2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Cornflowers, known to people for over 7,000 years, must always be present at our table. They are extremely useful and can be found in many places in the wild. Cornflowers can be preserved in various forms. Here's what you can do with them:
Corn jelly
Necessary products: 2 kg of cornflowers, 1 kg of sugar, 17 g of citric acid.
Method of preparation: The cornflowers are washed well and boiled until soft. Their juice is filtered and while it is still hot, sugar is added to it. Everything is boiled over high heat, stirring constantly. As soon as you see that the mixture has reached the required density, add the citric acid. Pour into pre-washed but dried jars, close the finished jelly and turn the jars upside down until the cornflower mixture cools completely.
Dogwood juice
Necessary products: 2 kg of dogwood, 250 g of sugar.
Method of preparation: Choose well-ripened cornflowers, wash them, and then leave them in water for 24 hours so that it covers them completely. After the necessary time has passed, remove their stones, press the fruits and cover them with sugar. Mix everything well, pour the juice into jars and sterilize them for 15 minutes, but in a water bath. The juice prepared in this way is suitable for direct consumption as well as for making fruit creams, sour, for decoration with fruit melbs, ice cream and any other sweets.
Canned whole cornflowers and pears
Necessary products: 2 kg of cornflowers, 3 pears, 4 tablespoons of salt, 4 tablespoons of sugar, 100 ml of apple cider vinegar.
Method of preparation: Cornflowers and pears are washed well. Peel the pears and cut them into pieces as desired. The fruits together with the other products are evenly distributed in jars (about 4 in number) and sealed. You need to turn them several times until the salt and sugar are completely dissolved. You can use the cornflowers prepared in this way to garnish fruit, vegetable and meat dishes, or simply consume them on your own.
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