Crochet
My question is addressed to those who have experience in making raw jam. Please tell me what proportions of berries and sugar should be observed in order for such a preparation to be preserved longer. Is it possible that only 1kg. (Berries): 2kg. (Sugar) have the right to long-term storage?
There was an unsuccessful experience in cooking raspberry raw material ... Fermented.
Tat
We always make 1: 1 black currant, it keeps perfectly in the refrigerator until the next harvest.
Crochet
Tat, thanks. Here with raspberries cooked 1: 1, and I pierced. Recently I read that in raw materials, you need to add citric acid (as a preservative). But they didn't write how much of it needs to be added ... And in the same book it was recommended to make raw material using "Zhelfix", that is, mix it with berries according to the instructions on the package, but ... do not cook!
Raisins
And I have been doing this for several years now - I twist the berry with sugar, you can even less sugar than the berries - I pour it into plastic bottles and into the freezer. In winter, I held the neck a little under hot water and squeezed the jam into a plate. I tried strawberries, raspberries, currants, the smell is so delicious and fresh. I like it better
Kosha
For several years I have been making exactly raspberries for the winter, so that in the case of various "feverish women" I can drink tea with raspberries.

Raspberries with sugar preserve the taste, color and aroma of fresh berries. It is very pleasant to even just eat a teaspoon in cold January or slushy March.

The technology is very simple:

I grind the raspberries with a blender until they become homogeneous, add sugar per 1 kg of berries - 1.5 kg of sugar, mix and put a saucepan (I have a large plastic jar with a lid) in the refrigerator for 3-4 days to dissolve the sugar. After that I pour it into jars. I prefer small ones - from baby food (100-200 grams), but I also tried large ones up to 2 liters, there were no problems. Be sure to pour sugar on top of the jam to the lid, making a kind of sugar cork (about 0.5-1 cm of sugar), and then close it with a lid and store it in the refrigerator. It costs more than a year and has never wandered. I have never added any citric acids.

Mandatory conditions, as I see them, so that raspberries with sugar do not ferment:
- the purity of berries, jars, etc.
- quality of berries (fresh, not drunk raspberries
- sugar cork (it gets compressed over time and turns into tough)
- store in the refrigerator (of course it is not very convenient, but tasty)

I make cranberries, lingonberries and black currants in the same way. Very fragrant, tasty and healthy jam options.

These are raspberries from last year. The first photo shows a sugar cork that I opened, and the second shows the type of jam after a year of storage in the refrigerator:

Raw jam (grated berries with sugar)

Raw jam (grated berries with sugar)

Aglo
Is it really only 1kg. (Berries): 2kg. (Sugar), have the right to long-term storage
Proven, one might say for decades, the proportion of raspberry filling.
If you feel sorry for sugar, then it is better to do less than by reducing sugar, risk getting a fermented product.
Irina @
I do it exactly like Kosha. But sugar is even less than 1: 1, or even 800 grams of sugar. And nothing wanders.
Why take more sugar? Then, after all, in tea, and just eating, you will not be raspberries, but sugar ...
Qween
I noticed that it is important that the berries are very fresh, preferably only from the bush. If it's already a little glass, then the jam will ferment. It happens that we have jam from winter, and I leave it for next winter - it is perfectly stored.
Tat
I also do it with a sugar "lid".
Crochet
Quote: Aglo

Proven, one might say for decades, the proportion of raspberry filling.
If you feel sorry for sugar, then it is better to do less than by reducing sugar, risk getting a fermented product.
Aglo, I don’t feel sorry for sugar, it just turns out well sooo cloying (my opinion), the taste of berries is lost due to the excess amount of sugar.

Zhivchik
Quote: Krosh

Is it really only 1kg. (Berries): 2kg. (Sugar), have the right to long-term storage?
There was an unsuccessful experience in cooking raspberry raw material ... Fermented.

Enough for 1 kg. berries 1 kg. sugar can be less.

Quote: Kosha


I grind raspberries with a blender until smooth, add sugar per 1 kg of berries - 1.5 kg of sugar,

I do not grind with a blender, because I like to come across whole berries.

I also make raw jam from strawberries, cherries, apricots, stubble, raspberries, viburnum, cherry plum, jelly from red currants (porichka) and black. Cherry jam has whole berries, naturally without seeds.
For such jam, I have a special shelf set aside in the refrigerator, and if it does not fit, then I put it on the doors.
I never put it in the freezer.

In our family, for some reason, they do not like boiled jam.
So you have to make everything fresh. But vitamins are preserved.
This year I am also finishing with pine cones. And again I don't cook.
bendim
I scald the plastic jars and lids with boiling water, add a sugar cork, the proportions of berries and sugar are 1: 1, I keep them in the refrigerator until October, then on the balcony.
Levushka
And for several years now I have been simply grinding the berries with sugar to taste, and then I put them in small disposable containers. And in the freezer. Stored as long as you like, and all vitamins are in place ... After defrosting, the taste and aroma do not change at all
Zhivchik
Levushka, this jam is perfectly stored and not in the freezer.
You can put it in the freezer if you are not sure that your jam will not "swallow" or there is no place in the refrigerator.
rio_marta
do you wash the berries before making raw materials?
I've been washing, but my friend doesn't wash, and says. that it is not necessary to wash and nothing ever wanders with her, such a yummy, better than mine.
Zhivchik
I always wash the berries, because they also have dust on them, etc., then I dry them, spreading them in a thin layer on the fabric.
I knew one grandmother, she never washed raspberries. But the berries were from her garden, and he was away from the road.
Pudo
I, too, do not wash raspberries. After water, raspberries flow down and lose a lot of useful things. However, you can only not wash if you are sure of the collection point.
As for the proportions of sugar / berry. 100 guarantees are given by 1 berry - 2 sugar, but experimentally reduced sugar to 1.5 kg. stored in the refrigerator normally. If less, there is a chance to play.
the hand does not rise to freeze the berry. a lot of useful things will be lost.
one more subtle point. in contact with metal, the vitamins in the berry are destroyed. that's why I mix raspberries and sugar in a wooden mortar. can be in enameled dishes.
RybkA
Here I ground the currants for 2 hours. + pork 1 tsp + raspberries 1 tsp, added sugar to 1 tbsp. berries 1.5 tbsp. Sahara. While delicious. I can't stand pure currants in my childhood, I have overeat. One woman suggested making an assortment, let's see what happens.
Did your sugar dissolve quickly? Or did you not wait, but immediately laid out the banks?
For now, I put mine in the refrigerator to dissolve the sugar ...

... I never wash raspberries, wild strawberries and blueberries, I eat it as it is, while thank God!
Summer resident
I also make raw jam in a 1: 1 ratio and store it on the bottom shelf of the refrigerator, not in the freezer.
Margit
I twist the berries, mix in an enamel bowl with sugar in a ratio of 0.8 sugar: 1 berries. I stir for two to three days until the sugar is completely dissolved, only then I put it in jars. I put a layer of sugar on the neck of the jar, it turns out like a sugar cork and I close it with plastic lids and go into the cellar. The jam is stored well, in the cellar there are still three-year-old jars with "raw" jam, in recent years the jam has not gone away, the children have grown up, scattered. They don't want to take them as gifts, they are dieting
RybkA
Girls, do you measure in kg or in cups? I'm in cups - 1: 1.5 - maybe this is just too much sugar?
Margit
I measure in kg, the weight in cups is pretty relative.
pushan
My grandmother taught me how to mix the raw material very well, then the juice does not fit and the raw material remains homogeneous. As for raspberries, the longer you stir, the darker and more intense the color becomes, probably the bones release natural aspirin which is in them
RybkA
I just took my creation out of the fridge to mix it ... mmmm .... unexpectedly thick consistency, it became slightly gelatinous. Everything was evenly distributed, only there was still sugar at the bottom.
I stirred it, licked the spoon and ... it turned out soooo delicious! Much tastier than just currants with sugar.
Zhivchik
Quote: RybkA

I just took my creation out of the fridge to mix it ... mmmm .... unexpectedly thick consistency, it became slightly gelatinous.

Of course it will be gelled. There is a lot of pectin in currants and powder.
Quote: RybkA

Here I ground the currants for 2 hours. + pork 1 tsp + raspberries 1 tsp,


From the porch I make the jelly raw. My son loves to lay sour cream on half of the plate and on the rest of the floor a plate of porridge jelly and pancakes.
veranikalenanika
RybkA, Zhivchik I'm not a local girl, tell me please - well, I can't understand what is
porridge

Sorry if the nonsense asked
Mila007
veranikalenanika, this is a red currant ...
Eh, we Ukrainians forget that Russians don't understand
Zhivchik
Quote: veranikalenanika

RybkA, Zhivchik I'm not a local girl, tell me please - well, I can't understand what is
Sorry if the nonsense asked
Eh, girl, you should know ... You communicate with everyone on the forum ..
Maybe you don't know what a beet is? (just kidding)
A friend of mine grew up in Krasnodar. She married a Kiev man. And she herself already speaks porichka, instead of red currants. When I didn't know it yet, I told her - red currant. Thought she wouldn't understand. But that was not the case.

And on the topic. Raw cherry jam should be made in a 1: 2 ratio, otherwise you will get a "drunk cherry".
Mila007
And I have relatives from near Kursk, so they understand almost everything. Close all the same. There, even Ukrainian television was received, so they watched and understood something
Sorry for the flood (Don't hit, I won't anymore)
RybkA
Raw cherry jam should be made in a 1: 2 ratio, otherwise you will get a "drunk cherry".
Zhivchik , I love cherries just with sugar. In my childhood, I always pulled a couple of spoons of such a blank for jam from my mother, they never made it raw with cherries I loved pouring cottage cheese with such melted cherry ... it was delicious ...
I think I should run to the market for a fresh portion of cherries
veranikalenanika
Eh, girl, you should know ... You communicate with everyone on the forum ..
Maybe you don't know what a beet is? (just kidding)
So I have a mother-in-law from Ukraine (Western), oh, what a shame if she finds out
And I immediately recognized the beetle, how I got married, I remember - she teaches me how to cook borscht, and I stand next to the pan like a dundu and think - perhaps this is some kind of spice * JOKINGLY * Then only she explained to me. Of course they laughed.
And I really love this jam (Raw), I have been making it for 5 years, probably, only more and more with cranberries (the ratio of berries / sugar is one to 2), and lingonberries (1 to 1). But we love it from the freezer, maybe when there is a lot of sugar in it, and most importantly, if it dissolves completely (after mixing with berries, I let it stand in the room for an hour and a half before putting it in the refrigerator and during this time I mix it three times), then it when solidified, it becomes like a thick viscous mass - you can easily pick it off with a spoon, it is very convenient to take it in portions.
Lyulёk
Quote: RybkA

I just took my creation out of the fridge to mix it ... mmmm .... unexpectedly thick consistency, it became slightly gelatinous. Everything was evenly distributed, but there was still sugar at the bottom.
.

I will also describe my experience in raw jam.

I have been doing it for 5 years, and maybe more

1. All berries should be dry and firm, especially raspberries.
2. I always make the ratio of sugar and berries: 1: 1, strawberries: sugar - 1: 1.5.
3. The temperature in the refrigerator should not be higher than 3 degrees. If it is higher, then the sugar ratio should be increased.
4.I grind the whole berry with sugar in a blender.
5. I let the jam stand at room temperature for about an hour, so that the sugar has time to completely dissolve. At the same time, I stir occasionally. After that I pour it into small jars (no more than 300 ml).
6. If the refrigerator maintains a temperature of about 3 degrees, then the jars and lids need not be sterilized (the jars must be dry). If the temperature is higher, then sterilization is desirable.

Sometimes such jam is covered with a layer of mold, which I remove when I open the jar.

RybkA
Lyulёk, you scared me about the mold completely. I throw away everything with mold unconditionally, but here ...
My mom always made only currants, gave sugar 1: 1.5 and NEVER kept in the refrigerator. I closed them with soft lids, I didn’t even add sugar cork, and we had these jars in the room under the closet for the whole winter.
Lyulёk
Quote: RybkA

Lyulёk, you scared me about the mold completely. I throw away everything with mold unconditionally, but here ...
My mom always made only currants, gave sugar 1: 1.5 and NEVER kept in the refrigerator. I closed them with soft lids, I didn’t even add sugar cork, and we had these jars in the room under the closet for the whole winter.

Mold mold strife

And I'm not afraid of mold, I especially respect it in cheese

And mold also settles on pickled cucumbers.

And penicillin has been removed from the mold.
RybkA
Oh, and I looked like a movie about mold, so everything ... kapets ... I'm just afraid of everything that it is covered with mold. Apart from expensive cheeses, I know another mold ...
Sofim
Quote: RybkA

Oh, and I looked like a movie about mold, so everything ... kapets ... I'm just afraid of everything that it is covered with mold. Apart from expensive cheeses, I know another mold ...
+1, I also heard a lot of bad things about mold .. that mold spores are very toxic and you need to throw everything away .. and also that the whole product is soaked in mold spores, and not just a moldy place .. as soon as I see mold - in the trash
metel_007
And I have always made currants and raspberries in a 1: 2 ratio. And then I read the recipe somewhere. Mix berries in a 1: 1 ratio. Put in a bowl or saucepan and heat to 80 degrees, stirring occasionally. Do not overheat. This does not change the taste of the berries, and the risk of fermentation is excluded.
metel_007
[quote author = Sofim link = topic = 4815.0 date = 1278531720]
+1, I also heard a lot of bad things about mold .. that mold spores are very toxic and you need to throw everything away .. and also that the whole product is soaked in mold spores, and not just a moldy place .. as soon as I see mold - in the trash
[/ quote]

I would not act so categorically. Remove the mold, and everything else is edible.
Mila007
It's always a shame to throw it away. It's right. But it is not for nothing that all sources say and write that if it has already appeared on a product, then the entire product can already be contaminated. Deeply she puts her "roots" ...

If food is supposed for children, then it is better not to risk it, throw it away without regret!
LenaV07
All products with signs of mold are thrown away, except for jam ... The mold is removed with a thick layer and can be used further. Information from this article 🔗 But this issue is decided by everyone decides for himself ...
RybkA
Raw cherry jam should be made in a 1: 2 ratio, otherwise you will get a "drunk cherry".

Zhivchik, and cherries to measure by weight or volume? And then I have already cleaned almost everything and now I'm thinking ...
metel_007
Zhivchik, and measure cherries by weight or volume? And then I have already cleaned almost everything and now I'm thinking ...
I'm sorry I got in. : red: Measure by weight.
RybkA
metel_007 Thank you, I have already fallen asleep, but so far only 1: 1.5 sugar, because it turns out a continuous sugar mass, there is no way to even mix it.
metel_007
Quote: RybkA

metel_007 Thank you, I have already fallen asleep, but so far only 1: 1.5 sugar, because it turns out a continuous sugar mass, there is no way to even mix it.
need to stand and let the juice go
Admin
Quote: metel_007

Zhivchik, and cherries measured by weight or volume?

By weight
lena6322
I have already prepared fresh berry jam. Maybe someone will need a recipe for red currant jelly (porichka). Peel the berries from twigs, wash, spread on a towel, dry. Twist it, I just squeezed it with a blender, put the gruel in cheesecloth and squeezed it very well. Add sugar to the resulting juice at the rate: for 1 glass of juice 1.25 cups of sugar, dissolve the sugar, pour the juice into clean jars, cover the neck of the jar with parchment paper and tie the paper on the jar with something.I put it on the bottom shelf until autumn. During this time, the juice turns into a very beautiful and tasty jelly. You can also decorate cakes in winter (this is for those who are not lazy). In the fall, I take it out of the refrigerator and put it on the shelf where all the preservation is stored. I also just freeze fresh berries (no sugar) in the freezer. We get it in winter. defrost and enjoy. I don’t freeze only strawberries, it becomes like a "rag", neither taste nor smell.
Admin

"I do not freeze only strawberries, it becomes like a" rag ", no taste, no smell."

And you try not to defrost it later, but immediately put it into cooking - compotes, jams, porridge - the color and taste are preserved.

And another option - strawberries, sugar about 10-15% by weight, grind in mashed potatoes in a blender, pour into plastic containers and into the freezer.

Taste and smell
lena6322
Admin, thanks, I immediately take note, I will definitely fork out if I find strawberries at this time. This year I cooked it in cotton, everything is preserved, and the color is just a BOMB! I didn't even expect that!
RybkA
Something sugar does not want to dissolve at all. Maybe a little blender?
lena6322
dissolve, be patient and stir occasionally. I also had such sugar.

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