Of course, cornejo jam is not comparable in popularity to that of curracy or raspberry, but it is increasingly common on store shelves. The useful properties of cornejo jam are not insignificant, and sweets lovers should be aware of it. The cornejo has been cultivated by man since ancient times.
The natural distribution of the bush is observed in the Caucasus, but in a cultivated form it grows everywhere, even in the middle belt of Russia. In the dachas of the inhabitants of the suburbs of Moscow and the Leningrad regions can be found quite frequently small cornejo shrubs. Many gardeners make with their berries a tasty and useful jam according to many existing recipes.
Composition and properties of cornejo fruit
The fruits of the cornejo grow in red to darker shades of violet, depending on the variety and the place of culture. They can be sweet or bittersweet. The size of each berry varies from two to six grams, and most of the fruit has a healthy pulp.
The cornejo contains many essential elements and vitamins for the human body. For example, cornejo berries have a high vitamin B9 content and ascorbic acid. They also contain minerals such as potassium, silicon, molybdenum, iron and manganese. A distinctive feature of these berries is that they are low in calories. Even cornejo jam will not be as caloric as others.
Among other things, the fruits of the cornejo are rich in glucose and fructose, which are good for the brain. Other nutrients present in the cornejo are Malic and Nicotinic acids, nitrogen and phytoncidas substances, which are good for health. Thanks to its pectin content, the berries of this plant contribute to the excretion of harmful acids of the organism: oxalic acid and uric acid.
The benefits of cornejo jam
Despite thermal treatment, the cornejo, or as it is called – the lawn, retains its useful qualities. After boiling, the tannins that make up the fruit are absorbed much better. The pectins, of astringent effect, will have a beneficial effect on the gastrointestinal tract. It is especially good for people who suffer chronic stomach or intestinal problems. In this case, cornaline jam can even help in case of digestive disorders, braking diarrhea.
Tannins help eliminate all kinds of organism toxins. Thus, it is worth consuming cornejo jam in cases of poisoning. It can even help in cases of heavy metal poisoning, such as mercury and lead. The tannins agglutinate them and eliminate them from the organism.
Vitamin C, despite the addition of sugar to jam, helps strengthen gums and reduce its bleeding. Ascorbic acid also helps improve appetite and digestive process in general. The most important property of this beneficial acid is to reinforce the immune system and, consequently, protect against colds.
Aciano’s jam will benefit those who have joint problems. It is not destroyed in the thermal treatment of anti-inflammatory substances and pectin will contribute to the recovery of joint tissues.
It should be noted that cornejo jam contains part of the daily amount of iron, which is perfectly absorbed, thanks to ascorbic acid. One hundred grams of cornejo jam contain approximately 1/5 of daily iron intake. But it does not consume too much of this product, of course, everything is good in moderation.
Pregnant women, cornejo jam in small quantities will help them prevent leg swelling and varicose veins. It has a beneficial effect on the walls of the capillaries and the largest blood vessels.
Why is cornejo jam with seeds useful?
People share a large number of recipes based on cornejo fruits, among them there are some in which the berries are not eliminated. It is believed that such a product is much more valuable and has more nutrients. In addition, pipitas jam has a very attractive appearance on the table.
The health benefits of this type of products are derived from the fact that, at high temperatures, jam leaves pepitas with much less positive nutrients than fruit itself. In addition, pipitas jam will be very useful for stimulating digestion. It also has a strong antioxidant effect. Among other things, cornejo jam has a beneficial effect on lipid metabolism in the human body.
What can be treated with cornejo jam?
Jam is good for people with joint and gastrointestinal problems. In the first case, it will help relieve inflammation and strengthen joint tissues, since pectins are better absorbed when they cook. In the second case, cornejo jam will wrap the stomach walls and intestines, and stimulate their work and improve digestion.
Finally, it seems that an added dish with added sugar can do this, cornaline jam significantly reduces blood sugar levels, which is relevant to people who have problems with the pancreas. Its ability to neutralize free radicals makes this sweet an essential food for those who want to feel awake and active.
When can Cornejo jam be harmful?
First, this healthy sweet can be harmful to people prone to various types of allergies and pregnant women. Allergics must be careful when introducing a new dish in their diet, and women in state should not abuse this tasty treat. In addition, infant mothers should only eat this dish in minimal quantities.
Fresh Cornel Bayas in a brown bowl on fabric background
Diabetic people should completely avoid this jam. People who suffer gastritis should not consume cornejo jam. Some people have a nervous system that is very susceptible to rapid excitability, nor should berry jam.
People with hemophilia or, simply, bad blood clotting must give up the cornejo. In this case, even if a person is completely healthy and does not complain about anything, it is necessarylead to constipation.
How to cook the best and most useful jam
To prepare this delicacy, select only fresh cornejo berries and in good condition, of proven origin. Pay attention to the type of cornejo, since some are sweeter and others more sour.
The classic method
The option to make hot jam is not complicated either. Shaitan tree fruits are covered with sugar for 17 hours; It should not exceed half of the volume of the berries. In principle, granulated sugar can be added to taste. Then, the berries are well boiled, removing from time to time over low heat. After cooking, the product can be wrapped in jars and keep in a dark and fresh place. The refrigerator will also be ideal for this process.
The usual recipe
It should be noted that a useful product can be elaborated without resorting to the heat treatment of the berries. You can remove the seeds and pour the syrup, which is prepared very easily. It consists of water and sugar in those proportions in which the planned billet, after mixing, heating in the stove for 20 minutes and is poured into a berries. The berries are enrolled and consumed whenever they are needed.
An especially healthy variant
The most useful will be cooked without jam thermal treatment. The berries with seeds, to start, well washed to avoid further the finished product. Next, they are mixed with the sugar in the proportion of 1: 1. The resulting mixture can be wrapped or eating fresh.
With Pepitas
To prepare this dish, you must first boil some sugar syrup. The proportions will be taken according to taste. The sugar is poured into a pan and water is added. When the sugar has dissolved, the hot syrup is poured into jars with the berries already inside. At this point, bone jam is ready and can be wrapped or eaten like this.
Caucasian
Caucasian recipe requires 3 kg of sugar and 3 glasses of water to make 2. 5 kg of cornejo berries. Pour the water and sugar on the fruit and cook it. When the mixture breaks to boil, pray it and leave it for a while. Then, cook the mixture over low heat for half an hour. Keep the hot jam following this recipe.
In multicooker
This is the easiest way to cook. A kilo of fruit with nuggets we leave it all night, covered with 1. 5 kg. of sugar sand. In the morning, you have to transfer the berries to the multicooker and pour a glass of water, put the stew for an hour and a half.
No n-standard recipes
Cornejo jam can be prepared in different ways and with different ingredients. Each region has its own recipes. However, the method of preparation and additional additives do not significantly affect all the useful qualities of this product for the human body.
With honey
This preparation is not especially difficult to do. The way to do this type of dessert does not require the heat treatment of berries. To process a kilogram of cornejo, half a liter of honey is needed, not sugary and preferably the most fluid. The freshly washed berries are placed like pickles at the bottom of a jar of about three centimeters high. They are filled with honey and a Babel tower is built in layers to the top of the jar.
With wine
For this recipe, 1. 4 kg of cornaline, 1. 2 kg of sugar and half a liter of sem i-dry white wine are needed. Remove the granulated sugar into the wine and put it over medium heat until it dissolves. After adding the berries, hot wine from Cornalina must come to a boil.
The mixture must be cooked over low heat for eight minutes. You don’t have to remove everything, but stir the casserole from time to time. After boiling, let the mixture cool. Then boil the mixture for five minutes. Keep the boil and not lower the fire. To convey it, the resulting jam is immediately poured into sterilized jars.
Without water
Crude cornejo jam can be prepared. To do this, it starts to dry 1 kg of cornejo with a stone for two or three days. This will make the berries much softer. Then crush the fruit and remove the bone. The resulting soft mass in a blender to puree, add 1. 5 kg. of sugar, or use the proportion of 1: 2. After mixing the jam will be ready. If you want to do can, add a tablespoon of sugar on each jar of jam.
With apple
This jam will need boneless berries. Cornejas and apples are taken in equal parts of 500 grams, and sugar – 600 grams, if you wish, can increase up to 700 grams. Prepare apples – Remove seeds and seed septum, you can peel the skin. Mix cornejo slices with apple slices. Add the sugar and let stand for an hour. Put the mixture to the fire and after boiling, cook up to 45 minutes. The resulting dessert can also be appealed or consumed in the near future.
With apricot
First the bone is removed to the apricots. Next, the combined pieces of apricot and cornejo in boiling water are submerged and left soak for about fifteen minutes. In the next step, water will not be needed, but the sugar syrup is poured at a rate of 2 cups of water by 1. 6 kg of sugar. With this consistency, take 1 and 0. 5 kg of berries and fruit, respectively. When it boils, the resulting foam must be removed from the pot. After this procedure, let the jam rest all night or for seven hours and boil it again.
