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Birch juice with orange for the winter

0
1210
Kitchen Russian
Calorie content 155.3 kcal
Portions 3 l.
Cooking time 25 minutes
Proteins * 0.1 g
Fats * gr.
Carbohydrates* 52.9 gr.
* per 100 gr. product
Birch juice with orange for the winter
Content

Birch sap has a mild taste. While it is fresh, it is good in its own form, but when preserving, I want to supplement it with something. Oranges are perfect. Light acidity, delicate sweetness and pronounced citrus aroma.

Ingredients

Cooking process

step 1 out of 5
Strain the birch sap through cheesecloth folded in several layers to get rid of small debris.
step 2 out of 5
Wash the orange thoroughly in running water, dry it with a towel and cut it into mugs. If there are bones, we throw them away.
step 3 out of 5
Wash the jar, sterilize it in any convenient way and dry it well. Place the sliced ​​orange in a dry jar.
step 4 out of 5
We place the strained birch sap in a saucepan, add granulated sugar and citric acid, and put it on the stove. Bring the liquid to a boil, remove it from the stove, remove the foam and filter it again through cheesecloth. Bring to a boil again.
step 5 out of 5
Pour boiling juice into a jar with an orange. We tighten with sterilized dry lids using a special wrench. We turn the jar upside down to check the tightness and leave it to cool in this position. After that, we remove the juice in a cool, dark place for storage. We store conservation for no more than a year.
Bon Appetit!

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