Nonsense
I picked up wild strawberries (strawberries?), Did it. The result is a plastic, fairly solid mass. I really liked it. If desired, you can immediately spread it. Today we have already used it with pancakes. Delicious!
dopleta
Do not correct us so unobtrusively, you are our delicate one. We ourselves know where the strawberries are and where the strawberries are. But nothing can be done with myself - I will still call them names in the old fashioned way, as I have been accustomed to since childhood. And I am intolerably jealous of your wild strawberries!
RepeShock

Larissa, thanks!
This is exactly what I wanted!

The recipe, of course, is well-known, but! I always did wrong))) added less sugar, everything, of course, solidified into ice. Tasty, of course, when it melts, but not that.

Made according to your recipe and now! What you need!
You can't pull off mom by the ears))) although she doesn't like me very sweet)

I will make black currants the same way, I can already imagine how delicious
Thank you!

dopleta
Well, thank God, I'm very glad! Otherwise, I am writing one and the other time that there will be no ice, and in response they again write about their fruit ice! Thank you Natasha and Ira!
Mira
Larissa, thanks for the recipe! I called him "plasticine jam". I made only one mistake, but a fatal one. In the freezer, "mattresses" were in plain sight, and on hot days out of three survived one, did not keep track. The rest was disguised. I liked this method very much. Apricots are next, and I’m curious how it will turn out. Thank you!
dopleta
! Once again ! I am very happy, very! Thank you, Mirochka!
Mams
Larissa, I have been making this jam for many years. Great recipe. Goes to milk, tea, and just like that when you want summer in winter.

The amount of sugar can be safely reduced. For 1 kg of berries, 100-150 grams of sugar is enough. I never got ice! It is important that the freezer works well and grasps the puree quickly.

Made with different berries and fruits. Strawberries always go with a bang, and any other berries are just as tasty. Apricots, pears, even peaches - all retain the taste and smell of a natural berry.

Store in 250ml disposable containers. Conveniently, she took out a bowl, thawed it - and quickly ate it. It is stored for years. The bowl was lost in the freezer, found three years later - it did not deteriorate at all.
dopleta
Mams, in your proportion (per kg of berries 100 g of sugar) mashed potatoes still freeze! You yourself write "took out a bowl, thawed it." And this mass does not freeze! And no need to defrost! This is the whole point.
Farida
I, too, have been making such jam in the freezer for a long time, I have always added sugar by eye, when it is generous, and when it is very little. I always wondered why some containers had ice while others didn't. It turns out that the matter is in proportions. Itself did not guess.
The other day I made wild strawberries, now I looked: the mass is dense, but not plastic, you can take it with a spoon, but it is not smeared, but applied. I messed up a little, blended according to the recipe, and when I began to lay out, I decided to add whole berries, the weight of which I did not take into account.
The strawberries are sour this year due to the daily rains, they don't have a sunny scent.
dopleta
Quote: Farida
I always wondered why some containers had ice while others didn't. It turns out that the matter is in proportions.
Keywords, Farida !
Quote: Farida
Strawberries are sour this year due to daily rains
And we don't even have sour yet.
Mams
Quote: dopleta
You yourself write "took out a bowl, thawed it." And this mass does not freeze!

Yes, of course it freezes. This option is good with just a small amount of sugar. By the way, it does not greatly affect the taste. On the contrary, a little sugar makes the berry taste livelier.I wrote it precisely because this option can also be used. Many people are now trying to reduce sugar, diets, etc. In any case, this way of storing any berry is simply excellent. Nothing is cooked, it is stored for a long time, it tastes great.
dopleta
Quote: Mams
Yes, of course it freezes
Olya, I repeated the above several times, I will repeat one more time. That's why I posted this recipe because this mixture, in this proportion, unlike the freezing fruit mixtures that most of us prepare, does NOT freeze!

Crochet
Girls, no one made from cherries Larochkin recipe?

RepeShock

Crochet, Innchik, ya did

Mmmmm, as tasty as strawberry

Ice jam in a blender
Crochet
My darling ...

The proportion of cherries: what sugar?
RepeShock

For 650 grams of cherries, I took 450 grams of sugar.
Reinsured, as little as possible, like strawberries.
True, my cherry is sweet.

It was liquid after the blender, I thought, eh, it will be in the ice ...
No, everything is fine, the consistency is the same and delicious

This was a test, tomorrow I will finish the remaining couple of kg
Crochet
Quote: RepeShock
For 650 g of cherries

Seedless ?
RepeShock

Without them, of course)
Crochet
I thought so, but let me clarify, I think, what if ...

RepeShock

Of course it's better to clarify
In the evening, tell me how you
dopleta
Ira, RepeShock, and thank you from me like that!
RepeShock

Larisochka, yes, not at all))))
Thank you
dopleta
Quote: Nonsense
I picked up wild strawberries (strawberries?), Did it. The result is a plastic, fairly solid mass. I really liked it.
And I made it out of it! The proportions are the same. After two days in the freezer, nothing is frozen, it is easy to spread. Delicious .
Ice jam in a blender Ice jam in a blender
4er-ta
I saw and remembered about my own. And I have wild strawberries, I made everything according to the recipe, it costs two weeks in the freezer. When I took it out, it seemed to me that it was frozen, but no, it was soft. Delicious! And there is no such strong bitterness as boiled jam. Thank you very much for the recipe, Larisa! And here is the photo.Ice jam in a blender
dopleta
And what a colorful photo! Miracle! The smell is felt! Thank you, Tanya🌹!
4er-ta
Larissa, the recipe suited me very well. My daily breakfast - cottage cheese and two, three tablespoons of ice - it turns out very tasty, with coolies it was sour. I will definitely do it with strawberries and cherries. Thanks again! Yes, I add a little lemon juice, I think the color is brighter with it.
Nonsense
I am addicted to this recipe. Thank you, Larisa! Now gooseberries are gone! Nobody tried to do it out of it? Already typed and cleaned. I sit, wondering how to attach it.
dopleta
She breaks her head! And a friend who loves gooseberries hasn't eaten a single berry this year!
Nonsense
Come on! I will feed and give to you! just don't cry!
By the way, did you collect or buy strawberries yourself?
dopleta
You know I'm out of shape for the forest right now. My husband bought it when he saw how envious I was of yours.
Farida
The jam, of course, is cool, but it takes up a lot of space in the freezer. With a smaller portion of sugar, it is more economical with the enthy business. I made from berries, which are few in stock, according to this recipe, and in those that are in sufficient quantities, I put a minimum of sugar.
Pchela maja
I think that berries, in principle, can be frozen without sugar. Our family has given up sugar, so I either use stevia everywhere or honey. It will be necessary to stock up on berries, it's a pity that it is not cheap at all in the season.
RepeShock
Quote: Pchela Maja
berries, in principle, can be frozen without sugar.

Sure you may! I love plums, raspberries, currants and cherries very much.

But this jam / sorbet is about something completely different

dopleta
Quote: RepeShock
But this jam / sorbet is about something completely different
Thank you, Ira. I have already stopped repeating that just frozen berries and fruit purees, which we all often make, are completely different, but few people hear me. Perhaps for the last time I will say - the wash of this recipe is that the mass does not freeze!
Mirabel
dopleta, Larissa! and in red currant jam, bones do not interfere too much? Or is it better to pass them through a sieve?




Quote: Mandraik Ludmila
only I store such strawberries in jars, in the refrigerator,
yes? 7 can you just keep it in the refrigerator? this is so cool! in freezers with a place of tension, but the refrigerator in the pantry will be very happy with such jars.
dopleta
Quote: Mirabel
and in red currant jam, bones do not interfere too much?
I didn't make it from red currant, Vika.
Anna1957
Lorik, even me, who does not use sugar AT ALL, and then I realized that the essence of this recipe is precisely in its quantity. And you are again and again offered to optimize this amount for greater usefulness Write in red in the recipe, otherwise you will repeat endlessly
Although I re-read the recipe - everything seems to be clearly written.
Mirabel
Larissa, Thank you! probably need to remove all the bones ...
Irgata
Quote: Mirabel
and in red currant jam, bones do not interfere too much?
IN jam would interfere, but in raw berry jams and confiture berry seeds (raspberries, currants, gooseberries) * live *, elastic.

raw currant jam

I made from red currants and raw jam, breaking the berry + sugar with a blender, the ratio of berries and sugar is 2: 1, I also froze. The bones are not felt, the frozen jam is viscous.

RepeShock

In black currant to me bones do not interfere.
They do not harden like when cooked. Remain as ordinary as in a fresh berry.

Well, I can still understand what the bones in cherries interfere with, but in currants-raspberries ...
Not understanding, clearly)
letka-enka2
LarissaThank you for the recipe, yesterday I made it from black currant, today I tried it - eat deliciously, deliciously and you can't stop!
dopleta
Quote: letka-enka2
eat deliciously delicious and you can't stop!
Thank you Lenochka! And for your review, and for the blackcurrant version!




Quote: Anna1957
Write in red in the recipe, otherwise you will repeat endlessly
Although I re-read the recipe - everything seems to be clearly written.
Anya, because many do not read to the end.
Mirabel
Irina, Thank you! I will definitely try!
Once I tried to mix currants with honey and it seemed like it was also like fresh jam. We didn't like it.
Astringent honey, sour berry and solid pesky bones.
Crochet
Quote: Mirabel
I tried to mix currants with honey. We didn't like it.

The whole thing was needed pretty beat, Vikulya !!!

Would turn out berry cream honey !!!

The other day I did it with the proportions that I saw from Irina Kutova:

450g liquid honey
50g candied honey,
50 ~ 100g berries (currant, cranberry, sea buckthorn, cherry, strawberry)



Larochka, honey, I'm sorry, I will no longer ...
Irgata
Quote: Mirabel
Tart honey, sour berry and solid pesky bones
auger to help you

although the jelly tastes different from the berries whole-blended in a blender - the skin of any fruit-berry carries a lot of taste in itself, I stopped auger almost all the currants, wrinkled or bleached more currants, but my mother loves jelly more

with honey, I also somehow made sugar / honey about 70/30 by volume = normal, but the honey was not tart, soft taste, and red currants can be different, ours are quite small, and the seeds are appropriate, it tastes like handfuls from a bush there is
dopleta
Quote: Krosh

Larochka, honey, I'm sorry, I won't be anymore ...
For what? I have to thank you!
Mirabel
Quote: Irsha
ours is pretty small
but here it is large and the bones are also not small.

Quote: Irsha
auger to help you
Instead, I have an electric grinding machine, so with it we make crosscurrant jelly.
RepeShock
Quote: Mirabel
and solid annoying bones.

Vika, if it is very annoying and you don't like it, then run it through a sieve.
Better to spend a little time, but then eat with pleasure.

Moreover, I confess, I meant black currant, perhaps its bones are not the same as those of red.
I don’t make anything out of red and don’t eat it, she’s sour))))
I wrote now, my mouth twisted by itself)

Mirabel
Irina, yeah! sour creepy!
but there is no black currant here, unfortunately .. only frozen from a Russian store ..
but probably I will buy and make such a jam. in my opinion it will be super.
RepeShock

Super, that's for sure!
I have already done, the deliciousness is extraordinary

Do not melt it to the end, but twist it half-frozen with sugar, there will be a ready-made sorbet right away)
If you take a blender, of course.

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