Cloudberries in syrup for the winter

Cloudberry in syrup is a great option for long-term storage of this berry. The ability to harvest it with a margin is especially valuable because this berry is more common closer to the north of the country, and residents of the central and western regions are less likely to find it on sale or even collect it on their own.

How to cook cloudberries in sugar syrup correctly

Some recipes for cloudberries with syrup are similar to making jam. Depending on the desire of the cook, you can either leave the berries whole or grind them through a sieve to get a homogeneous mass, more like jam.

The main rules of procurement include the following:

1. Before starting cooking, be sure to sterilize the dishes.
2. You need to collect (or buy) berries from mid-July to early August. It is better to limit yourself to July. Although ripe fruits are needed for preparations with syrup, it is worth taking a slightly unripe, red-yellow cloudberry and letting it ripen.
3. Ripe and even overripe berries are suitable for conservation, and for freezing or drying it is better to use slightly unripe fruits.
4. Ripe fruits must be used as soon as possible, since ripe cloudberries deteriorate quickly – within 3-4 days.
5. Mandatory ingredients for harvesting are berries and sugar, cooks add everything else to their taste and discretion.
6. When preparing syrup for cloudberries, it is recommended to observe a 1: 1 ratio. However, this recommendation is rather arbitrary, and the ratio can be changed according to the tastes of the cook.

A simple recipe for cloudberries in syrup

The classic recipe for cloudberries in syrup for the winter includes the following ingredients in a one-to-one ratio:

• cloudberry;
• granulated sugar;
• as well as about a liter of water.

Prepare as follows:

1. Cloudberries are washed under running water, transferred to a colander or sieve and left for a few minutes to glass the liquid.
2. While the berries are drying, the syrup is boiled – the amount of sugar and water is approximate and can be changed at the request of the cook. Usually 800 g is required per liter.
3. After thickening, the syrup is boiled for a few more minutes, then cloudberries are added, mixed and the berries are allowed to boil for 15–20 minutes.
4. Remove from fire, transfer to jars and close the preservation.

Cloudberry in sugar syrup with lemon and cinnamon

This recipe for harvesting cloudberries in syrup is considered simple, but very tasty.

You will need:

• berries and sugar – 1 to 1;
• cinnamon – 1 stick or teaspoon;
• a quarter of a lemon.

Prepared according to the following technology:

1. The washed berries are placed in a deep bowl and covered with sugar, then left for 5-8 hours until the juice appears.
2. Cut the lemon into large slices.
3. A container with berries and juice is sent to the fire, lemon and cinnamon are added there.
4. Stirring, cook until boiling.
5. Leave the mixture and wait for it to thicken.
6. Return the pan to the stove and boil again, stirring constantly.
7. Carefully remove the lemon slices and cinnamon stick from the mixture.
8. Arrange the berries in jars and close the preservation.

How to make cloudberries in mint syrup

The recipe for cloudberries in sugar syrup with mint is based on the previous one and is very similar to it. A few sprigs of mint, along with lemon and cinnamon, can be added to the syrup early in the preparation. If only this ingredient is used for additional taste, then the proportions will be as follows: 10–20 grams of fresh mint will be required per kilogram of fresh fruit.

In addition, fresh mint can be left in jars after cooking.

Cloudberry in syrup without cooking

To cook cloudberries in syrup for the winter without cooking according to this recipe, you will need an oven.

For cooking you will need:

• kilogram of berries;
• kilogram of granulated sugar.

Prepare as follows:

1. Cloudberries are washed under a thin stream of water, the water is drained and the berries are allowed to dry a little.
2. Layers of berries-sugar-berries 1-2 cm spread the ingredients in a jar. It is better to take a small bank.
3. A towel or a wooden cutting board is placed on a baking sheet, a jar is placed on it and the future workpiece is sent to the oven at a temperature of 110 degrees.
4. After 20 minutes, the temperature is raised to 150 degrees and kept for 20 minutes, then the oven is turned off.
5. Close blanks.

How to make cloudberries in concentrated syrup

The recipe for a concentrated preparation for the winter of cloudberries in syrup is not very complicated. The end result can be used both as a drink and as a filling for pies, pancakes, etc.

The peculiarity of this recipe is that the result looks much more like jam than jam, and also that it is better to use ripe and overripe berries in the cooking process.

You will need:

• 1 kg of cloudberries;
• 500 granulated sugar.

Cooking takes place as follows:

1. The berries are washed in hot water, and the jars are sterilized.
2. The fruits are ground or passed through a meat grinder, as an option, they are crushed with a food processor.
3. Sugar is added to the resulting thick mixture and mixed thoroughly.
4. Pour the mixture into jars and close the blanks.

To obtain juice, the mixture is usually diluted with water in a ratio of 1:4.

Rules for storing cloudberries in syrup

Despite the differences in the recipes for harvesting cloudberries in syrup for the winter, the finished product is stored under approximately the same conditions.

Storage conditions depend on whether the workpieces were heat treated or not. Generally, the minimum storage period is six months. This applies precisely to those cases when the heat treatment of the dish is not prescribed in the recipe.

Otherwise, the average shelf life of such blanks is from one to two years.

Store spins in a cool place.

Conclusion

Cloudberry in syrup is a dish that is not widely known. As mentioned earlier, one of the reasons for the rather low popularity is the relative rarity of this berry in central Our Country. However, the rarity of the berry does not at all affect its benefits and the taste of the resulting blanks. Due to the ease of preparation, the end result is usually wonderful, as well as healthy, especially in winter.