Fragrant barberry compote for the winter. Barberry compote for the winter Is it possible to cover barberry compote

06.04.2024

Cooking method

Wash the ripe fruits, remove the stalks, place in glass jars and pour hot sugar syrup. After this, pasteurize for 15 minutes at 85C.

You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Barberry compote".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	111.7 kcal	1684 kcal	6.6%	5.9%	1508 g
Carbohydrates	29.8 g	219 g	13.6%	12.2%	735 g
Water	54.3 g	2273 g	2.4%	2.1%	4186 g
Vitamins
Vitamin A, RE	21600 mcg	900 mcg	2400%	2148.6%	4 g
Retinol	21.6 mg	~
Vitamin C, ascorbic acid	34.3 mg	90 mg	38.1%	34.1%	262 g
Macronutrients
Potassium, K	0.9 mg	2500 mg			277778 g
Calcium, Ca	0.6 mg	1000 mg	0.1%	0.1%	166667 g
Sodium, Na	0.3 mg	1300 mg			433333 g
Microelements
Iron, Fe	0.09 mg	18 mg	0.5%	0.4%	20000 g

Energy value Barberry compote is 111.7 kcal.

Main source: Internet. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

Recipe calculator

The nutritional value

Serving Size (g)

NUTRIENT BALANCE

Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

SHARE OF BZHU IN CALORIES

Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

In some regions, it is a common occurrence in many areas; even green hedges are grown from them. Desserts from the fruits of this plant are prepared according to the same principle as from any berries, that is, they must be sorted so that they are not spoiled, tear off the stalks and remove the garbage. Barberries should be washed in running cold water and, if possible, not for long, since ripe fruits are very soft and quickly release juice. Place clean berries in a colander on a deep plate so as not to lose juice while they dry. If the fruits are slightly unripe (be careful, green ones are poisonous), it will be easy to remove the seeds from them, but we cook the ripe ones as is.

barberry bush

For jam, you will need from 1.5 to 2 kilograms of sugar for every kilogram of barberry, since the berries have a very high vitamin C content (within 500 milligrams). In other words, barberry pulp is quite sour, and also tart, since tannins are also in excess - 0.6–0.8% in ripened fruits. First, prepare the syrup by separating 600 grams of sugar and pouring a glass of water over it. When it’s ready, cool it and pour it into a saucepan with a kilogram of berries poured in (calculate the sugar and water for the syrup for a larger amount). Cover with a lid and set aside in a cool, dry place for a day.

Berry jam

After 24 hours, drain the syrup along with the juice that has fallen into it and boil again, cool, then pour in the berries again and leave to simmer under the lid for a day. After some time, we take out the pan and put it on gas with all the contents, adding another 1.4 kilos of sugar per kilogram of barberry. Cook until the fruits become transparent, then pour into pre-sterilized jars and screw on the lids, boiled for several minutes. We turn the container with barberry preparations upside down and cover them with a blanket until they cool, after which we put them away in the pantry or cellar for the winter.

Jam is undoubtedly a very tasty product, but sometimes you want something unusual, for example, homemade marmalade. In this form, barberry can be prepared for the winter only from very ripe berries, so that they have more pulp and at least a little sweetness. We take sugar in a 1:1 ratio. First, place the fruits in a saucepan, pour a little water into it to completely cover the berries, and cook for 5 minutes. Then pour the liquid from the pan; the resulting broth can be used to cook jelly or compote.

Delicious fruit marmalade

Grind the berries that have become soft through a sieve, simultaneously separating them from the seeds. If you want to preserve the substances that are in the peel in the product, it is better to then use a blender, scrolling the mass in it until it is completely crushed. Add sugar to the resulting mass and place in a saucepan over low heat. Next, just cook until you get a very thick consistency. Now we take thick paper, soak it with vegetable oil and spread the resulting still hot marmalade in a layer of up to 2 centimeters. When it hardens, cut it into pieces and place them in jars in layers, sprinkling with powdered sugar. It is best to store such barberry preparations in the refrigerator.

Despite the abundance of vitamins, barberry has a number of contraindications and should be used with caution, for example, by hypotensive patients, due to the fact that these berries quickly and significantly reduce blood pressure. It was already mentioned above that green barberry is poisonous. A certain small percentage of toxic substances remains in ripe fruits. That is why, when compote is prepared almost without cooking, it is customary to combine barberry with various sweet fruits, of which there is much more than berries. Thanks to barberry, the compote will acquire a pleasant sweet and sour taste that will appeal to both adults and children. In winter, such a compote will become a healthy and tasty dessert on your table.

Sweet and sour berries

So, we make a compote from a kilogram of apples or pears, and only 200 grams of ripe ones. For this amount of berries and fruits, take a liter of water and from 300 to 500 grams of sugar, depending on the sweetness of the apples, and cook the syrup, stirring constantly so as not to burn. We cut the apples into pieces, cutting out the core, and place them in sterilized jars, alternating with layers of barberry fruits. Then pour boiling syrup into the containers, after which we place the container in a large wide pan with hot water on a wooden grate or towel placed on the bottom. Bring to a boil and blanch our compote: a half-liter jar for 15 minutes, a liter jar for 25.

When blanching, with each increase in container volume by 0.5 liters, the boiling time of the product increases by 10 minutes.

If you don’t want to bother, we offer you a recipe on how to quickly cook barberry compote and wrap it up for the winter. To do this, cook syrup from 700 grams of sugar and a liter of water, and while it boils, wash the berries and remove the stems. Then we place the fruits in layers in jars and fill them with syrup. All that remains is to place the containers in a pan and sterilize for half an hour, maintaining the water temperature at least 85 degrees. Next, cover the compote with boiled lids, cool and put it in a cool cellar.

Barberry is a unique berry with a pleasant sour taste, from which you can prepare a huge number of different dishes. It produces extremely aromatic sauces, which are usually served with meat, as well as jams, sorbets, jellies and syrups. Today we propose making another very tasty preparation - barberry compote for the winter. This drink perfectly refreshes, tones and...

Best Recipes

To begin with, it should be noted that for barberry compote, it is advisable to pick well-ripened, but not overripe, fruits. At the same time, it is important to carefully sort through them and immediately remove spoiled ones - this way you are guaranteed to get a very tasty drink that can be stored until the next harvest. Any cool place is suitable for storing it - a cellar or basement.

Classic recipe

The simplest recipe for barberry compote includes a kilo of fresh berries, 1.2 kg of granulated sugar and 2 liters of water. Let's start cooking.

We sort out the fresh fruits and wash them in several waters, discarding the plant debris. The bones do not need to be removed. Transfer the barberries to a colander and leave to drain the excess water.
In the meantime, we are preparing the syrup. Pour the amount of water specified in the recipe into the pan and add sugar. Place on the fire and bring to a boil. Make sure that the sugar is completely dissolved.
Pour barberry into the jars and carefully pour hot sugar syrup, which should be slightly above the level of the fruit. Cover the jars with lids.
Pour water into a wide container and heat it to a temperature of 60°. We place the jars with the future compote in this container and sterilize for several minutes. Upon completion of sterilization, we take out the jars and immediately seal them for the winter.

Without sterilization

It is quite possible to prepare barberry compote for the winter without sterilization. But only in this case it is necessary to sort the berries with special diligence so that not a single spoiled fruit gets into the jar. To prepare this drink, you should prepare a kilo of barberry, 800 g of sugar and water.

Wash the berries and leave them in a colander over the sink for a few minutes.
We sterilize three-liter jars over steam for about a quarter of an hour, and boil the metal lids for 10 minutes. We dry everything.
Place the prepared berries in jars, filling them about 1/3 full.
Boil water in a saucepan and fill the jars with barberry with it. Cover with lids and leave for 20 minutes.
After the specified time, using a special lid with holes, pour the water back into the pan, add the specified amount of sugar and bring everything to a boil.
After the sugar has completely dispersed, pour the hot syrup into the jars again, immediately roll them up and turn them upside down.
Wrap them in a blanket and leave them until they cool completely. We lower the finished compote into the cellar or basement.

With hawthorn

Compote of hawthorn and barberry has special benefits. Hawthorn itself contains ursolic acid, which is known for its powerful anti-inflammatory, antitumor, antimicrobial and diuretic properties. In addition, hawthorn is one of those berries that have virtually no contraindications.

Barberry, in turn, is rich in ascorbic acid and berberine, which improves the functioning of the heart muscle and has a positive effect on the process of bile secretion. Thus, these two berries can significantly improve the functioning of our body as a whole, and the drink also turns out to be very tasty. To prepare it, you should take 650 g of barberry, a glass of hawthorn fruit, 1.2 kg of sugar, 0.5 teaspoon of citric acid and 2 liters of water.

We sterilize jars and lids for compote and dry them on a clean towel.
We carefully sort the berries, rinse them in plenty of water and discard them in a colander.
Fill clean and dry jars with prepared berries approximately 1/3 full.
Bring water to a boil in a saucepan and pour it over the berries, cover with lids and leave for half an hour.
After the specified time, pour the water into a deep saucepan, add sugar and citric acid, and boil.
Pour the boiling syrup over the berries in the jars again, immediately seal them, turn them upside down, wrap them in a blanket and leave until they cool completely.

With apples

And the last preparation for today is a compote of apples with barberries. For two kilograms of juicy apples you need to take 400 g of barberry, about 800 g of granulated sugar and a couple of liters of water.

Winter preparations are always very exciting, tasty and aromatic. The main thing is to approach the process itself with a positive attitude and then everything will definitely work out. The barberry compotes that were presented to your attention today are the most convenient and practical for home preparation and have already earned enormous popularity among many housewives. Bon appetit and be healthy!

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Tasty, aromatic, beautiful, and very healthy - that's all about barberry. The slightly sour berry has been known since ancient times and still remains one of the most beloved. For its tart-sour taste and beneficial properties, barberry is also called the “northern lemon”. The first association when you mention it is a delicious sucking candy, oval in shape, bright red in color with an indescribable aroma. Everything is like real barberry. It has found its wide application in cooking. Recipes for cooking dishes with this berry are always original. Often used in dried, ground form as a spice for meat. But the most popular preparations from barberry are in the form of compotes, jams and tinctures.

Fresh berries make excellent rich juice. It is used in desserts, baked goods, and as an addition to ice cream. Seasonal compote is also made from fresh berries, which perfectly quenches thirst, or it is sealed in bottles. Recipes for compotes for the winter are varied, but they all have one thing in common: such a healthy drink will support your immune system until spring. Large, ripe and juicy berries are usually used to make compotes.

Barberry juice

Boil the ripest berries in a small amount of water. Once ready to crush with a masher, you can use a press. The resulting juice should be sterilized in small bottles or jars. If you prepare enough juice, you will always have a base for sauces or compotes on hand.

Compote of barberries and apples

Wash and sort barberries (200 g). Cut washed sweet apples (1 kg) into slices, remove seeds. Place berries and apples in prepared jars. Boil syrup from sugar (400 g) and water (1 liter) and pour hot into jars. Sterilize the compote in boiling water: half-liter jars - 18 minutes, liter jars - 25 minutes. Barberry compote in combination with apple acquires a pleasant sweet and sour taste. This drink will appeal to both children and adults. And by replacing apples with pears, you can get another delicious compote.

Quick compote

To prepare a quick barberry compote, you need berries and sugar syrup. Preparing the syrup is simple: 500-700 grams of sugar dissolve in 1 liter of water. Pour clean and sorted berries into prepared jars and pour hot syrup over them. Sterilize the compote in jars at 85⁰.

Tinctures for pleasure and treatment

Recipes for barberry tinctures can be divided into two groups: for the soul and for the body. A tasty, sweet barberry liqueur will decorate any holiday table and will delight the most sophisticated gourmet. And if you need ripe, large berries for compotes and jam, then small and sour ones are perfect for tincture. Alcohol tinctures, used in folk medicine, are known as an excellent remedy for many diseases. Recipes for medicinal tinctures are very diverse and easy to prepare.

Liquor tincture

Pure barberry (500 g) crushed well. Add ½ crushed cinnamon stick to it. Place cloves (2 buds) and lemon peel there. Pour vodka (1 liter) over everything and let it brew for 10 days. Infuse in a glass container with a tightly closed lid.

In a separate pan, boil the syrup: sugar (1 cup) and water (1 cup). Pour the cooled sugar syrup into the strained infusion of berries. Mix everything well and bottle. This sweet liqueur would be appropriate for desserts.

Enchanting tincture

This exquisite tincture will not leave anyone indifferent. The number of berries is taken at your discretion. Place cherries and cranberries (frozen or dried) in a container. Add 2-3 tbsp. spoons of dried barberry. Pour brandy over all the berries so that there is no empty space left. Cover the container tightly with a lid and leave in the refrigerator for at least a month. Strain the finished tincture. It is ideal for both ice cream and meat.

Medicinal tincture of leaves

Pour clean fresh barberry leaves (20 g) with 40% alcohol (½ cup) and leave to infuse for 2 weeks. Then squeeze out the leaves and strain. This tincture helps with kidney disease, liver disease and gallstone disease. Take 25-30 drops 3 times a day. The course of treatment is 14-20 days.

Wine tincture for immunity

Add pure (150 g) to red wine (1 liter) and leave in a dark place for a month. Shake the tincture regularly. After a month, strain it and mix with sugar (200 g). Wine tincture is useful for enriching the blood, improves the flow of bile, and improves immunity. Take 2 tbsp regularly before meals. spoons.

Vitamins in a jar - barberry delicacy

To please children with sweets and at the same time provide them with useful vitamins for the entire autumn-winter period, it is enough to prepare barberry jam. This delicacy can be stored for a long time and will always be available. Recipes for jam are varied: both exclusively from barberry berries, and with the addition of other components. By preparing all kinds of homemade preparations, you can get a real pharmacy at home.

It is better to make this jam without seeds, but you can also use them. Prepare syrup: 200 ml of water and 600 grams of sugar. Place ripe and large barberries (1 kg) in jars and pour cooled syrup. Leave for a day. Then pour the syrup, boil, cool and pour it over the berries again. Let it brew for another 24 hours. On the third day, boil syrup, berries and sugar (1.4 kg) together. Place the finished jam while hot in prepared jars.

Jam with lemon “Ascorbinka”

The recipe is based on a half-liter jar. Carefully sort out the barberries (as much as will fit into the jar), wash and dry. Wash the lemon, cut off the stems, divide into 4 parts and remove the seeds. Remove the seeds from the barberry and pass the pulp through a meat grinder or grind in a blender. Grind the lemon as well. Mix berry and lemon puree, add sugar (750 g). “Ascorbinka” is ready. Fresh jam can be eaten immediately, or you can put it in clean jars, tightly covering with a plastic lid. This jar should be stored in a cool place or refrigerator. If desired, you can make a compote from Ascorbinka: dilute a few tablespoons of jam with water.

Barberry jam with vanilla

Remove seeds from washed and ripe berries (1 cup). Make hot syrup from water (0.75 cups) and sugar (1.5 cups) and pour it over the barberry. Leave everything for a day. Cook in two steps: boil, boil, cool and re-boil and boil. At the end of cooking, add vanillin for flavor. Place the finished jam into dry prepared jars.

Recently, it has become fashionable to plant a hedge of perennial shrubs, including barberry, on the site. However, this is not his only merit. Thanks to the abundant harvest of edible red berries, with which the bushes are literally strewn in the fall, you can prepare compotes and jams from barberries for the winter, make tinctures, or simply dry the fruits.

The aromatic barberry compote has an unusual sweet and sour taste and a very beautiful, rich red color. It quenches thirst well and has a positive effect on the body. Drinking this drink in winter increases resistance to colds.

The beneficial properties of barberry compote have been noted for a long time and are beyond doubt. Adherents of traditional medicine recommend drinking it for problems with the digestive system and high blood pressure. In addition, barberry has a mild laxative effect and is used for stool retention. Barberry compote helps lower body temperature and active sweating. It is used for diabetes mellitus, excluding granulated sugar from the composition.

Since barberry has the ability to quickly lower blood pressure, drinks should be taken with caution by people suffering from vegetative-vascular dystonia. And because of the characteristic sour taste of berries, they are contraindicated in cases of high acidity.

To prepare barberry compote, ripe berries are collected for the winter. They have a rather soft structure, so you need to wash them carefully so that the barberry does not burst and release juice. If you need to remove the seeds from the fruit, it is better to pick a slightly unripe barberry.

Green barberry berries should absolutely not be consumed - they contain toxins and are very poisonous.

There are many recipes for barberry compote that use only its fruits. But since not everyone can drink such drinks (due to their rather sour taste), barberries are often combined with other fruits or berries. Combined compotes are sweeter, since barberry is used mainly to give the drink a beautiful color and only then a slight sourness. Young children especially like them.

Sterilized barberry compote

Fruits in the quantity necessary to fill the jars to the brim, sort, remove the tails and rinse under running water. Pour clean berries into containers, filling them completely.

To determine how much water is needed for pouring, pour it into a jar of barberry, and then pour it into the pan.

Boil syrup from the drained water, adding 700 g of sugar for every liter of water.

Pour hot syrup over the barberries in jars, cover with a lid and sterilize for 30 minutes, after laying an old towel on the bottom of the pan.

Roll up and leave until completely cool. Barberry compote should be stored in the cellar for the winter.

Drink made from barberry using double pour method

For those who don’t have time to bother with canning, there is a quick recipe for barberry compote for the winter without sterilization. It is immediately worth noting that since the compote itself is not subject to long-term heat treatment, the bottles for seaming must be sterilized for at least 15 minutes.

Place the metal lids in a saucepan and boil for 10 minutes.

So, carefully sort out one kilogram of barberry so that there is no debris or spoiled berries left. Rinse and drain in a colander.

Place the dried berries into three-liter jars. You don’t need to put a lot, just fill the container less than halfway.

Prepare the drink in two steps:

Compote of barberries and apples

The main component of the compote will be fruits and some berries - for color:

apples - 1 kg:
barberry - 200 g.

Sort and rinse the berries.

Core the apples and cut into pieces of any shape.

Layer the ingredients into liter jars.

To fill, cook the syrup at the rate of:

water - 1 l;
sugar - 500 g.

If the apples are very sweet varieties, add less sugar (300 g).

Pour boiling syrup into jars and sterilize the compote for 25 minutes, then roll up and let cool.

Compote of barberries and pears

Prepare fruits and berries:

Rinse 1 kg of barberry;
Peel 1 kg of pears and cut into slices.

Next, place the prepared products in jars one by one.

Pour water into a saucepan, bring to a boil and add sugar at the rate of 700 g per 1 liter of liquid. Stirring, let it dissolve.

Fill jars with barberries and pears with hot syrup and sterilize them for at least 20 minutes. Roll up.

Concentrated juice from barberry berries

If you don’t have a large supply of glass containers for making compotes, you can prepare barberry juice. One jar of this juice is enough to make barberry compote for a large family in winter, simply by diluting it with boiled water.

Place well-ripened berries in a saucepan and add water. Cook until the barberry becomes soft.

Drain the water and grind the fruits through a sieve.

Pour the resulting liquid mass into half-liter jars and sterilize for 15 minutes. Roll up.

Some housewives use a forgotten recipe for barberry compote in a saucepan. According to it, the fruits are not placed in a jar, but a compote is immediately prepared from them: water is poured into a large saucepan and barberry is added in a small amount. After the water boils, add sugar to taste and allow it to dissolve. Next, the finished compote is bottled and sterilized for 20-30 minutes to increase shelf life. If you plan to consume the drink in the next 7 days, skip the sterilization process. In this case, the finished compote is stored in the refrigerator.

Those who have not yet tried canning barberry compote should take a chance and prepare it for the winter. Thus, you can not only pamper your loved ones with a delicious new product, but also provide your family with vitamins throughout the winter. Bon appetit!