Type of preserves and jams Ingredients Ziziphus (fruit) - 1 kg,
water - 1 glass,
sugar - 1.5 cups
vodka - 0.5 cups.
Cooking methodRinse and dry the fruits of the ziziphus.
Then fill sterilized jars with prepared fruits to the very top.
Pour vodka (or any other strong alcohol) into each of the jars at the rate of 1 shot per 1 liter.
Cover the jars with nylon lids and shake well so that the vodka is distributed over all the fruits. Set the jars aside and let the berries marinate for 20 minutes.
Prepare syrup: pour water into a saucepan, add sugar, bring to a boil and over low heat and cook for 5 minutes.
To preserve the integrity of the fruit, let the syrup cool slightly for 10 minutes. The syrup temperature should not exceed 90 degrees.
Pour the syrup into each jar, so that all the fruits are completely immersed in it.
Next, either close the cans with nylon lids, cool and store in the refrigerator, or roll up the cans with metal lids, cool and send them for storage in a cool place (basement, cellar).
Note"Drunk" ziziphus will be ready for use no earlier than 2 months later. The fruits retain their natural benefits and firmness, and the taste is very delicate. Such ziziphus can be eaten as jam with tea, can be used in baked goods or as a medicine.
In the same way, you can preserve some other fruits, for example, according to this recipe, plums, grapes and cherries are excellent.
