Silt (Swedish berry jam)

And now I cooked it from raspberries. Little did not go into banks. It will cool down - I'll try and unsubscribe

Lyudochka, be sure to sign off! Is it interesting for you to gel?

I am reporting. The jam did not gel. But I liked the taste. Sugar for 1 kg of raspberries put 670g. Sweet. You can put less. Now I want to cook currants with raspberries. In recent years, I have not boiled currants, because I felt sour. I think raspberries will soften the taste.

Lyudmila, the main thing is the taste! It can stand and get a little gelatinous. My raspberry is slightly jelly.
But currants gel better

Girls, thank you for the answers. Yesterday I cooked it from strawberries. Strawberries were one and a half kg. Fructose put almost two packs of half a kilo. The jam turned out to be two liter and 600 gram jars. I liked the taste very much. Thanks for the recipe.

[Svetlana,]

Svetlana,health to you!

And yesterday I cooked a cherry Silt and a blueberry-blueberry-currant mix! The ladle was tastefully licked! It turned out very tasty. I also poured some sugar into the jars on top, just in case. Cherries, however, have not become gelatinous. But I don't bother with it. Yummy anyway! Nelya, thanks again for reminding us of your favorite recipe!

[mylik.sv]

mylik.sv, with sweets! will have something to enjoy in winter!
It's good with blueberries, but I haven't met her here

thanks for the recipe! this morning I opened it by accident, read it out of interest!
hello for dinner! - brother brought a bucket of raspberries! and I am already fully armed! that's the truth they say - there are no accidents! Silt is resting in the jars

[Melrose]

Melrose, this is efficiency! Although what is surprising here, Silt prepares like this ... by the way ... only have time to wash the jars!

[nila]

nila but you can not tell (bought imported apricots) why in some the bones are sweet and in others the bitterness is impossible, these varieties are different?

nila, here's the speed and bribed because children in the amount of 4 pieces teach to cook instantly

Larissa, you can see mixed apricots of different varieties! Where the bone is sweet, this is the calibration, and where the bitter bone is wild, this bone cannot be eaten

nila, here's the speed and bribed because children in the amount of 4 pieces teach to cook instantly

Elena,children in the amount of 4 pieces there will be something to do in winter

Today I have a la silt of red currant (porichki), yoshta + black currant, cherry plum + apricots.
How much a la silt? Because for the sake of insurance, after all, when I poured sugar in, I let the jam boil and immediately poured it into jars. Porichki and cherry plums + apricots have already become gelatinous, and yoshta + currants have remained thin.

[LLika]

LLika, and you did not rub the red currant from the seeds?
Strange ... both red and black currants both gel very well and even separately

I didn’t wipe anything, I didn’t want to fool my head.
I had three times more yoshta than currants, it probably does not have gelling properties, so thief in density like May honey turned out

Never cooked anything with yoshta
And there was not much red currant, so I left it for compotes for every day. As presented to wipe her and did not want to fool her head. And my baluvany and I know ... they will not eat with seeds

Nellichka, thanks for the recipe on OUR website! There was a drop of raspberries, I am very pleased with the result! Now I will cook all the berries like that!

Thank you for the recipe! Delicious jam came out! I made from blueberries, according to this recipe, according to the standard and with a jelly-fix, then I arranged a homemade tasting. Chose SILT !!!! huge salvation. The jam is super!

I tried to make Silt out of small yellow cherry plum. It turned out great! I boiled a whole cherry plum for 15-20 minutes, then rubbed it through a colander from the bones and skins. She boiled a little more. Further - as in the recipe. Added sugar to taste. The color of the silt turned out to be so beautiful, straight amber!

[Natali06]

Natali06, sorry! didn't see your review! Thank you! And write what else you cooked!
drying, how nice that the people at home appreciated this jam! You straight winter without waiting for the tasting!
mylik.sv, you did everything right! I read that both plums and apples are cooked in this way. How does it taste?

nila, cherry-plum silt tasted sweet and sour, delicious! I didn’t try to cook it from plums, but I did it from pears and apples. The deliciousness is incredible! Gentle, not cloying.

nila, cherry-plum silt tasted sweet and sour, delicious! I didn’t try to cook it from plums, but I did it from pears and apples. The deliciousness is incredible! Gentle, not cloying.

I also really enjoyed making jam like that. Cooked with raspberries. Already halved. Raspberry is exactly the only way I will cook. But the cherry did not work out exactly according to the recipe. There was very little juice and the sugar did not dissolve. I had to cook a little to dissolve the sugar. But still delicious. How did you cook from apples? There are a lot of apples this year

[Ludmila]

Ludmila, I cooked with cherries and I had a lot of juice and the sugar was all dissolved. But I cooked pitted. They don't eat my seed jam. If a cherry with a pitted, then it was necessary to remove the pits from a small part of the cherries, even press down a little and then it would be happiness to you a little juice, and even more when heated.
About Silt from apples, that's what I found))

I am reporting the results! I made apple silt. The apples were sour, so I put 800 grams of sugar on 1 kg of apples. When the apples were already boiled and became soft, but not boiling yet, I pounded them with a submersible blender in mashed potatoes, and then everything was according to the recipe. So the jam turned out like an oooooooo thick jam, you turn the can over, but it does not fall out. I was very pleased with the result. I will store it in the basement, let's see how the winter will stand!

Olga, did you add water to apples? If added, was the water drained before adding sugar?

I added some water at the very beginning when the apples are fresh. At the bottom of the pan, just a little bit of water, literally half a centimeter, just so that the apples do not burn. And then the apples are boiled and become soft themselves. I did not drain the water, it evaporates very quickly itself, because there is not enough of it

It is not entirely clear whether the apples should be peeled or not, but I think it is not necessary. The skin gives a good jelly and they are mashed anyway.
I’ll welcome you and I’ll cook a Silt from apples ... only this year I’ve made so much jam that winter will not be enough to eat. And last year's apple remained, but simple.

Thank you. I will definitely do it with apples. Melba is already ripe. And I boiled the cherries half without pits. There was still little juice, but delicious.

And here Melba is already leaving. I like it very much, apples are simple. But I don't have it, I have to buy it at the bazaar. About 5 years ago, I specially looked for and bought a Melba sapling, planted it ... for several years I did not give birth. Several fruits appeared that year, I wait and wait for them to ripen, I look at the timing and in appearance it is clearly not Melba. And now there are a lot of apples on this tree, but they are still completely green and only the barrels are starting to blush ... in short, I stuck it in again
They make a fool in nurseries the only way ... the same tree grows with me and Golden, of unknown origin
So it remains only to let them juice or cook Silt ...

And we have 2 melba. Mom called her baby apple because it tastes good. I bought a cherry sapling a few years ago, but it turned out to be a pear

,! Well, yes ... the leaves are similar! But pear jam is delicious too!
And for a baby apple ... they probably call it that the skin is thin and soft! For which I love him
And jam from it, and juice!

Nelya boil apples and pears will not be lost! You forgot that I'm going to visit! : lol: I will help with the harvest!

Well, once on a visit, then I went to pick apples

kirch, when I cooked apple and pear silt, I added 50 grams of water so that the fruits would not burn. Then they start up the juice and everything is boiled normally. I grated both apples and pears on a grater (in my opinion, Berner, or maybe on a regular large one) They, of course, boiled, but not mashed. Yes, and I cooked longer, for about 40-60 minutes. But I just can't remember if I peeled the skins from apples or not. I definitely peeled them from pears, but from apples - that would be a feat! After all, my apples were not conditioned, small, podanki, partying.
I got into the cellar with a special tool for last year's jar - my silties have been excellent since that year! I opened the apple cider - like without skins. Or maybe they parted when they were boiling? I just can't remember .. But I tried the spoon - yummy! Me and my family do not like ordinary jam, but it goes with a bang! Not cloying, delicate taste, just what you need!

I made lingonberry silt. For 1900 g, 200 ml of water was levonul and boiled literally 5 minutes after boiling. I pushed it with a mashed potato and poured in one and a half kg of sugar. Heated it a little more so that it bubbled around the edges and stirred the sugar well. I poured hot into the jars, now I look, I lick my lips. Such a good jam turned out!

Apples, I think, should be done with skins, because they contain the most pectin. And he is responsible for the jelly. They just presented the summer bag to me, maybe I'll weld it too.

Ira, lingonberry is a luxury for us! it is not found in our area, we even have imported blueberries. Let's be content with what we have!

And I am with my thanks! Made with plum. She was small, most likely a carrion. We were treated. Therefore, I removed the skin (fortunately, I just took off), and pulled out the bone, it turned out to be a yellowish mess, unfortunately we could not try with my granddaughter (she helped me), everything fit into jars (and put in the bins of the Motherland), but we are like true women (good my husband was not at home) they licked both the spoon and the bowl in which this miracle-tasty was cooked And the color turned out to be good, beautiful! I'll go now with apples and try! Thanks again!!!!!

[Herringbone]

Herringbone, and thank you ! And we have already started trying Silt. Opened a jar of raspberries and strawberries for ice cream and biscuit impregnation. Delicious !
So I think I can freeze the plums and try to cook them with ice cream in winter. I froze a lot of berries, I must try the plum too!

Well, I did it with apples, though I messed it up a bit (and everything is lazy, mother). I cut the apples into medium pieces, poured some water (as they gave soy), interfered, interfered, but burned a little. I decided to whip everything up, so I did it, so ..... it turned out delicious. But in one place the girls specially left the pieces untouched (it was interesting) ..... delicious The granddaughter has already approved. Portsayka again went to the bins of the Motherland. So nila, take another THANKS !!!!!!!

Girls, maybe someone can use my experience. I cooked apricot silt, put 400 g of sugar per 1 kg of fruit, store it in a closet in my apartment. Recently opened - the taste is amazing, fresh, no mold, somehow I will expose a photo. Delight, not jam, thanks.

And I am grateful for the jam. Raspberry is the only way I will cook. Now I've opened an apple cider. When I boiled it, it seemed sour. And now there is no acid, very tasty, with tea - what you need

Yes. I also wanted to say that this recipe is suitable for lovers of unsweetened jam, next year I will try to cook with 300 grams of sugar. It's all the same sweet to me, maybe the apricots were so sweet.

[nila]

This year I am here first.
Our black raspberries are already ripe, they are very sweet, so I put only 400 g of sugar on 1,200 berries. I cooked it in a fuflon saucepan under the lid so that it didn't evaporate too much. It will be stored in a cool room where flowers live in winter, there, even in frosts, the temperature is about 10 *, so I rolled up the jars. Thank you, nila!

Well, from 1,200 raspberries we got 1.25 liters of silt, two half-liter jars. The leftovers have cooled down and tasted. Tasty, but, but - some bones! Raspberries, alas.

Cooked in a fuflon pan

And what is it? This year I will only cook raspberries

Last year I made it from cherries. I really liked the jam, closed it in small jars with a twist. For some reason, half of the top had a patch of mold. I don’t know what’s the matter, whether I twirled it like that, or I needed more sugar, I made it according to the recipe, but I don’t remember exactly how much sugar.

black raspberry

But I was interested in this, I never saw it. Is it true, raspberries, or garden blackberries?

[kirch]

kirch, "fuflonovaya" is the exact, fair name for "teflonovaya". Of course, this is not Teflon, but Fuflon ...

Elya_lug, I already wrote somewhere: do not roll on those days when the Moon is in the signs of Cancer, Pisces and Virgo, and this is a guarantee that canned food will avoid troubles in the form of souring, mold and "explosion". I always strictly follow this rule, and not a single jar has ever deteriorated, although they are stored at room temperature. And do not eat any product that has mold on it. The mold body shows a "patch" when the entire can is already affected.

Ikra, and raspberries are black, and yellow, and red. Like currants, remember? "Is it black? - No, red. - Why white? - Because it's green." I also have blackberries, but their taste is completely different; blackberries are tastier.

[TATbRHA]

TATbRHA, I know yellow raspberries, but I haven't even heard of black ones. Great! I'll know

[Irina]

Irina, Ir, I only guessed the other day that it was you. Somehow I didn't look at the nickname, but in the photo. And from time to time I thought - where did Ira disappear. Here is a bald.

[TATbRHA]

TATbRHA, I know yellow raspberries, but I haven't even heard of black ones. Great! I'll know

This is how she is black raspberry Cumberland

[Cirre]

Cirre, Thank you!

Girls, and berries are boiled without water or what ??