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Sunberry jam with lemon is not the most common dessert in Russia. Belonging to the nightshade family, the large, beautiful berry is still little known in Russia. Sunberry is very healthy, but has an unusual taste, so jam is most often made from it. Cooking with sugar significantly improves the taste, and adding lemon increases shelf life. The jam, which has an unusual dark purple color, can be considered a delicacy in taste, but it is very simple to prepare.
Health Benefits of Sunberry Lemon Jam
Sunberries taste far removed from their inedible wild predecessors in the nightshade family. When ripe, they are sweet, with a slight sourness and a somewhat herbaceous undertone. But still, a distinct nightshade flavor remains even in fully ripened fruits.
Large sunberries resemble cherries in size, are filled with dark purple juice and are completely black on the outside. Spectacular berries have a rich chemical composition. For its healing properties, the sunberry received the name - blueberry forte, and its composition is reminiscent of chokeberry.
Useful substances included:
- vitamin C is the main antioxidant, regulator of immune processes
- carotene (provitamin A) – regenerates the retina, is responsible for the condition of the skin, hair, mucous membranes;
- magnesium, potassium – nourish the heart muscle, ensure healthy metabolism and brain function;
- iron, manganese, copper - participate in hematopoiesis, increase hemoglobin production, improve immunity;
- zinc – normalizes the functioning of the pituitary gland;
- selenium – slows down cell aging;
- silver is an antibacterial agent.
Regular consumption of fresh sunberries, as well as fruit jam, can protect blood vessels and improve the functioning of the heart, liver, and intestines. Sunberry is known to relieve headaches and alleviate infections. For colds and flu, it is useful to take black berry jam with lemon. A few spoons of dessert a day can prevent infection with seasonal infections.
Delicious Sunberry Lemon Jam Recipes
To prepare jam with lemon, choose the ripest berries; they accumulate a large amount of sugars without requiring excessive sweetening. If the nightshade flavor of the sunberry seems unpleasant, pour boiling water over the fruit. Large specimens for jam are pierced in several places before cooking.
Otherwise, the preparation of sunberry fruits is no different from other berries: they should be washed, the petioles removed, and dried a little. Lemons for jam with zest are peeled especially carefully; the seeds should be removed, preventing them from getting into the dessert.
Classic way
The traditional recipe for making delicious, thick sunberry jam with lemon involves several heating cycles with long cooling and soaking stages. The process may be familiar from the classical methods of cooking any fruit or berry preparations.
The recipe uses the classic 1:1 ratio of sugar to berries. Per kilogram of berries add 200 g of water, as well as the juice of several lemons. Most often, 2 medium-sized citrus fruits are enough for a balanced taste of jam.
Preparation:
- Prepare syrup from water and sugar, boiling it until slightly thickened.
- Sunberry is immersed in a boiling sweet solution and boiled for no more than 5 minutes.
- The jam is removed from the heat and left to soak the berries for at least 3 hours.
- The cooled jam is again boiled for 5 minutes, then allowed to cool again.
- Lemons are added in the form of juice at the last stage of cooking, just before bottling.
Pack the jam hot into sterile jars and close tightly. To soak the berries and preserve the dessert, 3 heating cycles are enough. Continue heat treatment only to obtain the desired thickness.
If it is decided to use lemons in pieces with peel, they are added earlier and boiled together with sunberries for at least one cycle. Before final heating, you can add 5-6 leaves of fresh mint or lemon balm. After boiling, the branches should be removed from the jam. This additive pairs best with sunberry flavor.
Cold jam
No-cook desserts are also very popular.This method reduces the preservation of the jam, but saves most of the vitamins.
Lemon and Sunberry Apple Recipe:
- Apples are peeled and cored, leaving only the pulp.
- Sunberry, apples, lemon with peel are passed through a meat grinder or mixed in a blender.
- Add sugar to the mixture (1:1), leave for the grains to dissolve and juice to appear.
Mix the composition thoroughly after 4 hours. Place the jam in jars, cover with nylon lids and place in the refrigerator.
Sunberry jam
The presence of pectins in black fruits makes it easy to thicken the jam to a jam state. Prepared sunberries and peeled lemons are put through a meat grinder. The fruit mass is mixed with sugar, taken in the same quantity. With low heat, bring the workpiece to a boil and cook for about 30 minutes. The dessert reaches the consistency of jam when completely cooled.
Using Sunberry Jam with Lemon
Berry desserts made from nightshade and lemon are eaten as a separate dish, served with tea, and used as a sauce for pancakes and pancakes. Jams or thick preserves are suitable as a filling for sweet pastries. But delicious jam can also serve medicinal purposes.
In order for the jam to be truly medicinal, the sugar level can be reduced to 300 g per 1 kg of berries.It is permissible to boil the composition for 5 minutes, then set aside for 12 hours and, after pouring into jars, place in the refrigerator.
With a daily consumption of 100 g of sunberry jam with lemon according to this recipe, you can stabilize blood pressure in hypertension in 30 days. A tasty medicine cleanses the blood, increases the body’s protective functions, removes toxins, heavy metal salts, and poisons.
An overdose of a healthy dessert is possible only with very high doses. However, eating more than a glass of sunberry jam a day may result in bowel problems, allergic urticaria, or headaches instead of benefit.
Terms and conditions of storage
Jam prepared according to different recipes is stored for different times. The timing greatly depends on the concentration of sugar, the presence of lemons, and the initial quality of the berries.
To protect vitamins and other active substances from destruction as much as possible, the preparations should be placed in the refrigerator. Dessert with lemon and sunberry, subjected to boiling, will last in such conditions for about a year, cold jam - no longer than 4 months.
If the preparation and packaging are sterile, the shelf life of the jam is close to the declared one. Violation of technology or stale ingredients can very quickly lead to spoilage of the finished product. Sunberry and lemon preserves last the longest when cooked with a lot of sugar, without citrus peel, and heated to a thick consistency.
Conclusion
Sunberry lemon jam is a great way to get a delicious cure for many ailments. The cultivated hybrid of nightshades is not capricious and can grow in any area of the middle zone.Therefore, recipes for various sunberry jams with lemon, apples, and mint are increasingly in demand and are constantly being supplemented with new ingredients.
