Strawberry jam according to an old recipe

[Lyulek]

Lyulek
May I have a question? Please tell me, if you keep not 24, but say 12 hours between brews, will it somehow affect the taste of the finished product?

I think. that nothing will change much. It may only be less thick, since the evaporation time of the liquid decreases

[Lulek]

For apricot and apple jam, you will first need to cook sugar syrup from 1 kg of sugar and 1 glass of water. Put halves of apricots or apples into strips in chilled syrup.

After that I filled my pears with entim syrup, should I leave it overnight? And then I immediately started the confiture ... It looks like I did everything wrong again ...

Lulek, if necessary, you can add this to the description, for such slow-witted people like me ...

[Lulek]

After that I filled my pears with entim syrup, should I leave it overnight? And then I immediately started the confiture ... It looks like I did everything wrong again ...

Lulek, if necessary, you can add this to the description, for such slow-witted people like me ...

Yes, Hairpin, it was necessary to leave it overnight so that the fruit was saturated with syrup.
Forgive me, I'm a slow-witted person, I didn't think to write!
And now I can't fix anything. The time has gone

[Crumb]

Crumb!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Correct the first post !!! You are with us MODERATOR!!!

If you like the density, we will stop there.

The harder the fruit, the more times we cook? So? I just don't know what kind of density I like ... Actually, I like liquid ...

That is, it is not long-lasting? And then I put it (incorrectly cooked) under the cabinet ...

And if I add pectin and it becomes thick ... Are long playfulness and density the same terms? Will Pectin Make It Long Lasting?

And by the amount of sugar. In my opinion, 1 kilogram is needed not for taste, but to increase shelf life. That is, let's do this. If we put kilogram per kilogram, then under the closet, and if less, then in the refrigerator.

Lulek, and you do not have such pear jam? I really want to see what I should get ...

[Crumb]

Crumb!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Correct the first post !!! You are with us MODERATOR!!!

Hairpin
Already!

And by the amount of sugar. In my opinion, 1 kilogram is needed not for taste, but to increase shelf life. That is, let's do it this way. If we put kilogram per kilogram, then under the closet, and if less, then in the refrigerator.

Hairpin
Everything is correct about sugar. I try not to cook jams where the amount of sugar is equal to the amount of fruit (i.e. 1: 1). I cook in the proportion: 1 kg. fruit, no more than 0.5 kg. sugar, for which I "suffer", because all the jam has to be stored in the refrigerator, and, to my great regret, it is not rubber.
And more about pear jam ... I cook pear jam with lingonberries, it turns out awesome jam, and there is little sugar in it according to the recipe, if I'm not mistaken for 2.2 kg. fruit-800 gr. Sahara. but the jam is gorgeous, I don’t even know how long it is stored, because we have it gone!

[Crumb]

Crumb!
Thank you! And I've already dried the lingonberries ...

[Lyulek]

Lyulek
In the first post of this thread, you mentioned apple jam. In this regard, the question is, do the apples need to be peeled or not?

Better clean.

[leave overnight so that the fruit is saturated with syrup]

For apricot and apple jam, you will first need to cook sugar syrup from 1 kg of sugar and 1 glass of water. Put halves of apricots or apples into strips in chilled syrup,leave overnight so that the fruit is saturated with syrup... The procedure for making jam is further similar to strawberry jam.
You can add 2 tbsp to this jam. l lemon juice.
Bon Appetit!

It didn't work ... Syrup - 250 grams of water + 1000 grams of sugar by morning precipitated at the bottom of the pan. More precisely, jam makers. I turn it on in the morning, but its blades do not move ... Let me think, I will interfere, and there at the bottom ... a layer of frozen sugar two centimeters thick ... I had to transfer pears with liquid to another pan, and this sediment slowly thaw with warm water. The coating is Teflon ...

Lulek, but maybe water per kilogram of sugar is not 250 grams, but maybe more? So that the sugar does not precipitate. And then this syrup when it cools down, so immediately from above ... it is covered with sugar ice ...

Crumb, I'm sorry I got in. I kept forgetting to roll about my unsuccessful experiment ...

Clean ... Maybe easier to blanch ...

For cooking in Teflon devices, you can add some water, and in a regular saucepan I just put this syrup with apples, etc. on the fire, and everything thaws.

[Hairpin]

Hairpin
I have this in my confiture too bullshit the situation was with frozen syrup.
Lyulek
Thank you. Actually, I always peel apples for jam, but still decided to clarify, what if this is an unusual recipe, and apples IN NO CASE cannot be cleaned! Well no ... figurines ... have to be cleaned ...

[Hairpin]

Hairpin
I have this in my confiture too bullshit the situation was with frozen syrup.

What did you do next ?! Add water - tea, do not peel apples, but ... in this recipe ... the shelf life falls below the plinth. And my refrigerator is always full. I don't keep more than a liter of jam there. And this is an already open bank.

Crumb ... And you ... do you cook jam in the jam maker with or without a lid?

[Hairpin]

Crumb ... And you ... do you cook jam in the jam maker with or without a lid?

Hairpin
Something I missed your question, but I will still answer - I cook absolutely everything with a lid, except condensed milk!

In this way, you can cook other berries and fruits.

Lyulek
What do you think, and from oranges it is possible to create such "live jam"? Probably no need to add water?

and we once made jam from orange peels. very tasty, but it takes a lot of sugar to cook what else? now it's orange time, and I feel sorry for the oranges themselves, they are already delicious)))))))))))))

[fugaska]

and we once made jam from orange peels. very tasty, but it takes a lot of sugar to cook what else? now it's orange time, and I feel sorry for the oranges themselves, they are already delicious)))))))))))))

fugaska
I also cook from the crusts, "Grain" is called, but I need to attach oranges, I somehow don't have them very well, although the oranges seem to be good, tasty ... but they didn't go ...

I don't know about oranges
It is necessary to look in the internet for a recipe for recycling oranges.

Found orange jam:
peeled oranges, soaked in a cold room. water for a day. Then they are boiled in 3-4 waters for 5 minutes, cooling each time with cold water. To prevent the oranges from cracking, they should be pricked with a needle in several places. Chilled oranges are cut into 10-12 slices, grains are removed, immersed in syrup made from 1 kg. sugar and 1 liter. water and boil to the required thickness. 5 minutes before the end of cooking, add lim. acid. Boiled orange peel can be added for a better flavor.
500-600gr. oranges, 1 kg. sugar, 1 l. water, 1 tsp. citric acid.

My conclusions - probably very tasty, but it hurts dreary It is better to eat oranges alive

[Lyulek]

I don't know about oranges

Lyulek
You will find out soon, I promise you! I've already "fermented" live oranges! As soon as it's ready, I'll tell and show you!

Found some orange jam
My conclusions - probably very tasty, but it hurts dreary It is better to eat oranges alive

nut
I have exactly the same recipe in the book on canning, I made jam just a few days ago using it.The result is that I did not like it, I did not see anything interesting in the taste, only sweetness, and this despite the fact that I halved the amount of sugar. I can imagine what would have happened if I had put all the sugar ... Although, maybe someone will be fine, but I just physically cannot eat sugary jam ...

I look forward to

[Crumb]

Crumb... I recently laid out orange jam with pictures in the jam maker ... There, the pieces are oooooooochen visible. It turned out great!

[Lyulek]

Lyulek
I've already "fermented" live oranges! As soon as it's ready, I'll tell and show you!

I am reporting! The jam is ready (it has been in the fridge for a couple of days already), it’s not a tasty word, I made it from 1 kg. oranges and 0.5 kg. sugar (more, but as for me, it's too sweet). The syrup turned out to be quite a lot (although it depends on the juiciness of the oranges), although the syrup is thin, but I liked it. And here it is, my "Live Orange Jam":



Now I want to do the same with lemons ...

I tried it with lemons! Super!

[Lulek]

Lulek, Lilechka, I cooked it without boiling. color - just die, everyone who looks, they say that they have never seen this color in strawberry jam (well, they were not your guests), I added at the end of 1 / 4h. l. lim. acid for 900 g of berries, and tried to close it in sterilized jars. I'll see what happens, will it stand

it's a pity, the color is not very visible in the jar, but still - here's a photo report



I brought you a plus sign for such a secret !!!

[Luda,]

Luda, thanks for the photocounter!

It is very interesting to know how unboiled jam costs at room temperature.

Eh! What beauty!

beauty is not the right word such a bright red-strawberry color!

has been standing for a week, the appearance has not changed in any way, let's see what happens next

Lilya, I also changed something - I could not stand it for 12-24 hours between heating the jam. I brought it to a boil, after the first rolls I turned it off. how I had a minute (it could have been 2 or 3 hours later) - I touched the bowl of jam. if it was already cold, it was heated again until the first buns. and so for 3 days. my syrup turned out to be thick enough, it boiled down during this time

[Luda,]

Lilya, I also changed something - I could not stand it for 12-24 hours between heating the jam. I brought it to a boil, after the first rolls I turned it off. how I had a minute (it could have been 2 or 3 hours later) - I touched the bowl of jam. if it was already cold, it was heated again until the first buns. and so for 3 days. my syrup turned out to be thick enough, it boiled down during this time

You can cook like that

As time permits.

I keep it for 12-24 hours in order to allow more liquid to evaporate, then the number of times the jam is heated is reduced.

That is, I heat it 3-4 times, thereby achieving the required density of the jam.

And one more thing: the longer the berries are in the cold syrup, the more they gel. That is, in the jam itself, in the finished version, they are like soft gummies.

Luda, leave a little jam in an open bowl for a couple of days. It will be covered with a crust on top (marmalade), and inside it will gel even more. I love this kind of jam.
Sometimes I deliberately open a jar of any jam, pour it into a bowl, close the bowl with gauze (I'm greedy, I don't give flies to taste). And I forget this bowl for 2-3 days in the refrigerator.
And then I tear off a piece of frozen marmalade jam with a spoon, put it in my mouth and wash it down with tea.

yeah, this dried marmalade jam is a song! and you can also drink it with milk, like in the village with your grandmother ... yummyaaa ...

And I made cherry jam (for fillings) with 2 in 1 jelfix from Dr. Etker, I decided to make it according to the instructions. The result is such a THING both in color and in consistency - almost marmalade. But I will not repeat, probably, because there, in addition to citric acid, there is also sorbic acid. And this is all solid chemistry now.

When Zhelfix appeared on sale, I made strawberries with it - I don't like jam like liquid compote, I like thick jam.I didn’t like the taste, I felt something foreign ...

I also cooked with zhelix. Not only did the confiture turn it into jam (I never mix strawberry jam, I just shake it), but also liquid ...

[Scarecrow]

I didn’t like the taste, I felt something foreign ...

Yes, indeed, there is something foreign to the taste.

Scarecrow, and why liquid then? On the contrary, it thickens.

[Scarecrow]

Scarecrow, and why liquid then? On the contrary, it thickens.

So here I do not understand why it is liquid.

[Lyulek]

Lyulek, today I made jam according to your recipe, I liked it - it remains to try, which as a result turned out also in winter! The berries remained intact, soaked in syrup and with a rich, vibrant color. Thank you!

[fomca]

fomca, excellent result!

I hope you enjoy the taste too.

[fomca]

fomca, excellent result!

I hope you enjoy the taste too.

Of course I liked it! Here she came in, refreshed my memory! Today I will do it again!

[fomca]

The strawberry season has begun!

fomca, gummy strawberries!

I'll be cooking next week, our strawberries are just ripe.

My mother made jam all her life. I cooked, because now she practically does not cook (no one eats, jam is too sweet for us). I didn’t know that it was alive or was somehow called. ))) Sometimes the jam turned out to be almost jelly (in the sense, syrup). Apparently, this depends on the amount of pectin in the berries. The standard number of brews is 3. This is usual. That is, 3 is the most it in most cases.

Now I also cook only 1 serving. I cook 3 times and add 1 tablespoon of apple pectin before the last cooking (so that it will thicken for sure).

My dad loves this jam very much. Almost everything goes to him.

[Lyudochka]

I cooked it without boiling. color is just to die

Lyudochka, honey, and you didn’t reduce sugar, didn’t you?

Innul, did everything according to the recipe

[Lilechka]

For apricot jam, you will first need to cook sugar syrup from 1 kg of sugar and 1 glass of water.

Lilechka, and syrup is a prerequisite?

But what if the apricots, as well as the strawberries, are covered with sugar and left until the juice is released?

Innul, did everything according to the recipe

Me toobut

Lyudochka ...

[Innusya]

Our family always made jam according to this recipe, except that my mother took half the amount of sugar. The deliciousness is incredible.
Innusya, I and apricots, and raspberries, and everything that comes under my hands I cook in this way. The recipe is universal.



(banks "ratibor" - reusable reusable packaging)

[Lilechka]

Lilechka, and syrup is a prerequisite?

But what if the apricots, as well as the strawberries, are covered with sugar and left until the juice is released?

Me toobut

Lyudochka ...

I'm not Lilechka, but can I answer? Apricots always fall asleep with sugar, from this they only benefit, sugar, as it were, dries them, drawing out the juice. I cut the fruits in half, take out the bone, lay them in layers with the cut up, sprinkle each half of the apricot with sugar. I fall asleep harder on the top layer. In total, this takes about half the sugar. After the juice stands out, I drain it, add the remaining sugar, boil and pour it again into the apricots, when the syrup cools down, you can continue to cook according to the scheme given by the Strawberry Cradle. In ready-made jam, apricots are obtained as candied fruits. I cook the jam in a 1: 1 ratio.

[Lilechka]

Lilechka, and syrup is a prerequisite?

But what if the apricots, as well as the strawberries, are covered with sugar and left until the juice is released?
.

I think that you can do without syrup.

For example, Admin makes apricot jam without syrup:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=108416.0

A very good recipe. I cook like that too. Last year I cooked a lot of strawberries. This year .

[Tanyush]

A very good recipe.

And who argues Tanyush ?! Well - the classics, as before me, I love the classics, yes ...

A recipe for all time !!!

This is how our grandmothers cooked, this is how we cook, this is how our children will cook, and so on ...

Lilechka, once again, many thanks to you, today I rolled up both strawberry and apricot according to your recipe !!!

By the way, I started cooking for apricot syrup, I just covered the halves of the apricots with sugar and waited until the apricot juice was released, well, further in the text ...

And I have been cooking like this for more than a dozen years. I cook in a large copper basin. It is not at all necessary to wait a day - it is enough to wait for complete cooling before the next heating. It turns out: in the evening, suppose, I covered the berry with sugar in the basin - in the morning you can heat it up for the first time. By the way, it is absolutely not necessary to wait for a long time from falling asleep with sugar before heating - the main thing is that there is a sufficient amount of juice so that the sugar at the bottom does not begin to "burn" - caramelize. If the top berry is still dry, it doesn't matter. A prerequisite is a very slow fire. And - do not mix! Well, if only to neatly correct it with a flat spatula. Just starting to boil - turn it off, go to work. In the evening I heat it up again. The next morning, when I heat up, I look at the thickness of the syrup - if it's enough, then before the end of cooking, I throw a couple of leaves torn from a cherry tree into a bowl with jam - the syrup seems to glow. If it is not enough, I will heat it up for the fourth time. By the way, in some photos, the berries are not yet fully brought to condition. They should be transparent through and through.
I turn off the burner under the bowl with the jam and the equilibrium begins - I take out the cherry leaves, throw it away, and immediately pour the jam into dry clean jars to the top))) I hold the dry jar through a thick towel. Be careful, do not burn yourself! And don't place a hot can on a wet surface!
It is not necessary to observe the tightness.

Try this to make jam from peach slices. And cherry (with seeds).

[Lilechka]

Lilechka, once again, many thanks to you, today I rolled up both strawberry and apricot according to your recipe !!!

By the way, I started cooking for apricot syrup, I just covered the halves of the apricots with sugar and waited until the apricot juice was released, well, further in the text ...

And I am always pleased when someone came in handy and liked the recipe.

Cook and eat with pleasure!

Notglass, please tell me, can you store this jam with a half norm of sugar in an apartment, in the sense, not in a refrigerator? Maybe someone else had a similar experience?