Ziziphus - cooking recipes

Zizifus, the recipes of which are not only varied, but also useful, top the ranking of the world's medicinal plants. From the fruits of the jesus, wine, jam, jams, candied fruits, compotes are used, they are used in the form of winter marinated and dried billets. Consider options for making this exotic plant at home.

Canned zither - recipe

The original way of cooking is zizifus stuffed with garlic in marinade. Such a preparation can be used as an independent snack, and also serve as an excellent addition to a hot meat dish.

Ingredients:

• fruits of zizifus - 1,9 kg;
• apple vinegar - 180 ml;
• bay leaves - 10 g;
• pepper black peas - 5 g;
• garlic - 15 g;
• salt - 50 g;
• sugar - 15 g;
• water - 1,2 l;
• vegetable oil - 90 ml.

Preparation

1. Rinse the immature, green fruits of the ziphis and allow to dry.
2. Peeled garlic, disassemble on the teeth and lay on the bottom of a sterile container along with pepper and bay leaf. From above, as tightly as possible lay the fruits of the zysofus, then cover them with a bay leaf and a slice of garlic.
3. Warm the water, not leading it to boil, so that when pouring, do not damage the fruit. Add sugar, salt and vinegar, hold for several minutes on the fire until the ingredients are completely dissolved.
4. Fill the fruit with marinade, and then with vegetable oil, which will increase the shelf life of the billet. Close the container with a sterile lid and send it to a cool place for extended periods of storage.

Zizifus - recipe for preparation of candied fruits

To preserve the fruits of jellyfish in the form of sweet candied fruits is a wonderful way to replenish the vitamin reserve in the winter. It is known that sweet billets cooked in this way, preserve useful and nutritious substances all year round, without changing their properties.

Ingredients:

• the fruits of the zysofus - 950 g;
• sugar 750 g;
• citric acid - 5 g;
• water 650 ml.

Preparation

1. Rinse the fruits of the jesus, dry and puncture in some places with a wooden skewer.
2. From the water and sugar, prepare the syrup, boiling these ingredients for a few minutes.
3. Place the fruit in a syrup and cook for a quarter of an hour, stirring occasionally. Remove the workpiece from the plate and let it brew for a couple of hours, then repeat the procedure again with citric acid.
4. Weld the fried fruit on a sieve, to remove excess syrup.
5. Spread the finished fruit on a flat and clean surface for complete drying at room temperature.
6. Transfer the prepared candied fruits from the ziphys into a glass container and store in a dry and cool place.

Compote from dried ziphifus - recipe

The fruits of dried ziphifus are most often used in recipes of vitamin compotes and tinctures. Zizifus assumes a simple cooking that does not require special culinary skills from lovers of healthy foods. Consider a quick recipe for a drink from ziphis and honey.

Ingredients:

• the fruits of the zysofus - 900 g;
• water - 2.9 l;
• honey - 50 ml.

Preparation

1. Pour the prepared fruits of the ziphysus with water and cook for half an hour until completely softened.
2. Press out the prepared fruits, and cook the resulting liquid until a thick consistency.
3. Add honey to the finished drink and pour over the glass containers. When using, dilute with water.

Jam made from jazz - recipe

Ingredients:

• fruits of the zysofus - 800 g;
• sugar - 800 g;
• water 400 ml;
• citric acid - 10 g.

Preparation

1. Rinse the fruits of the ziphys, dry and nibble every berry with a fork.
2. Add sugar and citric acid to the boiling water, cook a little and pour the prepared fruit with a sweet syrup.
3. Hold the berries in syrup for several hours, after which cook for half an hour, stirring.
4. Ready jam pour on sterile jars and cover with sterile lids.