 1 kg.
- sugar - 1 kg.
Cooking process
Everything is quite simple - the berries are sorted out and freed from the stalks and twigs, washed well with cold running water. Again, the berries should be blanched for 2 minutes, and while they gradually cool down, prepare the syrup. To prepare the syrup, simply dissolve the sugar in 1 liter of water, boil it until the sugar is completely dissolved - it will take 3-5 minutes, they are poured over the cooled berries. Bring the whole mass to a boil. Thus, boil the mass for 15 minutes. Then remove from heat and then pour the mass into a clean, sterile container, rolling it up with metal lids. Leaving in this position for the night, wrapped in something warm, and in the morning put in a cellar or refrigerator.
Contraindications and restrictions on the use of bird cherry fruits
Despite the fact that the berries of fragrant bird cherry themselves have a lot of useful properties, it also has its limitations for consumption, as well as the jam made from it, respectively. At the very beginning, it is worth noting that such jam, like fresh fruits, is not recommended for use during the period of gestation and during breastfeeding, as well as for children under 3 years old, and best of all - up to 6.
Along with this, the berries and the jam itself have a strong astringent effect, and therefore it is not recommended to feast on them for those who have frequent constipation. If there are no special health problems, this is good, but it is also not recommended to eat it in large quantities due to the high content in both berries and hydrocyanic acid jam. It is she who can cause not only problems with the gastrointestinal tract, but also severe poisoning of the body.
And no matter how much we talk about the benefits, aroma and taste of this jam, those who have tried it at least once will cook it again and again, because you will not be able to forget its taste. All this is worth a try and please yourself and your family with useful, fragrant and delicious jam, which is quite simple to prepare and therefore even a novice cook can cope with this task.
Bird cherry is a berry that is unique in its composition, bringing tangible benefits to our body. Thanks to the recipes given in the article, you will fully preserve its taste and healing power.
Bird cherry fruits were well known to our distant ancestors, as evidenced by archaeological excavations. Bird cherry refers to poisonous plants, since amygdalin was found in its bones, which, when decomposed, is converted into hydrocyanic acid. The consequences of exposure to this poison manifest themselves in different ways (both indigestion and severe poisoning can be observed). Fortunately, exposure to heat or cold decomposes this harmful element.
How is bird cherry harvested?
Collected in the morning (after the dew has dried) or in the evening, but always in dry weather (wet fruits deteriorate very quickly and become moldy). Even absolutely dry berries are recommended to be processed no later than 3-4 hours after picking. Harvested from the end of July until September. Brushes are cut or torn off by hand and put in buckets or baskets.
dried bird cherry
Bird cherry spread on flat surface and dried in air or in dryers (ovens, ovens) at a temperature not higher than 40-50 °C. During the drying process, the berries are mixed. Dried fruits have a wrinkled surface of dark color. The bird cherry is sorted out, separated from the stalks and removing the burnt fruits, left to dry for a while on a glazed loggia or in a barn, after which they are put into bags or boxes and stored in ventilated dry room no longer than five years.
Bird cherry flour
Berries dried in the above way are ground into flour (for example, using a coffee grinder) and stored in a dry and well-ventilated area. Use this product when baking bread or bakery products (the introduction of 25-50% of such flour is acceptable). In addition, kissels are boiled from bird cherry flour, it is brewed as tea or fillings for pies are made.
Frozen bird cherry
Bird cherry is washed, sorted, removing damaged berries, dried on fabrics, laid out in portioned bags, sealed (tied) and frozen.
Bird cherry jam
- Sugar - 1.3 kg
- Water - 3 tbsp.
- Bird cherry - 1 kg
Intact ripe berries are kept in boiling water for two minutes, laid out in a cooking basin and poured with syrup (it is cooked in water in which the berries were blanched, and then filtered through several layers of gauze). Jam is cooked in one step, removing the foam. The thickened product is laid out in prepared jars and sealed.
Cherry syrup
- Sugar - 1 kg
- Water - 1 l
- Bird cherry (puree) - 1 kg
The berries are kept room temperature exactly a day, after which it is poured with a small amount of water, heated to 90º C and boiled for 5-7 minutes with active stirring (the pulp should separate from the seeds). Then the mass is rubbed through a fine sieve, sugar, water are added, boiled until cooked, poured into prepared bottles and corked.
Bird cherry mashed with sugar
- Sugar - 300 g
- Bird cherry (puree) - 1 kg
Pure and sorted bird cherry fruits are boiled with the addition of a small amount of water, rubbed through a metal sieve, sugar is added, mixed, put in half-liter jars and pasteurized for twenty minutes.
Bird cherry compote
- Sugar - 300 g
- Water - 1.3 l
- Bird cherry - 1 kg
The berries are washed with warm water, blanched for a couple of minutes, placed in an enamel bowl, poured with hot syrup and left for 5 hours (without closing the lid). After that, the berries are removed, transferred to sterile jars, filling them a quarter, poured with boiling syrup and rolled up. Banks are turned over, wrapped and left so for at least 8 hours.
Pouring of bird cherry (an old recipe)
Ripe bird cherry is washed, scattered on a spread cloth and left for 3 days. After that, the berries are laid out on a sieve or on a board and put in heated oven (oven). Shriveled, but not completely dried fruits are crushed, poured into a bottle (filling it up to the very neck) and poured with vodka. After 6 weeks, the liqueur is drained, sugar is added (to taste) and mixed. After that, the product is completely ready for use.
Bird cherry can lead to poisoning only if it is consumed fresh with the bones. Otherwise, this berry is absolutely safe and very useful.
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There is not a single person who has not heard of bird cherry, who has not enjoyed its beautiful flowers and delicate, rich, intoxicating aroma. Bird cherry grows in many countries of the world and has about 20 varieties. In our region, the common or carpal bird cherry grows mainly.
It has several decorative forms: variegated with white-variegated and yellow-variegated flowers, yellow-fruited; weeping; terry; rosaceous - has pink flowers; yellowish-green. Common bird cherry (lat. Prúnus pádus) is a species of low trees (occasionally shrubs) from the Plum genus of the Rosaceae family. Common bird cherry grows almost throughout Russia. undemanding to soils and is very winter-hardy. Wild bird cherry is a shrub or tree 2 to 10 meters high with dull black bark and a characteristic odor.
However, for some time now, gardeners have begun to cultivate bird cherry on their plots. Of course, it is especially free on fertile soils, but bird cherry can also grow on soils with poor dry clay - if only the groundwater is shallow, to which it is a special lover. Of the 20 species of "domesticated bird cherry" in Russian Federation grows 7 and among them are such as bird cherry, Antipka, Asian, Virgin. Two types of bird cherry and Virginskaya have gained wide distribution. Both varieties are particularly winter hardy and can withstand frosts down to -45 degrees. Also, these two varieties are distinguished by high productivity and undemanding to growing conditions.
Pragmatic bees have long appreciated its honey qualities, and flies and other annoying insects try to stay away from bird cherry. It is believed that in places where bird cherry grows, the air is clean and fresh. After all, this incredibly fragrant plant has excellent bactericidal properties and kills harmful microflora. And since the bird cherry bark contains no less phytoncides than the flowers, gooseberry bushes, raspberries and currants are treated with a decoction in order to drive away harmful insects.
By the way, the same fragrant volatile substances can cause dizziness and allergies in a person. Therefore, it is not worth decorating a room with bird cherry bouquets, especially for people with a predisposition to allergies.
Fragrant bird cherry brushes have faded, and in their place a strong young ovary has appeared. But they won’t be green for long, you won’t have time to look back, the fruits will turn black, they will pour in juice, and each handful is a whole handful. Just have time to pick and put in a basket.
When cherry blossoms
Bird cherry blossoms usually occur in mid-May, depending on weather conditions. It is believed that with bird cherry color, spring is ready to pass the baton to summer. According to the folk calendar, during this period, the season for planting crops begins. People believe that plants planted during this period will bring a rich harvest. The color of bird cherry and its fruits contain a large number of useful substances. These are vitamins of groups C, P and E, iron, zinc, manganese, cobalt, copper. Its leaves and flowers emit a lot of phytoncides, substances that have a detrimental effect on pests, pathogenic microorganisms. But they also cause too strong a smell, a large concentration of which can cause a very strong headache. So you should enjoy marvelous aromas in a natural environment, and not indoors.
"Bird cherry" cold
It has long been believed among the people that it is the bird cherry color that brings with it a cold snap. But such a statement is quite controversial. Cooling during this period is possible and comes, but it has nothing to do with the flowering of bird cherry. Depending on weather conditions, this plant may bloom earlier or later than the notorious cold weather. But if it so happened that the classic bird cherry cold has come, and you really want to enjoy a walk in the park, it doesn’t matter. Dear residents of the city and tourists, dress warmly, take umbrellas with you and go. Even at this temperature, you will be amazed by the beauty of this stunning plant, and its aroma will simply fascinate you.
Talking about bird cherry, one cannot fail to mention its benefits. Indeed, since ancient times, this tree has not only brought joy with its aesthetic properties. It was also used for industrial purposes. Bird cherry berries are still used for filling pies, cheesecakes, dry fruits are an excellent remedy for problems with the stomach and intestines. From the flexible branches of the plant weaved boxes, baskets. Dyes were made from the bark. And the cold resistance of the plant allows it to be used as an excellent breeding material.
Due to its qualities, bird cherry is a well-known and beloved plant among the population. And it is simply not possible to treat her indifferently.
So much is associated with bird cherry folk signs, many songs have been written about bird cherry, with a delicate, slightly bitter aroma of bird cherry, they associate the spring renewal of nature, and an airy white cloud of bird cherry flowers evokes romantic spring dreams.
But all these are emotions, and after all, widespread in middle lane Bird cherry has been used since ancient times as a healing agent. For medicinal purposes, the fruits of bird cherry are most often used. But in recipes traditional medicine flowers, bark and leaves are also used.
Bird cherry fruits are harvested ripe in dry and clear weather (depending on the climate, this is done from late July to September). Not later than after 3-4 hours, the collected brushes should be laid out in a thin layer and dried at a temperature of 60-70 degrees.
Bird cherry flowers are harvested during flowering and dried under a canopy away from sunlight. Bird cherry leaves are harvested in the summer, dried also in the shade, turning over so that they do not become moldy. Bird cherry bark is harvested in the spring. It is first slightly dried in the sun, and only then it is dried in a dryer or in an oven at a temperature of 60-70 ° C. It is necessary to store the prepared raw bird cherry in closed containers, and if the fruits and bark can be stored for 3-5 years, then the leaves and flowers of the bird cherry lose their medicinal properties in a year.
The healing properties of bird cherry are explained by the high content of nutrients. So, the fruits of bird cherry contain tannins, apple and citric acid, sugar, glycoside, amygdalin, bird cherry leaves are rich in ascorbic acid, and bird cherry bark is rich in tannins, glycoside, prulaurazine, amygdalin. In addition, bird cherry contains phytoncides, various mineral elements, including such rare ones as molybdenum, strontium, and titanium.
When preparing a decoction or infusion of bird cherry fruits, be sure to ensure that the bones remain intact. The fact is that they contain the poisonous substance amygdalin, which decomposes with the release of hydrocyanic acid.
To strengthen hair.
We collect flowering bird cherry tassels. There must be many. Add to them a few strips of bird cherry bark. Pour the collected inflorescences with boiling water, bring to a boil and leave for two hours. We filter the solution, and rinse the washed hair with a decoction. We sit comfortably in a chair and massage the hair roots. To better consolidate the therapeutic effect, add a teaspoon of vinegar to the broth. During the bird cherry blossom do not miss the chance to put the bouquet in the room, only for three hours. Cherry will clean and disinfect the air. Not a single mosquito will fly into the room where there is a bouquet with bird cherry. Befriend this plant. Its healing properties are not deservedly lost among the abundance of shampoos and hair balms.
In traditional medicine recipes, bird cherry is used very widely:
an infusion of the fruit is used as a remedy for diarrhea
infusion of flowers is used as a lotion for inflammatory diseases of the mucous membrane of the eyes
a decoction of the bark from young branches - an excellent diaphoretic and anti-febrile remedy
infusion of bird cherry bark helps with rheumatism
and the leaves and flowers of bird cherry are brewed and used as a tea for pulmonary diseases.
Traditional medicine recipes
In case of stomach disorders, such a decoction is prepared: 15 g of dried berries are poured into a glass of boiling water, infused for 15-20 minutes and taken 2 tablespoons 3-4 times a day.
Lotions are made from dried bird cherry flowers in the treatment of inflammation of the mucous membrane of the eyes. 1 teaspoon of raw materials is poured into a glass of cold boiled water and infused for 8 hours.
Bird cherry is useful for bronchitis and cough. To prepare a decoction, you need to take 10 grams of bird cherry bark, pour 1 glass of water and boil for half an hour. Then the decoction of the bird cherry bark should be filtered, and boiled water should be added to a full glass. Then cool and take a third of a glass 3 times a day.
To relieve a toothache for a while, put a bird cherry berry in the hollow of a diseased tooth. But don't keep it for long.
A decoction of bird cherry bark is also used as a diuretic and diaphoretic. To prepare such a decoction, you need to take 10 grams of bird cherry bark, pour two glasses of water and boil for 15 minutes. Then strain and take a teaspoon three times a day.
An infusion of bird cherry leaves is used for stomatitis and diseases of the oral mucosa, as a rinse.
The beautiful bird cherry is valued not only for fragrant flowers, but also for healthy and tasty fruits that ripen in large quantities in summer. They contain citric and malic acids, tannins, sugars, vitamins and many trace elements useful for humans. Bird cherry berries can be eaten not only fresh, a variety of dishes are prepared from them: jams, compotes, kissels, and dried fruits ground into flour are used as a filling for baking. Both fresh berries and bird cherry dishes have an astringent effect, so they can be recommended for intestinal and gastric disorders, non-infectious diarrhea. In addition to a variety of bird cherry dishes, they also cook from it medicinal tinctures, extracts and syrups that help with putrefactive fermentation in the intestines, chronic and acute enterocolitis, as well as mild forms of diabetes. However, it should be remembered that flowers, seeds and leaves of bird cherry, in addition to useful substances, also contain poisonous hydrocyanic acid.
For processing, only well-ripened bird cherry is harvested, when the berries do not have astringency and astringent taste. Collected with whole brushes so that the berries are less wrinkled and do not lose juice.
The most common drying of bird cherry. The berries are dried whole, with brushes, first at a temperature of no more than 45 ° C, and then it is raised to 60-65 ° C. From time to time, the berries are stirred so that they do not burn. Dry in ovens, ovens on baking sheets, poured in a thin layer. Ready berries are cut off from the brushes and stored in cloth bags in a dry place.
The berries are ground in a coffee grinder, a meat grinder with a fine grate, or, after drying well, fine flour is also crushed in a mortar. It is poured with boiling water, sugar is added to taste and used for filling pies, making bird cherry cakes and pastries.
Raw cherry jam. The berries cut off from the brushes are rinsed with water, passed through a meat grinder with a fine grate, mixed with 1.2-1.5 kg of granulated sugar. The mass is laid out in jars, corked with polyethylene or screw caps and stored in the cold. Raw bird cherry jam has an original pleasant smell due to the essential bitter-almond oil contained in the seeds.
Compote of bird cherry and apples
Pour 200 g of bird cherry berries and 150 g of sliced apples with a liter cold water, add 60 g of sugar and cook until tender, until the fruits become soft.
Compote of bird cherry and rose hips
Peel 300 g of rose hips from seeds, rinse in a sieve and put in a saucepan. Pour 300 g of bird cherry berries, 100 g of sugar into it, pour in 1.5 liters of water and put on fire. In such a compote, you can add lemon balm leaves or chopped dry thyme for flavor.
Sort and wash 1 kg of ripe bird cherry berries, let the water drain. Boil water and blanch prepared berries in it for 1-2 minutes, and then transfer them to an enamel basin. From three glasses of water, in which the bird cherry was blanched, and 1250 g of sugar, boil the syrup, strain it through gauze folded in several layers and bring it to a boil again. Pour the bird cherry with boiling syrup and cook the jam in one go, skimming off the foam. Pour it into hot sterile jars, close the lids and invert until completely cool. Store cherry jam in a cool place.
Kissel from bird cherry
Rinse 250 g of bird cherry berries, place in a saucepan and pour boiling water (400 ml). After boiling the berries for 20-25 minutes, wipe them through a sieve to get rid of the seeds. Add 25-30 g of sugar and 10 g of starch diluted in a small amount of cold water to the resulting mass. Stir well and bring the jelly to a boil.
Try to cook an unusual bird cherry compote. Its black, slightly harsh fruits with a tart taste are very suitable for making sweet drinks and taste like boiled cherries. In addition, bird cherry is very useful, it contains a large amount of tannins, acids, sugar, glycoside, amygdalin and vitamins, which are completely preserved during canning. Bird cherry fruit is a good adjuvant for the treatment infectious diseases gastrointestinal tract, diarrhea and colitis, they have a powerful diaphoretic, diuretic, antiscorbutic agent, and bird cherry juice helps well with metabolic disorders and fever.
But first of all, it is a very tasty berry, alluring with its aroma and rich color.
In order to properly prepare bird cherry compote, the recipe of which is offered to you below, the main thing is to collect fresh ripe berries and immediately start processing them.
Initially, the bird cherry berries should be sorted out and thoroughly rinsed under running cold water and overturned on a sieve to drain completely. Further, hard, by their nature, berries must be blanched for about 2-3 minutes. After blanching, the bird cherry fruits should be transferred to an enamel pan for further cooking.
Then, as in the preparation of blackcurrant compote http://zagotovkinazimu.ru/411-kompot-iz-chernoy-smorodiny.html, separately, you need to prepare a sweet syrup, based on 1.2 liters of water - 0.8-1 kg of bird cherry berries and 300 grams of granulated sugar. This syrup should be brought to a boil, then pour the bird cherry into the pan, close it tightly with a lid and leave to infuse for 4.5 - 5 hours. During this time, it is necessary to prepare the jars, wash them well with warm water and baking soda and sterilize them by steam or using a microwave.
After the expiration of the above time, in prepared, sterilized jars, it is necessary to decompose the bird cherry fruits, and put the remaining syrup in the pan over high heat and bring to a boil.
Then, the boiling syrup should be poured into jars so that the liquid spills a little over the edge of the jar, and roll up hermetically with lids.
Further, all jars, as in the preparation of cherry compote http://zagotovkinazimu.ru/410-kompot-iz-chereshni.html, must be turned upside down. After making sure that the lids are tightly closed and do not leak, they need to be wrapped in a warm blanket for 8-10 hours to slow down the natural cooling process.
Bird cherry compote, the preparation of which, in total, took you about 6 hours, should be stored in a cool, dark place.
Bird cherry compote for the winter, as well as cranberry compote http://varenierecepty.ru/200-kompot-iz-klyukvy.html, has all useful properties fresh berries. Due to its astringent and antibacterial properties, it is recommended to drink for people with intestinal infections and diarrhea, a diuretic - for diseases of the kidneys and of cardio-vascular system, diaphoretic - for colds. In addition, it is a natural antispasmodic, so it relieves stomach pain well. The sour-bitter taste of compote is compensated by the benefits for the body when diabetes and diseases of the gastrointestinal tract.
Bird cherry compote for the winter recipe (calculation per liter of water)
Bird cherry - 1 glass;
. Sugar - 2 tablespoons;
. Water - 1 liter.
Bird cherry compote for the winter preparation:
1) Sort the bird cherry berries from twigs and other debris, rinse thoroughly;
2) Bring purified water to a boil, add granulated sugar, boil;
3) Pour the berries into the resulting syrup, bring to a boil again;
4) Wash the jars, steam them (this can be done over the kettle, but it is better with a special stand, this creates a kind of tightness and, thus, the jars are sterilized better);
5) Preparation for the winter http://varenierecepty.ru/157-zagotovki-na-zimu-kompoty.html - pour compote into jars and roll up. Cover with a blanket until completely cool.
Very useful for the body is a compote of bird cherry and wild rose.
Ingredients:
. Rose hips - 250 g;
. Bird cherry berries - 250 g;
. Sugar sand - 50-70 g;
. Purified water - 1 l.
Cooking:
1) Rosehip berries sort, wash, remove seeds;
2) Sort the bird cherry berries, rinse under running water;
3) Pour prepared wild rose and bird cherry into boiling sugar syrup, bring to a boil and cook until tender;
4) Pour the finished compote into sterilized jars, roll up.
Bon appetit!