How to cook jam from a lilac? Easily! Many people at the word “jam“ represent
at once cherry, strawberry, currant and other berry options. It agrees, these jam very tasty and fragrant, but are also other types about which not all can know.
For a start remember a wonderful children`s animated cartoon “Masha and a bear. Birthday“.
The bear was going to make jam for the winter. Having picked numerous berries and fruits, he started business, but there was Masha who not only disturbed the Bear, but also ate all his stocks. While the Bear collected new fruits in the wood, Masha decided to make amends, having made the most tasty jam which the Bear ever tasted. Also Mashenka from everything that she saw around cooked - both cones, and vegetables were put to use.
And so, in something the animated cartoon is right, t. to useful properties is enough also in many other plants, not only berries, and jam from them turn out in own way tasty, with special aroma.
I last year, having come off berry standards, began to cook flower jam. In the beginning dandelions and flowers of elder went to a copper. These not only tasty, but also medical jam I was influenced, a family and friends. The effect surpassed all expectations. Further I went for flowers of a lilac. When cooked from them jam, did not believe the eyes - its color was dark, taste - sweet, but slightly with a taste of bitterness, began to smell - slightly noticeable, almost inaudible aroma of a lilac. My new jam very much tasted like buckwheat medical
If I do not say to guests that I give to tea - they and do not guess, sincerely including it honey. And then, when I tell - I see the stunned persons hardly digesting the obtained information.
It would be desirable to note a running line some useful properties of a lilac...
The lilac is added to many preparations which possess febrifugal, sudorific, antimicrobic, anti-inflammatory, anti-diabetic, anticonvulsive, anesthetizing and diuretic properties, and also at uterine bleeding.
The lilac is used at treatment of diabetes, malaria, inflammatory diseases of kidneys, at stones and sand in kidney lokhanka, at bronchial asthma, bronchitis, pneumonia, katara of the top airways, tuberculosis of lungs, rheumatism, radiculitis, flu, violation of a menstrual cycle and as leveling a heart rhythm.
The leaves made as tea help at malaria, a diarrhea, stomach ulcer, cough and whooping cough.
I think that now it is clear how useful can be the jam cooked from a lilac. And now - the recipe of its preparation.
Lilac flowers - 500 g
Sugar - 500 g
Water - 2 glasses
the Lemon - a half
Preparation . We wash out collected florets of a lilac cold water that to use a pure product, we fill in with water and we boil 10 minutes. Then we squeeze out a lemon in the received mix, we cover and we leave for 15 - 20 minutes. We decant juice which was emitted during this time in ware for jam making, there we add the necessary amount of granulated sugar and we cook syrup. The remained flowers of a lilac are diligently pounded with one spoon of sugar and juice of a lemon (10 droplets) then we immerse all this weight in ready syrup and from the moment of boiling we cook 20 minutes on very slow fire, periodically stirring slowly. We spill ready jam on banks and we roll up.
Stocking up in the summer - we flourish in the winter.
Here only imagine: behind a window an icy cold, wind dank, and you sit in kitchen with a hot cup of tea in hands in an environment of the friends and surprise them with the unusual culinary masterpiece - the lilac jam standing in the center of a table. Where and when they still try it? Only at you!
Tea drinking pleasant to you in the winter with the cookings which are rolled up in the summer!