Silt (Swedish berry jam)

[Sveta]

Sveta, well done Shtebochka, I made wonderful jam! Did it get thick?

Yes, it turned out quite thick. And with sourness, um ...

[Nelya]

NelyaThanks again for the recipe. So far I have made only apricots, although they are not cheap here. If no cataclysm at the dacha happens when the currants and raspberries ripen, I will do the same.

Girls, lovely, SOS !!!
They are bringing a delicious red plum from the village (we do not know the variety), I want to cook a silt. According to my daughter, the plum is very tasty, only the stone is not easily separated.
How to be ???, I want without a bone ....... Even if it turns out with jam, how can it be? I really look forward to your advice

[Tatalo4ka]

Tatalo4ka, I would boil for 10 minutes, then rub it through a sieve (colander) from the seeds, and set it to boil for another 10 minutes and add sugar.

[Elya,]

Elya, Thank you. I already thought to do so myself, but the skin will also go away ???

[Tatalo4ka]

Tatalo4ka, so what, it will grind on a sieve.

[nila]

nila, Nelechka, thanks for the jam recipe!
Cooked from 1 kg of black currant, very tasty, gelled, the spoon is in the jar

so what, it will grind on a sieve.

Elya, thanks. Already rubbed (and skins as well), everything is fine. Forces turned out. Yesterday it was a little thin, and this morning I turned over the jars - quite thick. The leftovers were crumbled, very tasty from the plum.

[nilf]

nilf, Nelya, thank you very much for the jam recipe!
Boiled from 1 kg of black currant and 800 gr. Sahara. Such yummy turned out! This despite the fact that currants and jam from it (well, which is usual, long cooking) I do not like! Amazing taste - freshness, sweetness and sourness at the same time. It's a shame that the strawberries and raspberries are already over. Well nothing! Next year, I'll weld!

Nilushenka, dear, cooked Silt yesterday from nectarines, they are already very sweet, I poured a little less sugar, by 2 kg. nectarine, 900 grams of sugar. A very beautiful jam, similar in color to apricot, sweet in taste, today I tried the leftovers on a plate and thought that it would not hurt to add some spices for the originality of the flavor, but the taste and aroma of nectarine is present. This is the first time I cooked nectarine.
Everyone has already talked about the consistency and I also liked the consistency of the jam. I don't like thick, but here you can pour something. Thank you dear for the recipe.

[Nila-Nela]

Nila-Nela, thanks so much for putting the recipe here! It seemed so much more convenient to me to cook - it does not spit. does not burn. Yesterday I climbed into the basement, checked the jars. All with silt are excellent, not swollen, not bubbled.
Class! In short, this recipe will be my favorite and probably the only one, because I don't roll up a lot of jam, but I liked everything so much!

I didn't make jam this year. I thought that there is no one, we will manage! I actually cooked a couple of cans of Silt from the plum, which, surprisingly, had already been eaten.
And today I baked pancakes, and so I wanted to eat them with dumplings. She took out a bag of 600g black currant from the freezer. And in 15 minutes I cooked delicious blackcurrant Silt jam. It was good, but not thick. The berries are whole, they burst when bitten, the taste and aroma of fresh currants.

[Nelya]

Nelya, thanks a lot for the recipe. Last year I prepared it from raspberries, apricots, plums, currants, nectarines .... very tasty and healthy))) now I can safely say that we love jam))) and then for fifteen years they turned up our nose ...

[Constant]

Constant, Natasha! How nice that you have this jam too! We, too, have turned up our nose for the last years from jam. And they ate blackcurrant silt with such pleasure.As if we received greetings from the summer! I decided not to cook in the summer, but to freeze more berries, and if you hunt, you can always cook fresh Silt. I didn't even defrost the berries, I poured the frozen bag into the multicooker, and after 15 minutes I turned it off and poured the sugar.
Yesterday evening I cooked it, today at breakfast my husband already soaked an empty vase with a pancake.

[Nelya]

Nelya, I must try, in winter I never cooked jam)))) And on what mode was the multicooker?

[Nelechka]

after 15 minutes

And in a couple of minutes I whisk a frozen berry with sugar with an immersion blender, delicious ... and vitamins in place ...

Or you and your husband don't eat that, Nelechka ?

[Girls,]

Girls, I recommend everyone the apricot and orange silt. I cooked in the summer, we are eating well now. Whoever has apricots in the freezer give it a try!

[Natalia]

Natalia, first Manual at 120 ', as soon as the first pins began to appear, switched to Extinguishing. Then she turned off and added sugar.
Inna, I also frozen such mashed potatoes, a lot, from different berries, apricot with banana and a minimum of sugar. But we don't eat such mashed potatoes that way. It all goes to yoghurt and berry jelly and to spreading biscuits.
Elya, I have a lot of apricots frozen. And how about cooking a kkk with oranges? Together with apricots? And how to grind oranges?
Damn ... I just ate the last orange! Otherwise I would have already set such a Silt to cook! I will definitely buy it tomorrow!

[Nelya,]

Nelya, I used the standard proportions: 1 kg apricot + 1 orange. I chopped everything together with the peel in a combine. Sugar and prescription time.

Thank you, Elechka! How to buy an orange, I will definitely try!
Thanks for the idea!

[nila]

bought apricots, cheap and hard

nila, Nelichka, maybe let them lie down softer?
I have never cooked anything from apricots, only for ripe food we buy

last year I cooked currant silt, everyone ate it clean, especially with grandmother's pancakes they just ate it like that)))

[tana33]

tana33, Tatyana, apricots do not ripen when lying down. Cook as it is, solid. You can pour more sugar. Or you can grind them in mashed potatoes, if they are very hard.
I'm making this jam now Apricot jam on agar-agar, so I specially mix overripe apricots with hard ones. But I grind them with a blender in puree.
if you really want whole halves to float, then more sugar and boil a little more.

[nila]

nila, Nelya, what an excellent recipe！ There are already strawberries, apricots and cherries, the taste is beyond praise！ Sugar 200 grams per kilo of fruit, pour boiling over hot jars, I use it for pies and cakes all year round, adding starch and gelatin. Purée if necessary.


Chereshenka.


Abricoski.


Apricot patties.

Whoa! Already such a revival is in the subject, but we still have everything green, purchased fruits-berries are also so-so ... but I want something fresh, tasty for pancakes and pancakes

only 4 kg of apricots survived until the weekend, they still ripened well lying on the floor and ate well)))
I turned them into silt, poured them into jars
get caught, I'll buy it)))
put sugar 500g each, sweet apricots))

Nelya, I'll go pick up apricots in the garden, they are so fragrant here. I'll bring you home at least a liter. Already cooked a little, with cottage cheese, cheesecakes, pancakes, they all gobbled up. Thanks again for the recipe.

[irga]

For the first time I cooked from irgi. This is something!
Tips, if anyone dares: irga dry, sugary sweet, burns.
For 1 kg of irgi, you need not only to mash a certain amount, but also 200-500 grams of water (some juice) gradually add - "drinks" everything. Be sure to mix gently. The taste and color are so-so. At the end, as expected, sugar. And, lo and behold! It becomes tasty, not liquid, rather viscous - you can put it in a jar, but you can go straight into pies.

[Breeze]

Breeze, very interesting, thanks. If I pick up berries, you can try boiling. Do you feel the tails-noses of the irgi?

Taak, I'll cook black currants according to this recipe)

[Nelya]

I reported: awesome currant jam turned out! I am using the SILT recipe, I will also cook like this from other berries! In the morning I had a hearty breakfast with a baguette!
1 kg 300 g of currants + 900 g of sugar turned out 2 cans of 500 ml and 1 can of 750 ml.
Nelya, thanks for the recipe!

[irga]

For the first time I cooked from irgi. This is something!
Tips, if anyone dares: irga dry, sugary sweet, burns.
For 1 kg of irgi, you need not only mash a certain amount, but also 200-500 grams of water (any juice) gradually add - "drinks" everything. Be sure to mix gently. The taste and color are so-so. At the end, as expected, sugar. And, lo and behold! It becomes tasty, not liquid, rather viscous - you can put it in a jar, but you can go straight into pies.

And I cooked rhubarb silt with frozen irga (it will be fresh only in a week and a half), in general, I like it, but I cooked in 2 basins because of the large volume (I have 20 cans of 700g at the output) and cooked longer, until rhubarb readiness
Irga in this jam really turned out delicious, before I did not add irga to jam because everywhere it turned out to be a nasty crouton

and I cooked from forest strawberries
at first, the berry became matte and some kind of red-brown color
then sugar fell asleep and everything became beautiful)))

And what is also important, there is no foam!

Thanks for the recipe. Made from black currant. Started up immediately. but I did not guess with sugar, shifted. I was afraid that the sour currants would stand at home ... I am sweet. Girls, how long do you stir sugar? I poured in, actively twisted, poured into cans. Leftovers in a bowl. Sugar crunches. did not come out.

I didn't like Irga in its pure form, but everyone likes rhubarb with Irga
We also bought apricots for compote, but they turned out to be just oak, so I decided to cook the silt, although I cooked it for a very long time (and still some of the berries remained plump), it turned out delicious

[Hellen]

Oh, what a revival in the subject! And I don’t cook silt in the summer now, and I don’t look into the topic. It is more convenient for me to cook a jar in the winter, when I want jam, I take out a little frozen berries and cook in the multo "at once" to discourage the hunt. Very rarely, we began to eat jam, we hit more pies for tea.
Girls, I'm very glad that the recipe lives on, and many are in use! And you expand its capabilities and try to make jam from such a variety of "raw materials".
If I heard about wild strawberries and irga, I can assume that jam can be made from them. True, I myself have never eaten these berries, but about rhubarb I could not even predict that silt could be cooked from it. I've never tried it.
Thank you all for the reports in the topic!



Hellen, Lena, you don't need to stir sugar for a long time. Usually I mix it as just sugar in tea. Well, maybe a little more. If not completely dissolved, it should melt over time. In your case, it dissolves poorly because of the larger amount of sugar. And there may also be such sugar, poorly soluble.

If not completely dissolved, it should melt over time.

I confirm! The remnants of the jam in the pan were with some undissolved sugar, but there was no sugar in the jam, it had already melted in the jars! We already ate 3 of these cans, I made a new one

Yulia, you started to eat varenytsa early! And they didn't even wait for autumn. Well, right, why keep it! I too, could not resist and brought from the basement a jar of apricot jam, which is with agar. During the day and ate with my husband!

Yulia, you started to eat varenytsa early! And they didn't even wait for autumn.

Yes, my daughter tried the leftovers, she really liked it, well, we opened the jars and

early you started to eat jam

I only drink tea with jam. I cook him a lot of different things and, of course, I always miss him. And so I start eating jam (the first one is strawberry jam).

[Loksa]

Loksa, sorry could not answer in time. Irgi tails-noses are not particularly felt.But the bones are palpable, but they are boiled and soft, and also useful for the intestines

Oh, what a revival in the subject! And I don’t cook silt in the summer now, and I don’t look into the topic. It is more convenient for me to cook a jar in the winter, when I want jam, I take out a little frozen berries and cook in the multo "at once" to discourage the hunt. Very rarely, we began to eat jam, we hit more pies for tea.
Girls, I'm very glad that the recipe lives on, and many are in use! And you expand its capabilities and try to make jam from such a variety of "raw materials".
If I heard about wild strawberries and irga, I can assume that jam can be made from them. True, I myself have never eaten these berries, but about rhubarb I could not even predict that silt could be cooked from it. I've never tried it.
Thank you all for the reports in the topic!

The rhubarb made a wonderful jam! I have already eaten half of the last batch, today I am cooking the second batch ... about the same amount will be, and the next in line is the apple-red currant

[Tatyana]

Tatyana, I'm very interested in trying the rhubarb jam. I never saw him in my eyes, let alone know the taste of him

Nelya, I am very grateful to you for the recipe, I made raspberry jam yesterday, and I am very pleased with the result. There is nowhere to put the berries in the freezer, there is a fresh one - they are already full. And this recipe has been in my bookmarks for a long time, it's a pity that I haven't tried it before. Probably due to the fact that sugar is not cooked, the taste of the jam is fresh, and the color is just beauty.

[Victoria]

Victoria, thanks for the report! And I'm glad that the recipe came in handy and liked it :)
Raspberry silt is delicious! And yes, this jam is distinguished by its fresh taste and berries. I also think that due to the fact that the berries are not cooked with sugar, their aroma is preserved.

[Nelichka]

I made an attempt to cook a silt from homemade pears
attempt failed
I walked through the chopped pear with a blender, followed the instructions, and at the exit I got either compote or pear soup
left this case until morning
nothing changed in the morning
put 100 on stewing and for 4 hours from despair, when she passed by, stirred
left again until morning, I just had no time to mess with banks
in the morning I looked, the soup was thoroughly boiled
well, I also left it for 4 hours in the cartoon
then I forgot about him for a couple of days
got ready to cook and realized that the cartoon was busy

and in the end I got a wonderful pear jam!
now, if only I immediately started to cook jam, figs we got it so tasty



Nelichka, thank you so much !!! I always wanted to cook pear jam myself))))

Well, here I also cooked Silt from ... grapes. Grapes with seeds, variety "Lydia", it is somewhat similar to "Isabella", only pink ... it turned out sooooo tasty ... noooo seeds, although they do not bother me, I like jam with plum seeds, I don't know the name varieties, we call it a barrel, "Hungarian" maybe ... so yesterday I enjoyed Silt from grapes. Today I will also make the narva for friends, just boil it, rub it through a colander and then follow the recipe. For 1kg. grapes took 600g. sugar, it turned out sweet, because the grapes are very sweet (ripe, slightly tacked with frost), I will add 400 grams of sugar ... when I started to cook, I crushed a handful of a sponge, put it on medium heat, stirred, when it began to heat up, juice appeared ( a little) and the peel began to peel off the berries, the juice was somehow unclear, I poured a pinch of lemon, no changes, but when I poured sugar and started stirring, everything fell into place, the brew was not thick and not liquid ... in the morning this morning a little - slightly podzheliroval. So I also thank Nela for the recipe, thank you very much.

[tana33]

tana33, Tanechka, there would be no happiness, so misfortune helped. I'm glad that you, even if not from the first try, turned out what you wanted.
It can be seen that the pear gave a lot of juice

sorry for answering in a year, just read your message

Zaitseva, Galina, nobody has cooked silt from grapes yet! And even with Lydia.I do not like this grape variety, but I think that the jam from it should turn out to be very fragrant

[Nelya]

Nelya, I use your technology to harvest all fruits and berries. FRUIT PREPARATION FOR CAKE OR PIE topic in Interlayers and fillings, Confectionery school, sort of. Don't know how to insert. Briefly: I cook 1 kg of fruit without water for 10 minutes, at the same time I heat the jars in the oven to 150 degrees, I break through the puree with a blender, if necessary. I pour sugar 100-250 grams and citric acid on the tip of a spoon, bring to a boil, pour boiling over hot jars.
Now about the feijoa.
Feijoa sour, poured sugar as much as 300 gr.
IMPORTANT! Cook the feijoa under the lid, WHOLE, not mashed, until the color changes, I poured in a couple of spoons of water. Only then blender and sugar, stir continuously, SPILLS!
The finished puree is delicious to the point of obscurity, has a smooth, silky texture, bright taste and divine aroma. It has a beautiful olive green color.