Larch marmalade

Category: Confectionery
Larch marmalade

Ingredients

Raw materials: larch, sugar, any berries. Sugar
Agar Dryer

Cooking method

  • Larch marmalade. I cut off the shoots, cm 20. I boil it, after boiling for min. 10. I insist for a day. I'm filtering the broth. Add sugar to 5 liters. 3 kg of sugar. Soak agar. Boil the broth with sugar. Add juice of any berries for color. Pour in agar. Cool after boiling. I pour it into bowls. How to grab I cut, dry it in the dryer. I love the rubbery taste.

The dish is designed for

1 kg

Time for preparing:

48h

Note

I make a lot of different gummies according to this principle. From dandelions, violets, apple, mint, pine.

Valkyr
The recipe is, of course, very interesting! The larch shoots are all gone.
And the lope in grams - shoots, water, juice and agar?
Piano
Quote: Valkyr
The recipe is, of course, very interesting!
The main thing is not to pick up yew shoots by mistake.
And then only 400 grams of yew branches kill a horse (((
Barquentine
Don't scare me. I take an armful of shoots. I did it 3 times. I cook as much as 10 liters. A saucepan. Together with the branches. Once I made coniferous rosehip jam. Mine didn't eat it. I made agar and marmalade there in the spring. Now I immediately make coniferous rosehip marmalade. Larch marmalade has a light coniferous aroma. I tint with berries, the color of the broth is dull green. Made marmalade 3 times. In the photo I tint with gooseberries. I didn't grasp for a long time. I had to add agar 3 times.




The most delicious was with cherries. Larch after cooking is not thrown away. I cook again and do a bath for the children. I made marmalade from mint, dandelions, violets. Now I will deal with the photo. I do it intuitively, but I'm not reading a poisonous plant. I do not pour a lot of sugar. 0.5 kg per liter of broth
Valkyr
Barquentine, armfuls are different. And the larches too. Do you have a Siberian telephone?

"The needles are harvested during the whole summer, but the most favorable period is the end of June or the beginning of August, since it is then that the needles are most rich in ascorbic acid."

But when cooking, the ascorbic acid will disappear.

"Boiling larch twigs for 48 hours is an excellent cure for excruciating headaches, heart pains, as well as for liver and kidney diseases. This broth should be taken three times a day, one teaspoon."
Barquentine
Ascorbic acid does not disappear.Larch marmalade here is a photo of an armful. Better to do it right away. The needles crumble and turn yellow during storage.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers