marina-mm
I was so happy that the apricots at a discount, 100 rubles per kilo and delivered home from the Metro, ordered and made jam. I put sugar in only a third of the norm, I don't eat sweets well, but it worked out enough. Yes, and left fresh berries for food.
Plum is also delicious.
Anchic
Marina, from plum in different ways. It's just that in late June - early July we have a plum, which is red and round. She herself is quite sweet, but the jam, thanks to the sour skin, with a very decent acidity. We have this plum, too, just appeared and was immediately 100r. More precisely, there was a mixture of plums and cherry plums. But I can already distinguish myself, and even my husband was nearby (he is from the Rostov region) and we got this plum exactly. Without cherry plum. I left a little for food and made some jam. Today I went to the store - plums are already more expensive, 130-140 rubles.




From another plum, long, dark blue, greenish-yellow inside - I didn't like the jam. There was no sourness at all, no aroma. It's just sweet and that's it.
nila
marina-mm, Marina, beautiful jam in your photo! And of course delicious!
Thanks for the report!
I made a jam from plums the year before last, but I didn't like it. But I had autumn plums, probably the same
Quote: Anchic
From another plum, long, dark blue, greenish-yellow inside - I didn't like the jam.
Hungarian or ugorka I had. I didn't have another plum, so I didn't try it with another. Moreover, when making plum jam, I used suspicious agar-agar (my daughter gave it away, it was lying around with her.) And my plum jam froze badly, but for us it is essential that it does not drip from the spoon. Therefore, the jars went badly, it seems that there are still several jars hanging out in the basement. Of course I should try it with a summer plum, but you have to buy this plum.
Anchic
Nelya, if you repeat from plum, keep in mind that it turns out to be more liquid with the same amount of agar. That is, in a plum one, I would put not 10, but 12-14 g of agar per kilo of plums (here you need to know the reliability of agar). And plus - do not boil with agar. That is, I boiled the plum without agar for 5 minutes, turned it off, let it stand for 3-4 minutes and then only poured the agar. Since the acid from the plum during boiling will worsen the properties of the agar - I "gorged on" on marmalade.
nila
Anya, what a valuable remark! Thank you so much for writing. And then I once tried this jam from a plum, I was not impressed at all and decided not to play with the plum. If the apricot retains its taste, smell and color is amazing, then I got plum, as you correctly noted
Quote: Anchic
aroma too. It's just sweet and that's it.
And this is the point, it turns out! Little subtleties and everything changes! Thanks again for the advice!
Tancha
Quote: Anchic
That is, in a plum one, I would put not 10, but 12-14 g of agar per kilo of plums (here you need to know the reliability of agar). And plus - do not boil with agar
Anya, can you do the same with cherries? I bought it frozen in the top five, I wanted to make a silt. Now thoughtful, can agar thicken?
Anchic
Tatyana, you can probably. I haven't tried how it tastes. But I don't know how much agar is needed to make it a jam, not a marmalade. Need to try. Well, agar can be different. With cherries, definitely, do not boil either, there should also be enough acid.
marina-mm
Nelya, I love apricots according to your recipe, so I was delighted to see them at a discount.
And I cook a little silt from other berries. My eaters do not really like sweets, so these recipes allow you to do it to your taste.
Anna, at our dacha there is such a plum, red and round, sweet inside, but sour when you cook it, because of the skin.
If there is a harvest, then I will try from it. I did not understand yet whether there will be something this year, it always blooms abundantly, but bears fruit in different ways. Thanks for the advice, I will.
LAMa
Girls, bought apricots in Pyaterochka for 115 rubles. I want to make agar jam. But not with sugar, but fructose. Maybe someone cooked on fructose? Please share your experience.
LightTatiana
Nelya, thanks for the great recipe.
I made apricot and cherry jams. Very tasty and keeps its shape perfectly.
Now I'm cooking from a peach, however, I doubled the agar, just in case.
nila
LAMa, Alla, did not answer, because she did not know what to answer. I have never dealt with fructose. Therefore, I have no adviser in this matter. I even try to do without pectins and zhelfix in jam and jam. They give me a foreign taste.
LightTatiana, Tatyana, I am this year without apricots. Two of my huge trees fell into bloom under the frost. There was practically no apricot, you couldn't get it on the top of your head, and those that fell were already overripe. I don't like those like that. But I also made jam with cherries. With the cherries, I am not very cold. Agar was old, and not enough of it. Jelly but fluid jam turned out. But the other day I boiled currants with black currants, thickened so perfectly. Not like marmalade, but like a thick jam
Apricot jam on agar-agar
The top jar is upside down, so it doesn't drain at all.
I drove the currants (2.5 kg) on ​​a screw juicer, and it turned out 2 liters of puree. I added 2 kg of sugar (and also zhmenka), boiled it to a boil. Since this currant does not give a special aroma, I made a bunch of sprigs of mint and lemon basil and boiled it together. Then she threw out the grass, and brought to a boil with boiling agar. Agarr agar soaked 16 g in 1 glass of water. Then I added a little more water, there was just a lot of undissolved agar left in the saucepan. The jam turned out to be delicious and very aromatic!

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