Preparations from a guelder-rose for immunity and not only

I think much the advantage of a guelder-rose is known and if who does not know, then I report that berries of a guelder-rose are a well of useful substances. This and all-strengthening, vitamin, bile-expelling, anti-cold, sedative and other-other, all properties and not pereschest.
Guelder-rose also natural powerful immunomodulator. At all this the guelder-rose perfectly normalizes pressure lowered lifts and vice versa, raised - reduces.
The best way to keep curative berries is a freezing. But I have no separate freezer, and in refrigerating there is not enough place, freeze a little, and still I prepare here such zagotovochka, I share with you.

1. Jam (or jam) from a guelder-rose
Ratio standard on 1 kg of berries we take 1 kg of sugar. Plus still it is necessary gram of the 50th water.
We wash out berries and by means of a tolkushka or the blender we turn them into puree. we wipe it through a sieve to get rid of stones.

We fill in the remained cake after wiping with water, we warm up, we filter and we add this broth to berry puree. We add sugar. We bring to boiling and on silent fire we cook minutes 30-40.

We spill hot on the sterilized jars, we close covers. Jam is perfectly stored at the room temperature. After cooking and cooling it has no sharp taste, as at fresh berries.

2. A guelder-rose in syrup
This preparation is even simpler.
on 1 kg of a guelder-rose 450 grams of sugar and 1.5 liters of water will be required.
We wash out a guelder-rose and we leave it on branches. We stack in the sterilized banks.
We fill in with the boiling water and we allow 10-15 to stand minutes.
We merge water in a saucepan, we add sugar there and again we bring to boiling. We mix before full dissolution of sugar. We fill in with the boiling berry syrup in bank, at once we close.

Well and the third option of a zagotovochka, is Kalinovka (tincture) for very good mood!
500 grams of berries of a guelder-rose
500 ml. vodka
80-100 grams of sugar
We wash out a guelder-rose, we tear off from branches, we put in the ware which is closed hermetically, to bank, a container that you will find.
We add sugar and vodka to a guelder-rose, we close and we remove to the dark place at least for 4 weeks. Occasionally we stir up a jar.
In 4 weeks it is possible to taste. Taste very pleasant and, I will not be afraid of this word, curative (if excessively not to be fond).