Crochet
, in its own juice, Ksyu ...
Omela
I'm going to ask. and where is the juice ??
Crochet
Ksyu, I heat the berry over low heat under the lid, enough juice is released ...

Honestly, I never added water ...
Omela
Thank you, Kroshik, we must try! And with what berry do they do this? Currant, as I understand it, will not work.
kirch
I also cooked an apple, but now I only cook raspberries this way. The only thing, I didn’t get cherry, although I cooked it as advised: part without pits, part with pits. And the currants will burst and give juice
kirch
Yes, more, Ksyusha, I will add. This year I cooked it in a Kukmar cauldron. Very convenient and nothing sticks.
Antonovka
Ksenia, I cooked blueberry, currant, plum, cherry, strawberry)))
Omela
Thank you girls! I will also try this year.
mylik.sv
Omela, with currant silt it turns out almost the best. It jellies so cool!
And the berries at the beginning need a little, without fanaticism, to suppress, so that they let a little juice and everything will be gut!
My daughter also checked out the large red cherry plum silt. It turns out so sour, class!
At first I boiled a whole cherry plum, then rubbed it through a large plastic sieve to remove the bones and skin (this is not as difficult and long as it seems at first glance). Then she boiled a little more. Try it, it is very tasty, fragrant and wonderful color!
Omela
Quote: mylik.sv
with currant silt is almost the best.
Well, just intrigued !!!! I have this currant like shoe polish! I will definitely try! Thank you!
Tatiana Shishkina
Thanks for the idea! This season I only cooked jam this way, though I only cooked raspberries and wild strawberries so far
Albina
What a universal recipe for all berries Need to try.
Do you get a lot of syrup from blueberries?
Albina
Today I cooked it with irga according to this recipe. It's worth getting cold. Who cooked with blueberries? Is the jam made gelatinous? Thinking whether to do with blueberries or just freeze
Sone4ka
Quote: nila
it can be brewed all year round with frozen berries

cooked from frozen strawberries - delicious
I was a little puzzled by the appearance of a small foam that could not be removed - it appeared again and again, but after the addition of sugar, the foam formation almost stopped.
For safety reasons, I have put it in the refrigerator for now, but the next portion will definitely go to the basement, in the refrigerator there is a full house
GuGu
Wonderful, wonderful, wonderful !!!! I bought 2 packs of frozen black currant, 300 g each. "4 seasons", selected berry, one to one, clean and not a single piece of ice (not even washed), warmed up well under the lid for at least 15 minutes, added 1 tbsp. l. lemon juice and several. pieces of zest, berries did not crush, when the juice was formed, poured 300 gr. sah. sand, mixed well .. and the output was a liter jar of fragrant thick jam with whole berries ..nila, Nelechka, thank you. I will repeat it with other berries !!!
lessik
Thanks for such a quick jam! Cooked from strawberries in the remote control. Tasty, taste of fresh strawberries, and adjust the sweetness to your taste.
Now I know how I will cook grape jam.
alenka71-08
Exactly !!! Yummy!!! Currants, apricots, apples, raspberries - tested !!! Cherries were made without pits - they did not completely gel, but not water either. But moderately sweet, a little jelly - TASTY !!!!
Katya1234
alenka71-08,
lessik,
Thanks for picking up the silt recipe! I will definitely cook this year))
nila
Girls, I do not receive notifications on this topic, and I do not drop by at all. I think if I stopped making jam, then everything is not being prepared.
I am very glad that the recipe is still relevant and may be useful for someone.
I have no one to have jam, there are still jars from the year before last. And so I declared a boycott, and for the second year I intensively freeze berries and fruits.
And in winter I cooked silt with frozen raspberries and blueberries, but just eat and forget. In this case, the recipe helps a lot.
Thank you all for your reviews and delicious, aromatic dumplings!
Ksyuwa
Yesterday I prepared a silt of red gooseberries and black currants, the next in line is red currants. The black currant was gelatinous as soon as it cooled down. And the taste ... Words cannot convey
nila
Ksyuwa, thanks for rating
What about black currant? Fragrant or long, which grows on tall bushes?
The red currants should be even more gelatinous.
Ksyuwa
nila, black currant - porichka (fragrant).
I do my first year of trial in small portions. I also want to cook the peach silt.
Borisyonok
nila, Nelya! I also cooked this SILT over the last week a lot ... blueberries, raspberries, apricots, strawberries, black currants ... some with lemon, some with zhelfix, and some just like that. Now the cr. currants, more apricots and I will wait for good peaches. Everything is fast and not confusing! So many thanks for the "extraordinary deliciousness"!
nila
Elena, I'm very happy for you. I am even doubly glad that the recipe came up, and even more that there is something to cook this Silt from.
In our country, for example, apricot will probably soon be included in the Red Book as an endangered element. If last year there was very little of it, then this year it is not at all. Today at the bazaar I was looking for pies, barely found in 2 places they were selling wild game, but I dare not dream about coloring.
It simply does not exist, and if anyone has seen it on sale, then the prices are not called real.
alenka71-08
and in our Dnipropetrovsk region last year there were a lot, and this year - in some places apricots. And I cooked a silt - black currant, raspberry, gooseberry. The consistency is jelly and the taste is awesome. I cooked some food, but didn't take a picture. A friend came, who "doesn't like" jam, and took the whole vase. The son really managed to pour on ice cream. Remains of berries on the bushes - I will cook some more.
ket66
Girls' mother-in-law filled up with blueberry silt will it be delicious? Or freeze.
Borisyonok
nila, Nelya, we have imported apricots, so the prices are also "imported"! This year, the berries are generally sold at prices of "strategic weapons" !!! But I don't have much choice - three grandchildren (for now!), And they don't eat fresh berries especially, only as an addition to ice cream, pancakes and casseroles ... so I will go out of my way.
Borisyonok
ket66, Helen, I cooked from blueberries ... I cooked one batch with lemon (for 2 kg of berries - half a teaspoon), and the second batch - for 2 kg. berries 2 sachets of zhelix 1: 2. I liked both of them ... but with the zhelfix I got more like a soft marmalade.
ket66
Borisyonok, Elena thanks.
Loksa
nila, Nelechka, you need to plant late varieties, they do not fall so well and do not fall under the hail of spring. My mom is late, last year she had a carriage and a cart.
I'm making strawberry jam. I had a thought to cook a pure silt, but suddenly I was annoyed with pink petals, and I decided to cook a silt from strawberries. I didn't add sugar, but rose petal syrup. Will you swear heavily?
Thanks for the recipe!
Sikorka
Girls, will it thicken with the apricot silt without jam and lemon?
I want to try berry, cherry and apricot, pure berry + sugar without impurities.
Tancha
Nelechka, thanks for the recipe! I tried it in the winter from the frozen commercial berries. I liked it very much. And now there is a space for fantasy. A friend brought in a black currant, now I'm cooking. Thanks again.
veranog74
Quote: nila


Silt (Swedish berry jam)

Category:
Blanks
Silt (Swedish berry jam)
Ingredients
any berries

1 kg
sugar

600-800gr (focus on the acidity of the berries)
Cooking method
Prepare the berries, sort out, cut off the stalks-tails, rinse and put on a sieve to remove water. Pour into a container for boiling jam and put on the fire to cook until the first buns.Reduce the heat immediately and cook for 15-20 minutes. Turn off the fire and only then IMMEDIATELY! pour out the sugar prepared in advance. Stir quickly until the sugar is completely dissolved (trying not to damage the berries). As soon as the sugar has dissolved, pour it into the jars.

They say that you can store it both warm and cold. I take the cans into the basement.
Is it necessary to roll up the banks? Do I need to sterilize and how much? And yet, the last question, is it possible just under the screw cap?
nila
Loksa, Oksana! There are no early or late varieties this year. I have 2 apricot trees and from 2 trees 20 pieces fell from the top. But how big and sweet
veranog74, Vera! Banks can be closed for seaming, and under a screw cap. No need to sterilize.
veranog74
Nelya, thanks for the answer and for the recipe!
Crochet
Quote: Sikorka

Girls, will it thicken with the apricot silt without jam and lemon?
I want to try berry, cherry and apricot, pure berry + sugar without impurities.

I don't even remember about apricot, but my cherry was completely liquid ...

Perhaps the cherry variety also plays an important role here ...

I cooked from Vladimirka, did not thicken, so I remained with compote ...
nila
Inus, I don't know about the grade. But it seems to me that the ripeness of the berries affects.
Now it is already difficult for me to judge and conduct experiments on Silt, because for the second year I have not cooked any jam at all. there is no one to eat, and I use old stocks for baking.
But the year before last I made an apricot silt from overripe, soft apricots - it did not thicken at all. And she made cherries, one sort. But the first time, as soon as I started to sing, freshly plucked, it became gelatinous then. But already about a week later, already when she began to crumble from the tree ... overripe, so to speak ... decided to repeat it and Silt did not become gelatinous at all.
darmoed
Quote: Krosh

I don't even remember about apricot, but my cherry was completely liquid ...

Perhaps the cherry variety also plays an important role here ...

I cooked from Vladimirka, did not thicken, so the compote remained ...
It does not gel because ordinary sugar is used, and for real silt you need a special sugar, it is called Syltsocker, it contains pectin and citric acid.Silt (Swedish berry jam)
Delait
cooked from raspberries, cherries and peaches, I really like the taste, but it doesn't gel with me, I want to try to add something

pectin or something else is better to buy? and in what proportion?
Borisyonok
nila, Nelya! I am now apparently just a fan of this recipe! It is impossible to stop!
Got a lot of forest blueberries! So now I also cooked SiltU out of it! The bucket just went to the silt!
I cooked only from berries and sugar, it turned out very jelly, well.
Tatiana Shishkina
Girls, I am now a fan of silt, already 2 liters of raspberries and half a liter of black currants from a fresh batch for pancakes bye-bye, and yes, everyone is fed up with jam, no one will have it aha
Crochet
Quote: darmoed
for real silt you need special sugar, it is called that - Syltsocker

I suspected what exactly in sugar the dog rummaged ...

It is not for nothing that the Ikeevsky silts are all so standing, unlike the house cooked ...

But where can I get him, that Syltsocker, in my village ...

You can, of course, add "Zhelfix" to the white sugar, but it will not be quite the coat ... and I also feel "Zhelfix" in the jam ...
darmoed
Quote: Krosh

I suspected what exactly in sugar the dog rummaged ...

It is not for nothing that the Ikeevsky silts are all so standing, unlike the house cooked ...

But where can I get him, that Syltsocker, in my village ...

You can, of course, add "Zhelfix" to the white sugar, but it will not be quite the coat ... and I also feel "Zhelfix" in the jam ...
not. "Zhelfix" byaka, I can feel it too, and the color of the jam is not the same. I buy this sugar in Finka, I know that Muscovites take it too, but shuttles do not carry it - it is not profitable
MouseYulka
Quote: darmoed
I buy this sugar in Finka
Thanks for the tip. You can't figure out their names without half a liter
Crochet
Quote: darmoed
I know that Muscovites take it too

Also in Fink)?

It is a pity that you cannot buy it in stores ...
darmoed
Quote: Krosh
Also in Fink)?
yes, in Fink. This sugar is a little expensive, from 1.75 to 2.4 euros, it makes no sense to carry it to shuttles, no one will take it. Therefore, I can only go and buy myself, I don't see any other options. Or ask your friends who goes to Finka, sugar at customs has never been taken away from anyone (pah-pah)
darmoed
opened blueberry jam Silt (Swedish berry jam)

Silt (Swedish berry jam)
it turned out very tender jam, the cub has already softened half a can
Borisyonok
Quote: darmoed
it turned out very tender jam, the cub has already softened half a can
Here ... here ... the jars just fly off!

Living proof of this!
Silt (Swedish berry jam)

nila
darmoedwhat kind of silt did you get
Eh, straight to envy, standing! Yes, probably delicious))) I can't take my eyes off the jar
I cooked a blueberry silt last year, but I made it like a jelly, but rare.
That's what it means to put the right sugar. Unfortunately, such sugar is not available in our country, and I do not like Zhelfix. I also feel it in the jam, I immediately feel some kind of chemistry in the taste.
Borisyonok, thank you for a photo! Baby miracle !!! May God grant her strong health)))) very nice that she appreciated a healthy treat! After all, not all children now indulge themselves with jam
MouseYulka
I'll raise the Temko
And I made a rhubarb-orange jam. I wanted to rush to Krosh to brag about how I posed over her recipe and then it dawned on me that I had cooked a silt of the purest water. I came with a report and thank you
The photo is lousy, but I can't
Silt (Swedish berry jam)

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