Silt (Swedish berry jam)

but I think that the jam from it should turn out to be very fragrant

The Internet conveys only emotions, so if it could still convey taste and smell ... and I adore both Lydia and Isabella, it is for their taste, Isabella, as soon as she ripens so in the yard, is such a fragrance, not to be confused with anything, and the wine is fragrant.

[Elena]

Elena, thank you very much for sharing your technology. It is very valuable to me as a layer for cakes. Your experience will be very useful for many girls who bake cakes - both for those who bake orders and for home tea drinking. I belong to the latter, and very often I need just such a layer.
About feijoa is also very useful information! Thank you! I will receive a pension, if it will still be possible to buy feijoa at an affordable price, I will definitely try to cook a silt.
GalinaI can imagine what an aroma from grape silt! Although I don't like Lydia, I had to try Lydia in jam. This arena has a completely different taste. It is a pity, I cannot save, because I have taken everything out on my site long ago.

Nel, cooked lemons today. A glass of sugar for each lemon. At the exit of the amazing taste of marmalade! I cut the lemons, boiled them under the lid until a gel formed, picked out the seeds, poured sugar and punched them into the foam with a blender. Then I cooked, stirring, until transparency （well, relative）.

[Zaitseva]

Zaitseva, don't just put Lydia jam in the cold. Crystals of grape acid precipitate in the cold. In juice, they fall to the bottom, and the jam is thick and they remain in the mass. Then they crunch disgustingly on the teeth.

[Tusya Tasya]

Tusya Tasya, NatashaThanks for the advice, it will come in handy for the future ... but this porcai has already been eaten. But only from Lydia or generally grape?

[Tyetyort]

I cut the lemons, boiled them under the lid until a gel formed,

Tyetyort, Elena, do not understand, cook whole lemons without water? More? Now I'm trying recipes for lemon jams, preserves, a whim for sour.

[Farida]

Farida, cut a couple of spoons lengthwise, water, a couple of spoons under the lid until soft （10-15 minutes）, put it in a plate, took out the pulp with seeds with a spoon, separated them through a colander, poured sugar and punched. All.

[Tyetyort]

Tyetyort, thank you!

[Farida]

Farida, to your health! I like it. I cooked three lemons, 600-700 grams of ready-made marmalade.

[Tusya Tasya]

Tusya Tasya, NatashaThanks for the advice, it will come in handy for the future ... but this porcai has already been eaten. But only from Lydia or generally grape?

I don’t know about others, I only encountered Lydin (my aunt makes jam).

Crystals of grape acid precipitate in the cold. In juice, they fall to the bottom, and the jam is thick and they remain in the thickness

Natasha, what interesting information! I have all the juice cans in my basement. All juices are good, and there are more than one year. But only in juices from dark grapes we often find crystals at the bottom. I always wonder why they are formed only in grape juice? It turns out from the cold temperature, Grape juice is not from Lydia, but from Shevchenko's table grapes. The juice is always dark, and at the bottom there are tartar crystals. But from white grapes, pineapple, crystals I never noticed. It turns out that grape juice should not be stored in the cold?

Nelya, it is better to keep the juice cold. Firstly, because the tartar falls to the bottom of the can, and not our kidneys, and secondly, because in the cold the juice (like wine) becomes lighter. Sokk did not make light, but from Moldova, yes, at the bottom there are stone chrysanthemums right there.

By the way, tartar is a valuable thing. Many where it is used. Here's what I found:

In cooking

1. Tartar is indispensable for whipping whites and cream. It allows you to get a high, strong, thick and snow-white foam.
2. It imparts uniform texture and matte shine to the glaze.
3. If the recipe contains soda, then the tartar "starts" an alkaline reaction. Therefore, the products are soft and airy, with a peculiar texture.
4. When cooking preserves or marmalades, adding tartar prevents sugaring.
5. By adding such a component to the water where potatoes, cauliflower or red cabbage are boiled, you can keep their bright color.
6. It is also used in the preparation of sweets, dishes with gelatin, drinks.

In cosmetology

Tartar is added to cosmetics for skin care, eau de toilette, lotions and paints.

To combat the smoking habit

Tartar is added to orange juice and this vitamin drink is regularly drunk. It cleanses the body of the effects of smoking and reduces the craving for nicotine.

For dyeing fabrics

Here it plays the role of a mordant: it helps to fix the paint on the fibers of natural fabrics, makes the fabric resistant to fading. It is especially appreciated that it does not damage the material.

In medicine

It is a good diuretic and mild laxative. And the use of drugs with tartar can help clear the skin of acne caused by infection.

At home

A mixture of tartar and hydrogen peroxide is used to make a paste that perfectly cleans copper and brass surfaces, ceramics, tiles, and metal.

[nila]

nila, Nelechka is now sitting apricots. And I decided to cook the silt according to your recipe.
I'm excited like the first time!
Tell me, did this method disappoint you?
Girls to about prepared according to the method from the First Post, answer me! Hey!

[santorini]

santorini cooked from apricots, on the second page is.



mamusi, I definitely cooked from raspberries, I don't remember from apricots, it seems that it turned out liquid

[small]

In general, I changed my mind, read, read very contradictory comments specifically on apricots.
This is the only jam that I cooked and cook every year.
The rest of the berries or ice cream or blender and in flat boxes in the freezer (ice varete).
I wanted to take a chance on something new, but apparently we don't need it!
They do not seek from goodness!
Thank you very much for your answers, girls .. Otherwise, our apricots are dry, they won't give you juice without sugar, the basin immediately began to smoke.
I don’t want to crush them, I don’t want to dance ... either.
I decided, let's try another time small Serving first, in a thick saucepan.
And now I have a whole basin. Saar in the usual way.
Nelechka! Smack!

(I take the recipe))))

I experimented with strawberries this year. I only have purchased berries, so I want it to be very, very tasty. After reading your other recipe, Nel, I decided to combine them. I boiled strawberries like a silt, but two minutes before turning off I added agar. After turning it off, I mixed in sugar and put it in the jars. There were a couple of tablespoons left to try, I really liked the result. I did the same with frozen cherries, only adding pectin. It turned out thinner, but also really liked it. I really like cherry jam, but I don't like the fact that the berries are separately on the top and the syrup is on the bottom. And here everything is very balanced. I will still experiment, I put several packages of cherries and strawberries in the freezer. Nelya, another!

Girls, cooked from everything! The most delicious came out lemon with apricots / dried apricots, tangerine, melon with peach, but feijoa .... Just incredible! It's all about the pectin and acid content! Add pectin and acid to your favorite berries, it will be super!

You don't need any dancing with raspberries, everything is according to the recipe and the output is excellent jam, thick, rich. Fresh raspberry flavor. Since childhood, I have an aversion to raspberry jam, they gave me tea for illnesses, I hated both tea and the smell. And raspberry silt doesn't look like overcooked jam. I eat it, and mine are ready to use it in a can at a time.

Girls, cooked from everything! The most delicious came out lemon with apricots / dried apricots, tangerine, melon with peach, but feijoa .... Just incredible! It's all about the pectin and acid content! Add pectin and acid to your favorite berries, it will be super!

and in what proportions to add pectin and acid? And which manufacturer? Tell me, pliz

[darmoed]

darmoed, pectin according to the instructions, in stores there is, for example, "zhelfix", there may already be lemon. I put citric acid on the tip of a spoon per kilogram, I have pectin weighed out, a teaspoon was poured per kilogram. It turned out where like, the cherry is watery. The quantity must be matched to the fruit. I almost cut the lemon with apricot without pectin, the marmalade straight.

[Tyetyort]

Tyetyort, I wonder about lemon marmalade, but I just don't understand, but wipe it with zest?

[GuGu]

GuGu, Natalia, of course! Only select the seeds. All the rest

[darmoed]

darmoed, pectin according to the instructions, in stores there is, for example, "zhelfix", there may already be lemon. I put citric acid on the tip of a spoon per kilogram, I have pectin weighed out, a teaspoon was poured per kilogram. It turned out where like, the cherry is watery. The quantity must be matched to the fruit. I almost cut the lemon with apricot without pectin, the marmalade straight.

Thank you! And besides Zhelfix are there any other companies producing pectin? I can taste it in the jam, I don't like its taste.

Nelya, your recipe was published in a magazine.

your recipe was printed in a magazine

Wow, great! Nelya, congratulations

[alba et atra]

alba et atra, Helen, I have already thanked you for the information in the Gazebo!
Thanks again for keeping you informed! It's hard to buy these magazines from us, all the booths of Soyuzpechat have been removed long ago. And the counters with newspapers are rarely found. Only at the stands in front of the box office in super. But there I have never seen these very magazines.
julia_bb, Yulichka, thank you for your attention and congratulations!
mamusiRitochka, of course, is no longer a topical issue. But you asked my opinion about apricots. I already answered somewhere in the subject. I cooked silt from apricots, did not like it, it turned out rare. But my apricots were juicy, overripe. Now I'm making jam from apricots on agar Recipe (by nila): Apricot jam on agar-agar... The husband does not like rare jam, but this one is waiting to eat with cans.
In general, now I practically don't cook jam either, I freeze a lot of berries and fruits. But now agar helps me a lot. Like Tancha, I began to combine two recipes - silt and jam on agar into one. So they eat better.
I'm sorry I didn't answer right away, I just saw the question!

Nelya, your recipe was printed in a magazine

Congratulations, Nelya!)))

Nelya, congratulations! This is now my favorite recipe!