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Blueberry jelly recipe without gelatin. Lingonberries - jam, jam, syrup, compote, jelly for the winter: the best recipes. How to cook lingonberry jam with apples, pears, plums, blueberries, lemon, walnuts, carrots, zucchini, pectin, honey: recipes.

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Lingonberry is an acidic berry, so it is recommended to use it in processed form. Fresh lingonberries can provoke an exacerbation of gastritis or stomach ulcers due to hyperacidity. Be careful. But if there is an opportunity to purchase this berry, then be sure to buy it, because it is rich in useful substances that are not lost during heat treatment. Delicious desserts can be prepared from berries, for example, cranberry jelly is fragrant and original, which is very easy to prepare. It can be eaten at any time of the year, because such blanks are stored for a long time.

basis berry jelly are juices. The finished dish is a thick transparent mass with a great taste and pleasant aroma. Jelly is used both as a dessert, and also as an addition to meat and vegetable dishes. Lingonberry jelly can be used as a decoration for cakes, pastries, salads and sandwiches. But it is not recommended to use it as a filling for pies and flour products, since when exposed to high temperatures, it spreads. Since lingonberries are rich in pectin, lingonberry jelly is prepared for the winter without gelatin, because it already hardens quickly and does not require the use of additional thickeners. Eight hundred grams of sugar is taken per liter of juice. And if the juice is thick, it is diluted with a small amount of water. If desired, you can add spices, essences, citrus fruits and more to the dish.

It is recommended to cook jelly in a large container with low sides or in a saucepan that has a thick bottom; do not use enamelware. First, the berries are washed and the juice is squeezed out of them. Then it is filtered, granulated sugar is added, if necessary, water is boiled over low heat, stirring occasionally, and foam is removed from the surface. The readiness of a dish is determined by several methods. It will be ready if its volume is halved, large bubbles appear, and the foam collects in the center. If you lower a spoon into the pan, the jelly slowly flows down it and freezes on a cold dish. You can understand that lingonberry jelly is ready if it has acquired glass glitter, and all the berries rose to a height. Then the jelly is poured into jars and rolled up, cooled and put away in a dark place.

You can make lingonberry jelly for the winter without gelatin in a cold way. It will then retain all the vitamins and useful trace elements. This dish is made without boiling. Sugar, spices are added to the squeezed juice and mixed well, left for a while so that the sugar is completely dissolved. Then they remove the foam and pour into jars, close and store in the cold.

The recipe is simple. Ingredients:

120 grams of sugar;
150 grams of cream;
45 grams of powdered sugar;

Cooking:

The berries are washed, put in a bowl and poured with water, boiled for five minutes. After they are kneaded, squeezed with gauze. The juice is cooled and put in the cold. The squeezed berries are transferred to a saucepan and poured with water (1.5 liters), boiled for ten minutes, filtered, added sugar and cooled. These two decoctions are combined together, mixed and poured into a mold, put in the cold for four hours. Cream is whipped with powder. Frozen lingonberry jelly is cut into pieces, laid out on plates and poured with cream.

Ingredients:

350 grams of cranberries;
350 grams of red grape juice;
160 grams of berry liquor;
2 tablespoons of lemon juice;
10 grams of gelatin;
sugar.

Cooking:

According to this recipe, lingonberry jelly is prepared quickly. To do this, gelatin is poured with lemon juice and set aside. Grape juice is diluted with liquor, added to gelatin, infused for about fifteen minutes, rearranged for water bath. The berries are washed and mixed with the mass, mixed, poured into molds and put in the refrigerator.

Ingredients:

2 cups lingonberries;
350 grams of sugar;
2 glasses of clean water;

Cooking:

This lingonberry jelly for the winter is easy to prepare. First, the berries are washed and covered with four tablespoons of sugar, kneaded with a fork and left for a while so that the juice appears. Then all this is squeezed through cheesecloth and left. Syrup is made from sugar and water. When it boils a little, add lingonberry juice and turn off the stove. Jelly is poured into sterile jars and rolled up. It must be cooled and then put away for storage.

Ingredients:

1 kilogram of cranberries;
700-800 grams of granulated sugar;
cinnamon or cloves.

Cooking:

The berries are put in a saucepan and put on fire, stirring constantly. After a while, the berries will begin to burst and release juice, then they are removed from the stove and cooled. Then the lingonberries are passed through a sieve, covered with sugar and stirred until it dissolves. The prepared mass is put on fire, boiled for about eight minutes, adding cinnamon or cloves, then poured into sterile jars and rolled up. Berry jelly can simply be cooled, and then served with hot tea.

1. Soak gelatin in a small amount of cold water.
2. Wash lingonberries, dry and mash. Strain the juice.
3. Pour 500 ml of water over the squeezed berries, bring to a boil and cook for 5 minutes. Strain the broth through cheesecloth or a fine sieve.
4. Add sugar to the broth and bring to a boil again.
5. Remove from heat, pour in lingonberry juice, add gelatin. Stir until gelatin dissolves.
6. Pour the jelly into molds and refrigerate for 8 hours until completely solidified.
7. Carefully remove the finished dessert from the molds, put on a plate, sprinkle with chopped pistachios, decorate with mint and berries.

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Fruit or berry jelly is a wonderful light dessert. In any store, we will find a wide selection of ready-made jelly and jelly semi-finished products from anything - from simple apples to some tropical fruits unknown to mere mortals. But the composition of the product inspires doubt: how much of that fruit is there, if only thickeners, stabilizers and flavors, “identical to natural”. And the body does not want chemistry, it just wants natural, not “identical”! Today we will prepare natural lingonberry jelly - a dessert that is easy to prepare, high in vitamins and low in calories.

First of all, take gelatin and soak it in cold boiled water. If we need strong jelly (for example, as component some complex dessert), you need to use a little more gelatin than recommended in the instructions on the package.

We will have frozen lingonberries, but other berries with a pronounced taste and aroma will do: raspberries, strawberries, cherries, blackberries, etc. The main thing is that it should be a “live” berry, albeit a frozen one, and not some kind of indistinct concentrate powder!

Pour the berries into a saucepan, pour boiling water, put on a strong fire and cover with a lid. By volume, you need about the same amount of water as berries, then the jelly will have a very rich, concentrated taste and color.

As soon as the syrup boils, immediately remove the saucepan from the heat.

We filter the hot syrup through a sieve, wipe the thick. The main thing is that small berry bones do not get into the jelly.

We will sweeten the jelly to taste, but not with sugar (sucrose), but with fructose, which, with the same calorie content, is twice as sweet. Lingonberry jelly should be sour, with a barely perceptible bitterness, and not too sweet.

Gelatin is already swollen, add the right amount to the syrup and a little more.

In a water or steam bath, heat the syrup until the fructose and gelatin dissolve. The simplest thing is to put it in a double boiler or slow cooker for 10 minutes on the Steam cooking mode. Pour the finished hot lingonberry jelly into molds.

A couple of hours in a cool place - and the jelly is ready. To pull out the lingonberry star, you need to lower the bottom of the mold for a few seconds. hot water. But you can, as we have now in the photo, not fill the form to the brim, but make a multi-layered dessert.

If you cook several types of multi-colored low-calorie jellies, for example, green from kiwi and yellow from tangerine, we will have a cheerful “traffic light” - a beautiful low-calorie dessert. You can put mousse or some kind of cream on the jelly, or, conversely, decorate the top of the cake or pastry with a jelly star. In addition to being low in calories, the dessert is also lean. Therefore, it can be safely prepared during fasting. The main thing is that it will be very tasty, very beautiful and very, very natural!

Cowberry jelly - recipe

Lingonberry is an unusual berry. This is not to say that it is common on our menu along with raspberries, cherries, or strawberries, for example, but it definitely deserves its place in the cookbook. You can make whatever your heart desires from lingonberries: compotes, jams, jams, pie fillings or even jelly. We will focus on the last recipe in this article.

Natural lingonberry jelly is very useful as part of a baby, or diet food. Replace the sugar with some honey or fructose and don't boil too long - a couple of minutes will be enough.

lingonberries - 4 tbsp.; water - 1 tbsp.; gelatin - 1 sachet (25 g); sugar - 1.5 - 2 tbsp.

We sort out the lingonberries and wash them, scald them a little. We put the berries in a saucepan and knead with a crush, or immersion blender. Put the resulting lingonberry puree into a colander covered with 2-3 layers of gauze, carefully squeeze the berries and strain the juice into a saucepan. We slightly heat the finished juice on the stove and dissolve sugar in it, bring the liquid to a boil, add gelatin and also cook until completely dissolved.

Wash and dry jars for jelly, fill and store in a cool place.

lingonberries - 2 kg;
sugar - 1 kg;
water - 500 ml.
320 grams of lingonberries (fresh or frozen);
120 grams of sugar;
150 grams of cream;
45 grams of powdered sugar;
20 grams of gelatin as needed.

Fresh cranberries are practically inedible. No, you can eat them, but they are so sour that it will not bring much joy. And if you have an ulcer, or gastritis, then such a tasting may end badly. But in the processed form, lingonberries lose their excessive acidity, leaving a pleasant sourness and forest aroma of fresh berries. It is especially good that lingonberries are not afraid of heat treatment. You can make wonderful preparations from it, and in winter you can delight yourself with a variety of desserts.

The easiest way is to cook jelly from lingonberries for the winter. It is tender, fragrant, beautiful, and due to the high content of pectin in berries, gelatin can be omitted, and the jelly hardens by itself.

The ratio of berries and sugar for making lingonberry jelly is the same as for making jam 1:1. That is, for 1 kg of berries, you need 1 kg of sugar.

Wash the cranberries and place them in a heavy bottomed saucepan. Press them down a little so that the berries release their juice, or pour in a glass of water.

Turn on the fire under the pan and cook the berries for 7-10 minutes. During this time, most of the berries will burst, and more juice will appear, which must be filtered through a sieve and squeezed well.

Add sugar to the lingonberry juice and put the pan back on the stove, over a very quiet fire. Do not let the lingonberry juice boil too much, and periodically remove the foam. The juice should be boiled down to 2/3 of the original volume. Make sure that the juice does not burn, and it is better to put the pan on the divider.

Check if the jelly is ready. Put a drop of lingonberry juice on a chilled plate and tilt it. If the drop does not flow, but immediately froze, then the jelly is ready. If, despite the fact that the juice has boiled down, the drop does not solidify, add a little gelatin.

For 1 liter of juice, 40 grams of food, instant gelatin is enough. Dissolve gelatin in a separate container with lingonberry juice until completely dissolved, and mix with the rest of the juice.

Immediately remove the pan from the heat. In no case should juice be boiled if gelatin or agar-agar has already been added to it. To diversify the taste, you can add the same additives to lingonberry jelly as in the case of.

Pour the still liquid lingonberry juice into clean, dry jars and roll up. Do not pay attention to excessive fluidity, lingonberry jelly will harden as it cools.

Such jelly is stored very well, and Kitchen Cabinet- a perfect place for him.

Watch the video on how to make lingonberry jelly for the winter:

One of the most unusual jelly tastes that I have tried is lingonberry jelly. With a little acidity, very original. The children liked lingonberry jelly - try to cook it yourself.

Lingonberry 8 glasses
Sugar 4 cups
Water 3 cups
Gelatin 50 Grams

We put all our berries in a deep saucepan, lightly douse them with boiling water. Drain the water, leave quite a bit of boiling water at the bottom and berries. Then, with the help of a pusher, it is necessary to crush our berries to a puree state. I warn you, do it carefully - the berries are very splashy.

Strain lingonberry puree through cheesecloth.

After a simple straining with the help of gauze, we squeeze out all the juices from the cranberries. Feel free to push as hard as you can, the more you push the better.

You will get approximately 5 glasses of selected lingonberry juice. Add sugar to it, put on fire and cook until the sugar is completely dissolved. As soon as the liquid boils, add gelatin and cook for a few more minutes over low heat, stirring vigorously.

Pour the resulting liquid into clean, dry jars. We twist the jars, boil them for 10-15 minutes, and send them to storage. Blueberry jelly is ready!

Lingonberry is an acidic berry, so it is recommended to use it in processed form. Fresh lingonberries can provoke an exacerbation of gastritis or stomach ulcers due to high acidity. Be careful. But if there is an opportunity to purchase this berry, then be sure to buy it, because it is rich in useful substances that are not lost during heat treatment. Delicious desserts can be prepared from berries, for example, cranberry jelly is fragrant and original, which is very easy to prepare. It can be eaten at any time of the year, because such blanks are stored for a long time.

Features of berry jelly

Juices are the basis of berry jelly. The finished dish is a thick transparent mass with a great taste and pleasant aroma. Jelly is also used as a dessert, as well as an addition to meat and vegetable dishes. Lingonberry jelly can be used as a decoration for cakes, pastries, salads and sandwiches. But it is not recommended to use it as a filling for pies and flour products, since when exposed to high temperatures, it spreads. Since lingonberries are rich in pectin, lingonberry jelly is prepared for the winter without gelatin, because it already hardens quickly and does not require the use of additional thickeners. Eight hundred grams of sugar is taken per liter of juice. And if the juice is thick, it is diluted with a small amount of water. If desired, you can add spices, essences, citrus fruits and more to the dish.

Cooking principles

It is recommended to cook jelly in a large container with low sides or in a saucepan that has a thick bottom; do not use enamelware. First, the berries are washed and the juice is squeezed out of them. Then it is filtered, granulated sugar is added, if necessary, water is boiled over low heat, stirring occasionally, and foam is removed from the surface. The readiness of a dish is determined by several methods. It will be ready if its volume is halved, large bubbles appear, and the foam collects in the center. If you lower a spoon into the pan, the jelly slowly flows down it and freezes on a cold dish. You can understand that lingonberry jelly is ready if it has acquired a glassy sheen, and all the berries have risen to a height. Then the jelly is poured into jars and rolled up, cooled and put away in a dark place.

"Live" jelly

Cowberry jelly

The recipe is simple. Ingredients:

320 grams of lingonberries (fresh or frozen);

120 grams of sugar;

150 grams of cream;

45 grams of powdered sugar;

20 grams of gelatin as needed.

Lingonberry in jelly

350 grams of cranberries;
350 grams of red grape juice;
160 grams of berry liquor;
2 tablespoons of lemon juice;
10 grams of gelatin;
sugar.

According to this recipe, lingonberry jelly is prepared quickly. To do this, gelatin is poured with lemon juice and set aside. Grape juice is diluted with liquor, added to gelatin, infused for about fifteen minutes, transferred to a water bath. The berries are washed and mixed with the mass, mixed, poured into molds and put in the refrigerator.

Cowberry jelly for the winter

2 cups lingonberries;
350 grams of sugar;
2 glasses of clean water;

berry jelly

1 kilogram of cranberries;
700-800 grams of granulated sugar;
cinnamon or cloves.

Cowberry jelly - recipe

Cowberry jelly

Natural lingonberry jelly is very useful as part of baby or diet food. Replace the sugar with some honey or fructose and don't boil too long - a couple of minutes will be enough.

lingonberries - 4 tbsp.;
water - 1 tbsp.;
gelatin - 1 sachet (25 g);
sugar - 1.5 - 2 tbsp.

We sort out the lingonberries and wash them, scald them a little. We spread the berries in a saucepan and knead with a pusher, or an immersion blender. Put the resulting lingonberry puree into a colander covered with 2-3 layers of gauze, carefully squeeze the berries and strain the juice into a saucepan. We slightly heat the finished juice on the stove and dissolve sugar in it, bring the liquid to a boil, add gelatin and also cook until completely dissolved.

Wash and dry jars for jelly, fill and store in a cool place.

Cowberry jelly for the winter

lingonberries - 2 kg;
sugar - 1 kg;
water - 500 ml.

Wash and sort the lingonberries, put them in boiling water and cook for 5 minutes. Remove the pan from the heat and immerse in cold water, gradually add sugar and leave the jam to cool. At this time, the pectins released from the berries will gel. sugar, and in the end we get some kind of homemade marmalade.

Cooled lingonberry jam can be laid out in sterile jars and rolled up for the winter, or you can simply put it in a clean, dry container, sprinkle with sugar and cover with a cloth lid.

Such jam is ready for use immediately, from the fact that it can be served at the table in its pure form, or it can be used in baking, for example, put on a shortcrust or biscuit dough and bake.

In addition to pure lingonberry jam, you can cook a delicacy with the addition of other berries and fruits, such as apples, raspberries, viburnum, or currants.

Step-by-step photo recipe for harvesting lingonberries grated with sugar without cooking for the winter

Lingonberries with sugar for the winter will always come in handy in the culinary field, and will also serve as an effective cure for colds. This is the only berry that has absolutely no contraindications and has such an extensive list of useful properties.

Preparing a wonderful preparation for the winter is very simple - just stick to step by step photo instructions, which are detailed below. We will cook lingonberries with sugar using a meat grinder, which will make lingonberry puree. By the way, the amount of sugar for berries does not have to be used strictly according to the recipe, the proportions can vary based only on your taste. Cranberry contains benzoic acid, due to this it has a long shelf life, so granulated sugar is added only for the sweetness of the workpiece.

Cooking lingonberries grated with sugar for the winter takes very little time, since such yummy is cooked without cooking. It is advisable to store this delicacy in a cold place, for example, in the refrigerator, if it is one or two jars. If you decide to prepare a large supply, and there is no room in the refrigerator, then the jars must be sterilized and preserved in the usual way, due to this, the lingonberries can be warm and not deteriorate.

We begin to cook a wonderful tasty lingonberry preparation in accordance with step by step recipe below.

Ingredients

To prepare lingonberries in a unique way without heat treatment, you need to select the best and ripe berries.

We wash them under cold water and tear off all the branches and leaves. We leave for a few minutes in a colander to glass the main water, and soak the rest in paper towels. We pass dry and clean berries through a meat grinder, the smaller - the better.

Pour granulated sugar into the resulting lingonberry mixture. It is usually added in a 1:1 ratio., but you can add less, depending on the desired taste result.

Mix well until the sugar is completely dissolved.

While the rest of the granulated sugar dissolves on its own, we prepare the jars by sterilizing them.

Lids also need to be boiled.

We fill the processed jars with the finished lingonberry mass to the top.

Then close them well with lids. We sterilized the jars, which means that lingonberries can be stored at room temperature.

One cold evening, we open a jar of chic lingonberries with sugar and use it as a filler for pancakes.

Cowberry jelly

Main Ingredients: Lingonberry

Lingonberry is a northern berry that contains a large number of vitamin C, so a very fragrant and healthy jam is prepared from it. I suggest you cook amazingly delicious cranberry jelly. This is a very unusual dessert in taste, which has a rich and slightly sour taste. It can be prepared and served immediately to the table, as well as stored in jars and enjoy this dessert with a cup of tea on winter evenings. In addition, lingonberry jelly is an excellent antiseptic.

Ingredients for making cranberry jelly:

Cowberry fresh 8 cups
Sugar 4 cups
Purified water 3 cups
Instant gelatin 50 grams

Products not suitable? Choose a similar recipe from others!

Bowl, Sieve, Saucepan - 3 pieces, Kitchen stove, Tablespoon, Gauze, Jars, Kitchen sponge for washing dishes, Baking soda, Kettle, Kitchen potholders, Crusher, Colander, Nylon lids, Parchment paper, Threads, Ladle, Portioned plates or bowls

Preparation of lingonberry jelly:

Step 1: prepare the cranberries.

Step 2: prepare the gelatin.

Step 3: prepare jars.

Step 4: prepare lingonberry jelly.

- Jars of lingonberry jelly can be stored for a very long time in the refrigerator. Therefore, our dessert is not only a great treat, but also an excellent cure for colds and flu.

- If you add some spices to the jelly, for example, cloves or cinnamon, then the aroma of the dessert will become much brighter and richer.

- Instead of sugar, honey can be added to lingonberry juice during the preparation of jelly.

Lingonberries for the winter

Lingonberry is a shrub that grows in swampy areas. Lingonberries are a real king-berry, and in order to preserve them for the winter, various jams, juices are prepared from lingonberries, lingonberries are soaked, dried, frozen and even stored fresh.

Useful properties of cranberries

Increases appetite;
Normalizes digestion;
Restores blood;
Strengthens the walls of blood vessels;
Has a diuretic effect;
Disinfects;
Restores metabolism;
Removes toxins;
Choleretic agent;
Helps in the fight against rheumatism.

Cowberry juice also has many useful properties. All winter, vitamin fruit drinks can be prepared from harvested berries. If you add honey to lingonberry juice, then such a remedy is effective for coughing. Lingonberry syrup is an excellent condiment for meat dishes, add such berries to sauerkraut for taste, they can decorate cakes and pastries.

Cowberry Recipes

Soaked cranberries for the winter

Rinse the berries under cold water, let the water drain. Then pour lingonberries with syrup, prepared at the rate of 1 kilogram of berries, a liter of water, 2 tbsp. sugar, ? tsp salt. To taste, you can put cinnamon and cloves in the syrup. The syrup should be boiled for at least 10 minutes, then remove the foam from it. We put the lingonberries in jars and pour the cooled syrup over. Use parchment paper instead of lids. Store soaked lingonberries in a cool place. You can add soaked lingonberries to meat, salads.

How to make lingonberry jam?

Pour cranberries for a few minutes with hot boiled water. We let the water drain, then the lingonberries are placed in a basin, poured with ready-made syrup. Syrup for jam is prepared based on a kilogram of lingonberries, two glasses of water, one and a half kilograms of sugar. You can add other fruits to the jam, such as apples and pears. If you decide to cook jam with fruits, then first you need to boil them in syrup, and then add lingonberries to the bowl with jam. Gives a spicy flavor with orange and lemon peel jam. Before the end of cooking, you can add mint leaves, linden, rose petals to the jam. To make jam, you just need to increase the boiling time.

How to make berry jelly?

In a bowl, cook lingonberries in own juice until they start to burst. The finished mass must be filtered so that there is no mezdra left from the berries. For 1 glass of finished juice, you need to put a glass of honey or sugar and continue to cook lingonberries until a jelly-like mass. Cowberry jelly is not only a delicacy, but also a seasoning for meat dishes.

How to soar lingonberries?

Steamed lingonberries are prepared according to old Russian recipes. The berries need to be sorted out, put into a saucepan and put in the oven or Russian oven for a couple of hours. You need to store steamed lingonberries in sterilized dishes, even under plastic lids. Cold storage of such lingonberries is not a prerequisite. A fruit drink is prepared from steamed lingonberries with the addition of sugar.

Cowberry compote

We sort out the berries, pour them into jars, pour 1 kilogram of sugar with syrup at the rate of 3 liters of water. Roll up and sterilize jars for at least 20 minutes.

Cowberry juice

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Remove impurities from lingonberries, boil. After letting the cranberries brew for a couple of hours, then put on a sieve, the juice should drain overnight. The next day, you need to add sugar to the juice at the rate of 2 parts of juice 1 part of sugar and boil it for 10 minutes. Pour the juice into jars and sterilize. Sterilization time depends on the volume of the jar. A liter jar of juice should “boil” for at least 35 minutes. After the banks we roll up.

But best of all lingonberries preserve beneficial features unless heat treated. Lingonberries are rich in ascorbic acid, which is destroyed at a temperature. Even if lingonberries are not boiled, they can be stored all winter in a cool place.

You can soak lingonberries in cold sugared water and store them all winter. Soaked lingonberries help reduce blood pressure and treat colds.
You can not use sugar when soaking lingonberries, but simply fill it with spring water.
Frozen lingonberries also retain all the vitamins.
Twist the lingonberries with sugar or honey and store them in the refrigerator.

Lingonberries in their own juice

For cooking you will need a wooden barrel. Washed and slightly dried lingonberries should be poured into a barrel with a layer of 10 centimeters. After you need to lightly squeeze the berries until they give juice. We tamp each next layer until juice appears, so until the container is filled. A circle can be placed on top of the barrel, a wooden cutting board can be used as a circle, on which a brick in cellophane should be placed. Before use, lingonberries can be flavored with sugar. Lingonberries in their own juice are suitable for making desserts, jelly and fruit drinks. It must be kept refrigerated.

How to prepare lingonberry water?

Pour the collected lingonberries into containers, five-liter jars are best suited, pour chilled water with sugar. Syrup for pouring is prepared based on 3 liters of boiled water, 1 cup of sugar and a little cinnamon. Close the jars with a lid and do not touch for a month. After lingonberry water is ready for use.

What diseases does lingonberry help with?

Hypertension;
Atherosclerosis;
Gastritis;
Diabetes;
Cold;
Arthritis;
Diseases of the kidneys.

Lingonberry in cosmetology

Useful substances contain not only the fruits, but also the leaves of the shrub. Extracts and decoctions are used in cosmetology to combat hair loss and dandruff. The lingonberry mask has a rejuvenating effect.

What is in lingonberry?

Sahara;
Tannins;
Vitamin B2;
Manganese;
Vitamins C and E;
Catechins;
mineral salts;
pectins;
Essential oils;
Copper;
glycosides;
Organic acids, including ascorbic and benzoic.

To whom is lingonberry contraindicated?

Those with high acidity;
Patients with cholecystitis;
People with peptic ulcers.

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Blueberry jelly recipe without gelatin. Lingonberries - jam, jam, syrup, compote, jelly for the winter: the best recipes. How to cook lingonberry jam with apples, pears, plums, blueberries, lemon, walnuts, carrots, zucchini, pectin, honey: recipes.