Thick jam / puree from juicy berries (fruits, vegetables) without thickeners in the microwave (for example, apricots and cherries)

[Admin]

Admin, Tanya, thanks! And special thanks for persuading Lena!

And do not forget to put cucumber jam as a separate topic

Interestingly, will he? The recipe ... I have no doubts about what the jam will do.

Interestingly, will he? The recipe ... I have no doubts about what the jam will do.

Yes, of course I will! And jam and jam in the microwave ... you don't need to persuade me for a long time. Only natural disaster or unscheduled work can slow me down. I'll do it.

[Lenochka]

Lenochka, .

Just everything, please, with separate recipes.

[Ludmila]

Ludmila, everything worked out and a syrup bonus! Thank you! True, I did not take pictures, I did a little for trial - I liked it!
Now I want to catch apricots at a humane price

[Natalia]

Natalia, oh, how glad I am that you have already tried to make jam! I am very pleased that you succeeded.

syrup bonus

By the way, I really wanted to write + Syrup as a bonus in the name of the recipe. But even so, the title is very long. Yes, this bonus is very happy ...

Now I want to catch apricots at a humane price

Good luck Natasha!

[lappl1]

lappl1, Lyudochka, thanks for a new way of disposing of apricots for me. An apricot fall has begun, but this year they are somehow ugly, all in some kind of tsyatochka. Therefore, I cut off everything further according to this recipe. Now she threw it back on a sieve, let the juice be given away.

[lappl1]

lappl1, Lyudochka thanks for the recipe and detailed explanation! I made a small portion - a kilogram of apricot, it turned out delicious, I poured the liquid into a compote and then added the remaining sugar at the rate, it turned out yummy. It didn’t come to rolling, so we eat. I made an interlayer in the pie, it gives such a pleasant sourness. I liked the fact that there was no need to guard, and so between the case and the jam fell.

Added on Friday, 01 Jul 2016 04:13 PM

lappl1, Lyudochka thanks for the recipe and detailed explanation! I made a small portion - a kilogram of apricot, it turned out delicious, I poured the liquid into a compote and then added the remaining sugar at the rate, it turned out yummy. It didn’t come to rolling, so we eat. I made an interlayer in the pie, it gives such a pleasant sourness. I liked the fact that there was no need to be on guard, and in the meantime, the jam was cooked.

[izumka]

izumka, and you have apricots in a chick? But what kind of attack is this this year? Apricots are so rarely visited by us all, this year they finally waited, but even then not everything is in order
I had my first tree, early apricots, almost all of them were pretty good. I was barely able to select more or less normal Fanta bottles for 5 bottles, and then I cut it off as best I could. The rest of the apricot from that tree is almost all gone for juice.
It's a pity, Luda laid out the recipe a bit late, otherwise I would have started to cook such a jam earlier.
Now my apricot has ripened the one that follows the early one. The apricot is very large, fragrant, less chickens, but still there. But on it a lot of wormy comes across.
Every day I sit and lick and send the more beautiful half to the freezer, and the softer and not beautiful ones for jam in the micr. I have already frozen a lot, this year half of the apricots will be frozen. But I have already cooked the jam from the heart.
And yesterday, at noon, there was a squall wind and a downpour like a wall and immediately the light went out, only at night they gave it.A lot of apricots fell down, picked them up, half-laid on jam, but the light is dumb and the micra does not work. I waited until evening, then there was nothing to do, I put it on gas to boil. Well, I didn't keep track of it in the dark and burned a little. Today I'm already cooking in the micr, there is now a syrup dripping

[izumka]

lappl1, Lyudochka, thanks for a new way of disposing of apricots for me. An apricot fall has begun, but this year they are somehow ugly, all in some kind of tsyatochka. Therefore, I cut off everything further according to this recipe. Now she threw it back on a sieve, let the juice be given away.

izumka, I'm very glad that you like the recipe! Make jam for health while the apricot fall. In winter, you will say thank you to yourself that you were not too lazy to clean it from tsyatochek (oh, the word is new to me).
The last times I almost peeled it like a potato. And what to do, I really wanted to do this jam.

It's a pity, Luda laid out the recipe a bit late, otherwise I would have started to cook such a jam earlier.

nila, Nelya, yes, I started making such a jam with cherries - even at the beginning of June. And only recently a neighbor gave me a tip on apricots. But with the construction site it was not possible to write a recipe before. Nothing, now you will always have it at hand. And there are many more things from which you can make such a jam. I made it out of cherry plum yesterday. tasty too! And there will be a cool jam from plums. Well, and from apples, of course ... Or maybe you have peaches and pears? Make them too ... In general, you can make jam until the end of the season ...

Lyudochka thanks for the recipe and detailed explanation! I made a small portion - a kilogram of apricot, it turned out delicious, I poured the liquid into a compote and then added the remaining sugar at the rate, it turned out yummy. It didn’t come to rolling, so we eat. I made an interlayer in the pie, it gives such a pleasant sourness. I liked the fact that there was no need to guard, and so between the case and the jam fell.

Ava11, Allochka, to your health! Do more so that you can feast on and bake pies in winter. I am very glad that you liked the process and the result.

Lyudochka, after talking fireweed with you, I went to wash the dishes and in the meantime put the strained apricots in the micra.
I did not expect such a miracle
Thank you so much for this method
From one and a half kg, I got 3 jars of 380 g each and a bowl of wonderful delicacies !!! Very little juice was released, about 200 ml. The apricots were clean, but oaky I want to buy and make more !!!

[space]

space, Lidochka, to your health! A pleasant process, isn't it? And the result still surprises me. For several years now I have been making jam in the microscope and still am not overjoyed. And now you can make from juicy berries and fruits.

The apricots were clean, but oaky

Well, of course - unripe apricots are being brought to you (otherwise they won't be delivered), so they have little juice. And I'm collecting carrion from under the tree - they are already overripe, so at least fill up this juice ...

I also want to buy and make

Do it, Lidochka, to your health! And don't forget what you can do with everything. Don't miss the plums and apples. For me, apple jam is the best ... I harvested it in tons ... True, I didn't strain anything. And this year I will try to speed up the process - maybe I will also be able to drain the juice .. By the way, already summer apples are almost ripe. There are a lot of dead people! You need to try to make jam.

Lyudochka, I made apricot jam yesterday. What can I tell you? The microwave began to crackle, the juice did not want to stand out, I spat on this business, put everything in a saucepan, added a little water and cooked it on the stove. I got 3 jars of 0.5 liters each. I didn't even measure the syrup, it covered the bottom a little, when I drained it from it, left it for dried apricots. They are not like that here, they are being transported green, so that they do not crumple and the presentation does not deteriorate, a little sweet and not juicy. But I found a way out. Thank you for the recipe.

Lyudochka, thank you very much for the recipe! I closed 2 half-liter jars, without much hassle, good luck to you!

[NataliaVoronezh]

The microwave began to crackle, the juice did not want to stand out,

NataliaVoronezh, Natasha, it's strange ... Today I did it from a greenish hard and dry apricot. The juice came out normally. Not as much as on apricots, but it was. Maybe your mains voltage is low in your apartment? Then the microwave will behave like this. We have a stabilizer at home. We did not connect it immediately after the move. So, I didn't bake the bread in my HP, it took much longer to cook in the oven, and nothing was heated in the microwave. When the stabilizer was unpacked, it turned out that the voltage was 180 V. They put the stabilizer - everything began to bake, warm up, prepare.
But this is me ... Thoughts aloud ... It's good that you quickly found a way out ... And I remember such oak apricots. My husband knows how much I love them, so in our very first summer in Russia he brought them to me from the market, happy to me. I tried, thanked and said that I'd rather be without apricots than with such ... So, probably, you not only got oak apricots, but also dried in the heat. But one consolation is that your apricots will dry out quickly ... I won't be able to do that ... Or rather, it won't work out in any way - the juice is just gushing out of them.

Lyudochka, thank you very much for the recipe! I closed 2 half-liter jars, without much hassle, good luck to you!

IrochkaK, Oh how good ! And then Natasha's message puzzled me ... And yours - pleased. Cook, Ira, to your health! And not only from apricots.

Lyudochka !!!!! Thank you so much from myself and from my friends. For all the recipes, for all the advice you share with us. And this with such a busyness - find time to answer everyone !!!! I have three toddlers and this recipe is just a godsend. Yesterday I made it from gooseberries. Super!!! After decanting, I wanted to close the juice at first, but I was too lazy to sterilize the jar (the liter didn’t fit into the micra). I diluted it with some water .... bliiin, what a cool compote it turned out, so refreshing. In short, I did not regret that I was too lazy. And the jam could be poured into cans after the second 5 minutes, but I really wanted to see what would happen after a full cycle. In short, it turned out to be a very beautiful marmalade, though with seeds (laziness, and there was not much time), but it's mine when I cooked jam for half an hour, and I'm not in soap ... and most importantly, the kitchen is clean. Today I cook from the red porechka, the juice is already draining, but here it will probably be necessary to boil the juice with sugar, because only skins and bones are left ... But this is not fatal, I rub it through a sieve and there will be jelly. In short, I'll write tomorrow. Lyudochka, I wish you success in your difficult business (I mean the house), I'm sure you will succeed, such people simply cannot be otherwise. I'm sure all members of the forum will subscribe to my words. Good luck, with all my heart !!!!

[Ludasik]

Ludasik, Lyudochka, how glad I am that everything turned out easy and simple for you! And, most importantly, the result was very pleasing! It is so important for mommy to pay as much attention as possible to her children. And I want to prepare more for the winter. This recipe is just from this category - quickly, simply, cleanly in the kitchen, and, most importantly, the result is better than if you cook the same jam on the stove.
Lyudochka, thank you very much for such a detailed report. You're right, the bones can be rubbed. And then everything will turn out fine. I rubbed it. Not very long and it turned out in time.
And thank you very much for the kind words addressed to our family. They are very dear to us.
We wish you all the best too! Let your children grow up to your joy healthy, smart and happy.

did not want to stand out juice,

When I did it the second time, I cut apricots into pieces and there was a lot of juice. I don't know if it's right or wrong, but the result is excellent

[lappl1]

Girls!
lappl1, Luda.
Tell me, I didn’t quite understand (well, it’s hard to be stupid!), After 3 times for 5 minutes I played in the microwave, drained the juice, should I leave the preparation overnight? Or just leave the juice, and continue to twist the rest in the microwave?

[Guzel]

after 3 times for 5 minutes scrolled in the microwave, drained the juice, should I leave the workpiece overnight? Or just leave the juice, and continue to twist the rest in the microwave?

Guzel, yes, the workpiece must be left overnight in a colander to maximize juice drainage. If you just scroll in the micra, then there will be a lot of juice. Then you will boil for a long time to the desired density.
That is, after you have scrolled three times for 5 minutes, you put everything in the cup in a colander put on a bowl (softened berries, fruits and juice) and that's it. Leave it on for a few hours (night). After a few hours, the juice will drain as much as possible into the bowl. And in the colander there will be berries-fruits freed from juice. You put them in the same cup you had them in.
Scroll in a micron for 5 minutes, blender, add sugar and boil to the desired thickness.
And the juice drained from the berries and fruits is rolled into a jar or you drink right away ...

When I did it the second time, I cut apricots into pieces and there was a lot of juice. I don't know if it's right or wrong, but the result is excellent

spacecertainly correct. The finer the fruit is cut, the more juice will come out. If I'm not lazy, then I also cut finely. then the juice is separated faster.

[lappl1]

lappl1, Lyudochka, thank you very much for your kind words. I am reporting about the river. There was a lot of juice and mashed potatoes with a gulkin's nose (initially there were about 1 kg of berries). By the way, the juice drained very quickly in just an hour. It took the longest to wipe the puree, well, that's understandable. Therefore, it was decided to add mashed potatoes to the juice. I added 0.5 kg of sugar and ran it 3 times for 5 minutes, the third time at 450 W. In principle, it was possible to scroll at full power and for another 5 minutes (4 times) then it would definitely be denser, but it will do for me anyway. It turned out to be 750 grams of a can. Beautiful color, sour, tasty. Apples next in line ... ... so many kapets, white pouring sprinkled so that a couple of branches have already broken. This has never happened (on this tree). In short, girls from Minsk, who needs it - you are welcome, self-collection and self-pickup

[Ludasik]

Ludasik, Luda, thanks for the report! The main thing is that the result suits! And he is always beautiful ...
And apples don't need to do that. I have a different recipe for apples. Have you seen? There is a link to it at the beginning of this recipe. We don't drain the juice there, everything turns out fine anyway. By the way, my favorite jam in Russia was exactly from the white filling - light, aromatic, tasty ... So, Lyudochka, do a lot for your health! In winter, it flies away once or twice ...

[lappl1]

lappl1, Yes, thanks, I saw the link. But for some reason they don't eat homemade mashed potatoes for some reason, just give me purchased baby food, though I did it in the oven. I baked the apples and then beat them with a blender. I'll try in a micro-micro, maybe it will work ... Lyudochka, won't you make apple jam? On the contrary, I was glad that I would finally roll apple cider jam for gingerbread.

[Ludasik]

Lyudochka, won't you make apple jam? On the contrary, I was glad that I would finally roll apple cider jam for gingerbread.

LudasikLyudochka, so what am I talking about ... Of course it will work out! Great jam and apple puree will turn out. your kids will not distinguish from the purchased one, and they will also say which is tastier than the store one. Checked! Only I meant that apples do not give as much juice as juicy berries-fruits give, so there is no need to strain the juice, but you just need to peel the apples and seed pods, put them in a bowl, put them in a micron and cook, as it is written in the recipe ... And for gingerbread, and for marmalade and for whatever you want it will turn out. That is, the process is accelerated and simplified in comparison with this. Once again I give you the link. Read:

Fruit (vegetable) puree or jam in the microwave (lappl1)

Luda! Thanks for the recipe. Did it again. I don’t know how many berries there were, but it turned out to be 1 jar 300g. and one 600 gr. jam, somewhere a glass of juice and a bonus of 120 grams of fried bones !!! And this is what I need most!

Because of the bones, I actually started jam!

[lappl1]

lappl1, Lyudochka, I also made a cherry jam yesterday. From 3 kg. cherries turned out to be three jars of 0.5 liters. jam and 1 liter of juice. I have never cooked jam so quickly and without straining. Thank you.

[Natalia-65]

Natalia-65Natasha, I am very glad that with my recipe I was able to make your life a little easier during the season of harvesting. Indeed, this is such a simple way that I keep wondering why I didn't think of it before.
Vary, Natasha, from everything that grows from fruit suitable for jam. In winter you will rejoice yourself and treat your loved ones in the summer from a jar ...
Guzel62, Guzel, thank you for paying attention to this simple recipe. I'm glad that this method of cooking jam gave you the bones you need so much.

And I no longer have them ... I also want such a heating pad. I’ll go out of the trash can and get a bag of apricot bones left over from cooking apricot jam. I will do as you described. Maybe they'll go for a heating pad until next year.

[Ludmila]

Ludmila,

With a report, I cooked apricot jam three times, in small portions and once from cucumbers, well, I like it very much, quickly, the main thing is to understand the algorithm and then it goes like a knurled one. And the microwave is in business, does not stand idle

[Ludmila]

Ludmila, I want to thank you for the recipe! Today I made cherry jam. This is a complete flight! No tension, no one spits at you, does not burn! From almost two kg of cherries, two jars of 0.33 each turned out. And this is the only tiny minus. We're used to doing everything on a large scale. But I will definitely make jam according to this recipe - I plan to make it from apricot and peach.

[lappl1]

lappl1Lyudochka, I now use this method to make caviar from zucchini. I passed the zucchini through an electric shredder, salt and further into the micra. So much liquid ended up drained! And before long and tediously boiled until thickened. I'm not overjoyed at your prompt!

[Lyudochka,]

Lyudochka, I will report to you. Made apricot jam several times already. I closed it and used it in baking. Thanks for the technique)

[lappl1]

lappl1, Lyudochka it's not jam .... it's a masterpiece !!!!
So simply and quickly, without heat and koneteli, I effortlessly made pavidlo and rolled up the juice that stood out in a jar too!
Thank you so much for the recipe !!!

[Ava11]

Ava11-Alla, EEV-Zhenya, izumka, ang-kay-Angela, Kokoschka-Lilya, girls, dear, forgive me for reacting so late to your messages. For technical reasons, I did not have the Internet for almost a month. But I am very glad that during this time you have used my recipe. And how glad I am that I helped with this recipe to reduce your hassle with procurement. I myself am still not happy with this method. How it makes our life easier. Cook, girls, a lot more for your health. In winter everything will go with a bang! Checked - such a jam leaves!

And the microwave is in business, does not stand idle

Alla, and do not say - the microwave is now held in high esteem! Thanks for the photo! The jars look very nice. Well, what is delicious inside, I'm just sure!

From almost two kg of cherries, two jars of 0.33 each turned out. And this is the only tiny minus.

EEVZhenya, yes, it’s not very much jam at a time, but the process is so simple that you can do it all the time without straining. By the way, here we also have a decent bonus - juice. This is not the case with the usual cooking method. So this tiny minus is compensated by delicious juice.

Lyudochka, I now use this method to make caviar from zucchini. I passed the zucchini through an electric shredder, salt and further into the micra. So much liquid ended up drained! And before long and tediously boiled until thickened. I'm not overjoyed at your prompt!

izumka, or I read such thoughts from you, or you from me. I also make zucchini like that. Beauty and nothing else. Tell me, is it cool?

I will report to you. Made apricot jam several times already. I closed it and used it in baking. Thanks for the technique)

ang-kay, Angela, dear, how glad I am that I have come in handy with my recipe! Thank you for using it. I am very, very pleased. And thanks for the photo! As always, awesome!

it's not jam .... it's a masterpiece !!!!

Kokoschka, Lilya, I subscribe to your every letter! I still can't get used to the fact that this way everything turns out so quickly and without blemish.

Beauty and nothing else. Tell me, is it cool?

Lyudochka, cool - not the right word! And how did I do without your rationalization proposal for the withdrawal of juice before?