Fruit and berry preparations. Question answer.

But after all, this is how the confiture turns out together with the skin, and as I do, it turns out without skins and bones, when poured with boiling water, it departs from the pulp, when rubbed, it remains all in a drushlag.

But after all, this is how the confiture turns out together with the skin, and as I do, it turns out without skins and bones, when poured with boiling water, it departs from the pulp, when rubbed, it remains all in a drushlag.

And in my case, too, the skin leaves, because I bring the berry to the boil with sugar. And then cooled down and rubbed through a colander

I covered the berry with sugar, waited until the juice was pumped, brought to a boil and grated it through a colander.

And the cake goes well into pies

I will definitely try to do this this year, thanks for the advice.

I am also grateful for the idea with cherries and other berries!

Jam from CP is not stored for a long time. Alas, this is a quick-use product. And why should you store it there? A pound of berries is one can

It is a pity that it is not stored, we just have the opportunity to cook jam from our own garden, and in winter we will be happy to eat ...

[AVON]

AVON good luck to you! You will succeed!

[irishn]

It is a pity that it is not stored, we just have the opportunity to cook jam from our own garden, and in winter we will be happy to eat ...

irishn good day! And you freeze the berry, and in winter you will get the right amount and cook fresh jam, for example, I always do this, very convenient, you can jam, or you can also compote, jelly.

Of course you can digest it on the stove. Let it boil and boil for 5 minutes. Hot over the jars, close the lids and if the jars are liter or less, wrap them in a blanket and cool there. Stored for years.

And if you pour in and cool the HP jam in this way - all the same, it won't change anything and you need to digest it?
Or if the jars are kept in the refrigerator?
Or is it just not going to change anything and from xn jam to "eat now" anyway?
And then I read the topic and was already upset. I cooked up strawberry and raspberry, but I already have no strength to digest.

In the same place as gelatin. Pectin for jam is called Confiture or Zhelfix.

[AVON]

but where to buy it ??

AVON Hello! Here it is sold in supermarkets, in markets, it is called differently, I have, for example, KVITTIN, and somewhere I saw it with a simple name "thickener for jam".

Elena Bo, thank you very much! I'll digest it today, before it's too late.

Krosh, judging by the date of your message, you should have digested the jam last year. Did you manage to do it and what is the result? Is the jam preserved? And with the same taste as from x \ n? Share your experience. Thank you in advance .

On the subject of freezers: this winter we have a frost break. camera, I just had to throw out a lot (they didn't immediately notice). But this is a matter of chance ...

[irishn]

irishn good day! And you freeze the berry, and in winter you will get the right amount and cook fresh jam, for example, I always do this, very convenient, you can jam, or you can also compote, jelly.

Thanks for the advice!! And how does a frozen berry behave in cold weather when cooking? Or it must be defrosted beforehand (although it will not look very good at the same time ..)
The freezer let us down last year - it broke down in the midst of the season, we had to throw out a lot (we didn't see it in time)
By the way, we are fellow countrymen

I am very glad that we are fellow countrymen. Come to visit us, on the topic "KRASNODAR", we are always glad to see guests.Berries, if they are cherries or cherries, I defrost beforehand, they look excellent, but this is provided that they were frozen once. Then I fall asleep with sugar and cook. Defrost directly in the HP.

Did anyone have problems storing jam made in a bread maker?
Last year I cooked strawberries and the jars were kept on the glassed-in balcony until about February. Then the jam ended very tasty. The disadvantage is that you can't cook a lot of it at a time (0.5 kg of fruit), so for fruits from your garden this is not a solution to the issue, it is better in the old fashioned way in pans or pots.
You cannot put more than the norm (0.5 kg), this year I had the experience of running away jam and ripping off the stove from hot sweet syrup! it's still fun!

Tell me, are various zhelfix thickeners, etc., are they not harmful? are they not "bad things"?

Red mullet, thanks for the next tip. By the way, I went to Krasnodar. It turns out it's something wow !!!!!!!! I started reading from the first page, but time is running out, I can't master everything at once. Hope for the best ..

Did anyone have problems storing jam made in a bread maker?
Last year I cooked strawberries and the jars were kept on the glassed-in balcony until about February. Then the jam ended very tasty. The disadvantage is that you can't cook a lot of it at a time (0.5 kg of fruit), so for fruits from your garden this is not a solution to the issue, it is better in the old fashioned way in pans or pots.
You cannot put more than the norm (0.5 kg), this year I had the experience of running away jam and ripping off the stove from hot sweet syrup! it's still fun!

Finally, at least one positive result! Thank you for your support :) As for the fact that you can't cook a lot, in principle, you don't need a lot, because if you cook a lot, a lot remains - they do not have time to eat (wasted labor).
And you don't need to put more than the norm, but there are no problems with washing the stove: D
P.S. Jam from whole red currants turned out not very, the berries are harsh

[irishn]

irishn no need, always happy to help! And you just join us, we like LANA 7386 noticed, a warm and friendly atmosphere, everything is family-like, so we will receive you with great joy!

I will try to justify your trust.

And today I cooked cherry jam according to the recipe from the Grocery store website:

1 kg of cherries
1 vanilla pod
1 glass of apple juice
1 kg sugar
carnation
cinnamon stick about 5 cm long
Bay leaf

Rinse cherries, remove seeds and stalks. Cut the vanilla pod in half lengthwise, scrape out the seeds. (I didn't buy vanilla, I limited myself to half a packet of vanilla sugar)
Prepare syrup: boil apple juice in a saucepan, add sugar and, stirring continuously, boil the syrup over medium heat until the sugar is completely dissolved. (I did not wait for complete dissolution - the syrup began to thicken noticeably, with large bubbles, and I put the cherries)
Pour the cherries into a saucepan, add cinnamon and cloves (I put 4 pieces), mix. Cook over medium heat for 15–20 minutes, periodically skimming off the foam.
In 5 min. before the end of cooking, put the vanilla, 2 minutes. - Bay leaf. Remove the prepared jam from the heat. Remove the bay leaf, pour the jam into jars.

I had 800 grams of cherries, so I reduced everything proportionally. If I did a full bookmark, there would be two full 800-gram jars.
Scent

[irishn]

Krosh, judging by the date of your message, you should have digested the jam last year. Did you manage to do it and what is the result? Is the jam preserved? And with the same taste as from x \ n? Share your experience. Thank you in advance .

irishn
I apologize for not immediately responding (I was not on the forum for a while, you know, vacation).
So, I answer. Yes, I digested the jam, but I "donated" one jar for the purpose of experiment! Believe it or not, the jar of this jam is still intact - the taste has not changed at all!
The jam overcooked (according to the five-minute principle) in a saucepan has already ended, but to be honest, the taste was not quite "the same" as from KhP. In HP the jam is more "fresher" or something to taste.
But the rhubarb jam cooked in HP last year, unfortunately, quickly began to deteriorate ... Although, this year, at the same rate, the same rhubarb jam began to deteriorate, but this time cooked in a saucepan on the stove ... But the rhubarb marmalade is wonderfully stored in a drawer of the kitchen table ...
So go and sort them out these jams, some are stored, others are not ... On what it depends, I find it difficult to answer ... Only one thing comes to mind - a matter of chance ...

[irishn]

irishn
rhubarb jam cooked in HP last year, unfortunately, quickly began to deteriorate
But rhubarb marmalade is wonderfully stored in a drawer of the kitchen table ...

Could you throw a link at us or write recipes for rhubarb jam and marmalade?
Thank you in advance.

[Kassandra64]

Kassandra64
With pleasure, here you are:

Rhubarb marmalade with ginger:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12214.0

Rhubarb and vanilla jam:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9986.0

Another rhubarb jam:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4115.0

As for jam, my favorite recipe is this: 1 kg. Put 1 kg of peeled and chopped rhubarb overnight. Sahara. In the morning, bring to a boil, set aside until cool. Repeat the procedure 3-4 times. Add a cinnamon stick or vanilla pod before the last time. It turns out very tasty! You can put less sugar (I tried to reduce the amount of sugar by half), but such jam is stored worse.

Jam from CP is not stored for a long time. A pound of berries is one can

Why isn't it stored? It is quite normal. My cherry stood for two weeks in the heat and nothing. I was too lazy to boil the cans - I just rinsed them with hot tap water. I think it will continue to stand.

By the way, on the topic: I digested two kilos of cherries with seeds. Thank God everything with the bucket. But the jam turned out to be very liquid - a lot of syrup and very few berries, and they are completely dry.
And it is also delicious to add cognac to cherry jam. A spoonful per can (I have a screw from under canned food - 700-800 grams each). True, I put a spoon on the jar with the remnants of the jam, and there was only a third of the jar. A week later I decided to drink tea with this jam, and there ... the filling for the "rum cherry" sweets
Awesome yummy. This jam is especially wonderful for ice cream. And it suits not only creamy, but also chocolate.
Now I regret that I cooked little. Somehow I did not believe in the idea of ​​cherry jam, I was afraid of seeds. I decided to cook only when the berries began to deteriorate intensively.

[Crochet]

Crochet ,

I, having not found a fundamental difference in the recipes (except in the amount of sugar, but I put 1: 1 in most jams by weight), I decided to cook confiture. True, I did not manage to buy fresh ginger in the evening, so I took some squeezed pickled ginger from the refrigerator and a skin of one orange cut into squares.

720 grams of peeled and chopped rhubarb, 720 g of sugar - in a bucket of a bread machine, stood overnight, then stirred it with a spatula and inserted it into the bread machine. Put the zest and ginger in the middle of cooking. I have a batch of jam - 15 minutes, cooking with periodic stirring - 50 minutes (!). And it didn't even begin to gel! And the color hardly changed. Liquid as water, what kind of jam is there.
I started the second cycle in two hours - it thickened in 20 minutes after the start of cooking. Then she poured it into the banks. All the same, it turned out quite liquid, it does not look like confiture, especially like marmalade.
But delicious is just a miracle.

! Believe it or not, the jar of this jam is still intact - the taste has not changed at all!

Hello, Krosh! Now you will forgive me for the late ignition. Your answer made me happy (about the saved jar). I'll try to take a chance this year, leave it for the winter.
Thank you again

[Kassandra64]

Kassandra64
I cooked rhubarb marmalade in a saucepan, on the stove, so it turned out so dense that I can easily cut it with a knife, but it's on the stove ...I agree that such an effect cannot be achieved in HP, but this is if the consistency is important to you, in HP, according to this recipe, it is jam (actually rhubarb in syrup) that is obtained, but the taste, the taste remains!
I cooked 2 cycles in a row in HP, the jam became only darker, but not thickened, and if it thickened, then quite a bit ... This is what I do not see much difference between 1 or 2 cooking cycles. For the density of the jam cooked in HP, I add "Zhelfix 2 + 1", I am very pleased with the result. Although to be completely frank, with "Zhelfix" it is much easier to cook jam on the stove in a saucepan - it takes literally a few minutes ...

But delicious is just a miracle.

Kassandra64
But this is the most important thing! I am very glad that you liked it!

I'll try to take a chance this year, leave it for the winter.
Thank you again

irishn
As you know, risk is a noble cause! Wish you luck !

[Crochet]

Crochet,
during the second cooking cycle in my bread maker, both the color (it became uniform bright pink) and the density clearly changed.

I, apparently, just did not understand you. I thought you made jam in a bread maker.

I wonder if the jam is cooked in a slow cooker the same way as in HP, or is it thicker? I have not unpacked the MB yet, this is my gift, so we will try it only tomorrow.

I have some good advice on cooking apricot jam. Usually I use this method when the apricots are whole.
Free from seeds, and pour apricots into a basin. Then fill them with water and cover a pack of soda. Apricot in a bucket. Let it stand for 2-3 hours, as long as possible.
Then cook according to your recipe, but so that the berries are whole.
The result is emerald jam.
The berries are whole and they become translucent, and if you look at the light, they already glow. When eaten, they are firm.
In a week I'll cook and post a photo.

... Then fill them with water and cover a pack of soda. Apricot in a bucket. Let it stand for 2-3 hours, as long as possible.
Then cook according to your recipe, but so that the berries are whole.

After the apricots have been soaked in baking soda, do they need to be rinsed with water? To avoid the soda aftertaste?

Yes. I poured them all into the bathroom, washed them, the soda remained in the basin. But I will not say that I wash very thoroughly. so doused from the shower.
But there is no soda taste.
For this jam, it is better to take not juicy varieties of apricots, but fleshy ones to keep their shape.

natamylove Thank you. I have never heard of apricots and soda, it is interesting to try. Always cooked, bringing to a boil 2-3 times. And with apricot pits. the halves are also transparent and the syrup is too. Much still depends on the variety (I like pineapple)

I have a different taste, and I do this:
we take completely overripe apricots, but whole. I take sugar not 1: 2, but 1: 1.2 -1: 1.5. Nothing else is needed. Cook slowly, the main thing is not to be thick. It turns out, well, very aromatic and tender not jam, but jelly. Because pectin is a multi-vegetable jelly. And earlier, my mother cooked as in the previous recipe. Do a little my way - and then compare and choose!

Sent: 24 June 2009, 13:21:23
Quote
Tell me, are various zhelfix thickeners, etc., are they not harmful? are they not "bad things"?

I am also very concerned about this question !!!

Sent: 24 June 2009, 13:21:23
Quote
Tell me, are various zhelfix thickeners, etc., are they not harmful? are they not "bad things"?

I am also very concerned about this question !!!

They are mainly composed of pectin, which is known to be "useful"

Summer resident, thank you for responding. I tried "KVITTIN", and there is still maltodextrin. I did not find anything bad about it in the internet, but there is a suspicion that all the "usefulness" is now easily, and most importantly, not punishable - replaced by the manufacturer with all kinds of substitutes for "harmful".

THIS IS WHY those who use thickeners use either pure pectin or Confiture, it contains only pectin, sugar and lemon.

I cook the jam the old fashioned way in a basin for five days, bringing it to a boil and cooling it down.

I cook jam the old fashioned way in a basin for five days, bringing to a boil and cooling

Five days is a lot !!! I would like to be in time for everything and go everywhere.

Give somebody a recipe for apricot jam or preserves.

Apricots are worth something to do with them.
Last year I took a recipe from here, but this one I can't find it.

I will do it in a bread maker.

It is also tasty to make such a jam (from whole apricots, as natamylove advises) with apricot kernels. Do not break the apricots much, but only so as to get the bone. Break the seeds, peel the kernels from the films and put back the apricot. Preparation takes a little longer, but the aroma is given by almond jam. It turns out a real dessert jam.

I used to beat the bones too, but now I buy ready-made almonds and put them in jam. The first jam that ends quickly.

In this temka a description of the great jam:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12908.0

In this way, you can make jam from apricots. I always do that. The only thing more time will take the process of making the jam. And you don't have to spend that much soda. And then it is harmful to the digestive tract.

And yesterday I made apricot jam according to the recipe of my Kenwood 450 oven.
250g apricot, 250g sugar, lemon juice -2 tsp., 1 tbsp. l of water. Jam program, cat. cooks 1, 20 hours. But after making the jam, I didn't take it out of the oven right away, because I fell asleep. And in the morning I opened the lid and saw the frozen jelly. Viscous, frozen like candy. I didn't think that slow cooling would have such an effect. I expected a fairly liquid consistency of a transparent color ...

[Crochet]

Crochet, since you are in this thread, may at the same time answer my question:

I seem to have heard that you can sterilize cans in the microwave, but I don’t know how. You probably had experience in fast sterilization of glass containers.

It's just that I'm now making jam (already the third portion), but I only cooked 2 cans in the oven. Turn on the oven from one jar, but in this heat ...
FU ....

More precisely UV ...

I also really need to know how to sterilize them there

no, well, how can you stand it? As something interesting, he immediately distributes by pulling in a personal That he spreads the recipes by the nose in PM, now he sterilizes the cans in the microwave ... I also really need to know how to sterilize them there

Zest, don't be discouraged! Without any secrets about sterilizing cans, it is written in our topic about microwave https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8930.150

And here I am sterilizing cans with a heat gun. I was in the microwave last year. Pts just - washed - put - turned on ...

I sterilize the cans in the old fashioned way over the kettle, over the steam.

I sterilize the cans over the steam in the kettle myself, so I thought about how to modernize this process. Once I sterilized it in the oven, so half the cans then exploded. I went back to the kettle and the boil.