nila
Yulia, no need to slander yourself, the photos are very worthy, such jars are delicious
And the composition of the jam is so amazing))) I can't even imagine the taste of rhubarb
Thanks for the report!
tana33
and I cooked))) from black currant)))
I don't know what happened, I poured it into the banks))
nila
Tatyana, a very tasty silt is obtained from black currant, it should turn out like jelly.
Tumanchik
and yesterday I welded from black and added a little white - there was nowhere to attach. current my sugar did not want to dissolve in any way. I heated the pan a little. then wrapped the cans. Won't spoil Nelya?
tana33
Nelya, but does it gel for a long time? I poured the remainder into a bowl, so thin


Added Sunday 17 Jul 2016 10:05 pm

Tumanchik, hello my good))) kiss Alyoshka)))
Tumanchik
Quote: tana33
Tumanchik, hello, my good))) kiss Alyoshka)))
Breeze
Has anyone tried to make silt from cherry plum or plum? Share your experience)
tana33
something so thirsty, drank some water, something is missing
I think, let me add currants, I will nafigach Morsik
took out a jar, opened it, and there the silt was thick, thick, literally cut with a spoon
tastes pleasantly sour .... mmmm .... vk dreamer

Nelya, thanks for the recipe !!!
Katya1234
Breeze,
Has anyone tried to make silt from cherry plum or plum? Share your experience

Plum makes an excellent silt, only liquid syrup. We brewed last year. They pulled out the stone from the plum. And the plum was near Moscow.

tana33,
There is a lot of pectin in currants, therefore it jellies. In berries with a low pectin content, you can add gelatin to thicken the syrup.
tana33
Kate, I'm still that jam-maker, so there was a pleasant surprise for me, I don't like liquid jams))
Katya1234
tana33,

Tatyana, then cook silt from lingonberries or cranberries. Should thicken too.
nila
tana33,
Tatiana, and thank you for writing your review about silt. It is very pleasant that you liked this method of making jam.
Yes, black currant makes a very tasty silt, and there is no need to remind about its usefulness.
I have not tried to cook with plums. I tried to make it with apricots, but I had it overripe and it turned out to be a rare syrup. And we don't like rare jam, so I didn't even try with plums. And I don’t like to add jaundice, I can taste it.


Added Saturday 08 Oct 2016 11:27 PM

Yeah ... I can only dream about lingonberry and cranberry silt
I don't even know the taste of lingonberries, we don't have such a berry. It's easier with cranberries, they are imported and sold at the bazaar, but the price is biting and if I buy, then for other purposes. But I rarely buy, I'm afraid ... because I don't know where this cranberry was going.
Olga **
Thank you very much for the recipe, I've been cooking for the second year.
Last year I made a lot of plums and made a plum with chocolate on the basis of the same recipe, I really liked it.
This year I managed to make an apricot silt (and on its basis, with chocolate), I made a batch or two of Antonovka for testing, but yesterday I made a silt from Hungarian (prunes).
However, I changed a few things.
Before putting the berries under the blender, I strain the juice so that the result is a thicker consistency. I do not observe gelling, but this is probably for the reason that I put much less sugar, like in the Admin recipe for fruit purees and sauces, no more than a glass per 1 kg (or even less).
Then I also close the juice under the lids, boiling it separately with the addition of sugar.
Sikorka
Girls please tell me what you did wrong. I was cooking black currant silt, just opened it. Delicious, but the color of caked blood)))
Brown, and not like in the photo on the Internet, wine for everyone.
Did I digest it or what? Is there something you can?
nila
Yulia, I don't even know what to suggest. Usually the color of the jam remains the same as the color of the berry.
You have already made one of the assumptions yourself that you could digest the currants.
I can also assume that not very high-quality sugar could have been caught. A lot of sugar is now sold not from sugar beet.
Sikorka
nilaThank you, I didn't know.
Now I just doubt whether it can be used.
Silt (Swedish berry jam)
nila
I think you can. After all, if the jam is overcooked, this does not mean that it is spoiled. But if you still don't want to eat like this, you can use it in baking.
Quiet
nila, I want to thank you for the silt recipe!
I constantly use it, I cook 1-2 jars of 300-500 grams of berries and only from frozen ones. Its berries have long run out, but purchased very good quality, clean, ripe, one to one. Just today I cooked one more time in between times.
I put the berries in the cartoon for heating until they melt, then I cook according to the recipe.
I love that the berries quickly retain their aroma and color. Especially noticeable on raspberries. The child all the time requires raspberry jam in porridge and cottage cheese.
Only the only thing - it doesn't gel very much for me, it just turns out a thick syrup, but for us it's not a problem, my daughter just asks for syrup.
Thanks for such a simple recipe!
nila
Quiet,
Galina, I am very pleased that the silt recipe was useful for making jam not only in season, but also in winter. That is to say, continuous production. Moreover, if the children like it, then why not please them with not only a useful, but also a delicious delicacy!
And it may not gel due to the fact that the silt is made from frozen berries, still more moisture. But these are just my assumptions, I myself did not cook with frozen berries.
Thank you very much for your report!
O_lush_ka
Nelya, made in the summer from raspberries according to your recipe. It turned out very tasty, not at all like jam. Thank you .
nila
Olya, does your fresh summer raspberry gel well?
O_lush_ka
No, Nelya. It is so thin, rather, it cannot be compared with pureed currants. But we really liked it, not cloying. We do not love very sweetly. I was afraid that it would be poorly stored. But recently they just finished eating, everything is fine. The bones, however, interfere. So I think, if this year there is a raspberry harvest, I will try to grind it on my new Passaverdur.
nila
So I had raspberries as a syrup, and currants were well gelated. But I had purchased raspberries then and I washed them. I don't know what will happen to the harvest this year, if there are raspberries, it is also necessary to cook the pureed raspberry silt. I haven't cooked it for two years, maybe it will go hunting.
Albina
Nelya, I made one with cranberries. It looks like jam
nila
Albina, wonderful jam probably came from cranberries
We can only dream of this
Albina
It's so cool: with a bitter taste when you chew the berries. I liked cooking it: no problem.
Tatalo4ka
Nelechka, thank you very much for the recipe.
There was 700 UAH in stock. raspberries.
Yesterday I decided to make a silt out of it.
I did everything according to the recipe: I washed the raspberries and put them in a bowl on low heat, without adding water.
When the raspberries gave juice, I added fire, and when it bubbled well, I made the fire smaller (so that the slight boil continued) and boiled for 15 minutes.
I fell asleep 550 gr. sugar, stir until sugar dissolves and put it in jars.
Everything turned out just super !!!! It began to gel almost when the sugar dissolved well in the bowl with berries, and thickened even more in the jars.
2 jars of mayonnaise came out and a jar of baby puree was not full.
After half an hour, I checked the small jar, turned it upside down, the jam didn’t even flow down the walls, just like thickened marmalade.
Naturally, we opened it in the evening, took a sample, well, very tastyoooooooooooooo !!!!! the color is very beautiful, sweet and sour and thick (it didn't even fall from the spoon).
Now I will try further on different berries.
Thanks for the recipe again, well, just a godsend for me ....., quite a bit of fiddling, but the result is very pleased.
PS: I cooked it in a large enamel basin, a small one was dropped in winter, a chip formed inside.
I was afraid that the area of ​​the bowl was large, and there were few berries ... but everything turned out very well and delicious.
By the way, girls, I want to change the bowl for making jam, advise which one is better to buy: enameled or stainless steel with a thick bottom ???
Crochet
Quote: Tatalo4ka
or a stainless steel with a thick bottom?

Natochka, with both hands I vote for a stainless steel with a thick bottom !!!
Tatalo4ka
Quote: Krosh
with both hands I vote for a stainless steel with a thick bottom
Thank you, Inna.
I will look for a stainless steel .....
nila
Tatalo4ka,
Natasha, I am very glad that you also tried this wonderful jam.
And what you liked is also nice.
And at the expense of the bowl for the jam, I also vote for a stainless steel with a thick bottom. I have a large enamel bowl for jam, also for large portions, but I haven't cooked jam in it for a long time. And for small portions, I have a stainless steel pan. It has a very thick bottom, flat, low and with a large bottom area, very comfortable.
Antonovka
Eh, girls, but I want copper. I have a non-stick jam bowl. Everything is fine, but it is difficult to wash it (you understand the coating yourself).
nila
Antonovka,
Helen, I dare not want to! If I haven’t bought it before, now I will not allow myself to buy it.
I remember, when I was young, there were these basins of different sizes in the household departments. But then there was no one to suggest that this was such a necessary thing in the household. Although even then she cooked jam in a large aluminum bowl, inherited from her mother-in-law.
And now I cook very little jam, and such basins have disappeared from the shelves, and it's even scary to imagine their price.
Tyetyort
Nelya, from me and the group of tovarischa !!! Thank you!!! Cooked strawberries for coolies, sterilized. Now in winter I will open the jar, add starch with gelatin, and - in the cake!
nila
Tyetyort,
Elena, and thanks for the feedback from me
A delicious addition of the layer will turn out in the cake
Quiet
Good day!

I always cooked raspberry silt in a slow cooker like this:
- on the program, bring the pastries to a boil
- on the program, extinguish (analogue of a small fire) to bring to mind.

It turned out a fragrant syrup, in which fragments of berries floated. It suited us, but still, somewhere in the depths of my soul, the question tormented, why is he not gelatinous?

And then she put it on baking and someone suddenly distracted. I came to my senses when it was already boiling for about 15 minutes. Well, everything, I think, is a pipe, digested. But there’s nothing to do, I decided to come.
And it turned out like this (bank on the side)
Silt (Swedish berry jam)
In the photo, the color is distorted, in fact, the classic color of fresh raspberries turned out, the aroma and taste also remained.
Purchased raspberries, freshly frozen, albeit tasty, but a lot of juice. Excess moisture evaporated, it turned out to be jelly.
Should I try again or cook like that? ... I'll tell you then

Well, what a wonderful recipe! Thank you, Nelya!
nila
Quiet, Galina, How interesting
But I didn't think at all about Sylt cooking in a cartoon. And what a great jelly it turned out! That's just a little embarrassing long, strong boil. But to try at least a jar to do so is still worth it. Now its own raspberries are in full swing.
Tatalo4ka
The raspberry silt is already in the pantry, it turned out just super, thickened very well (my post is higher), I think that the raspberry this year is not very watery, so it thickened well.
And now your advice on the cooking technology itself is very urgently needed (remove the seeds, boil, blender, etc.):
- gooseberry
- cherry
- apricot
- plum
- peach
- apples

I read the whole topic, I remembered well about the currants, but about the rest of the berries and fruits I would like to hear detailed recommendations.
I will be very grateful.
Time is running out, basically I make preparations late in the evening, there is no time to experiment, because a family of 6 adults and a little granddaughter for 3 years .... (you know, "dancing with a tambourine" from morning to evening ...).
Thanks to everyone who responds.
Breeze
Cherries - I took out the bones, did not blender, the juice starts up well, I did not notice any gelation. Cherries (black crust) were not very boiled, it turned out like cherries in syrup.
Gooseberry - the juice starts up badly, pricking does not help (burns), you need to grind a certain amount of berries (blender). It gells badly, there is almost no whole gooseberry left, it gets boiled, bursts and breaks up (shaggy) into pieces.
Plum - very much depends on the variety. Be sure to remove the bones. If the plum is juicy - no problem, it jellies well. Fleshy - there is almost no syrup, if for the winter - there will be voids in the cans.
Cherry plum - it is problematic to remove the bones, although it is possible. When cooking, a thin skin peels off the fruit, some do not like it (you can, of course, choose, but it's tiring). It is boiled and gelled in different ways, depending on the variety.
Apricot - remove the bones, stir frequently (burns), while it is very soft. Good cheer.
Tatalo4ka
Breeze, thank you very much for responding.
I will try, I hope everything will work out.
Twig
And what do you end up with strawberries? Will the berries fall apart?
SvetaI
Twig, strawberries are great, even mint. The berries are a little "shaggy", but still do not spread completely. But I have never gelled, always liquid syrup.
This year I am going to try to boil not on the stove, but in the microwave. It seems to me that this should get rid of the danger of burning and, in theory, it should be gelled better.
Twig
SvetaI, thank you. I'll try. I read the words "even with mint" as "even with mint". I thought I could add vanilla and zest there.
una-olga
Yesterday I brought black currants from the dacha, well, I froze it a little. We don't like it, we decided to cook a jar of jam. And here Silt ... did not know. Made yesterday from 2 kg - sugar 1.2 kg. She poured it into jars, and since everything turned out spontaneously and the right amount of jars was not found at home, she naturally poured a whole candy can with jam. This morning I ran to the jam, and this is a real jam ... And what a yummy it turned out, I grabbed half a bar of tea with jam, and now I don’t even worry about safety ... they will not have time to spoil. Thank you Nelly for sharing such a delicious and, most importantly, unpretentious recipe
nila
Breeze, very valuable advice! Thank you for sharing your experience.Tatalo4kaWell, what have you tried? I hope you did it well and enjoyed it.
Twig, strawberries are very healthy. Svetlana has already answered that it is possible to cook even with a strawberry that has gone too far. All sorts of additives are a matter of taste! Why not, if you like
SvetaI, I like the idea of ​​cooking in the microwave. Here the girls wrote that they cooked in a cartoon, but probably no one has tried it in a micr.
una-olga, thanks for the detailed report!
Tatalo4ka
Nelya, I liked the silt very much, we tried everything that I cooked (there was not much left when packing), very tasty.
Already welded:
- raspberry - well,
- round black currant (the skin is thinner in it and the juice is well separated) - excellent,
- gooseberry large green oblong, very tough skin, cooked (added a little water), blended a little, not very gelatinous, but very tasty, like in thick syrup,
- gooseberry round pink (I don't know the variety, I buy everything on the market), juicy with a thin skin, gelled perfectly,
- apricot - I cooked today, the apricot was 1 kg ripe soft (ripe-ripe) and 1 kg ripe, but dense, cooked immediately over very low heat, poured 50 ml of water, boiled from the buns for 20 minutes, set it aside until it cools down, boiled another 20 after dinner min. and further according to the recipe, - it became gelatinous. It turned out really like apricot slices in jam, that is, the one that was very soft was boiled, and the one that was dense remained slices. I boiled it in 2 doses so that the excess liquid evaporates ...

Soon the second wave of strawberries will go (we have already appeared on the market), I will definitely make a strawberry silt ...
I really wanted cherry, but I threw it all into the freeze, maybe in winter I'll make it out of frozen ...

I always start to cook over very low heat, when the fruit-berry warms up, I add fire and bring it to the buns ........

Plans: apples, peaches, plums ...

Nelechka, thank you very much again for the tasty treat.
Elya_lug
Nelya, I, too, with a report. Made raspberries, I liked it VERY! The taste of fresh berries does not at all resemble the usual jam. I hate raspberry since childhood (they made me drink raspberry tea, because I was often sick), but I will eat this and my son purred, but he loves raspberry jam very much.
I also ground the red gooseberry in a food processor and boiled it. It turned out very sweet, put sugar on a smaller limit, gelled. Thanks for the delicious jam!
nila
Natasha, Elya! Thanks for the detailed reports! I read it and it was already joyful that new fans of this non-intricate jam recipe still appeared! It's also nice that your family liked the silt and its taste will remind you of the past summer in winter.
Natalia, I'm also waiting for the second wave of strawberries. And then, for financial reasons, I missed the first wave of strawberries. And she brought out her strawberries all autumn, freed up a place for roses. Now it is necessary to catch up in the fall. But we have not yet appeared on sale, today I was at the central bazaar, I have not yet seen the strawberries start selling.
Elya, but the raspberries are almost gone. Today I have already sprinkled the bushes, one of these days I will do pruning. I hope to collect some more in the fall.
Elya_lug
Nelya, I was lucky with a raspberry - my sister threw more than two kg. She has a lot planted. Otherwise I would never have known the taste of raspberry silt. And I have a little raspberry - children eat a little raspberry a day without leaving the bushes. Maybe someday I'll make it out of yellow raspberries, while I have only one huge bush bearing fruit, and I bought three more in the spring. Raspberries are large, nice to take.
nila
Elechka, it's really lucky for you to receive a wonderful parcel from your sister. I also have few raspberries, the plot is small and most of it, sunny, occupied with tomatoes. And there is very little space on the bushes, so you can't really walk around. There are no small children, but I myself am like a child. On a zhmenka a day, and very little remains for harvesting.
For almost a week I collected a small container in the freeze, I will collect and fill up. And I will cook the silt in the winter, if I really want to. Now basically all the berries, and I send the fruit to freeze.
lana light
nila, Nelya, it turned out very tasty! I cooked it today from apricots, in Shtebe. Easy, tasty, beautiful !!!

Silt (Swedish berry jam)

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