Raspberry and blueberry jam for the winter. Blueberry and raspberry jam “Forest Tale. Chemical composition and healing properties

Of course, the baby should be given berry and fruit puree or compote as complementary foods. These are the main sources of vitamins. But this does not mean that you need to give your baby as many berries as possible. A child’s body simply cannot absorb excess vitamins. At best, the excess will come out in the urine, at worst, it will cause diarrhea and allergies will begin to develop.

When should berries be limited?

Many berries contain vitamin C; it perfectly improves immunity and helps avoid colds, but is not recommended for kidney diseases. If you consume too much vitamin C during such diseases, it will lead to the formation of kidney stones.

If there are problems with the child’s digestive system, berries can only be given in the form of jelly, compote, mousse or jelly, that is, after heat treatment. If your baby has a food allergy, then under no circumstances should you give strawberries, raspberries, wild strawberries, blueberries, blackberries, or blackcurrants as complementary foods. For babies with allergies, it is better to give complementary foods in the form of gooseberries and red currants.

The main rules of berry feeding

The main rules for feeding a baby with berries are as follows:

1. Know when to stop and don’t overfeed your child with vitamins;
2. At what age should a doctor tell you to introduce berries into your diet?
3. If your baby has any problems with the digestive system, be sure to consult with your pediatrician before introducing berries into complementary foods;
4. Feeding foods made with berries can cause intestinal infections. And even in a completely healthy baby. To avoid such troubles, the berries must be washed with clean water and then doused with boiling water.

Where is the best place to start?

Pediatricians recommend starting complementary foods with red or white currants, blueberries, and raspberries. But berries such as strawberries and wild strawberries can be given a little later, and it is better to make sure that the baby is not allergic to them. Berries can be given to children at least 6 months old.

You need to start introducing berries into complementary foods, like any other product, with very small portions - at the tip of a teaspoon. Gradually, the amount of berries in the diet can be increased, provided that the baby does not have problems with the digestive system and does not develop allergies.

When can you give berries?

Young parents often ask the question: at what age is it better to introduce berry complementary foods, and in what volume? From the age of six months, a portion of berry fruits can be 50 grams. By the age of one year, the portion is usually increased to 100 grams. They are given as a puree until the child learns to chew.

Don’t experiment, don’t give your baby several berries at once. Teach him to one type first. Moreover, if diathesis or allergies occur, otherwise it will be impossible to determine which product the body does not absorb.

Under no circumstances should children be given berries under five months. During the first months of life, the baby's stomach accepts exclusively mother's milk or a specialized formula well. If your baby is given berries early, the following unpleasant consequences may occur:

• disturbance of intestinal microflora;
• development of pathologies of the digestive system, the occurrence of inflammatory processes;
• disruption of the gallbladder;
• development of allergies, manifestation of diathesis.

Typically, six-month-old children enjoy eating dairy products with the addition of berries. For example, cottage cheese or yogurt. Add berry puree or juice. Do not add under any circumstances. The baby should taste and love the natural taste.

How to cook?

If you decide to feed your child berries, then you should not prepare the berry dish in advance. Do it immediately before feeding your baby. The fact is that the vitamin C contained in them is oxidized under the influence of oxygen and loses its beneficial properties.

In addition to fresh berries or juices, a baby’s diet must contain fruits that have undergone heat treatment. Children usually like various compotes, mousses, jellies, and jelly. During cooking, a significant part of dietary fiber is lost, which benefits children with unstable stools.

Let's look at a few tips for properly preparing berry dishes for babies:

• The berries are placed only in boiling water, this way more beneficial minerals are preserved. The lid should always be closed during cooking. It is better not to use aluminum cookware for cooking;
• Do not overcook the fruits;
• You cannot store the prepared dish for a long time. It's better to eat it right away;
• It is better not to cook the berries, which are delicate in their structure, but to pour them with syrup or boiling water;
• The jelly should not be very thick. Use potato starch, not semi-finished jelly;
• Edible gelatin should be used for the jelly base. Berry juices are added to it.

Mousse is a jelly mass whipped into foam.

Useful berry properties

The variety of berries is great. It is always difficult to decide at how many months which fruits are best to give to a child. To choose, you need to understand the beneficial properties of berries.

Raspberries

Raspberries have healing properties and contain large amounts of vitamin C, as well as calcium and carotene, necessary for a growing body. It can be introduced into a child’s diet from six months. Raspberries are often used to prevent or treat colds. Experts recommend consuming it fresh or as berry puree in case of intestinal dysfunction. For the winter you can make jam or compote. Many people add raspberry leaves to herbal teas. There are contraindications only when the child has only individual fetal intolerance or allergies.

Black currant

Like raspberries, currants are very common and have a wide range of beneficial properties. It contains vitamins A, B, C. Moreover, they are perfectly preserved even in preparations for the winter, such as compote, preserves, jam. It can be dried for the winter, and the dried leaves of the plant can be added to. Berries are prohibited for infants who have food allergies.

Red Ribes

Red currants contain slightly less vitamins than black currants, but they do not cause allergic reactions in children and generally have no contraindications for consumption. Therefore, pediatricians allow it to be included in the baby’s menu from the age of five months. Currant juice has a unique property - it makes excellent jelly without the addition of edible gelatin. You can make compote, puree, jelly, and fruit juice from currants.

Strawberry

Strawberries most often cause allergies in infants; you need to be careful with complementary foods made from these berries. The fruits contain a large number of different vitamins and acids. Strawberries can be given to children fresh in small pieces or as a puree.

The berry has a beneficial effect on the baby’s digestive system and increases appetite. Strawberries are recommended as a diuretic, as well as for babies with diabetes from the age of six months. Strawberries perfectly fight various intestinal infections and restore microflora.

Gooseberry

Gooseberries are rich in fiber, pectin, acids and minerals. The fruits are used to make compote or preserve juice, jelly and jam. Usually gooseberries do not cause allergies in children.

Cranberry

Cranberry is the richest berry in vitamin C. The acids contained in it easily “kill” dangerous bacteria. Cranberries can be stored frozen; they do not lose their beneficial properties. You can make fruit drink, juice, jelly, compote, or make puree from the berries. Cranberry helps a child’s body cope with infectious diseases, but often it causes allergies.

Blueberry

Blueberries have anti-inflammatory properties and are recommended for children to normalize the functioning of the digestive system. You can make complementary foods in the form of puree or cook compote from the berries. But doctors do not recommend giving blueberries to a child if he has food allergies.

Strawberries

Fragrant strawberries, like strawberries, are rich in beneficial minerals and acids. Children are recommended to give berries fresh, as puree or to cook compote. Strawberry leaves are added to herbal infusions. These leaves have diuretic properties. Like other berries rich in vitamin C, strawberries should be introduced into complementary foods carefully; they are not recommended for babies with allergies.

Cherry

Among the non-allergenic and healthy berries is also cherry. Children can be given fresh berries after removing the seeds. The only limitation: if the child suffers from constipation, then feeding cherries will have to be postponed a little.

Berry preparations

The most useful thing, of course, is to eat fresh berries. But when winter comes, babies also need vitamins and beneficial microelements. The question arises, what type of berries is better to choose for the winter season. The most effective way is to freeze the fruit. Strawberries, currants and raspberries are best suited for freezing. Berries for the winter need to be prepared correctly so that they do not lose all their beneficial properties.

For high-quality freezing there are several simple rules:

• Select juicy but not overripe berries;
• Remove leaves and stalks;
• Rinse the fruits thoroughly and dry;
• Store in a plastic container.

In winter, you can cook compote or make puree from frozen berries. Strawberries can simply be thawed and given to children as complementary foods, provided that there are no allergies. For comparison: berries prepared as compote or ground with sugar retain only 30% of their beneficial properties, while frozen berries retain up to 70%.

When choosing the first complementary food, it is worth remembering that the child’s digestive system is still developing and its health depends precisely on the food that you give to your baby.

I prefer not to cook raspberries and blueberries for the winter, but prepare “live” jam, pureed berries with sugar.
This is how I prepare raspberries, strawberries, gooseberries, black currants, and shadberry. Red currants are especially good in live jam. All these berries can be frozen, only frozen strawberries are bitter and it is better to rub them with sugar - the aroma and vitamins are preserved.
For raspberries, the proportions are 1 kg of berries to 1.2 kg of granulated sugar.
It is advisable not to wash the berries, sort them out, and remove bad berries.

Rub in any way - I usually use a blender, the sugar immediately dissolves, and the jam can be immediately put into jars. If the sugar level is 1.2-1.4, then it can be stored at room temperature.

My grandmother kept this jam in her cellar for years at a ratio of 1 volume of pureed berries to 1-1.2 volumes of granulated sugar.
If you add 300g of sugar to 1kg of berries, then the berries can be stored in the freezer in plastic containers.

BLACKCURRANTS PUSHED WITH SUGAR. The washed currants should be mixed with sugar in a 1:1 ratio (the amount of sugar can be reduced), and pureed with a blender. Divide into jars.

RED CURRANTS PUSHED WITH SUGAR. It produces good quality pureed masses with sugar. Red currants contain a large amount of gelling agents, so the products are jelly-like in consistency and bright in color.

BLACK ROWAN PUSHED WITH SUGAR. To prepare the puree, rowan berries are dipped in water at a temperature of 100°C for 3-5 minutes, passed through a meat grinder or grater, then rubbed through a sieve with fine holes. The crushed mass is mixed in equal quantities (1:1) with sugar, heated, stirring, until the sugar is completely dissolved, boiled for 3-5 minutes, packaged hot in prepared jars and sterilized in boiling water: half-liter jars - 15-17 minutes, liter - 25-30 minutes and seal.

The pomace obtained after rubbing is 5-6 times richer in P-active substances than fresh rowan. You can also make flour from chokeberry berries. Berries or pomace are dried at a temperature of 45 -60 ° C (to a humidity of 10%), ground in a coffee grinder, sifted through a sieve and stored until use.

Viburnum viburnum pureed with sugar. Grated viburnum with sugar can be prepared from fresh or frozen fruits. Frozen viburnum is significantly less bitter. The fruits are pureed and mixed with sugar in a 1:1 ratio. It must be borne in mind that at temperatures above 100°C, viburnum fruits and its processed products change color and become gray with a brown tint. Consequently, all operations for the preparation of raw materials must be carried out at a temperature not exceeding 100°C.
It is advisable to store finished products in a cool, dark place.

Grated viburnum with honey, which replaces sugar, is very good. Viburnum puree is a very good component for blending with blackcurrant and apple puree.

HONEYSUCKLE PUSHED WITH SUGAR. The honeysuckle fruits are washed, rubbed through a sieve, sugar is added (0.5 kg of sugar per 1 kg of puree), heated, stirring, until the sugar is completely dissolved. When hot, honeysuckle puree is poured into jars and pasteurized at a temperature of 85°C: half-liter jars - 10 minutes, liter jars - 15-20 minutes.

Blueberries are rightfully considered the queen of wild berries, and I'm looking forward to summer so I can stock up on this delicious dessert. For the winter, jellies, jams, pastilles are prepared from the black berry, but most importantly, deliciously tasty jam, the recipes of which are countless.

You can find some of the most successful ones here. And also a few tips, without which it is impossible to properly prepare a tasty and healthy dessert.

Blueberry jam with sugar - a simple recipe

The best jam. Its advantage is the simplicity of the recipe, the ability to preserve the dessert without fermentation for a long winter, since sugar not only adds sweetness, but also acts as an excellent preservative.

Required:

• Berries – 1 kg.
• Sugar – 500 gr.

How to make jam:

1. Sort through the forest beauty, remove debris and wash in running water. Dry slightly to remove excess moisture.
2. Place in a cooking container and add sugar. Forget about preparing it for a few hours so that the berries have time to release their juice.
3. Turn the heat to low and slowly bring the blueberry mixture to a boil.
4. Cooking time – 30 minutes. This will allow the fruits to remain intact and will not destroy the vitamins.
5. Don’t forget to skim off the foam, this will protect the dessert from rapid fermentation.
6. Serve the dessert while it's still hot. Any capping option is suitable - screw-on nylon caps. If the workpiece is intended for winter storage in apartment conditions, it is better to roll up the jars.

Tip: when cooking, it is better to use a wooden spoon; the berry does not like metal.

Delicious blueberry jam: so that the berries are whole

Ingredients:

• Berries - kilogram.
• Sugar – 1.4 kg.
• Water - half a liter.

How to cook:

1. Remove debris from the berries, wash and dry on a spread towel.
2. Make syrup from water and sugar: pour water over the sand and bring to a boil.
3. After a couple of minutes, dip the blueberries into the syrup.
4. Cook for 20 minutes. Pour hot, swirl and cool.

Blueberry jam for the winter - five minutes

To keep the berries intact and retain maximum benefits, I suggest preparing the jam according to the principle of 5 minutes of cooking. The method is quite well known and incredibly simple.

Take:

• Wild blueberries – kilogram.
• Granulated sugar – 700 gr.

Step-by-step cooking recipe:

1. Sort out the berries, put them in a bowl and sprinkle with sugar. After 5-6 hours, the fruits will release juice.
2. Place on the stove, turn on low heat and begin to slowly warm the berries.
3. When the mixture boils, boil for exactly 5 minutes and remove from the burner. At this time, the brew needs to be stirred intensively and the foam removed.
4. In the last minute, let it come to a high boil. Immediately put into jars.
5. After sealing, let the jars cool at room temperature. Then move it to the pantry for winter storage.

Thick blueberry jam - a good recipe

Thick blueberry jam is very pleasant to spread on bread for tea, serve with cheesecakes, and casserole. Add to ice cream, use berry filling for baking. To thicken the syrup, you can take any product containing pectin - gelatin, gelatin, marmalade.

Take:

• Per kilogram of blueberries 700 gr. granulated sugar.
• Zhelfix – ½ sachet.

Cooking thick jelly:

1. Grind clean berries, but not completely. It will be tastier if some of it remains whole; we are not preparing jelly, but jam.
2. Combine the mixture with sand. Place on the burner and let it boil over low heat.
3. When it boils, add the thickener and mix well. Remove from stove.
4. Requirement for jars: they must be sterilized, otherwise the delicacy will not last long.

Blueberry jam in a slow cooker

Hallelujah to the slow cooker. Arriving at our homes, she freed our hands, saving a lot of time. Throw away all the ingredients and go about your business. According to the proposed recipe, you can prepare jam with blueberries by adding any other wild berries - lingonberries, strawberries that ripen at the same time, raspberries. Another advantage of winter preparation is its thick consistency, which many people love.

• Wild berries – 1 kg.
• Sugar – 500 gr.

How to cook in a slow cooker:

1. Be sure to dry the clean berries a little - this condition must be observed in order for the delicacy to turn out thick.
2. Place in a bowl and add sand. Stir to distribute throughout the blueberries.
3. Cooking time – 1.5 hours. Select the “Stew” or “Jam Cooking” mode, if available.
4. The dessert is poured while still hot and rolled up immediately.

What is the best way to make jam without sugar?

The sugar-free blueberry jam recipe is relevant for diabetics and those who watch their diet. Of course, you can make it with sorbitol, but not everyone likes the taste of the dessert. In the old days, when not everyone could buy sugar, people in the villages cooked without it at all. But it turned out delicious. The only disadvantage of this recipe is that the preparation does not last long. The solution is to cook in small portions. Moreover, the recipe is excellent for frozen blueberries.

You will need:

• Blueberries - kilogram.
• Zhelfix – 20 gr.

How to cook without sugar:

1. The first step is to scald the berries. Transfer from a colander to a towel to drain excess water.
2. Place in a saucepan and bring to a boil over low heat.
3. As soon as the bubbling starts, throw in the gelfix crystals and remove the pan from the burner.
4. All that remains is to stir the mass properly and transfer it to a jar. I advise you to sterilize the jars and roll them under an iron lid.

Blueberry jam without cooking

If you want to preserve the product for the winter, sterilize the jars and lids. But I advise you to make at least a couple of jars, since according to the recipe, the blueberries require very little heat treatment. And these are vitamins that are fully preserved in the preparation.

• Berries – 1 kg.
• Sugar - half a kilo.

How we will cook:

1. For harvesting, I recommend selecting the strongest berries, perhaps a little under-ripe. Wash, be sure to dry, mix with sugar.
2. Leave for several hours.
3. When juice appears from the berries, start cooking. Keep the heat low. Heat slowly until almost boiling.
4. If you notice the first signs of boiling, turn it off quickly and pour it immediately.

Lingonberry-blueberry jam

• Both berries - one kilogram.
• Sugar – 1.2 kg.
• Water – 2 glasses.

Recipe:

1. First blanch the clean berries until they become soft.
2. Dry and blend with a blender until smooth.
3. Add granulated sugar, stir and heat over low heat until boiling.
4. Cook until the mixture thickens enough. Don't forget to remove the foam.
5. Place into containers and seal.

How to make jam with raspberries

Both berries ripen at the same time and complement each other perfectly, creating an interesting flavor bouquet. Raspberries, like blueberries, can be wild or garden, it makes no difference. This recipe is suitable for cooking with strawberries and lingonberries.

Required:

• Blueberries and raspberries - half a kilogram each.
• Sugar – 1 kg.

1. Handle the raspberries carefully, as the berries are delicate and easily wrinkled. Wash the blueberries and dry.
2. Place the berries in a cooking bowl and sprinkle with sugar.
3. When they release juice, start cooking. Let it simmer slowly, keeping the heat to low.
4. Continue cooking for 10 minutes, remembering to skim off the foam.
5. Set the dessert aside and leave for an hour.
6. Put it back on the gas and repeat the process. The second cooking time is also 10 minutes. The jam is poured hot.

Video recipe for blueberry jam. Good luck with your preparations for the winter.

This version of vitamin preparation for the winter is distinguished by its bright color, pleasant aroma and delicate taste (with a slight sourness). Thanks to the simple manufacturing process, even the youngest and most inexperienced cook can master raw jam.
Blueberry-raspberry jam is simply a real storehouse of vitamins, so you can easily prepare such sweetness for future use. Bright fruits retain their beneficial and taste qualities as much as possible, so this recipe is an excellent option to saturate your body with useful substances in the winter.
Grated raspberries and blueberries with sugar can be consumed as an independent dessert, served with a few scoops of creamy ice cream, or poured over pancakes or cottage cheese. This jam will be especially relevant during the period of colds, because... the combination of blueberries and raspberries perfectly boosts the immune system, fights colds, sore throats and is a mild antipyretic. From raw confiture you can cook compote, jelly, make various soft drinks and jelly desserts. The main principle of creating such sweets is to use only clean dishes to avoid the ingress of harmful microorganisms.

Taste Info Jam and marmalade

Ingredients

• 500 grams of blueberries and raspberries;
• 1200 grams of sugar.

How to make jam from grated raspberries and blueberries with sugar

If you use raspberries from your own garden, you don’t have to wash them, as long as you are sure they are clean and fresh.
If you use store-bought raspberries, it is better to wash them and then dry them.
Blueberries need to be sorted, leaves and twigs removed, washed in several waters, and spoiled berries and debris removed. First, I rinse the berries in a large bowl, then drain the water through a colander.
Place clean and dry raspberries into the bowl of a kitchen blender.


Add fragrant blueberries.


Mix the ingredients until they acquire the texture of a puree.
Pour the resulting mixture into a glass bowl.


Pour the required amount of refined sugar into the container. We carefully observe the proportions of the ingredients, since the quality of the dessert depends on this, because the sweetener in this dish acts as a preservative.

Mix the sweet mass and leave it for 3-4 hours (so that the sugar dissolves).


We put the blueberry-raspberry “live” jam into a preheated clean glass container, seal it with a lid and send it to a cool place for storage (refrigerator or cellar).


We use it at our discretion for 5-6 months. This jam can be used in pies, added to tea, made into drinks, and also eaten with your favorite cookies.

Berries are a universal product: they can be eaten fresh or stored for future use, dried, prepared into preserves, jellies, preserves, compotes, wines, sauces, tinctures and liqueurs, used as a filling for pies and much more.

For most of us, berries mean summer, sun, forest or garden. But the most important thing is always tasty and healthy! Therefore, at the height of the season, caring parents do not miss the opportunity to treat their children with fresh gifts of nature. The substances contained in berries are irreplaceable in our diet and simply necessary for a growing child's body. We have already written in detail about the queen of the garden - strawberries, so now we will talk about other equally useful and favorite berries.

Honeysuckle

Keeps up: the beginning of June

Honeysuckle is a product with excellent taste and healing qualities, which has a rich vitamin and mineral composition and a whole range of beneficial properties. The fruit contains vitamins B, C, P, A, fructose, glucose, organic acids, large amounts of phosphorus, magnesium and calcium, potassium and aluminum, iodine, copper and manganese, as well as many other useful substances.

Regular consumption of honeysuckle lowers blood pressure and relieves headaches caused by it. Honeysuckle does not lose its medicinal qualities even after short heat treatment. Including fruits in the diet increases the secretion of gastric juice, strengthens the walls of blood vessels and even removes heavy metal salts from the body. One cup of freshly picked or frozen berries contains the daily value of iron and B vitamins.

This berry has no contraindications, but excessive consumption can cause an allergic reaction and stomach upset in children.

Strawberries

Keeps up: mid June

Doctors and nutritionists recommend eating strawberries for metabolic disorders, gastritis and peptic ulcers, hypertension, atherosclerosis and other chronic diseases. Fragrant berries are very rich in vitamins: A, PP, group B, C, E, H, as well as beta-carotenes. The mineral composition is also varied. Strawberries contain potassium, calcium, magnesium, sodium, chlorine, sulfur, iron, zinc, copper, boron, fluorine, manganese, molybdenum, iodine and organic acids. In terms of vitamin E content, strawberries are record holders compared to other berries and fruits. Regular consumption of strawberries during their ripening season helps preserve beauty and youth. Antioxidants in its composition remove free radicals from the body, which cause premature aging.

Infusions and berries are used as a general tonic that stimulates the process of hematopoiesis.

Cherries

Keeps up: May June

This is one of the sweetest berries. Both adults and children love her. Regular consumption of this dessert in the morning can protect the body from stress. Cherries contain potassium, calcium, manganese, magnesium, iron, copper, iodine, phosphorus, vitamins C, K, B1, B3, B6, E and PP.

This berry is recommended for people suffering from hypertension and atherosclerosis; it is also useful for anemia. Cherry stimulates the functioning of the kidneys, liver, and intestines. Its regular use cleanses the blood and removes harmful substances from the body. Cherries are useful for pregnant and lactating women, as well as children. Choose fruits with a stalk - its condition will tell about the quality of the berries. If the stalk is green, the cherries are fresh and tasty; if they are brown, the berries are overripe and will quickly spoil.
Raspberries

Keeps up: July

Raspberries are known for their diaphoretic properties and the ability to reduce fever during colds thanks to salicylic acid in its composition. It is also useful for anemia, diseases of the gastrointestinal tract, atherosclerosis, kidney disease and even hypertension. Phytoncides are destructive to Staphylococcus aureus, yeast spores and other pathogenic microflora. Regular consumption of raspberries has a beneficial effect on skin color and tone. Copper is included in most antidepressants, so raspberries are useful for people prone to stress. Unlike many other berries, raspberries do not lose their healing properties even after heat treatment.

Cherry

Keeps up: July

Cherry is one of the most famous, tasty and healthy berries. It contains vitamins A, C, E, H, PP, group B, pectins, organic acids, starch, natural sugars, carbohydrates; minerals: calcium, magnesium, sodium, potassium, phosphorus, chlorine, sulfur, iron, zinc, iodine, copper, manganese, chromium, fluorine, molybdenum, boron, cobalt, nickel and some others.

The fruits also contain high levels of folic acid, so pregnant women simply need to consume them.

Due to their antioxidant activity, natural dyes in berries not only strengthen capillaries and prevent premature cell aging, but also reduce high blood pressure. Vitamins and minerals are involved in the process of hematopoiesis, improve the activity of the central nervous system and brain.

Black currant

Keeps up: July

Black currant fruits are rich in vitamins, microelements and other biologically active compounds, sugars, organic acids, pectin, tannins, and coloring substances. The berries contain a lot of fiber, vitamins E and K. But the main advantage of currants is the ability to increase immunity.

Fruits and leaves are a valuable source of vitamin C. Green fruits are the richest in it; as they ripen, this indicator decreases. The berries also contain other vitamins, but in small quantities - B1, B2, PP, B6, folic and pantothenic acids.

Like all fruits with a rich color, currants can cause an allergic reaction - especially in children, although in reasonable quantities they will only benefit.

Blueberry

Keeps up: July

Blueberries are best known for their eye-healthy properties. However, she also has other qualities. The main wealth of blueberries is their antioxidants. It is also rich in potassium, calcium, phosphorus, magnesium, organic acids, sodium, copper, iron and other minerals. It contains vitamins: C, B1, B6, PP and pantothenic acid. In addition, the berries contain pectins that can remove toxins and heavy metal salts from the body.

Regular consumption of blueberries is a good prevention of diseases of the cardiovascular system. And these berries help preserve vision by strengthening the blood vessels on the back surface of the eyes. Blueberries are used as a rejuvenating agent, help improve memory, prevent infectious diseases and maintain normal weight.

Gooseberry

Keeps up: second half of July

Gooseberries are useful for anemia, for healing the intestines, and stimulating bile secretion. Juice from ripe berries normalizes metabolism, has mild laxative, diuretic and choleretic properties. Its use helps remove heavy metal salts and even radionuclides from the body.

Gooseberries are also useful for pregnant women. It provides prevention of anemia, prevents kidney disease and helps the body replenish vitamin and mineral composition. Fresh gooseberries and compotes are very useful for children. These berries are practically not capable of causing allergies.

Blueberry

Keeps up: end of July

Blueberries, the sister of blueberries, ripen a little later.

Blueberries contain vitamins B1, B2, PP, C, A, P, calcium, phosphorus, iron, phenolic compounds, sugars, organic acids, fiber, tannins, coloring and pectin substances. This berry is very good for health. Blueberries increase concentration, have anti-inflammatory, anti-sclerotic, antipyretic and capillary-strengthening effects.

Blackberry

Keeps up: end of July

Blackberries contain a lot of vitamins and microelements. Among the main vitamins: B3, B1, B2, B9, E, K, PP. In terms of nicotinic acid (vitamin PP) content, blackberries are significantly ahead of other fruits and berries.

The presence of calcium in berries makes it a very useful product for those suffering from osteoporosis. In addition, blackberries contain a lot of iron, phosphorus, magnesium, manganese and copper.

Thanks to biologically active substances, blackberries strengthen capillaries and have anti-sclerotic and anti-inflammatory effects. Leaves and fruits are widely used in cosmetology and dermatology.

The berries are perfectly preserved in the refrigerator for 7-10 days.

Berries in a baby's diet

To ensure that your little one gets acquainted with berries without any problems, do it correctly. Do not forget that brightly colored fruits and berries contain a large amount of pigment. Lycopene (red pigment) and carotene (yellow-orange pigment) can cause allergic reactions not only in children with food allergies, but also in healthy babies (if consumed in excess).

For the first time, it is possible to enrich the complementary feeding of infants with some types of berries after 8-10 months. At this age, you can introduce blueberries, raspberries, currants, and sea buckthorn.

For children aged 1 to 3 years, 10-20 g of berries are recommended per day (in the absence of an allergic reaction). During the berry season, their volume can be increased to 40-50 g. For preschool children, 100-150 g of berries are recommended daily.

Industrially produced baby food products or fruits collected from your own garden (if you are sure that the soil is safe) are best suited for your baby’s diet. When buying berries at the market, you should ask the seller to show a certificate of radiological control.

During the harvest season, do not forget about winter supplies. To preserve all vitamins and microelements as much as possible, it is better to freeze the berries in small portions (at a time) or grind them with sugar. Then you can pamper your baby with a delicious and healthy dessert all year round.

Recipes

Blackcurrant Pie

For the test:
1.5 cups flour
2 tbsp. spoons of sugar
5 tbsp. tablespoons vegetable oil
6 tbsp. spoons of ice water
1 packet vanilla sugar
soda on the tip of a knife
a pinch of salt

For filling:
1 cup frozen blackcurrants
2-3 tbsp. spoons of sugar
1 tbsp. spoon of flour.
Sift a glass of flour into a bowl, add salt, sugar, vanilla sugar, water and vegetable oil. Stir, add the rest of the sifted flour and soda. Knead the elastic dough, wrap in film, put in the refrigerator for 1 hour. Add flour and sugar to the defrosted berries and mix. Turn on the oven at 180⁰, grease the pan with vegetable oil. Divide the dough into 2 unequal parts. Roll out most of it, place it in a mold, and form sides. Spread the filling on top. Roll out a smaller part of the dough, cover the pie, carefully bring the edges together, grease with vegetable oil, sprinkle with sugar, and make a small hole in the middle for steam to escape. Bake for 30-35 minutes, without overcooking the pie in the oven. Cool in the pan, then place the dessert on a plate.

magazine for parents “Raising a Child”, July-August 2013

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