Section 7

Cranberry juice: Pick cranberries, rinse, mash and juice them. Pour cold water over the pulp, put on the fire and bring to a boil.The resulting decoction strain, add sugar, boil again, then combine with cranberry juice. This mixture can be stored in the refrigerator for about 30 days.If there are a lot of cranberries, then the juice prepared in the described way should be boiled for 3-5 minutes, then pour into sterile jars and capped with lacquered lids.

Blueberries with sugar (variant 2): Wash blueberries, let the water drain, then pass the berries through a meat grinder. Mix the resulting puree with sugar and leave it for 1.5-2 hours to dissolve. Put the prepared mixture into jars and store in a dark cool place.

Blueberry jam: Pick blueberries, rinse, changing water several times and place in a low enamel saucepan. Add 0.5 cup of water and cook for 3-5 minutes. Combine pectin powder with powdered sugar and add to the boiling jam while stirring continuously. After 5-7 minutes add sugar in small portions so as not to interrupt the boiling.After it is completely dissolved, add citric acid to the jam and cook it for another 5 minutes. After that pour into pre-sterilized jars, seal them with lacquered lids, turn them upside down, cover with a thick cloth and leave to cool.