Yoshta jam has a rich color. The unique sour taste will allow you to use the product with sweet biscuits or in addition to cheese. The dish is tasty and original. Even those who do not like raw yoshta will like this jam.
You can use it not only as a treat, but also as a medicine that has been proven over the years. The main ability of yoshta is to cleanse the body of toxins and toxins.
Yoshta jam for the winter
Yoshta... Most of us, surprised by the unusual name, pass by these berries and in vain. This berry is the result of hybridization of gooseberries and black currants. It contains not only external and taste similarities. First of all, it is worth noting the incredible benefits for the body. Yoshta is a real bomb, containing a huge amount of vitamin C. When processed, it turns into one of the most exquisite delicacies.
how to make yoshta jam
Semi-ripe berries do not boil soft, so it is recommended to choose raw materials in this form for jam. Yoshta is made in a similar way to blackcurrant or gooseberry jams, but has its own unique flavor. To create a winter harvest from a hybrid berry, you will need the following ingredients:
Ingredients:
- 450 g of yoshta;
- 600 g of granulated sugar; 2
- cinnamon sticks (3 g).
Cooking process:
First of all, you need to thoroughly wash the berries under running water. Drain the berries in a sieve to get rid of excess liquid. Then follow the main recipe.
Clean the yoshta from the green part. Pour into a blender fitted with a metal knife attachment. The grinding process takes place within 40 seconds. An alternative option for processing would be a meat grinder or a manual pusher. Some of the berries can be left whole, then the jam will look more beautiful.
Send the resulting berry mass to a thick-walled dish, saucepan or stewpan.
Mix with sugar and leave for half an hour. Yoshta will release juice, so no water is needed when making jam.
After the specified time, crushed cinnamon is added to the mixture (for a highlighted aroma) or a couple of sticks for a light flavor. In the latter case, after the end of cooking, the cinnamon is removed.
On medium heat, bring the future jam to a boil. Do not forget to remove the foam after two minutes after the start of cooking. Then cook for another 5 minutes. Yoshta jam takes longer to cook. Remove from stove.
Take prepared jars and lids, washed and sterilized. Divide the hot jam over the container. Seal the jars tightly with a seaming key or screw cap.
Turn the finished jam upside down and wrap it in a warm blanket. Leave to cool for a day. Store jam in a dark and cool place - a basement, pantry or closet.
In winter, amazing yoshta jam will become a real delicacy and a spectacular addition to a sweet breakfast. Preparing jam no more than half an hour, and the end result is excellent. Be sure to try cooking it.
Yoshta- a plant of the Gooseberry family. In fact, this is a hybrid that arose due to the combination of blackcurrant, ordinary and splayed gooseberries. They bred fruits in Germany in the 70s. Berries are very popular in Western Europe.
The spherical fruits grow in tassels of 3-5 pieces, and their size is similar to a cherry. In general, the weight of one berry is 3 g, although real "giants" of 5 g each can be found. The fruits are covered with a dense black peel with a noticeable purple tint (see photo). Yoshta has a sweet taste with a pronounced sourness.
There are several varieties of Yoshta:
- EMB- brought it out in England, these berries are oval in shape and reach a weight of up to 5 g;
- Crown- This variety was bred in Sweden.
Storage and transportation
Yoshta berries are stored in the refrigerator for only a few days, but it is better to use the fruits immediately, as over time they lose a lot useful substances.
Beneficial features
The composition of yoshta includes a large number of useful substances that favorably affect the activity of the body. There is ascorbic acid in the berries, which increases the protective functions of the body and immunity. Given this, it is recommended to eat fruits during the period of active spread of colds.
There is also iron in yoshte, which determines the benefits of berries for people with anemia and anemia. Included in the fruits and potassium, which favorably affects the activity of the cardiovascular system and helps reduce the risk of heart attacks and strokes.
Use in cooking
Yoshta, like ordinary currants, can be consumed fresh, as well as processed. Delicious jam is prepared from the fruits, but for it it is better to take slightly unripe berries so that they retain their shape after processing. The berries are juicy and perfect for making juices, compotes, fruit drinks and other drinks. Yoshta also makes good jam, marmalade, jelly, confiture, etc. The fruits are used in various pastries and as an addition to yogurt or ice cream. To keep the berries for a long time, they are frozen. In addition, yoshta can be dried, while it retains all the nutrients.
Yoshta benefits and treatment
The benefits of yoshta are due to the rich vitamin composition. With regular consumption, fruits cleanse the body of heavy metals and radionuclides. In addition, blood circulation improves. Berries are an excellent prevention of gastrointestinal diseases.
Harm of yoshta and contraindications
Yoshta can harm people with individual intolerance to the product. It is worth refusing to eat berries with a tendency to thrombosis.
Yoshta: berry for weight loss
Lyudmila YevushkinaMay 28, 2014 20140528Photo: greensad.com.uaBehind the exotic name "yoshta" lies a hybrid of currants and gooseberries that we all know, bred by selection. In addition to high taste qualities, yoshta is gaining more and more popularity as a berry for weight loss.A new type of berry bush was born in 1970 thanks to the efforts of several generations of genetic engineers.
The parent breed of yoshta is black currant, common gooseberry and splayed gooseberry. The hybrid took the best properties from these plants, both in terms of culinary use and health benefits.
In addition, yoshta has exclusive characteristics, thanks to which this berry is successfully used for medical purposes and for weight loss.
Yoshta is rich in vitamin C. Although it is less than in ordinary currants, it is much more than in gooseberries.
In addition, sweet glossy berries contain pectins and organic matter, iron, iodine, and potassium. They contain a high percentage of vitamin P and anthocyanins - pigment substances from the group of glycosides, which have a bactericidal effect and strengthen the walls of blood vessels.
Thanks to its unique chemical composition berries are used for:
- improve the condition of the circulatory system;
- accelerating the process of removing toxins and salts of heavy metals from the body;
- dietary nutrition and effective burning of body fat.
Yoshta for weight loss
Since the berry has a low calorie content, all those who are losing weight can safely include it in the menu.
Yoshta pectins enhance intestinal motility and improve its microflora. Also, these substances are struggling with extra pounds, cleansing the body from the inside.
How to lose weight with yoshta
Yoshta berries can be used as the main product of a fasting day or as an addition to a diet. To do this, you need to eat 500-700 g of berries daily for two weeks. At the same time, it is necessary to exclude high-calorie foods from the diet.
Those who want to get rid of 3-4 kg in a week and a half can try a mono-diet based on the use of yoshta berries.
Menu of the first day of the diet with yoshta
- Breakfast: ripe yoshta berries - 100 g, whole grain bread (bread) sandwich with low-fat cheese
- Lunch: ripe yoshta berries - 200 g, low-fat cottage cheese - 200 g
- Dinner: kefir 1-2.5% - 2 cups
Menu of the second day of the diet
- Breakfast: a portion of oatmeal, yoshta compote
- Lunch: ripe yoshta berries - 200 g, a portion of boiled white chicken meat (breast)
- Snack: ripe yoshta berries - 200 g
- Dinner: low-fat cottage cheese - 200 g, yoshta compote
You should alternate these two diets for 7-10 days.
During the diet, you should exclude tea and coffee, and drink only clean water (up to 8 glasses).
Every person is unique. Therefore, your diet should be tailored to the individual characteristics of your body. Get a free personal diet for a week from the best nutritionists right now!
Yoshta: unripe berries are similar to gooseberries.
Yoshta is an unusual shrub that produces delicious fruits.
Yoshta berries are the size of a cherry, almost black with a bluish coating.
They taste sweet and sour, something in between blackcurrant and gooseberry.
This is not surprising: the Yoshta plant is hybrid of currant and gooseberry.
Yoshta cultivation
Yoshta - a hybrid of currant and gooseberry photo
Why was selection and hybridization work necessary if there are excellent varieties of gooseberries and black currants? It turns out it makes sense. Yoshta surpasses his "parents" in many qualities. It copes better with diseases, frosts and is more resistant to various pests. It does not have thorns, like gooseberries, and the yield of yoshta is greater than that of currants. Profitable berry in every respect. Indeed, due to the fact that this shrub is unpretentious to various conditions, has decorative qualities, grows quickly and tolerates pruning well, it can be used as hedges.
Yoshta is still a very young culture and there are no varieties as such. IN different countries their currant and gooseberry hybrids. EMB - in England, Krona - in Sweden, in Germany and Hungary - yochilin, rext, etc. The most famous of these hybrids is Yoshta.
Yoshta landing and care
Yoshta photo
Most best time, For planting yoshta Is it the beginning of autumn or the end of spring. The place for landing should be chosen even and sunny. If you plant a shrub for the harvest, then yoshtu is planted at a distance of about two meters from each other. If you decide to create a hedge, then the distance should be no more than half a meter. The soil for planting also needs to be prepared in advance: dig and fertilize with special mixtures.
Yosta berries photo
Good yoshta care brings an unforgettable harvest: up to ten kilograms of berries from one bush.
There are some secrets to ensure that the yield does not fall and is stable: plant a bush of gooseberries and blackcurrants near the yoshta plant for better pollination. Your labors will be rewarded.
Yoshta care simple: every spring and autumn it is necessary to loosen the soil under the shrub and fertilize. In the spring, you need to cut thickened and broken shoots. Yoshtu can be propagated by dividing the bush or cuttings.
In Russia, you can find seedlings bred in Michurinsk. For planting yoshta best to take them.
Yoshta useful properties
Yoshta beneficial features
Yoshta berries are useful for strengthening the immune system and, especially, during illness: the fruits contain more vitamins than gooseberries and currants. These magical berries remove toxins from the body. Their use improves the functioning of the intestines and the cardiovascular system.
Yoshta berries produce very tasty products that can be enjoyed all year round: jam, marshmallow, jelly, jam. Due to the fact that there are nutmeg notes in the aroma of fruits, they make excellent wine. Yoshta grated with sugar retains the most beneficial properties. You can also freeze the berries for the winter, and then cook fragrant and tasty compotes from them. This amazing culture is a real gift on any personal plot.
Yoshta
You will not meet Yoshta in the wild - this plant was born thanks to man and is the fruit of crossing gooseberries and black currants. Our article is devoted to the beneficial properties of this hybrid.
The history of the appearance of yoshta
The word "joshta" has German roots and consists of the first letters of the names of the "parent" plants: Johannisbeere and Stachelbeere (currant and gooseberry). Two types of gooseberries took part in the creation of the species at once: the common gooseberry and the splayed gooseberry. Black currant served as the basis, because it was in order to improve its qualities that selection work was carried out. Biologists sought to increase the size of the berries, increase yields, and reduce the susceptibility of currants to diseases and pests.
Several generations of breeders worked on the creation of yoshta, but only Rudolf Bauer (Germany) achieved success. The date of birth of the species can be considered 1970. According to rumors, unpopular measures led to success: radiation and chemical factors were used. Without such intervention, the hybrids were not viable.
Description of yoshta
Yoshta is a perennial spreading berry shrub. This plant grows extremely fast. The shoots grow up to about one and a half meters in height and do not have thorns at all (which, in essence, the breeders tried to achieve).
The bush turns off about fifteen to twenty branches of different age and size. The diameter of the root reaches one and a half to two meters. root system lies relatively close to the surface (at a depth of 30-40 cm).
Yoshta flowers are quite large in size, they are collected in small brushes of 3-5 pieces. in each. The average weight of yoshta berries is 3-5 g. The skin of the fruit is dense and smooth, and the taste of the pulp at the same time resembles both gooseberries and currants. Berries remain on the bush even after full ripening.
The large shiny leaves of the plant are dark green in color and do not have a characteristic currant aroma. The average life span of yoshta is 20-30 years. In Western Europe, this plant is very much appreciated, but in our country it is not massively grown.
The chemical composition of yoshta
Yoshta contains a lot of ascorbic acid (vitamin C), although it is inferior in this to its “parent” blackcurrant. The berries contain sugars, organic acids, pectins, anthocyanins, some minerals (iron, iodine, potassium, copper, etc.), as well as rutin (vitamin P).
The fruits have medicinal properties, although to a lesser extent than currants. Yoshtu is used to treat diseases of the gastrointestinal tract. Delicious berries improve blood circulation, and also remove radioactive elements and salts of heavy metals from the body.
Yoshtu is also used as an ornamental plant, creating hedges and borders.
Methods for harvesting yoshta
Berries ripen for two to three weeks, but the process is uneven. They are processed already at the end of July, when most of the fruits reach biological maturity.
Berries are consumed fresh, in addition, yoshta is harvested for the winter. From not fully ripened berries, jam is boiled (in this case, they do not boil). The fruits are suitable for making winter compotes, as well as juices, jellies, jams, jams and wines. Ripe fruits are frozen and dried.
Contraindications to the use of yoshta
In our area, yoshtu is not grown very often - traditional berry crops prevail in the gardens: gooseberries and currants, and the hybrid is noticeably inferior to them in popularity.
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Read more about berries!
The energy value of the Yoshta product (Proportion of proteins, fats, carbohydrates):
Proteins: 0.7 g (~3 kcal) Fats: 0.2 g (~2 kcal) Carbohydrates: 9.1 g (~36 kcal)
Energy ratio (b|g|y): 6%|4%|81%
Joshta properties
How much does Yoshta cost (average price per 1 kg.)?
Moscow and Moscow region200 rub.
The berry under the mysterious name yoshta is the result of many years of painstaking work of more than one generation of breeders to cross gooseberries and black currants. In fact, this berry is a hybrid of three plants: common gooseberry, splayed gooseberry and black currant. The yoshta plant was bred in Germany in the 1970s thanks to the special efforts of breeder Rudolf Bauer. Today, yoshta is especially common in Western Europe.
Scientists have not in vain made efforts to develop a new berry: they sought to improve blackcurrant in certain parameters, in particular, not only increase the yield and size of berries, but also instill resistance to terry and bud mites in the plant. At the same time, it was desirable to get rid of gooseberry thorns when crossing.
Meanwhile, the yoshta plant is a perennial berry shrub with powerful spreading bushes that grow quite quickly, while forming one and a half meter shoots. A distinctive feature of yoshta from gooseberries is that the plant has no thorns.
Of particular interest to humans are yoshta berries, which are black with a purple tint and are collected in brushes of three to five pieces. Yoshta berries are distinguished by their dense skin, but they resemble cherries in size and shape. The taste of ripe fruits is sweet and sour, with a delicate nutmeg flavor. With an average fruit weight of about three grams, individual specimens sometimes reach five grams. Even when fully ripe, yoshta berries, unlike the same black currant, do not crumble.
It is customary to consume fruits not only fresh, but also to use them for processing. By the way, yoshta berries, numerous recipes for which involve the processing of raw materials, are perfectly prepared for storage - jams, compotes, jellies. In addition, mature fruits are often frozen and dried.
Yoshta berry jam is especially delicious. But the most important thing in the manufacture of this delicacy is correctly picked berries. As a rule, yoshtu for jam is harvested when the berries are still a little ripe - due to this they are quite dense and do not boil during processing.
As you know, yoshta berries contain about seven percent of sugars, and in terms of the content of ascorbic acid, although they are inferior to blackcurrant, they are superior to gooseberries. The presence of valuable substances determines the beneficial properties of yoshta, the use of which helps to improve blood circulation, remove salts of heavy metals and radioactive substances from the human body, as well as prevent gastrointestinal diseases.
Product proportions. How many grams?
in 1 teaspoon 10 grams in 1 tablespoon 30 grams in 1 piece 3 grams in 1 glass 180 gramsComments and reviews
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Yoshta is one of the most worthy hybrids with delicious fruits
- Yoshta use
Various varieties of yoshta can be used at your own discretion. In our rubric, which is dedicated to shrubs, we will constantly pay attention only to the most interesting plants, of course, not forgetting the classic ones. Today, for the first time, we will consider a hybrid that was bred by breeders and, finally, we will find out what yoshta is, how to grow a similar shrub and how to care for a plant.
Content:
The whole point of country work is to produce a wonderful-looking flower garden or grow trees and shrubs that, after a long time of care, fertilizer, pruning and other manipulations, will be able to please the owner with their fresh and juicy fruits. But, in our time, everything is changing a little and not every summer resident grows only classic crops on his own plot - apples, pears, peaches, cherries, raspberries, strawberries and so on. There are those people who like to experiment with varieties and plant their plantations with interesting plants that are considered unidentified rarities in a particular area. It is about this culture that we will talk today.
Yoshta berries have not only a wonderful taste and fresh aroma, but also some medicinal properties.
I would like to pay attention to yoshte - a shrub, which is a relatively new, unique, high-vitamin, berry culture. In fact, yoshta is the result of many years of work and many breeders who have worked to create a new shrub by crossing currants and gooseberries. With their work, scientists tried to achieve improvements in the qualities of currants, namely, increases in size, increased yields, and got rid of a number of plant diseases. At the same time, their task was to rid the new hybrid of gooseberry thorns.
The fruits of the shrub can be consumed fresh. The berry is sweet, sweet-sour or more sour, depending on the climate and the level of ripening.
Yoshta - a useful and beautiful shrub
So, apparently, we should start with a full description of the plant, which many are already growing in the country, and many just want to get acquainted with it for planting on the site. Yoshta is a perennial, tall, spreading berry shrub. With increased growth strength, yoshta shoots can reach a height of one and a half meters.
Yoshta berries fully ripen within 2-3 weeks. The mass of each of them is quite large, from 3 g to 7 g.
It is noteworthy that on yoshte, unlike gooseberries, there are no thorns at all. The leaves of the plant are dark green, large, shiny, do not fall off for a long time and at the same time do not contain the aroma of currants. The flowering of yoshta is yellow, with large and bright flowers. Berry of large size, black, with a slight touch of purple. The taste is sweet and sour, mainly contained in the thick rind of the berry. Yoshta is rich in vitamins and, according to some of its properties, surpasses currants at times. The shrub is self-pollinating, easily survives a frosty winter and does not suffer from diseases. Fruits in the 3rd-4th year after planting, but does not slow down the yield for 12-18 years. In a good year proper care, from one bush you can collect up to 10 kg of juicy and fragrant berries.
Reproduction of yoshta can occur by cuttings and offspring.
Growing yoshta
growing conditions
Yoshta shrub requires a flat, open and well-lit location in a summer cottage. Yoshta gives good yields on soils that are cultivated and fertilized with high quality. For planting, prepare the soil in the same way as for currants. It is necessary to take into account only the moment that potassium is very important for yoshta. If you want to get a healthy shrub that will bear fruit stably, take the trouble to plant several currant and gooseberry bushes next to the yoshta for pollination.
Yoshta shrub requires a flat, open and well-lit location in a summer cottage. Yoshta gives good yields on soils that are cultivated and fertilized with high quality
Yoshta Care
Like any other plant, yoshta requires some care and supervision. So, it is mandatory to mulch the soil under the crown of the shrub and in the area of the trunk. This will create a favorable nutrient regime in the soil, prevent the evaporation of moisture, the growth of weeds, and reduce the need for loosening the soil. Experienced summer residents are advised to use peat or humus for mulch. Under each yoshta bush, up to 20 kg of mulch is required. Yoshta fertilizer is also a mandatory part of a shrub care program. In the first few years, the rate of fertilizers is every year: 4-5 kilograms of organic fertilizers, 20 g of potassium sulfate and 30-40 g of superphosphate per square meter of growth. Starting from the fourth year, 4-6 kg of organic fertilizer, 24 g of potassium sulfate and no more than 30 g of simple superphosphate. Feeding yoshta is required with the same complex of fertilizers as currants.
Yoshta is a perennial, tall, sprawling berry bush
Pruning yoshta
There is nothing difficult in pruning yoshta. The same techniques should be applied to the shrub that are used when pruning currant and gooseberry bushes.
reproduction
Reproduction of yoshta can occur by cuttings and offspring. It is possible to plant a shrub in the ground in spring or early autumn, but many argue that the best period for planting will be the end of August and the beginning of September. Read more about planting shrubs in the fall - in the material "Autumn planting shrubs". Yoshta seedlings should be placed in the ground at a distance of at least 1.5-2.5 m from each other.
Before planting yoshtu in the ground, the ground should be dug up and carefully processed. For each square meter, about 400 g of lime, 100-120 g of superphosphate, 80-100 g of potassium sulfate and about 10 kg of organic fertilizer are applied. When filling the landing hole - about 8 kg of organic fertilizer, 150 g of superphosphate and 40-50 g of potassium sulfate. It is highly desirable to observe the correct parameters for planting bushes in the territory, this will enable the yoshte to grow arbitrarily without catching neighboring bushes. Yoshta is planted in holes with a diameter of 60 cm and a depth of 40 cm. The distance between the bushes is at least 1.5 meters.
Yoshta. Landing and care (video)
Harvesting
Yoshta berries fully ripen within 2-3 weeks. The mass of each of them is quite large, from 3 g to 7 g. Since the berries that are collected in small brushes ripen at different times, it is quite possible that they will be on the bush for a long time. In any case, the harvesting of yoshta can begin in mid-late July, when the berry reaches biological maturity.
The flowering of yoshta is yellow, with large and bright flowers. Berry of large size, black, with a slight purple bloom
Yoshta use
The fruits of the shrub can be consumed fresh. The berry is sweet, sour-sweet or more sour, depending on the climate and the level of ripeness. You can also process yoshta berries into jam, fruit drinks, compotes, marmalades, jelly, jam, jam, etc.
Yoshta berries have not only a wonderful taste and fresh aroma, but also some medicinal properties. They can be used for diseases of the gastrointestinal tract, to improve blood circulation and quickly remove heavy metals and toxic substances from the body.
Also, yoshta is great for use in landscape design, for example, for the manufacture of hedges. Yoshta is planted at a distance of 40-50 cm from each other, in a line. The plant can also be included in mixed borders, or plants can be grown singly, arranging a semblance of a wild garden on the territory.
Various varieties of yoshta can be used at your own discretion, it is worth paying attention to which variety is suitable for growing yoshta in your climate. Further, it will only be necessary to buy a yoshta and land it on the territory of your suburban area, and in a few years a beautiful shrub will be able to please you with a delicious berry and the beauty of a stately bush.
Attention, only TODAY!
is a hybrid of blackcurrant and gooseberry. Surprisingly tasty and healthy.
You can eat it fresh, as well as make homemade preparations with yoshta, the most popular of which is jam.
What recipes for preserving yoshta in the form of jam can be prepared for the winter?
Yoshta jam photo
How to cook yoshta jam
Ingredients:
- 1 kg of yoshta
- 1.5 kg sugar
- 1 glass of water
For jam, it is better to take half-ripe berries - they do not boil soft.
Yoshta jam recipe:
1. In an enamel saucepan, pour sugar with water, stir and boil until the sugar grains dissolve.
2. Rinse Yoshta, let the water drain. Put the berries in the syrup and cook for 5 minutes.
3. Let cool completely, then repeat the process two more times. That is, it turns out cooking jam from yoshta in three steps. Roll up in sterilized jars and put away for the winter.
Yoshta jam recipe without cooking
Ingredients:
- yoshta - 1 kg
- sugar 2 kg
The less time the jam is cooked, the more sugar you need to put. If you do not cook it at all, then the proportions of sugar-berries should be 2:1.
How to make raw yoshta jam:
Order an energy saver and forget about the former huge expenses for light
1. The fruits of yoshta should be washed well, get rid of the tails. Pass the berries through a meat grinder, chop with a blender or crush with a crusher. Get yoshta in its own juice.
2. Add sugar, stir well. Leave for 12-24 hours in a warm place so that the sugar is completely dissolved.
3. Arrange in sterilized jars and close with clean nylon lids.
It is necessary to store yoshta jam in its own juice in the refrigerator or cellar.
Jam from yoshta for the winter
Ingredients:
- yoshta berries - 1 kg
- sugar - 2 kg
Preparation of yoshta jam:
1. Mash the selected and washed berries with a crush.
2. Add sugar to the mass, mix, let stand until the grains dissolve and boil over low heat until thick.
3. Transfer the finished yoshta berry jam to sterilized jars and roll up with lids.
Jam from yoshta
Ingredients:
- yoshta - 1 kg
- sugar - 800 g
Yoshta jam recipe:
1. Blanch the washed berries until completely softened with steam or in boiling water for 2-3 minutes, immersing them in a colander.
2. Wipe hot berries through a sieve. Bring the resulting puree to a boil, add half the sugar and cook for 10-15 minutes until it is completely dissolved, put the remaining sugar and boil until tender.
3. Put the finished jam from yoshta in a boiling state into dry, sterilized jars, roll up with boiled lids and turn upside down. After cooling to 50-40 degrees, the jars are placed upside down with lids.
Man is always evolving and inventing something new. So the creation of a hybrid of black currant and gooseberry led to the formation of a new type of yoshta berry. This berry is very useful, in terms of the content of vitamins it surpasses all berries, and in terms of the size of the berries it has come close to the size of a gooseberry. Its berries are suitable for the preparation of any type of preservation - jams, jams, juices, marmalade, confiture, jelly, fruit drink. Also, the berries lend themselves well to conventional freezing. But not only this is the dignity of yoshta, its medicinal fruits. With the help of them, you can treat diseases of the intestines and stomach, increase hemoglobin and improve blood circulation, as well as remove toxins that the human body accumulates.
I want to bring to your attention the option of preparing a blank for the winter from yoshta fruits in its own juice, yoshta jam with the maximum preservation of all vitamins. This jam is made by the raw method without boiling, stored in the refrigerator.
jam ingredients
- yoshta fruits 1 kg;
- sugar 2 kg.
How to make yoshta jam in your own juice
Yoshta fruits, like all other varieties of berries, should be washed well before rolling. It is necessary to wash thoroughly, removing all tails from the berries. If this procedure is not done, then it is quite possible that yoshta can ferment due to microbes. 
Then it is desirable to pass clean berries through a meat grinder. Can be crushed with a crush. We need yoshta to be all in its own juice. 
After we passed it through a meat grinder, sugar should be introduced into the yoshta. The fermentation process is inevitable if the following proportions are not observed in adding sugar and fresh berries: the ratio of sugar content and fruits passed through a meat grinder should be 1 to 2, i.e. We take 1 part of berries and 2 parts of sugar. Then you can be sure that yoshta will not ferment in its own juice. 
Then you should mix everything thoroughly and put it in a warm place for 12-24 hours so that the sugar completely melts. 
After that, pre-sterilized jars should be filled with the resulting mixture of yoshta and sugar, and closed with lids.
It is necessary to store yoshta jam in its own juice in the refrigerator or as cool as possible. 
Pastila from berries is a simple, tasty and healthy treat.
Historical reference
The term pastille comes from the Latin word pastillus (cake). According to another version, the word "pastila" (postila, as they said until the beginning of the last century) denotes the principle of preparing delicacies (fruit and berry puree is spread on a flat surface and dried).
Be that as it may, this confectionery is a native Russian invention. Pastila appeared in the fourteenth century (presumably, the inhabitants of Kolomna were the first to make it).
Kolomna pastila was made from grated apples of sour varieties, such as titovka, antonovka, etc. Over time, berries began to be used (lingonberries, currants, raspberries).
In addition to fruit or berry puree, honey was used in the preparation of marshmallow (it was replaced with sugar over time).
Since the fifteenth century, egg white has become one of the ingredients of marshmallow. Thanks to this additive, the delicacy acquired high plasticity.
Russian marshmallow was dried in an oven (mashed potatoes mixed with honey were applied in a thin layer on a fabric stretched on wooden frames). After the first stage of drying, the product was subjected to the second procedure: the layers were layered on top of each other and placed in a cooling oven.
Starting from the nineteenth century, marshmallows began to be exported to European countries. Over time, the delicacy began to be produced on an industrial scale.
Technology for making homemade pasta
Making homemade marshmallow is a fairly simple process. Many housewives do not even use sugar, honey or syrup (the acidity level is determined by the selected fruits and berries).
At the first stage, the raw materials are sorted, washed and processed (grinded into puree). Then it is boiled, getting rid of excess moisture, laid out in flat trays greased with oil or on baking sheets covered with paper and dried in an oven or dryer to a plastic state (a layer of puree along the edges is made thicker than in the center of the tray). Sometimes the berries are preheated and only then they are ground.
The readiness of the marshmallow is determined by bending the dried layer. If it does not stick to your hands and at the same time retains elasticity, the marshmallow is ready. If the layer breaks, the delicacy is overdried.
How is marshmallow stored?
Most often, the finished product is stored in glass jars with tight-fitting lids or in other sealed containers.
Before placing the marshmallow there, the layers are cut and sprinkled with powdered sugar. It also justifies storing marshmallows in the refrigerator (you can not cut it, but roll it up). I store mostly in plastic wrap, in a dry place.
It is important to remember: from berries with a large number of seeds, a fragile marshmallow is obtained. They should be combined with fruit puree.
The use of marshmallow
Pastila is not only a low-calorie snack and a favorite children's treat. It can be used to prepare sweet and sour berry sauces - for this it is enough to soak it in water or juice (the optimal ratio is 1: 1). It is also quite acceptable to make jam from marshmallow (in this case, 3 parts of marshmallow account for 1 part of boiling water). We mostly eat it as it is)
Berry marshmallow recipes
The required amount of berries and fruits is washed, peeled (for example, bananas from the peel, cherries from the pits) and beat in a blender. Pour the resulting mass into a saucepan, add the remaining ingredients (sugar, honey, seeds, water) and heat to 30 degrees to melt the sugar. It is important not to overheat so as not to destroy the vitamins. Mix thoroughly. The resulting mass is poured onto sheets for drying and leveled. The second option is pastille without sugar, water and heating, which I have been using for the last years. It is suitable for marshmallows containing sweet and juicy ingredients: watermelon, banana, sweet apples, pears. And, perhaps, this is the most delicious and healthy marshmallow.
I cook marshmallow on drying Isidri. The recipe indicates the number of products for a sheet with a diameter of 34 cm. Drying time is 10-15 hours at a temperature of 50 degrees (medium).
Pastila from apples and watermelon
- 1.5 mugs of apples
- 1.5 mugs
Pastila from apples, watermelon, banana
- 1 mug of apples
- 1 mug of watermelon
- 1 banana
Pastila from blackcurrant, grapes and apples
- 1 mug
- 1 mug black seedless quiche
- 1 cup chopped apples
- 2 tablespoons sugar (no slide)
- 1 tablespoon water
Blackcurrant and banana pastille
- 2 cups blackcurrant
- 2 bananas
- 1 tbsp Sahara
- 1 tbsp water
Cowberry and melon pastille
- 1 mug
- 2 cups chopped melon
- 1 st. l. Sahara
- 1 tbsp water
To make marshmallow multi-colored, heat lingonberries separately with sugar, water and pour on a baking sheet with spoons, then pour melon into empty places. Move a spoon over the marshmallow to make stains.
Gooseberry, melon and walnut pastille
- 1 mug
- 2 cups chopped melon
- 1 tbsp Sahara
- nuts for decoration
When the marshmallow dries, but is still sticky, lay out the nuts.
Pastila from cherries, bananas, melons
- 1 mug
- 1 banana
- 1 cup chopped melon
- 1 tbsp Sahara
Cherry and melon pastille
- 1 mug of cherries
- 2 cups chopped melon
- 1 tbsp Sahara
Pastila from currants, bananas and apples
- 1 cup currant
- 1 banana
- 1 cup chopped apples
- 3 tbsp Sahara
- 1 tbsp water
Pastila - croissant made from currants, bananas and apples
Pastila from raspberries and bananas
- 1 mug
- 2 bananas
- 1 tbsp Sahara
- 1 tbsp water
Pastila from cherries, bananas, sesame
- 1 mug of cherries
- 2 bananas
- 1 tbsp honey
- 1 tbsp water
- 2 tbsp sesame
I roll up part of the marshmallow into a tube and pack it in cling film, store it in a closet.
I cut a part of the marshmallow into triangles (I roll it like croissants), squares, etc., sprinkle with powdered sugar and store in containers.
Pastila from berries is a delicacy that has a truly Russian character. This useful sweetness can replace high-calorie and low-use confectionery.
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